dumpling wrappers, potstickers, dim sum, and wontons are not synonymous. Dumpling wrappers, almost always round but occasionally square, are thicker than wonton wrappers, which are always square. potstickers are dumpling wrappers filled with a rich filling, folded over and pinched and then cooked in a very special way -- they are put onto a hot pan with a bit of oil, seared to brown and then covered in a bit of liquid to braise under a cover until the liquid is all gone and the dumplings literally "stick" to the pot. dim sum is a collective phrase for a great many "appetizer-like" foods, some of which are "dumplings" but not exactly the kind of dumplings made with dumpling wrappers. wontons refers to the thin square wrappers or to the wrapper with filling. They can be small or large and they can be boiled/steamed or deep-fried. The extra large ones are best truly steamed over gentle heat. For deep-frying, the smaller, the better. Here's my favorite "dumpling filling" recipe to put into wontons or dumpling wrappers (given to me by a little Chinese grandmother about 25 years ago in L.A.; true): DUMPLING FILLING Makes 12 to 24 1 pound ground pork -- shoulder 1/4 pound shrimp -- finely chopped 1 small bok choy -- chopped 1 egg 1 teaspoon cornstarch salt -- to taste 1/2 teaspoon sugar 2 tablespoons sesame oil 1 tablespoon water 1 teaspoon ginger root -- grated 2 stalks green onion -- chopped Chop bok choy coarsely and cook in boiling water for 5 minutes. Drain by placing in cheese cloth and squeezing out all water. Chop finely. Combine pork, shrimp, egg, cornstarch, salt, sugar, sesame oil, water, and ginger. Mix well. Add bok choy and chopped green onions. Put small teaspoon-fulls into won ton wrappers or larger tablespoon-fulls into dumpling wrappers. Boil them gently in water or chicken stock until floating. Dumplings can be boiled (steamed) or braised (fried). Or you can freeze them stuffed raw for later use. Joe

Deedles, I didn't think they were either, the fluffed up nicely, but were still substantial, and not like lead sinkers! SJG, rather then interlocking the sheets by a slight vertical offset, they were installed in a straight line with loose tiles to fill in the gaps. So instead of a seamless pattern I have a striped one. There are pics posted if you want to see. Autumn4, mine ended up kind of like gravy. I just kept stirring, and eventually decided it wasn't getting any thicker. I did use whole milk though. I figured since I took a pass on the canned soup I'd throw caution to the wind and live a little! I'm curious to hear how yours came out! We just finished the leftovers and it heated up very well. I wish my stomach was a little bigger, my mouth wants more.

I learned to make a spaetzle thingy my dad always called a dumpling. Much the same as Linda's recipe only a bit more simple. Beat eggs like you would for scrambled eggs. A large pinch of parsley. Add flour until it forms a stiff dough... it should not run off the spoon. Must be exact in proportion... okay maybe not. About two eggs per person or three eggs per teenager. A splash of milk will make them more fluffy but I seldom have milk around. I like them thick and heavy. Extras keep in the fridge for a few days just fine... warm in a microwave or by putting hot soup on them. Unlike the other I never boil them in the soup... yucky slimey starchy things I don't like. I boil them like a noodle. Drop them from a wet teaspoon into boiling water. While spooning them into the boiling pot keep a small bowl of plain water... dip the spoon in the water between each scoop of dough and the dough won't stick to the spoon. We push them off the spoon with a finger. They are done when they float... fish them out with a slotted spoon. You will get all sizes and some fines. If making a large batch drain the whole pot into a collander. About half the size of an egg is the perfect size but the tiny fines eat well. Large ones may have to be cut with a knife to eat. This makes an all purpose "dumpling". At soup time put some in a bowl and ladle hot soup over top. A family favorite is to put chicken gravy over them. My youngest sister likes butter and parmeasan cheese on them. They are simple, filling, inexpensive. With chicken gravy they are the #1 family favorite and we always make them for my middle sister when she comes back to Michigan. We so enjoy them the chicken we cook to make gravy gets pushed aside and is eaten later. Lots of protein in the eggs so with a side of veggies this makes a complete hearty meal that will stick with you out in the cold. A common soup we make other then chicken is beef bones, a can/few tomatoes, celery sticks, carrot sticks, and some black pepper. Boil it all until it smells good and ladle over a bowl of dumplings. Being homemade it will take lots of salt... I seldom salt while cooking but pour it on at the table. : ) lyra

I made these, they're great. Cracker Barrel Old Country Store Dumplings Ingredients: 2 C Flour 2 tsp Baking Powder 1/2 tsp Salt 1 C whole Milk 4 Tbsp Vegetable Oil Preparation: Mix above ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8" thick and cut into 1"x1 1/2" strips. Place into a large sauce pan that you have place 8 cups of water and 3 chicken bouillon cubes that has been brought to boil and the bouillon cubes have been dissolved. Cook 1 half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce. Dumpling Sauce 3 Tbsp Butter 4 Tbsp Flour 1/4 tsp Salt 1 C Whole Milk 2 Chicken Bouillon Cubes (crumbled) 1/2 tsp sugar 1/2 -3/4 C Dumpling Cooking Liquid (after dumplings have been cooked) Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.