Raw, it's a little bitter and unpleasant, IMO, but when it hits the hot oil and fries for a bit, it develops a sort of. . . pungent sweetness? I dunno. It's a little tough to describe. I do feel it easily overwhelms most other flavors, so I tend to use turmeric in moderation. Say, 1/2 a tsp for every 2 tsp of cumin and/or coriander. Just my taste, though.
It's entirely possible I just don't particularly care for dumplings, in retrospect. I hated the dish as a kid, but figured I'd try making it again now since my gf loves it.
She thought it was alright, but remembered the dumplings as having a firmer texture. She wonders if her mom didn't just bake regular biscuits and then throw them into already-cooked chicken soup, they were so different from what I produced tonight.
Still, she likes it enough to finish most of the leftovers, so that's good enough for me.