It's taken me a couple years to really get it right and for it to be consistent, but I'm finally happy with how it comes out. B loves it despite the onion, celery and carrots. Granted, I'm quite practiced at chopping them into the tiniest of pieces, but it's still impressive when he willingly consumes vegetables of any kind.
Tonight I decided not only to try making them for the first time, but to try making them gluten-free. I chose Bob's Red Mill Gluten Free All Purpose Baking Flour. My dad had already warned me not to mess with the measurements. There's a reason I'd rather cook than bake. I'm not great with precision in recipes. I'm more apt to just toss it all in a pot and hope for the best. This doesn't lend itself well to successful baking. I was really rather pleased that I at least had something resembling real dough by the time all the ingredients were mixed.