When I was a kid, dumplings were what Grandma made to go as a side to pork roast with sauerkraut and gravy. They looked like big fluffy round balls that you fork split and poured the gravy on. She was from Czechoslovakia, and that was one of the things I love so much of hers. I still have a copy of her hand-written recipe that was passed around the family. When my aunt went off on her own, she asked Grandma for that recipe, and of course, Grandma obliged. It’s the sweetest letter. A treasured keepsake and when I make pork roast like that, I have to pull that recipe out. I can almost hear my Grandma’s kind voice.
Other than Grandma’s dumplings, I didn’t know what chicken and dumplings were until I got older, and they just looked like big fat noodles to me. We probably called the dish chicken with noodles, even though they are a little different than just egg noodles. I’ve never tried to make those from scratch. I’d love to have a nice recipe for them though. It’s pretty good comfort food.
This is very similar to what I make the trick is to make them small. And just spoon them or they will be packed and tough in the middle.
https://www.heb.com/recipe/recipe-detail/handmade-southern-style-sour-cream-dumplings