These are exactly like the ones my gramma made.  She was German Russian so she knew how to do it!

Don't know why I didn't copy the link for these (oh yeah, because of AI crap, there wasn't a link).  They don't have to rise like bread dough type dumplings either, they are ready to go right away.  Just pick a good potato soup or even just a good broth of some kind and you're ready to go.

Fat and Fluffy Drop Dumplings like my gramma used to make:To make big fat fluffy drop dumplings, combine all-purpose flour, baking powder, salt, melted butter, and whole milk, then gently drop large scoops into simmering soup and cover tightly. [1, 2, 3, 4, 5] Ingredients and Measurements

• =16px2 cups all-purpose flour

• =16px1 tablespoon baking powder

• =16px1 teaspoon kosher salt

• =16px4 tablespoons unsalted butter, melted

• =16px3/4 cup whole milk [1, 2, 3]

 Step-by-Step Instructions

• =16pxMix dry components: Whisk flour, baking powder, and salt together in a medium bowl. [1, 2, 3]

• =16pxAdd wet components: Pour melted butter and whole milk into the dry mixture. [1, 2]

• =16pxStir gently: Stir with a fork or spatula just until wet and combined; do not overmix or the dough will become tough. The batter should look lumpy. [1, 2]

• =16pxDrop into broth: Bring your soup or chicken broth to a gentle simmer. Use a large spoon or cookie scoop to drop big portions of dough into the bubbling liquid. [1, 2, 3]

• =16pxCover and steam: Place a tight-fitting lid on the pot immediately. [1, 2]

• =16pxCook undisturbed: Simmer on medium-low heat for 15 minutes without lifting the lid, allowing the trapped steam to expand the dumplings into big, fluffy pillows. [1, 2, 3, 4]

 Cooking Secrets

• =16pxNever peek: Lifting the lid lets out critical steam, which causes the dumplings to deflate or turn gummy.

• =16pxKeep a simmer: Ensure the liquid stays at a gentle bubble rather than a harsh, rolling boil so the dumplings cook evenly without dissolving. [1, 2, 3, 4]