Question: how to make dumplings that rise really high
By: Catherine Hartgrove
Published: September 30, 2011

My mother used to make chicken and dumplings & the dumplings were really high. She used bisquick & I know that she cooked them covered and uncovered but I dont know in which order or for how long.  Can someone help me?

Answers:
Sheri Wetherell

I think the secret to fluffy dumplings is a low protein flour, such as cake flour, in lieu of all-purpose. Also, it's important to not overmix the batter as this will exercise the gluten too much, thus making tough, dense dumplings. Lastly, steam them covered at a low simmer. Cooking them at a high boil will also cause them to toughen and become more dense.
I keep mine covered until they're completely cooked - of course, I do peek every now and then :) Hope that helps!