1. Fry: Cook the diced bacon in a skillet over medium heat until it is beautifully golden and crisp.

2. Separate: Remove the bacon from the skillet and set it aside, making sure to reserve the liquid bacon grease left behind in the pan.

3. Combine: Whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, Tabasco sauce, and your crisp diced bacon in a medium mixing bowl.

4. Whisk: Blend the chopped scallions, 1 tablespoon of the reserved bacon grease, the beaten egg, and the chicken stock together in a separate bowl.

5. Mix: Pour the wet mixture directly into the bowl of dry ingredients and stir gently just until everything is combined, taking care not to overmix.

6. Boil: Bring a saucepan of water to a steady, rolling boil on your stovetop.

7. Drop: Carefully drop the dumpling batter by the tablespoonful into the boiling water.

8. Simmer: Place the lid tightly on the saucepan, lower the heat, and let the dumplings simmer gently for 10 minutes.

9. Dry: Take the lid off the saucepan and let them cook uncovered for a few extra minutes, just until the tops of the dumplings dry out slightly.

10. Adapt: Alternatively, drop the raw batter by the spoonful directly into your favorite bubbling casserole or stew 10 minutes before the main dish finishes cooking.