You can also do similar dumplings (ohio-style!) using the same recipe, but instead of dropping in spoonfulls, roll the dough out flat and about as thick as a heavy pie-crust - 1/8 to 1/4 inch - and then use a pizza cutter to cut it into pieces that are about 1" square. Drop the pieces in the soup one by one, stirring as you go, and then cook until they're cooked through and sort of noodle-y.

These cook a little bit faster, and it's a lot easier to tell whether or not they're done all the way through. (Also, you don't have to worry about flipping them. Also, my Ohio relatives would hurt me if I didn't mention what proper dumplings are. ^_^ )