Dumplings - What happened? I made chicken and dumplings today and after 20 minutes I checked my dumplings and they were done but disgustingly soft. I let them cook for 10 more minutes and still soft (but I do think they were "done"). After another 25 mintues they were still incredibly soft. What did I do wrong?

To make the dumplings I did the following

1 1/4 cup flour
2 teaspoons baking powder
2 medium eggs
1/3 cup of almond milk
salt

mixed the dry ingredients, mixed wet ingredients, combined the wet into the dry and make a light dough (no kneading), and dropped the dough in the simmering broth (which was delicious :))
When cooking for for a crispy exterior you want to cook fast and hot. Most dumpling recipes I have seen call for similar ingredients and just about all of them say to boil for about 15 minutes in a broth or soup. 
If you are already doing this try mixing up the different ratio of ingredients.
Cooking it longer will not make it harder with this cooking method.