[duhmp-ling] 
| 1. | a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat. |
| 2. | a dessert consisting of a wrapping of dough enclosing sliced apples or other fruit, boiled or baked. |
| 3. | a short or stout person. |
| dump·ling (dŭmp'lĭng) n.
[Earlier dumplin, perhaps from dump, lump.] |
dumpling
small mass of leavened dough that is either boiled or steamed and served in soups or stews or with fruit. Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light, cakey texture. Many recipes call for herbs, onions, grated cheeses, or chopped meats to be rolled into the dough before cooking.
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lɪŋ