All my relatives on my mother's side are from Georgia and Alabama. My grandma and her sisters used to make the best chicken and dumplings. They made the dumplings in advanced and let them dry out.
I've searched recipes and once upon a time I found the perfect one, but I didn't bookmark it and have never been able to find it again. All the recipes I find now have the dumplings dropped in while still wet dough. It's just not the same.
This sound familiar to anyone?
bon appetit
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