Do you cover the pot when you cook them?
I love my puffy dumplings made in the pot of simmering whatever. I use the Bisquick
side of the box recipe and cook them 10 minutes covered, and 10 minutes uncovered.
They turn out perfect every single time. That's just another example of cooking smart in my opinion.
I love Bisquick dumplings, biscuits, pancakes and waffles, but I tried making a coffee cake with Bisquick and didn't like it. I think the recipe is on the box. I can't duplicate my mother's dumplings. They were wet and sticky on the outside but dry and fluffy on the inside. I think she made them from Bisquick but since I wasn't allowed in the kitchen when she was cooking, I'm not sure.
I also liked the rolled "pot pie" dumplings that she used to make. Can't duplicate them, either.
I don't like the Bisquick coffee cake recipe either. I don't mind other things made with it, though if I am not in a hurry will generally make from scratch. I prefer the fat fluffy, very soft biscuit like dumplings but I'll eat the flat slippery noodle-like ones too.
We've got a recipe that makes some of the best C and D I've ever had BUT it's also a tremendous amount of work as the dumplings are made in a separate pot of either chicken stock or water, then added to the plated bowl of chicken and gravy. Best dumplings I've ever had and very good chicken mixture but it's a Paul Prudhomme recipe and if you've ever followed one of his you'll know what I'm talking about as far as how involved they are.
Raising my hand...I know what you're talking about!
Yep, then there are "flat tire" or "slippery" dumplings that some folks who don't know any better prefer.
WARNING..don't anybody get their panties in a twist over that..I'm just goofing around.
I have yet to try dumplings but they seem simple enough. They don't sink or do they just sit there and boil?
They sit on top. As you can see Bisquick is the best way to make dumplings using their recipe and directions. They are clouds of absolute delight.