Is there a way of edibly cooking dumplings to be fully cooked inside, or are they no longer dumplings at that point?

my SO loves dumplings and I'd like to share that with them AND not have to make 2 meals, but I can't eat things that have lots of flour but aren't cooked dry- dumplings (even potato) and pasta just sit in my gut like I ate lead shot.

Is there a way to have lots of flour in a dumpling (so it's a potato dumpling not a hashbrown or potato croquette) and have it dry or otherwise cooked through? Or would that make it inedibly tough and dry?

Submitted January 01, 2017 at 02:19PM by AllTheLearns http://ift.tt/2isMgwv