Tonight I’m going to try my hand at Czech dumplings to go with roast pork loin and Bavarian sauerkraut using my Czech grandma’s handwritten recipe. It’s been a while since I’ve made them, so wish me luck. The balls of dough basically cook/steam on top of the sauerkraut. I hope mine don’t turn out too rubbery like they did the last time.
The only dumplings I’ve made like that are in Chicken and Dumplings, and they cook in the liquid. I’m not sure what would make yours tough, unless it’s in the recipe or over- handling.