I seem to remember someone making dumplings on a TV show recently. They were saying not to make a firm dough - and had made a sloppy dough which they poured into the stew. 
Did anyone else see it? I had a vague idea it was James Martin but can't find any of his recipes where he doesn't do a firm dough mix.
I'd like to give it a try, my normal dumplings are okay but could be lighter.
If I make the dough looser than normal it seems to fall apart when cooking.

Did anyone else see it? I had a vague idea it was James Martin but can't find any of his recipes where he doesn't do a firm dough mix.
I'd like to give it a try, my normal dumplings are okay but could be lighter.
If I make the dough looser than normal it seems to fall apart when cooking.



