While searching for a reliable dumpling recipe to go in a casserole, I came across a somewhat amusing video on YouTube showing an american guy (with a very strong southern accent) making v. cheap and easy chicken broth with "country dumplings".
Anyway, the dumplings are just self-raising flour mixed with iced water to form a really dense dough, then rolled out thin, cut into squares, and dropped into the boiling soup/broth.
What the hell, I thought. Nothing ventured, nothing gained!
They were fabulous! Obviously not what I'd usually think of as a dumplings - not round, and not at all fluffy, but more what you'd get with asian-style food, a thick and satisfyingly chewy almost pasta-like dumpling. I added a bit of salt and herbs to my dough, and then dropped them into my sausage casserole and let them bubble away for at leat 1/2 hour (prob. more like 45 mins).
Video is here. I know they don't look v. appetising on the video, but they were really good - both DH and DS gave thumbs up, and they easily bulk up any soup or casserole type thing.
I'm going to put them in tomato soup next time I do it.