This is ultimate comfort food. I made a full recipe, and served half of the dumplings with sauteed cabbage and onions the first day. Dumplings the next day were sauteed in butter to reheat, and cottage cheese was added. This tastes like my home made peirogi without all the work. Thanks for sharing a great recipe, Mark! Made and enjoyed for PAC Spring '09.
This recipe is very similar to how my family makes dumplings for chicken soup. Wonderful dumplings and enjoyed them with small curd cottage cheese, a definite keeper! (Made and reviewed for Pick A Chef 2007)