On Mon, 04 Jan 2010 04:12:30 -0600, Omelet >
wrote:

>Some people cheat with the dumplings and just use lumps of biscuit
>dough, either home made or from the can.

The things I hear about here! I would have never considered it.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 04 Jan 2010 07:50:48 -0500, Michael Horowitz
> wrote:

>On Sat, 2 Jan 2010 13:14:52 -0500, "jmcquown" >
>wrote:
>
>>I've got 4 chicken leg quarters simmering on the stove covered with water.
>>I tossed in a couple of bay leaves and salt & pepper. Once the chicken is
>>tender (about 30 minutes) I'll remove it from the pot and skin and debone
>>it. I'll chill the broth and skim the fat off the top. Then I'll add the
>>meat back to the pot with the broth and add a diced onion, celery and
>>carrots. I'll add sage and thyme and let it cook down a bit.
>>
>>Dumplings are the typical addition in the southern U.S., but either one will
>>thicken the stew. And they're both equally good What say you?
>>
>>Jill
>
>
>At what point would you add the dumpling dough? I'm thinking that if
>you put them in after the stew is done, you'll overcook the meat-
>Mike

Stew doesn't have a specific "end" like a rare roast beef. Meat is
supposed to be over cooked. If you want to keep an eye out, put them
in half an hour before you think it's going to be "done".

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 4 Jan 2010 06:01:18 -0800 (PST), Cindy Hamilton
> wrote:

>Biscuits. We like the slightly crisp exterior with the soft chicken
>stew.
>We thicken the stew with a little roux.

That's when you use biscuits? I love *real* dumplings. I find they
thicken the stew enough, no extra thickening needed.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Mon, 04 Jan 2010 04:12:30 -0600, Omelet >
> wrote:
>
> >Some people cheat with the dumplings and just use lumps of biscuit
> >dough, either home made or from the can.
>
> The things I hear about here! I would have never considered it.

Really? :-)

Dumplings can just be lumps of Pillsbury... <g>
Home made is better, but that works too in a pinch.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

My father used to make what he called 'French Dumplings". Basically it was
a dough (made from scratch) rolled thinly and cut into about 3 to 4 inch
squares, They were then tansferred to boiling rich stock from chicken that
had been stewed (chicken removed before adding dumplings). The
dumplings/noodles had been heavily floured when rolling out and that
thickened the boiling stock.

When done, the dumplings, gravy and chicken were served over mashed
potatoes. I never had the 'drop' type dumplings until I made them myself -
well after college.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

On 1/4/2010 03:25, sf wrote:
> On Sun, 03 Jan 2010 21:49:17 -0800, > wrote:
>
>> i've been making them for years with a flat large-hole grater (smooth
>> side up) and a rubber spatula. You can mix the dough to be thick enough
>> so you can spoon it onto the grater in a pile and not have it run off
>> the edges before you can smoosh it through the holes.
>
> Hey, thanks. I've heard a grater works, but had no idea how to use
> it.
>

You use the spatula to force the dough through the holes so you are just
using it as a die to extrude the dough not for cutting. You can do the
same thing with a large slotted spoon.

On Mon, 04 Jan 2010 11:53:44 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Mon, 04 Jan 2010 04:12:30 -0600, Omelet >
>> wrote:
>>
>> >Some people cheat with the dumplings and just use lumps of biscuit
>> >dough, either home made or from the can.
>>
>> The things I hear about here! I would have never considered it.
>
>Really? :-)

Yep, I would have never thought of substituting biscuits let alone
popping a can open.
>
>Dumplings can just be lumps of Pillsbury... <g>
>Home made is better, but that works too in a pinch.

If I'm going to actually *make* something from scratch, it would be
real dumplings. Popping open a can appeals, so I'll try it once just
to see how I like it. What is the timing when you use canned
biscuits? With dumplings you do x time with the lid off and x time
with the lid on.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 04 Jan 2010 13:27:50 -0500, George >
wrote:

>On 1/4/2010 03:25, sf wrote:
>> On Sun, 03 Jan 2010 21:49:17 -0800, > wrote:
>>
>>> i've been making them for years with a flat large-hole grater (smooth
>>> side up) and a rubber spatula. You can mix the dough to be thick enough
>>> so you can spoon it onto the grater in a pile and not have it run off
>>> the edges before you can smoosh it through the holes.
>>
>> Hey, thanks. I've heard a grater works, but had no idea how to use
>> it.
>>
>
>You use the spatula to force the dough through the holes so you are just
>using it as a die to extrude the dough not for cutting. You can do the
>same thing with a large slotted spoon.

thanks, George!

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Mon, 04 Jan 2010 11:53:44 -0600, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> On Mon, 04 Jan 2010 04:12:30 -0600, Omelet >
> >> wrote:
> >>
> >> >Some people cheat with the dumplings and just use lumps of biscuit
> >> >dough, either home made or from the can.
> >>
> >> The things I hear about here! I would have never considered it.
> >
> >Really? :-)
>
> Yep, I would have never thought of substituting biscuits let alone
> popping a can open.
> >
> >Dumplings can just be lumps of Pillsbury... <g>
> >Home made is better, but that works too in a pinch.
>
> If I'm going to actually *make* something from scratch, it would be
> real dumplings. Popping open a can appeals, so I'll try it once just
> to see how I like it. What is the timing when you use canned
> biscuits? With dumplings you do x time with the lid off and x time
> with the lid on.

Bring stew/soup up to a boil, drop in the "dumplings" and cover. Time
for 10 minutes (or until they are done to your liking). I like them
slightly sticky.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mon, 04 Jan 2010 13:31:32 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Mon, 04 Jan 2010 11:53:44 -0600, Omelet >
>> wrote:
>>
>> >In article >,
>> > sf > wrote:
>> >
>> >> On Mon, 04 Jan 2010 04:12:30 -0600, Omelet >
>> >> wrote:
>> >>
>> >> >Some people cheat with the dumplings and just use lumps of biscuit
>> >> >dough, either home made or from the can.
>> >>
>> >> The things I hear about here! I would have never considered it.
>> >
>> >Really? :-)
>>
>> Yep, I would have never thought of substituting biscuits let alone
>> popping a can open.
>> >
>> >Dumplings can just be lumps of Pillsbury... <g>
>> >Home made is better, but that works too in a pinch.
>>
>> If I'm going to actually *make* something from scratch, it would be
>> real dumplings. Popping open a can appeals, so I'll try it once just
>> to see how I like it. What is the timing when you use canned
>> biscuits? With dumplings you do x time with the lid off and x time
>> with the lid on.
>
>Bring stew/soup up to a boil, drop in the "dumplings" and cover. Time
>for 10 minutes (or until they are done to your liking). I like them
>slightly sticky.

Thanks Om. I was confused when someone mentioned they got brown and
crunchy in the stew.

--
I love cooking with wine.
Sometimes I even put it in the food.

Omelet wrote:
> In article >,
> sf > wrote:
>
>> On Mon, 04 Jan 2010 04:12:30 -0600, Omelet >
>> wrote:
>>
>>> Some people cheat with the dumplings and just use lumps of biscuit
>>> dough, either home made or from the can.
>> The things I hear about here! I would have never considered it.
>
> Really? :-)
>
> Dumplings can just be lumps of Pillsbury... <g>
> Home made is better, but that works too in a pinch.

I've a friend who slices up flour tortillas and dumps them in the
chicken broth and calls them dumplings. I just turn down eating them myself.

On Mon, 04 Jan 2010 13:52:05 -0600, George Shirley
> wrote:

>I've a friend who slices up flour tortillas and dumps them in the
>chicken broth and calls them dumplings. I just turn down eating them myself.

Ugh! I don't blame you. I tried using flour tortillas exactly once
in enchiladas and I absolutely hate it when people use flour tortillas
instead of lavosh for roll ups.

--
I love cooking with wine.
Sometimes I even put it in the food.

"George Shirley" > wrote in message
...
>
> I've a friend who slices up flour tortillas and dumps them in the chicken
> broth and calls them dumplings. I just turn down eating them myself.

Boiled tortillas? I think not!

Felice

In article >,
sf > wrote:

> >> >Dumplings can just be lumps of Pillsbury... <g>
> >> >Home made is better, but that works too in a pinch.
> >>
> >> If I'm going to actually *make* something from scratch, it would be
> >> real dumplings. Popping open a can appeals, so I'll try it once just
> >> to see how I like it. What is the timing when you use canned
> >> biscuits? With dumplings you do x time with the lid off and x time
> >> with the lid on.
> >
> >Bring stew/soup up to a boil, drop in the "dumplings" and cover. Time
> >for 10 minutes (or until they are done to your liking). I like them
> >slightly sticky.
>
> Thanks Om. I was confused when someone mentioned they got brown and
> crunchy in the stew.
>

<lol> I don't think so!!! ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
"Felice" > wrote:

> "George Shirley" > wrote in message
> ...
> >
> > I've a friend who slices up flour tortillas and dumps them in the chicken
> > broth and calls them dumplings. I just turn down eating them myself.
>
> Boiled tortillas? I think not!
>
> Felice

Same here, no thanks!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Jan 4, 12:10*pm, sf > wrote:
> On Mon, 4 Jan 2010 06:01:18 -0800 (PST), Cindy Hamilton
>
> > wrote:
> >Biscuits. *We like the slightly crisp exterior with the soft chicken
> >stew.
> >We thicken the stew with a little roux.
>
> That's when you use biscuits? *I love *real* dumplings. *I find they
> thicken the stew enough, no extra thickening needed.

That's right. Because we do biscuits instead of dumplings, we
need a little something to thicken the stew.

Cindy Hamilton

In article >,
sf > wrote:

> On Sun, 03 Jan 2010 21:49:17 -0800, isw > wrote:
>
> >i've been making them for years with a flat large-hole grater (smooth
> >side up) and a rubber spatula. You can mix the dough to be thick enough
> >so you can spoon it onto the grater in a pile and not have it run off
> >the edges before you can smoosh it through the holes.
>
> Hey, thanks. I've heard a grater works, but had no idea how to use
> it.

Hold it close over the boiling water if you value your stove, your
floor, your shoes, or your kids.

Isaac

In article >,
George > wrote:

> On 1/4/2010 03:25, sf wrote:
> > On Sun, 03 Jan 2010 21:49:17 -0800, > wrote:
> >
> >> i've been making them for years with a flat large-hole grater (smooth
> >> side up) and a rubber spatula. You can mix the dough to be thick enough
> >> so you can spoon it onto the grater in a pile and not have it run off
> >> the edges before you can smoosh it through the holes.
> >
> > Hey, thanks. I've heard a grater works, but had no idea how to use
> > it.
> >
>
> You use the spatula to force the dough through the holes so you are just
> using it as a die to extrude the dough not for cutting. You can do the
> same thing with a large slotted spoon.

Yup, but you can put a bigger pile of dough on the grater, and so get to
the eating part faster...

Isaac

In article >,
sf > wrote:

> On Mon, 04 Jan 2010 04:12:30 -0600, Omelet >
> wrote:
>
> >Some people cheat with the dumplings and just use lumps of biscuit
> >dough, either home made or from the can.
>
> The things I hear about here! I would have never considered it.

Consider this, one of my very favorite stews; it'll show you how good
they can be:

Beef and Artichoke Stew, California Vintner Style

Ingredients:

2 lb. round steak, cut in 1" cubes
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. flour
1/4 cup olive oil
2 Tbsp. butter
4 cloves garlic, unpeeled
1 lb. fresh mushrooms, cut in halves
1 10 1/2 oz. can green chiles, minced
1/4 tsp. marjoram
1/2 tsp. dill weed
1 cup red wine
1 10 1/2 oz. can consomme
1 Tbsp. wine vinegar
2 10 oz. pkg. frozen artichoke hearts (do not use canned; bad flavor)

Parmesan Biscuit Crust (see below)
1 8 oz. pkg. refrigerated biscuits
butter, melted
Parmesan cheese, shredded
dill weed

Directions:

Sprinkle meat with salt and pepper; roll in flour. In large heavy
skillet, heat oil and butter with garlic; brown meat. Remove meat to
warm platter; discard garlic. In same skillet, add mushrooms; cover and
simmer 7 minutes. Add chiles; return meat to pan. Add marjoram, dill
weed, wine, consomme and vinegar; simmer, covered, very slowly for 1
1/2, hours, stirring occasionally.

Meanwhile, cook artichokes as directed on package. Add cooked
artichokes. Pour mixture into a 2 to 2 1/2-qt. baking dish. Top with
Parmesan biscuits around outer edge of casserole. Bake in moderately hot
oven (400?) 10 to 15 minutes, or until biscuits are well browned.

PARMESAN BISCUIT CRUST:
Separate 1 (8 oz.) pkg. refrigerator biscuits. Dip each biscuit in
melted butter; roll in shredded Parmesan cheese; sprinkle lightly with
dill weed. Make extra biscuits for bread and bake them on a cookie
sheet, along with those on top of the Pot Pie.

Note: 1 T vinegar may make the dish too acid.

Isaac

In article >,
sf > wrote:

> On Mon, 04 Jan 2010 13:31:32 -0600, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> On Mon, 04 Jan 2010 11:53:44 -0600, Omelet >
> >> wrote:
> >>
> >> >In article >,
> >> > sf > wrote:
> >> >
> >> >> On Mon, 04 Jan 2010 04:12:30 -0600, Omelet >
> >> >> wrote:
> >> >>
> >> >> >Some people cheat with the dumplings and just use lumps of biscuit
> >> >> >dough, either home made or from the can.
> >> >>
> >> >> The things I hear about here! I would have never considered it.
> >> >
> >> >Really? :-)
> >>
> >> Yep, I would have never thought of substituting biscuits let alone
> >> popping a can open.
> >> >
> >> >Dumplings can just be lumps of Pillsbury... <g>
> >> >Home made is better, but that works too in a pinch.
> >>
> >> If I'm going to actually *make* something from scratch, it would be
> >> real dumplings. Popping open a can appeals, so I'll try it once just
> >> to see how I like it. What is the timing when you use canned
> >> biscuits? With dumplings you do x time with the lid off and x time
> >> with the lid on.
> >
> >Bring stew/soup up to a boil, drop in the "dumplings" and cover. Time
> >for 10 minutes (or until they are done to your liking). I like them
> >slightly sticky.
>
> Thanks Om. I was confused when someone mentioned they got brown and
> crunchy in the stew.

The tops do, if you use the "dumplings" sort of like a crust.

Isaac

In article >,
"JonquilJan" > wrote:

> My father used to make what he called 'French Dumplings". Basically it was
> a dough (made from scratch) rolled thinly and cut into about 3 to 4 inch
> squares, They were then tansferred to boiling rich stock from chicken that
> had been stewed (chicken removed before adding dumplings). The
> dumplings/noodles had been heavily floured when rolling out and that
> thickened the boiling stock.
>
> When done, the dumplings, gravy and chicken were served over mashed
> potatoes. I never had the 'drop' type dumplings until I made them myself -
> well after college.

What your dad made is what we called "dumplings" when I was growing up
in Arkansas; I never knew any other kind until after I moved out of the
state. We never served them over potatoes, though; my grandmother and
mother made them with little enough liquid that they could be served as
a starch "side dish", alongside the chicken (or beef) that had been
poached to make the stock. I make them somewhat looser, and serve
dumplings and shredded meat in a bowl like a thick soup. The kids love
'em.

Here's my recipe, in case somebody wants to try them:

Dumplings

Ingredients:

1 lb. bone-in, skin-on chicken breasts and thighs
1 qt. prepared chicken stock
2 cups flour
1 tsp. salt
1/2 tsp. white pepper
1 1/2 Tbsp. vegetable shortening such as Crisco
1/2 cup buttermilk, about

Directions:

Place the chicken stock and an equal amount of water in a large pot.
Rinse chicken parts, place in pot, and bring to simmer over low to
medium heat (try not to boil). simmer at about 180-190 F for 45 minutes
to an hour. Remove chicken to a plate to cool. Add another quart of
water, and strengthen flavor with a bit of chicken base, if desired.

Prepare dumplings:
In a large bowl, mix flour, pepper, and salt. Use a pastry cutter or
fingers to work shortening into flour. Add buttermilk and hot broth
alternately to form a stiff dough (should take about one cup of liquid
*total*). Divide dough in half. Roll out one half on floured surface to
pie-crust thickness (about 1/8"). Cut into one-inch-wide strips, and
picking up a few strips at the time, stretch and tear off inch-long
pieces and drop them into the *boiling* broth, stirring from time to
time to prevent sticking (if broth is not boiling, dumplings may fuse
into one large mass). Repeat with other half of dough. After all
dumplings have been added, reduce heat and simmer, stirring
occasionally, for about fifteen minutes, or until "raw flour" taste is
gone from dumplings.

Meanwhile, remove meat from cooled chicken pieces, and discard bones,
gristle, and skin. Shred meat and add to simmering pot when dumplings
are almost done.

Serve in bowls as a thick soup. If you like, grind a lot of black pepper
on top.

Leftovers (if any) can be refrigerated for a few days, and "revived" in
a microwave just fine, although a bit of water might be needed to make
up for what the dumplings will have absorbed.

Beef stock would work, too, and my grandmother used to make it that way
about as often as with chicken.

Isaac

<Top posting>

Thanks, Isaac. I will save that recipe. I have leftover red wine
that needs a pot roast (I was going to make "Italian Pot Roast"), but
maybe I'll make this one. I have most of the ingredients, including
frozen artichoke hearts. I don't have biscuits, but they're easy
enough to pick up when I buy the meat.

`````````````````````

On Mon, 04 Jan 2010 21:38:44 -0800, isw > wrote:

>Beef and Artichoke Stew, California Vintner Style
>
>Ingredients:
>
>2 lb. round steak, cut in 1" cubes
>1 tsp. salt
>1/4 tsp. pepper
>3 Tbsp. flour
>1/4 cup olive oil
>2 Tbsp. butter
>4 cloves garlic, unpeeled
>1 lb. fresh mushrooms, cut in halves
>1 10 1/2 oz. can green chiles, minced
>1/4 tsp. marjoram
>1/2 tsp. dill weed
>1 cup red wine
>1 10 1/2 oz. can consomme
>1 Tbsp. wine vinegar
>2 10 oz. pkg. frozen artichoke hearts (do not use canned; bad flavor)
>
>Parmesan Biscuit Crust (see below)
>1 8 oz. pkg. refrigerated biscuits
>butter, melted
>Parmesan cheese, shredded
>dill weed
>
>Directions:
>
>Sprinkle meat with salt and pepper; roll in flour. In large heavy
>skillet, heat oil and butter with garlic; brown meat. Remove meat to
>warm platter; discard garlic. In same skillet, add mushrooms; cover and
>simmer 7 minutes. Add chiles; return meat to pan. Add marjoram, dill
>weed, wine, consomme and vinegar; simmer, covered, very slowly for 1
>1/2, hours, stirring occasionally.
>
>Meanwhile, cook artichokes as directed on package. Add cooked
>artichokes. Pour mixture into a 2 to 2 1/2-qt. baking dish. Top with
>Parmesan biscuits around outer edge of casserole. Bake in moderately hot
>oven (400?) 10 to 15 minutes, or until biscuits are well browned.
>
>PARMESAN BISCUIT CRUST:
> Separate 1 (8 oz.) pkg. refrigerator biscuits. Dip each biscuit in
>melted butter; roll in shredded Parmesan cheese; sprinkle lightly with
>dill weed. Make extra biscuits for bread and bake them on a cookie
>sheet, along with those on top of the Pot Pie.
>
>Note: 1 T vinegar may make the dish too acid.
>
>Isaac


--
I love cooking with wine.
Sometimes I even put it in the food.

In article ]>,
isw > wrote:

> Consider this, one of my very favorite stews; it'll show you how good
> they can be:
>
> Beef and Artichoke Stew, California Vintner Style
>
> Ingredients:

Damn that sounds good!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Omelet > wrote:

> In article ]>,
> isw > wrote:
>
> > Consider this, one of my very favorite stews; it'll show you how good
> > they can be:
> >
> > Beef and Artichoke Stew, California Vintner Style
> >
> > Ingredients:
>
> Damn that sounds good!

Second only to Michael Fields' beef bourguignon, IMO. Or maybe ahead of
it a bit -- depends on how I'm feeling...

Give it a try; if this isn't "stew weather", then nothing is.

Isaac

In article >,
sf > wrote:

> <Top posting>
>
> Thanks, Isaac. I will save that recipe. I have leftover red wine
> that needs a pot roast (I was going to make "Italian Pot Roast"), but
> maybe I'll make this one. I have most of the ingredients, including
> frozen artichoke hearts. I don't have biscuits, but they're easy
> enough to pick up when I buy the meat.

Don't get the "super gigantic" size; the regular ones work better here.

Isaaxc

On Tue, 05 Jan 2010 21:08:17 -0800, isw > wrote:

>In article >,
> sf > wrote:
>
>> <Top posting>
>>
>> Thanks, Isaac. I will save that recipe. I have leftover red wine
>> that needs a pot roast (I was going to make "Italian Pot Roast"), but
>> maybe I'll make this one. I have most of the ingredients, including
>> frozen artichoke hearts. I don't have biscuits, but they're easy
>> enough to pick up when I buy the meat.
>
>Don't get the "super gigantic" size; the regular ones work better here.
>
Noted, thanks.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 04 Jan 2010 21:34:42 -0800, isw > wrote:

>In article >,
> George > wrote:
>
>> On 1/4/2010 03:25, sf wrote:
>> > On Sun, 03 Jan 2010 21:49:17 -0800, > wrote:
>> >
>> >> i've been making them for years with a flat large-hole grater (smooth
>> >> side up) and a rubber spatula. You can mix the dough to be thick enough
>> >> so you can spoon it onto the grater in a pile and not have it run off
>> >> the edges before you can smoosh it through the holes.
>> >
>> > Hey, thanks. I've heard a grater works, but had no idea how to use
>> > it.
>> >
>>
>> You use the spatula to force the dough through the holes so you are just
>> using it as a die to extrude the dough not for cutting. You can do the
>> same thing with a large slotted spoon.
>
>Yup, but you can put a bigger pile of dough on the grater, and so get to
>the eating part faster...
>
>Isaac

Sounds similar to my family's "Navy Dumplings" - or at least that's
what Daddy called 'em. The proportions are 1 c flour, 1 egg, 1 tsp
salt, and enough water to make into a stiff dough. Drop into boiling
stock by small teaspoonfuls, cook 15-20 minutes. They thicken the
stock wonderfully - I usually end up starting with anywhere between 6
and 10 c of flour, as this is a favorite "reheat all week" meal
here...

Jeanne in Toledo

"heyjoe" ha scritto nel messaggio

> Did a quick Google for spaetzle and while the ingredients don't look>
> difficult or unusual, don't have one of the special gadgets to make/form
> the spaetzle for dropping in the boiling water. Does forcing the dough>
> through a collander or slotted spoon really work and if yes, how big a
> mess> does it make?

I have never had one, so I do what a Hungarian friend showed me. I put the
dough, which is a bit runny, on a cutting board, lift it over the boiling
pan and then using a knife I cut off small bits over the cooking water.
It's not messy at all if you work fast. If you let the dough run off the
other side it could be desperation time. The first time or two you might
like to put only part of the dough on the board at a time.

The spaetsle cook instantly. As soon as they float they are done and you
can lift them out with a slotted spoon into a hot dish. Mine are quite
often spicy because my kid loves that.

In news:rec.food.cooking, "Giusi" > posted on Sat, 20
Mar 2010 12:11:43 +0100 the following:

>
> "heyjoe" ha scritto nel messaggio
>
> > Did a quick Google for spaetzle and while the ingredients don't look>
> > difficult or unusual, don't have one of the special gadgets to make/form
> > the spaetzle for dropping in the boiling water. Does forcing the dough>
> > through a collander or slotted spoon really work and if yes, how big a
> > mess> does it make?
>
> I have never had one, so I do what a Hungarian friend showed me. I put the
> dough, which is a bit runny, on a cutting board, lift it over the boiling
> pan and then using a knife I cut off small bits over the cooking water.
> It's not messy at all if you work fast. If you let the dough run off the
> other side it could be desperation time. The first time or two you might
> like to put only part of the dough on the board at a time.
>
> The spaetsle cook instantly. As soon as they float they are done and you
> can lift them out with a slotted spoon into a hot dish. Mine are quite
> often spicy because my kid loves that.

I can remember liking, sort of, the chicken and dumplings from Sweet Sue
when I was a kid, but I also know I wouldn't like that today. I now
prefer white meat chicken if I'm going to use it at all, and I don't care
to clean them. So I simply buy the frozen boneless chicken breasts. So
I've been having the itch to try making my own chicken and dumplings to
see if I like it more than the stuff made by others. My mom made it when
I was a kid and I barfed it all up into my dinner plate, so I'm definitely
not looking for a recipe. I have some ideas about how I want to do it
already. I think a cheesey chicken and dumpling recipe would be nice,
something creamy instead of being like thickened broth.

Damaeus