Directions:

Mix the ingredients together for the dumpling batter and mix till it holds in a
shape but not so firm that it starts to resemble bread dough. You may need
to add a touch more flour, or a little more milk.
The more you mix the dumplings the firmer they will be. The less you stir
the lighter and fluffier and softer the dumplings are.

You can now top the stew with the dumpling dough, cover and steam.
The down side to this technique is that if you don't have the stew simmer at
a hot enough temperature the dumplings won't rise properly. Also the
bottom of the stew pan can burn.

Here is an alternative set up that I did at my restaurant. This way you can make
them ahead of time and is a foolproof way to make them rise.

I poke a few holes with an old knife in the foil pie pan and put it in a large
skillet with about 1 inch of water in the bottom. This keeps them from
getting soggy on the bottom and I get a full on boiling steam to make these
rise well.



Steam for about 3-5 minutes, until springy done. You can take one out and
cut it in half to see if it is done inside.

The finished dumplings can be stored for later use if you want.

These work well for Chicken and Dumplings.

Go here for the Chicken Stew Recipe