There are many different types of dumplings. They are sometimes referred to as the poor man's potato. The most common type is made from boiled dough that is a mixture of flour and milk, used in dishes like chicken and dumplings. These are usually light and fluffy, while other types are heavier and more comparable to noodles. There are also fried dumplings, stuffed or baked dumplings, and even apple dumplings for dessert.

The heavier type is used in soups and stews. Fried dumplings can be served with other foods or eaten alone, and are thought to have originated from Chinese cooking. Stuffed dumplings may also be a taste of Chinese cuisine, and may have started with "fried wanton," a crispy, fried dumpling that is usually stuffed with meat such as chicken or shrimp. Apple dumplings are mounds of dough stuffed with apples and covered with cinnamon and sugar, which are baked until golden brown.

The simplest type of dumplings to make is the fluffy kind. All you need is two cups of biscuit mix, about 2/3 cup of milk, and a saucepan filled with boiling broth. Mix the biscuit mix and milk together and carefully drop spoonfuls of the mixture into the boiling broth. Cover and simmer for ten minutes. Gently stir, cover again and simmer for five minutes longer.

If you don't have biscuit mix, you can also make dumplings from flour. Combine two cups of flour, three teaspoons of baking powder, one teaspoon of salt and 2/3 cup of milk. Try canned, evaporated milk to give your dumplings a richer flavor.

To make heavier dumplings, use one of the above recipes, but drop only tiny bits into the broth. Boil until they take on the consistency of noodles. If you prefer more uniform sizes and shapes, form a ball from the mixture and cover it with flour. Roll the dough out and cut it into small strips. Boil the strips until they reach the desired texture.

Dumplings don't have to be served with only certain dishes. They also make a great side dish that can be served in place of rice or potatoes, for a change of pace.