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ISO: chicken and dumplings problems

Misc.
This may sound silly but I am having trouble making a decent chicken and dumpling.
I tried so many recipes from this sight but the results seem to always be the same; a messy, gooey mush
the dumpling look more like clumpy soup and the water is so thick and floury that it looks as if I had dumped a whole bag of flour in it.
what am I doing wrong?
With every recipe I try I end up with a different consistency of the dumplings and that confuses me more.
what thickness should I ecpect from my dough? should the ingredients be room temperture or cold when I mix them?
why don't the dumplings rise nicely like they should?
please help!
MsgID: 0059617
Shared by: Bonnie K
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: chicken and dumplings problems
  Bonnie K
2 Dumpling Advice...
  Ellen in Missouri
3 Thank You: Thank you Ellen
  Bonnie K
4 Recipe: Tyler Florence's Dumplings
  Ellen in Missouri
5 Thank You: Thank you Ellen
  Bonnie K
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  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
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