I love the idea of being a happy dumpling. Very interesting use of the concept as a way of uniting cultures through a shared comfort food that takes on so many guises.

For us, dumplings were big, fluffy suet and flour balls that magically expanded in soup, thickening it into a heartening stew. I haven't eaten them for ages, but still vividly remember their uniquely sponge-like texture.

Apparently my great-grandfather would fish his out of the soup, and have it with a spoonful of jam on top as his dessert.