It works! I made a small batch along with dinner. I just cooked them in salted water and drained them, then tossed them with a little oil. They had a pretty nice texture. I didn't test how long they would hold up in soup, I just tossed them into our dinner pasta. The only problem was that they were inconsistent in size. From cracked pepper, to peanut. So when I drained them, a lot of "glue" stuck to the little bits. Some sort of sieving might be in order. I did break up the larger clumps with my fingers. Also, you cant just dump the water in and stir. It's more like a dribble, stir stir, dribble. All in all, I think they would make a very good, very quick soup dumpling. I also think they would stand up well to parcooking and draining(letting them dry a little them seemed to help them, if anything), but honestly, they are pretty fast if you just did them a la minute. Not worth the trouble to hold them in raw form, I think. Pics later. I forgot to take a pic of the dumplings when I had them drained, lol.