One suggestion I'd offer is to spoon the dumplings over chili and see what happens. Compliments, I'll wager. In large mixing bowl sift together the flour, cornmeal, baking powder, salt, pepper and thyme. With a large soup spoon, scoop out 12 dumplings and arrange over stew-like mixture. Simmer stew and dumplings, covered, for about 10 to 15 minutes.
Dumplings have a long history and many different names.
Spaetzle and knodel are only two of several types of dumplings native to Germany. Italians gave us ravioli, and Spaniards added tamales and empanadas. The cooking methods for dumplings are as varied as the names dumplings carry. Steamed dumplings, usually made from biscuit dough, are often cooked in automatic or layered bamboo steamers, or you can improvise with a perforated pan or strainer above boiling water. Baked dumplings, usually made from pastry dough, are especially popular as apple dumplings with caramel sauce.