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I've been ransacking the indexes of every GF and allergic cookbook I
find for dumpling recipes, now that I can't use the one on the box of
Bisquick anymore. I did find a biscuit mix in Bette Hagman's "More
from. . ." on page 334, but it sounds like it's supposed to bake to a
crust, and what I'm looking for is soft plump dumplings that float in
a stove-top stew or soup. While I like cooking, I've never baked much
before (never much went for baked goods for some funny reason) and am
not sure how to improvise this. Plain dumplings, potato dumplings,
whatever, would be very welcome. (I'll save & post a collection of
any recipes I get to the list.)

Thanks in advance, Bobbi in Baltimore ([log in to unmask] or
dougand [log in to unmask])