In article >,
"jmcquown" > wrote:

> 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

How do you make your 'small drop dumplings', Jill? Sounds to me on the
order of halushky or spaetzle. Funny, and I know it's my ethnic
heritage influencing it, but I think of drop dumplings as basically
Bisquick and liquid and light and fluffy, and small dumplings as
halushky, much heavier.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now, most recently 8-7-2008.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene