When I was growing up this dish was one of the things my dad felt competent to make indoors on the stove. I’m not sure why but he wouldn’t let mom do it. It may be the comfort food for me. I finally took Alton Brown’s advice and let the rolled dough dry for several hours before simmering to a finish in that wonderful chicken broth. If you drop them in as soon as they are rolled the dumplings tend to dissolve. These actually held together a little too well!