In reading thru the recipies posted I noticed 2 different kinds of "dumplings". One is the drop from spoon kind that swells up & sort of forms a ball when cooked. The other is the roll out kind that is flat. It is rolled out & cut into pieces & dropped into boiling broth. If "fluffy" for either kind is what you want then let the egg out. Both kinds should have some type of shortening (crisco, butter, etc) to make them "Short" & tender.