Is there a "common" ratio for dumplings and added water when adding to a soup/stew recipe?
I have long since given up on trying to do this, because it varies according to stew/soup and according to dumpling. I have taken a different approach. Set aside some meat stock or broth, add water and bouillon or gravy mix for flavor, and cook your dumplings in that until they are almost done and don't soak up much liquid anymore. Then transfer them to the stew for the last few minutes, to take on the flavor of the stew.