I once made dumplings--the southern kind, not the oriental kind--then proceeded to cook them in my chicken stock I had simmering for a couple of hours. My big mistake: I had rolled out my dough on a sheet of aluminum foil and to my horror, there were holes all throughout the sheet. I ran and scooped out a dumpling to see if there were tinfoil bits. There were black specks everywhere but in my blind panic, I couldn' tell if it was pepper or foil. I threw the whole batch away. Lesson, kiddies. Never roll dough out on Reynold's Wrap.