This is the way we make them in SE GA and the way we've always made them...the same way my mother, everybody else's mothers and all our grandmothers, daughters, sisters, cousins, etc. made them...and still make them. Some put yellow food coloring in the dough to give them a yellow color, but that is completely unnecessary. I've never had a round, lumpy dumpling in my life. Most used a whole
hen, which they cut into the parts themselves (and cooked until completely tender) with the meat then carefully pulled off the bone to avoid bone fragments getting into the broth, and then tossed back in the broth at the end of the dumpling cooking. If you need more broth for the dumplings just add chicken broth from a carton (or can.) Anyone can master this recipe, practice makes perfect. Just don't over knead the dough and roll them out on a lightly floured surface and rub flour on your rolling pin. 5*****
https://mycountrytable.com/easy-no-fail-flat-dumplings/