Oh, absolutely! I’ve been revamping my grandma’s classic mushroom dumplings, but with a twist—adding a splash of white wine to the dough for that subtle depth. Quick trick: when you’re folding the dough, let it rest a bit in the fridge; it’ll be easier to roll out thinly and won’t puff up too much when cooking. And don’t forget a hint of fresh dill right before serving—keeps the flavor bright and makes the dumplings feel like a little hug from the kitchen. Give it a go and let me know how it turns out!