I made chicken and dumplings today and after 20 minutes I checked my dumplings and they were done but disgustingly soft. I let them cook for 10 more minutes and still soft (but I do think they were "done"). After another 25 mintues they were still incredibly soft. What did I do wrong?
To make the dumplings I did the following
1 1/4 cup flour 2 teaspoons baking powder 2 medium eggs 1/3 cup of almond milk salt
mixed the dry ingredients, mixed wet ingredients, combined the wet into the dry and make a light dough (no kneading), and dropped the dough in the simmering broth (which was delicious :))