Tonight I made chicken and dumplings with the chicken from making
stock yesterday.

mmmm good homemade stock.
http://i18.tinypic.com/73fkler.jpg

I cooked up some onion with celery and added to the chicken and stock.
Brought the stock to a boil and added the dumplings.
http://i3.tinypic.com/8ehp62u.jpg

I prefer drop dumplings over rolled.
I had to skim off a lot of foam. I'm supposing it's because of the
baking soda in the dough.

Plated.
http://i13.tinypic.com/71ozi1s.jpg

This is the first time I've tried this recipe.
The dumplings are very light and fluffy.
I Don't know if it's just me but I think the baking soda taste is a
little strong. I'm taking some to work tomorrow to get a second
opinion.

Dumplings
2 cups of white flour
3 teaspoons of baking soda
1 teaspoon of salt
2/3 cup of milk
1/2 cup of Crisco oil
1 Pot of chicken stew

Mix flour, baking soda, and salt together. Then add milk and oil.
Spoon-drop into boiling stew, cook for 15 minutes, turning dumplings
often. They should float off your fork Green Fried Tomatoes at the
Whistle Stop Cafe by Fannie Flagg.

koko
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updated 11/24

"There is no love more sincere than the love of food"
George Bernard Shaw

koko wrote:
> Tonight I made chicken and dumplings with the chicken from making
> stock yesterday.
>
> mmmm good homemade stock.
> http://i18.tinypic.com/73fkler.jpg
>
> I cooked up some onion with celery and added to the chicken and stock.
> Brought the stock to a boil and added the dumplings.
> http://i3.tinypic.com/8ehp62u.jpg
>
> I prefer drop dumplings over rolled.
> I had to skim off a lot of foam. I'm supposing it's because of the
> baking soda in the dough.
>
> Plated.
> http://i13.tinypic.com/71ozi1s.jpg
>
> This is the first time I've tried this recipe.
> The dumplings are very light and fluffy.
> I Don't know if it's just me but I think the baking soda taste is a
> little strong. I'm taking some to work tomorrow to get a second
> opinion.
>
> Dumplings
> 2 cups of white flour
> 3 teaspoons of baking soda
> 1 teaspoon of salt
> 2/3 cup of milk
> 1/2 cup of Crisco oil
> 1 Pot of chicken stew
>
> Mix flour, baking soda, and salt together. Then add milk and oil.
> Spoon-drop into boiling stew, cook for 15 minutes, turning dumplings
> often. They should float off your fork Green Fried Tomatoes at the
> Whistle Stop Cafe by Fannie Flagg.
>
> koko

Those dumplings look perfect, light and fluffy. I always use baking
powder, but I may use baking soda, since yours turned out so well. I
will wait until you discover the information you are looking for (too
foamy, tastes too much like soda).

Becca

On Tue, 27 Nov 2007 14:54:46 -0600, Becca >
wrote:

>koko wrote:
>> Tonight I made chicken and dumplings with the chicken from making
>> stock yesterday.
snippage


>> This is the first time I've tried this recipe.
>> The dumplings are very light and fluffy.
>> I Don't know if it's just me but I think the baking soda taste is a
>> little strong. I'm taking some to work tomorrow to get a second
>> opinion.

more snippage

>
>Those dumplings look perfect, light and fluffy. I always use baking
>powder, but I may use baking soda, since yours turned out so well. I
>will wait until you discover the information you are looking for (too
>foamy, tastes too much like soda).
>
>Becca

They tasted just fine today. Somehow I got the taste of plain baking
soda in my mouth yesterday and it tainted the final tasting of the
dish.

My co-worker said she could not detect the baking soda, so they are
not too baking soda-ee.

the foaming in the pot, I just skimmed the foam off the top of the
pot as the dumplings were cooking. According to the recipe the
dumplings must be turned frequently while cooking so I just skimmed
while turning them.
I will make these again, they are very good and easy.

koko
---
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updated 11/24

"There is no love more sincere than the love of food"
George Bernard Shaw

On Nov 27, 5:08 pm, koko wrote:
> [snips]
> the foaming in the pot, I just skimmed the foam off the top of the
> pot as the dumplings were cooking. According to the recipe the
> dumplings must be turned frequently while cooking so I just skimmed
> while turning them.
> I will make these again, they are very good and easy.
>
I wouldn't pay a lot of attention to the 'turn frequently' admonition,
especially if it contributes to their breaking up or pieces flaking
off. A lot of dumpling recipes just want them turned once. -aem

<koko> wrote in message ...
> Tonight I made chicken and dumplings with the chicken from making
> stock yesterday.
>
>
> Plated.
> http://i13.tinypic.com/71ozi1s.jpg
>
> This is the first time I've tried this recipe.
> The dumplings are very light and fluffy.
> I Don't know if it's just me but I think the baking soda taste is a
> little strong. I'm taking some to work tomorrow to get a second
> opinion.
>

the chicken stew looks really good as well...any chance of sharing the
recipe for it?

TIA

koko wrote:

> They tasted just fine today. Somehow I got the taste of plain baking
> soda in my mouth yesterday and it tainted the final tasting of the
> dish.
>
> My co-worker said she could not detect the baking soda, so they are
> not too baking soda-ee.
>
> the foaming in the pot, I just skimmed the foam off the top of the
> pot as the dumplings were cooking. According to the recipe the
> dumplings must be turned frequently while cooking so I just skimmed
> while turning them.
> I will make these again, they are very good and easy.
>
> koko

Great, I will give your recipe a try. Your dumplings looked awesome. I
will have to find a day when I can cheat on my low carb diet.

BTW, I agree with aem, I would not turn the dumplings. I put a tight
lid on the pot and I do not touch it for about 15 minutes. I am afraid
the dumplings would fall apart. Of course, they will do that as soon as
I get a chance to eat them.

Becca

On Wed, 28 Nov 2007 13:57:59 GMT, "MG" > wrote:

>
><koko> wrote in message ...
>> Tonight I made chicken and dumplings with the chicken from making
>> stock yesterday.
>>
>>
>> Plated.
>> http://i13.tinypic.com/71ozi1s.jpg
>>
>> This is the first time I've tried this recipe.
>> The dumplings are very light and fluffy.
>> I Don't know if it's just me but I think the baking soda taste is a
>> little strong. I'm taking some to work tomorrow to get a second
>> opinion.
>>
>
>the chicken stew looks really good as well...any chance of sharing the
>recipe for it?
>
>TIA
>
I'm almost ashamed to tell you what I did for the chicken stew. It was
made with some of the chicken I used to make stock, and leftovers from
lunch the day before.
I sautéed a small onion with a couple of stalks of celery in olive oil
and butter. I added the leftover chicken breast along with the
leftover oven roasted carrots and squash. Then it all went into a 2
quart saucepan and I added about a quart of chicken broth, which was
enough to cover it all by an inch. Then I brought it to a soft boil
and added the dumplings.

Quick tasty and used up leftovers.

Thank you for your nice comments.

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

On Wed, 28 Nov 2007 10:46:00 -0600, Becca >
wrote:

>koko wrote:
>
>> They tasted just fine today. Somehow I got the taste of plain baking
>> soda in my mouth yesterday and it tainted the final tasting of the
>> dish.
>>
>> My co-worker said she could not detect the baking soda, so they are
>> not too baking soda-ee.
>>
>> the foaming in the pot, I just skimmed the foam off the top of the
>> pot as the dumplings were cooking. According to the recipe the
>> dumplings must be turned frequently while cooking so I just skimmed
>> while turning them.
>> I will make these again, they are very good and easy.
>>
>> koko
>
>Great, I will give your recipe a try. Your dumplings looked awesome. I
>will have to find a day when I can cheat on my low carb diet.
>
>BTW, I agree with aem, I would not turn the dumplings. I put a tight
>lid on the pot and I do not touch it for about 15 minutes. I am afraid
>the dumplings would fall apart. Of course, they will do that as soon as
>I get a chance to eat them.
>
>Becca

I've always used the don't touch and cover for 15 minutes method.
I decided that since this was a new recipe for me I'd follow it and
see how it worked before I made any changes. It worked.
I only wish it didn't foam up so much. I'm not sure if I didn't mix
the dough well enough or what to cause this.

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

<koko> wrote in message ...
It worked.
> I only wish it didn't foam up so much. I'm not sure if I didn't mix
> the dough well enough or what to cause this.
>
> koko
> ---
> http://www.kokoscorner.typepad.com
> updated 11/15
>

Many moons and years ago I recall reading a gravy recipe where it suggested
using baking soda to incorporate the fat into the liquid. It foamed and
foamed and foamed -- I thought it would never stop. I must've had a lot of
fat to try to incorporate; it could've been the combination of the two --
shades of Alton Brown!

Dee Dee

On Wed, 28 Nov 2007 09:45:39 -0800, koko wrote:

>On Wed, 28 Nov 2007 13:57:59 GMT, "MG" > wrote:
>
>>
>><koko> wrote in message ...
>>> Tonight I made chicken and dumplings with the chicken from making
>>> stock yesterday.
>>>
>>>
>>> Plated.
>>> http://i13.tinypic.com/71ozi1s.jpg
>>>
>>> This is the first time I've tried this recipe.
>>> The dumplings are very light and fluffy.
>>> I Don't know if it's just me but I think the baking soda taste is a
>>> little strong. I'm taking some to work tomorrow to get a second
>>> opinion.
>>>
>>
>>the chicken stew looks really good as well...any chance of sharing the
>>recipe for it?
>>
>>TIA
>>
>I'm almost ashamed to tell you what I did for the chicken stew. It was
>made with some of the chicken I used to make stock, and leftovers from
>lunch the day before.
>I sautéed a small onion with a couple of stalks of celery in olive oil
>and butter. I added the leftover chicken breast along with the
>leftover oven roasted carrots and squash. Then it all went into a 2
>quart saucepan and I added about a quart of chicken broth, which was
>enough to cover it all by an inch. Then I brought it to a soft boil
>and added the dumplings.
>
>Quick tasty and used up leftovers.
>
>Thank you for your nice comments.
>
koko, don't be ashamed. That's what most of us do from time to time.

Thanks for being *honest*!


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On Wed, 28 Nov 2007 10:46:00 -0600, Becca >
wrote:

>BTW, I agree with aem, I would not turn the dumplings.

That was the first time I'd ever heard of the concept!

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On Wed, 28 Nov 2007 09:53:21 -0800, koko wrote:

>I've always used the don't touch and cover for 15 minutes method.
>I decided that since this was a new recipe for me I'd follow it and
>see how it worked before I made any changes. It worked.

I'm assuming these were dropped, not rolled (dumplings).



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On Wed, 28 Nov 2007 22:08:16 -0800, sf wrote:

>On Wed, 28 Nov 2007 09:53:21 -0800, koko wrote:
>
>>I've always used the don't touch and cover for 15 minutes method.
>>I decided that since this was a new recipe for me I'd follow it and
>>see how it worked before I made any changes. It worked.
>
>I'm assuming these were dropped, not rolled (dumplings).
>
>

Your assumption is correct.

koko
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updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

On Wed, 28 Nov 2007 22:06:48 -0800, sf wrote:

>On Wed, 28 Nov 2007 10:46:00 -0600, Becca >
>wrote:
>
>>BTW, I agree with aem, I would not turn the dumplings.
>
>That was the first time I'd ever heard of the concept!

Me too, that's why I had to try it.

koko
---
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updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

koko wrote:
> On Wed, 28 Nov 2007 22:06:48 -0800, sf wrote:
>
>> On Wed, 28 Nov 2007 10:46:00 -0600, Becca >
>> wrote:
>>
>>> BTW, I agree with aem, I would not turn the dumplings.
>> That was the first time I'd ever heard of the concept!
>
> Me too, that's why I had to try it.
>
> koko

I've seen and done plenty of dumplings that you never turned as the pot
lid provided steam and helped cook the dumplings.
What I found unusual was the high amount of oil your recipe called for?

Goomba