Becca > wrote in :

> Janet Bostwick wrote:
>
> snip.....
>> I believe that I have seen a variety of chefs on the Food Network as
>> well as some on PBS roll dough and cut strips and then squares that
>> are then dropped into boiling broth and called dumplings.
>>
>> I was just wondering if this was common throughout the South. And if
>> noodles that are made at home are any different in this case than the
>> dumplings?
>>
>> Janet
>
> I've never made dumplings out of strips of dough, but I would like to
> try it. Mine are drop dumplings, they are big and puffy, light in
> texture. Just reading your message made me hungry.
>
>
> Becca
>

The result in my case was some browned chicken wings, onions and garlic
in the crock pot since 9 AM for supper. I think I'll make dumplings.


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner