Ughhh, every time I make this my dumplins are not firm enough... what could be wrong?

I'm not a fan (I know, boo, hiss) but I think you probably didn't use enough cement.

How do you make them?

My mother says: too much liquid OR cover removed during cooking.

And my mother would know!

I make mine like you would make hand made noodles, just a little thicker.
Eggs, flour, water, salt and herbs.
I've never had a problem with looses dumplings

I assume you already made the dumplings, but this is the recipe that I use when I make them.

Ingredients at room temperature:

2 c. flour
2 c. milk
6 eggs
1 tsp salt

Mix with whisk. It's OK to leave a few lumps. If you're not going to use right away, keep at room temperature. I like the results better if the batter has sat for awhile. Put about 1/2 tsp. oil in muffin cups (bacon fat IS the best!). Heat pans in 400 F oven until very hot. Fill muffin cups about half full of batter and bake approx. 25 minutes.

On edit: Halving the recipe works perfectly fine, too.

But that is for Yorkshire Pudding, not sure if that's the same... If not, would love the recipe for dumplings to try out.

I assume you already made the dumplings, but this is the recipe that I use when I make them.

Ingredients at room temperature:

2 c. flour
2 c. milk
6 eggs
1 tsp salt

Mix with whisk. It's ok to leave a few lumps. If you're not going to use right away, keep at room temperature. I like the results better if the batter has sat for awhile. Put about 1/2 tsp. oil in muffin cups (bacon fat IS the best!). Heat pans in 400 F oven until very hot. Fill muffin cups about half full of batter and bake approx. 25 mins.

on edit: Halving the recipe works perfectly fine, too.

But that is for Yorkshire Pudding, not sure if that's the same... If not, would love the recipe for dumplings to try out.

That's yorkshire pudding silly. I love me some yorkshire! Oh, it's also best to let the batter sit in the fridge overnight.

That's yorkshire pudding silly. I love me some yorkshire!! Oh, it's also best to let the batter sit in the fridge overnight.

Lol

What's a dumpling? :confused:

They are like really big thick noodles.

How do you normally make them??

I've only made them twice and both times they sucked.

The most recent was from a Cracker Barrel recipe.

*2 cups all purpose flour
*Baking powder... don't remember how much, don't have the recipe with me right now
* 2 cups and 2 tablespons milk
* 1 teaspoon salt

That's the recipe if my memory serves me correctly.

Recipe Inspiration (http://www.atora.co.uk/inspiration/index.htm)

You need suet J!

There's a link to a recipe I've used before.

We have atora here,not sure what brands you may have but suet is the man your looking for to make dumplings.