The last time I made dumplings, I tried a German potato dumpling that didn't turn out well. They kept shrinking and dissolving as I cooked them instead of setting up. They were pretty gummy and nasty and made the soup cloudy. I think perhaps something was lost in translation.
This time, my folks were in town so I snagged Mom's trusted recipe. (Thanks Mom!) I think I have my own. Somewhere. At least, I used to have my own dumpling recipe. I'm good at losing recipes. I have tons of cookbooks, tons of recipe notecards, so things get mixed up and "lost" easily. That is really why I started posting recipes on the internet so many years ago. It was an attempt to keep my favorite recipes somewhere accessible all the time. If I travel, I can jump on the computer and bring up my recipe.
1 1/2 cup AP flour
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup milk
2 Tablespoons oil
1 egg, lightly beaten
1/3 cup minced parsley (optional)
1. Mix flour, baking soda, and salt.
2. Combine other ingredients. Mix until all incorporated. Don't overmix.