I hadn't had chicken and dumplings since my mother made them, circa 1976. Yesterday I tried it. The chicken stew came out very well, but the dumplings were like lead.
Having virtually zero experience working with dough or batter, I followed this recipe to a T:
2 cups flour
2 teaspoons baking powder
a pinch of salt
3/4 cup of milk
two tablespoons melted butter
The instructions were to combine these ingredients just enough for it to come together and not to overwork it, or the dumplings would come out dense.
Well, they were pretty darn dense.
I dropped them into the simmering stew and covered the pot, and cooked covered for 18 minutes, as indicated. I was careful not to take the lid off, because it's the steam, apparently, that contributes to fluffiness.
My dear old mother's dumplings were very light. She used Bisquick, however, something I would prefer not to do.
Where did I go wrong?