Every ethnic cuisine has it's own way of economically stretching a meal. For eastern Europeans the dumpling is king. Every goulash, every soup, every paprikas, every sauerkraut and even desserts had its own particular type of dumpling. Soft, spongy, chewy, al dente, silky, what ever your desire.
Farina dumplings are firmer to the bite than the flour kind.
They are a wonderful addition to a chicken, beef or tomato soup. Very easy to make. This is my mother's recipe. Regards, June Meyer. Then add a little soup for moisture.