On Sun 10 Aug 2008 12:31:10p, jmcquown told us...

> I've got a whole cut up chicken simmering on the stove with celery,
> onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
> dinner! I prefer small drop dumplings to rolled doughy dumplings.
>
> I only add the vegetables to make a nice rich stock. They get strained
> out and discarded when I remove the chicken to debone it. I know some
> people add vegetables to the (almost) finished product - carrots,
> celery, green beans, corn, peas, even potatoes. Doesn't that make it
> chicken stew with dumplings instead? Not that it really matters, it's
> just not what I think of as chicken & dumplings.
>
> Jill <--whose Scottish grandmother added drop dumplings to beef or
> mutton stew
>
>

I'm not fond of "fluffy" dumplings. Although spaetzle are a type of drop
drumpling, they are quite small by comparison and not overly fluffy. My
preference for chicken and dumplings is the rolled type, but what I make
some might call "slickers", as they have no leavening, are on the thin
side, and are not doughy.

--
Date: August 10th,2008

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