Re: WHY? (Re: One-pot dish)

On 12/9/2024 12:33 AM, songbird wrote:

Michael Trew wrote:
...

Grandma called them dumplings, but they are more like homemade pasta.  A
few cups of AP flour in a kettle with salt, crack in a few eggs, mix in
milk to form a thick batter consistency.  I hold the handle of the quart
kettle, and "nip" off "dumplings" into the simmering soup shortly before
it's served.  When they float, they're ready.

    by thick batter do you mean by about half way between
pancake batter and biscuit dough?  aka just kinda sticky
but also not too solid that it crumbles?
     songbird

Yes, that sounds about so.  Closer to batter than dough.
Someone mentioned leavening in another comment.  We never used any, but I might try a bit of baking powder next time.