I’ve never had much luck with dumplings, they’ve tended to disintegrate, which is very disappointing. My friend made some for a puy lentil soup he made, which were great and were exactly like the dumplings of my childhood. In the lentil post, I describe a stew recipe that dumplings would have suited very well.
In the picture you are unable to see that the stew is piled up on a thick slice of wholemeal bread, this is the poor mans version. Or, nearer to the truth, the unskilled cooks version. The bread soaks up the ‘juice’ and acts like a dumpling, try it it’s very good.