Originally posted by sirrahbed
Hi Anna,
not a dumb question! I had never heard of "dropping" until I came north. Dumplings are rolled in the south - like a noodle only thick and chewy. Here is how I make mine if you feel southern and domestic sometime
I cook the chicken and veggies until almost done and add the dumplings 30-45 minutes before we are ready to eat - you just add them to the broth, cover and simmer and the flour helps the broth them thicken up. You need to fix them early in the day - about the same time you start the chicken because they dry for several hours before ya cook them.

Dumplings:
3 eggs
3 T COLD water
1/2 tsp salt
Beat these three things together and add with your fingers:
2 cups (or more) all purpose flour to make a nice dough you can work and roll. I divide it in half and roll out like a *thick* pie crust on a floury board or towel. Let it sit awhile until it looks kinda dry - half hour maybe. Roll each piece up and cut it into slices about an inch wide then cut each strip about 2-3 inches long. Toss them around on the floury towel and let them dry a couple more hours until you are ready to use them. They look like play dough when they are ready and can really dry all day if you want - won't hurt them to be too dry. You can freeze what you don't cook and use them another time!
Thanks so much! I'm going to have to try them