I have found in living in different parts of the country that what constitutes a dumpling can vary greatly. I am not talking about fruit dumplings where fruit is wrapped in a dough and baked and coated in syrup. I am on the track of do you prefer big fluffy dumplings on top of stews etc. slathered in butter, cormeal dumpings cooked on top of greens, like turnip or collards or do you have a tradition of those sliders which are really thick noodles. Mine are fluffy or cormeal depending on the dish, but a big fluffy bready doughy dumpling on top of chicken stew, beef stew or even better ribs and kraut, slathered in good butter is hard to beat. What is your preference?