Which kind of dumplings, i.e. little noodle style, or biscuit style?
Quantity of broth, i.e. how many cups?
Quantity, and types of veggies?
Dumpling dough recipe?
This is the info we need in order to help you. I suspect that you are making noodle-style dumplings. These will have a somewhat gummy texture by their nature.
Measurements, and recipes are equally important to technique. Here is a noodle style dumpling recipe that just works. When you are experienced enough, then you can wing it.
1 ¾ cups flour plus extra for dusting
⅓ cup shortening
½ teaspoon baking powder
¾ cup milk
½ teaspoon salt
For better flavor, and less chicken broth flavor in your soup (I believe that's what you stated as a preference), cube the chicken and lightly sauté it until a lightly browned. Remove from heat. The chicken will be tender and juicy. Deglaze the pan with water and put that water into the soup pot. Add veggies, and dumplings. Cover; turn heat to simmer; and cook until tender. Add 1 packet Knox, Unflavored Gelatin to add body (luxurious mouth feel) to he soup. Stir until gelatin is completely dissolved. Season with garlic, salt, and pepper. Put soup into serving bowls. Distribute the chicken evenly into the bowls. Enjoy.
Seeeeya: Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.