I'm tired of waiting for it to be officially Fall. It's still in the 90
degree (F) range most days around here. Dammit, I don't care. It's
September. I want to make stew. With dumplings. Sunday seems to be a
good chicken stew with dumplings day.

Yes, I know how to make chicken & dumplings. I've been doing it for
years. But just for fun I looked up some recipes.

This one made me laugh and I'll tell you why:

https://search.yahoo.com/yhs/search?...&hsimp=yhs-003

tiny URL:

http://tinyurl.com/ptabhe7

He says it serves three people. How big are those people?

There are a few good tips if you're wanting rolled dumplings. Use a
pizza cutter. I'm a drop-dumpling type gal.

Gotta love the internet.

Jill

"jmcquown" > wrote in message
...
> I'm tired of waiting for it to be officially Fall. It's still in the 90
> degree (F) range most days around here. Dammit, I don't care. It's
> September. I want to make stew. With dumplings. Sunday seems to be a
> good chicken stew with dumplings day.
>
> Yes, I know how to make chicken & dumplings. I've been doing it for
> years. But just for fun I looked up some recipes.
>
> This one made me laugh and I'll tell you why:
>
> https://search.yahoo.com/yhs/search?...&hsimp=yhs-003
>
> tiny URL:
>
> http://tinyurl.com/ptabhe7
>
> He says it serves three people. How big are those people?
>
> There are a few good tips if you're wanting rolled dumplings. Use a pizza
> cutter. I'm a drop-dumpling type gal.
>
> Gotta love the internet.
>
> Jill

That just brings up a bunch of links.

On Sun, 6 Sep 2015 04:27:09 -0700, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
...
>> I'm tired of waiting for it to be officially Fall. It's still in the 90
>> degree (F) range most days around here. Dammit, I don't care. It's
>> September. I want to make stew. With dumplings. Sunday seems to be a
>> good chicken stew with dumplings day.
>>
>> Yes, I know how to make chicken & dumplings. I've been doing it for
>> years. But just for fun I looked up some recipes.
>>
>> This one made me laugh and I'll tell you why:
>>
>> https://search.yahoo.com/yhs/search?...&hsimp=yhs-003
>>
>> tiny URL:
>>
>> http://tinyurl.com/ptabhe7
>>
>> He says it serves three people. How big are those people?
>>
>> There are a few good tips if you're wanting rolled dumplings. Use a pizza
>> cutter. I'm a drop-dumpling type gal.
>>
>> Gotta love the internet.
>>
>> Jill
>
>That just brings up a bunch of links.

I don't care for cornmeal dumplings... this is much nicer:
http://www.food.com/recipe/matzo-pot...mplings-517654

On 9/6/2015 7:27 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> I'm tired of waiting for it to be officially Fall. It's still in the
>> 90 degree (F) range most days around here. Dammit, I don't care.
>> It's September. I want to make stew. With dumplings. Sunday seems
>> to be a good chicken stew with dumplings day.
>>
>> Yes, I know how to make chicken & dumplings. I've been doing it for
>> years. But just for fun I looked up some recipes.
>>
>> This one made me laugh and I'll tell you why:
>>
>> https://search.yahoo.com/yhs/search?...&hsimp=yhs-003
>>
>>
>> tiny URL:
>>
>> http://tinyurl.com/ptabhe7
>>
>> He says it serves three people. How big are those people?
>>
>> There are a few good tips if you're wanting rolled dumplings. Use a
>> pizza cutter. I'm a drop-dumpling type gal.
>>
>> Gotta love the internet.
>>
>> Jill
>
> That just brings up a bunch of links.

Sorry, don't know what's up with that. It's the link for Old Fashioned
Chicken with Dumplings. I add a little cornmeal to the flour for
dumplings and make drop dumplings.

Jill

On 9/6/2015 12:27 PM, Brooklyn1 wrote:
> On Sun, 6 Sep 2015 04:27:09 -0700, "Julie Bove"
> > wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>>> I'm tired of waiting for it to be officially Fall. It's still in the 90
>>> degree (F) range most days around here. Dammit, I don't care. It's
>>> September. I want to make stew. With dumplings. Sunday seems to be a
>>> good chicken stew with dumplings day.
>>>
>>> Yes, I know how to make chicken & dumplings. I've been doing it for
>>> years. But just for fun I looked up some recipes.
>>>
>>> This one made me laugh and I'll tell you why:
>>>
>>> https://search.yahoo.com/yhs/search?...&hsimp=yhs-003
>>>
>>> tiny URL:
>>>
>>> http://tinyurl.com/ptabhe7
>>>
>>> He says it serves three people. How big are those people?
>>>
>>> There are a few good tips if you're wanting rolled dumplings. Use a pizza
>>> cutter. I'm a drop-dumpling type gal.
>>>
>>> Gotta love the internet.
>>>
>>> Jill
>>
>> That just brings up a bunch of links.
>
> I don't care for cornmeal dumplings... this is much nicer:
> http://www.food.com/recipe/matzo-pot...mplings-517654
>
I like the texture a little cornmeal adds to regular dumplings. I've
never bought matzo meal but I always have cornmeal on hand.

Jill

"jmcquown" > wrote in message
...
> On 9/6/2015 7:27 AM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> I'm tired of waiting for it to be officially Fall. It's still in the
>>> 90 degree (F) range most days around here. Dammit, I don't care.
>>> It's September. I want to make stew. With dumplings. Sunday seems
>>> to be a good chicken stew with dumplings day.
>>>
>>> Yes, I know how to make chicken & dumplings. I've been doing it for
>>> years. But just for fun I looked up some recipes.
>>>
>>> This one made me laugh and I'll tell you why:
>>>
>>> https://search.yahoo.com/yhs/search?...&hsimp=yhs-003
>>>
>>>
>>> tiny URL:
>>>
>>> http://tinyurl.com/ptabhe7
>>>
>>> He says it serves three people. How big are those people?
>>>
>>> There are a few good tips if you're wanting rolled dumplings. Use a
>>> pizza cutter. I'm a drop-dumpling type gal.
>>>
>>> Gotta love the internet.
>>>
>>> Jill
>>
>> That just brings up a bunch of links.
>
> Sorry, don't know what's up with that. It's the link for Old Fashioned
> Chicken with Dumplings. I add a little cornmeal to the flour for
> dumplings and make drop dumplings.
>
> Jill
>
>

I guess we will just take your word for it.

On Sunday, September 6, 2015 at 6:00:05 AM UTC-5, jmcquown wrote:
>
> I'm tired of waiting for it to be officially Fall. It's still in the 90
> degree (F) range most days around here. Dammit, I don't care. It's
> September. I want to make stew. With dumplings. Sunday seems to be a
> good chicken stew with dumplings day.
>
> Jill
>
>
My mother used to cook a pork roast and then make
cornmeal dumplings out of the pot liquor. I don't
have a clue how she did it though. She originally
got the recipe from her sister-in-law in Amarillo.

On 9/6/2015 2:30 PM, wrote:
> On Sunday, September 6, 2015 at 6:00:05 AM UTC-5, jmcquown wrote:
>>
>> I'm tired of waiting for it to be officially Fall. It's still in the 90
>> degree (F) range most days around here. Dammit, I don't care. It's
>> September. I want to make stew. With dumplings. Sunday seems to be a
>> good chicken stew with dumplings day.
>>
>> Jill
>>
>>
> My mother used to cook a pork roast and then make
> cornmeal dumplings out of the pot liquor. I don't
> have a clue how she did it though. She originally
> got the recipe from her sister-in-law in Amarillo.
>
I haven't cooked a pork roast in decades. Pork tenderloin, yes. Pork
chops, yes. Pork steaks and noodles, yes.

One of these days I'll have to cook a pork roast again. I doubt I'll
cook dumplings with it, though. It just doesn't sound right to me.
Pork roast & dumplings. I try to be flexible but that just doesn't appeal.

Jill

On 2015-09-06 16:32:11 +0000, jmcquown said:

> On 9/6/2015 7:27 AM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> I'm tired of waiting for it to be officially Fall. It's still in the
>>> 90 degree (F) range most days around here. Dammit, I don't care.
>>> It's September. I want to make stew. With dumplings. Sunday seems
>>> to be a good chicken stew with dumplings day.
>>>
>>> Yes, I know how to make chicken & dumplings. I've been doing it for
>>> years. But just for fun I looked up some recipes.
>>>
>>> This one made me laugh and I'll tell you why:
>>>
>>> https://search.yahoo.com/yhs/search?...&hsimp=yhs-003
>>>
>>>
>>>
>>> tiny URL:
>>>
>>> http://tinyurl.com/ptabhe7
>>>
>>> He says it serves three people. How big are those people?
>>>
>>> There are a few good tips if you're wanting rolled dumplings. Use a
>>> pizza cutter. I'm a drop-dumpling type gal.
>>>
>>> Gotta love the internet.
>>>
>>> Jill
>>
>> That just brings up a bunch of links.
>
> Sorry, don't know what's up with that. It's the link for Old Fashioned
> Chicken with Dumplings. I add a little cornmeal to the flour for
> dumplings and make drop dumplings.

Cool. By rooting around in this stuff, I've decided to make a bean (I
don't give up easy) soup and think I'll try some dumplings in it as
well. They'll be drop-dumplings, but I like the idea of the corn meal.
I like the idea of corn-meal in most anything; too many Okies in my
lineage, I suppose.

On Sun, 6 Sep 2015 12:41:44 -0700, gtr > wrote:

> I've decided to make a bean (I don't give up easy) soup

Hang in there! I cooked pinto beans from dry day before yesterday.
Did the one hour fast soak. Started at 4PM and the beans were
finished by 6:30. I'd figured it would be at least 7, but I was
wrong.


--

sf

jmcquown wrote in rec.food.cooking:

> On 9/6/2015 2:30 PM, wrote:
> > On Sunday, September 6, 2015 at 6:00:05 AM UTC-5, jmcquown wrote:
> > >
> > > I'm tired of waiting for it to be officially Fall. It's still in
> > > the 90 degree (F) range most days around here. Dammit, I don't
> > > care. It's September. I want to make stew. With dumplings.
> > > Sunday seems to be a good chicken stew with dumplings day.
> > >
> > > Jill
> > >
> > >
> > My mother used to cook a pork roast and then make
> > cornmeal dumplings out of the pot liquor. I don't
> > have a clue how she did it though. She originally
> > got the recipe from her sister-in-law in Amarillo.
> >
> I haven't cooked a pork roast in decades. Pork tenderloin, yes.
> Pork chops, yes. Pork steaks and noodles, yes.
>
> One of these days I'll have to cook a pork roast again. I doubt I'll
> cook dumplings with it, though. It just doesn't sound right to me.
> Pork roast & dumplings. I try to be flexible but that just doesn't
> appeal.
>
> Jill

Actually, it works but with only a portion of a cooked roast. Say, 2-3
cups cubed then in pork broth with a modicum of greenery then drop the
dumplings in.

Carol

--

On Sunday, September 6, 2015 at 2:15:18 PM UTC-5, jmcquown wrote:
>
> On 9/6/2015 2:30 PM, wrote:
>
> > My mother used to cook a pork roast and then make
> > cornmeal dumplings out of the pot liquor. I don't
> > have a clue how she did it though. She originally
> > got the recipe from her sister-in-law in Amarillo.
> >
> I haven't cooked a pork roast in decades. Pork tenderloin, yes. Pork
> chops, yes. Pork steaks and noodles, yes.
>
> One of these days I'll have to cook a pork roast again. I doubt I'll
> cook dumplings with it, though. It just doesn't sound right to me.
> Pork roast & dumplings. I try to be flexible but that just doesn't appeal.
>
> Jill
>
>
The first time I heard of 'pork roast and cornmeal dumplings'
I admit it sounded a bit yucky to me. When I tried it I was
pleasantly surprised how tasty it was. Don't ask me how
you get cornmeal to hold together to make a dumpling, though.

"jmcquown" > wrote in message
...
> On 9/6/2015 7:27 AM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> I'm tired of waiting for it to be officially Fall. It's still in the
>>> 90 degree (F) range most days around here. Dammit, I don't care.
>>> It's September. I want to make stew. With dumplings. Sunday seems
>>> to be a good chicken stew with dumplings day.
>>>
>>> Yes, I know how to make chicken & dumplings. I've been doing it for
>>> years. But just for fun I looked up some recipes.
>>>
>>> This one made me laugh and I'll tell you why:
>>>
>>> https://search.yahoo.com/yhs/search?...&hsimp=yhs-003
>>>
>>>
>>> tiny URL:
>>>
>>> http://tinyurl.com/ptabhe7
>>>
>>> He says it serves three people. How big are those people?
>>>
>>> There are a few good tips if you're wanting rolled dumplings. Use a
>>> pizza cutter. I'm a drop-dumpling type gal.
>>>
>>> Gotta love the internet.
>>>
>>> Jill
>>
>> That just brings up a bunch of links.
>
> Sorry, don't know what's up with that. It's the link for Old Fashioned
> Chicken with Dumplings. I add a little cornmeal to the flour for
> dumplings and make drop dumplings.

Okay.

"taxed and spent" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> On 9/6/2015 7:27 AM, Julie Bove wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> I'm tired of waiting for it to be officially Fall. It's still in the
>>>> 90 degree (F) range most days around here. Dammit, I don't care.
>>>> It's September. I want to make stew. With dumplings. Sunday seems
>>>> to be a good chicken stew with dumplings day.
>>>>
>>>> Yes, I know how to make chicken & dumplings. I've been doing it for
>>>> years. But just for fun I looked up some recipes.
>>>>
>>>> This one made me laugh and I'll tell you why:
>>>>
>>>> https://search.yahoo.com/yhs/search?...&hsimp=yhs-003
>>>>
>>>>
>>>> tiny URL:
>>>>
>>>> http://tinyurl.com/ptabhe7
>>>>
>>>> He says it serves three people. How big are those people?
>>>>
>>>> There are a few good tips if you're wanting rolled dumplings. Use a
>>>> pizza cutter. I'm a drop-dumpling type gal.
>>>>
>>>> Gotta love the internet.
>>>>
>>>> Jill
>>>
>>> That just brings up a bunch of links.
>>
>> Sorry, don't know what's up with that. It's the link for Old Fashioned
>> Chicken with Dumplings. I add a little cornmeal to the flour for
>> dumplings and make drop dumplings.
>>
>> Jill
>>
>>
>
> I guess we will just take your word for it.

Yeah. I didn't see it on the first page.

In article >,
" > wrote:

> On Sunday, September 6, 2015 at 6:00:05 AM UTC-5, jmcquown wrote:
> >
> > I'm tired of waiting for it to be officially Fall. It's still in the 90
> > degree (F) range most days around here. Dammit, I don't care. It's
> > September. I want to make stew. With dumplings. Sunday seems to be a
> > good chicken stew with dumplings day.
> >
> > Jill
> >
> >
> My mother used to cook a pork roast and then make
> cornmeal dumplings out of the pot liquor. I don't
> have a clue how she did it though. She originally
> got the recipe from her sister-in-law in Amarillo.

Here's my aunt's recipe. I've never made them (due to the narrow minds
of those I have to feed), but I've had them and they're really good:

Kate's Cornmeal Dumplings

Ingredients:

2 ham hocks, cracked by butcher
1 1/2-2 cups white cornmeal
1 tsp. salt
boiling water
pepper, to taste

Directions:

Simmer ham hocks in about 2 quarts water until very tender. Remove
hocks, and when cool enough to handle, pull apart and shred meat;
reserve.

Put cornmeal and salt in large bowl. Pour 1 cup boiling broth over meal.
Mix, and add more broth until meal is a stiff, mush-like mass. (Too
little broth makes the dumplings dry; try for something about like
really thick concrete).

Wet hands in cold water and form meal into golf-ball sized dumplings.
drop into boiling broth, reduce heat, and simmer about 30 minutes or
until done (cut into one to test doneness). Add "loose" cornmeal to
broth to thicken, cook another 10 to 15 minutes, add reserved ham (plus
more, if desired), season with pepper (and possibly salt) to taste, and
serve with broth.

Goes well with sliced tomatoes, green onions and pinto beans.

--

Isaac

jmcquown > wrote in
:

> I'm tired of waiting for it to be officially Fall. It's still in the
> 90 degree (F) range most days around here. Dammit, I don't care.
> It's September. I want to make stew. With dumplings. Sunday seems
> to be a good chicken stew with dumplings day.
>
>
<snip>
> Jill

When I was growing up, dumplings were always drop dumplings. I never ran
across these noodles on steroids until fairly recently. Just lucky, I
gues...

On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
wrote:

> jmcquown > wrote in
> :
>
> > I'm tired of waiting for it to be officially Fall. It's still in the
> > 90 degree (F) range most days around here. Dammit, I don't care.
> > It's September. I want to make stew. With dumplings. Sunday seems
> > to be a good chicken stew with dumplings day.
> >
> >
> <snip>
> > Jill
>
> When I was growing up, dumplings were always drop dumplings. I never ran
> across these noodles on steroids until fairly recently. Just lucky, I
> gues...

So far the only contact I've had with them are mentions here in rfc.

--

sf

sf wrote:
>
> On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
> wrote:
>
> > jmcquown > wrote in
> > :
> >
> > > I'm tired of waiting for it to be officially Fall. It's still in the
> > > 90 degree (F) range most days around here. Dammit, I don't care.
> > > It's September. I want to make stew. With dumplings. Sunday seems
> > > to be a good chicken stew with dumplings day.
> > >
> > >
> > <snip>
> > > Jill
> >
> > When I was growing up, dumplings were always drop dumplings. I never ran
> > across these noodles on steroids until fairly recently. Just lucky, I
> > gues...
>
> So far the only contact I've had with them are mentions here in rfc.

I assume that dumplings are a southern thing and they are a cheap
filler for meals that need to be kept inexpensive. They are tasty
though as they soak up the stew goodness as they cook.

I've never made them but they were common with my grandma's many
meals. All of her dishes were absolutely delicious.

G.

On Monday, September 7, 2015 at 1:00:24 AM UTC-5, isw wrote:
>
> Here's my aunt's recipe. I've never made them (due to the narrow minds
> of those I have to feed), but I've had them and they're really good:
>
> Kate's Cornmeal Dumplings
>
> Ingredients:
>
> 2 ham hocks, cracked by butcher
> 1 1/2-2 cups white cornmeal
> 1 tsp. salt
> boiling water
> pepper, to taste
>
> Directions:
>
> Simmer ham hocks in about 2 quarts water until very tender. Remove
> hocks, and when cool enough to handle, pull apart and shred meat;
> reserve.
>
> Put cornmeal and salt in large bowl. Pour 1 cup boiling broth over meal.
> Mix, and add more broth until meal is a stiff, mush-like mass. (Too
> little broth makes the dumplings dry; try for something about like
> really thick concrete).
>
> Wet hands in cold water and form meal into golf-ball sized dumplings.
> drop into boiling broth, reduce heat, and simmer about 30 minutes or
> until done (cut into one to test doneness). Add "loose" cornmeal to
> broth to thicken, cook another 10 to 15 minutes, add reserved ham (plus
> more, if desired), season with pepper (and possibly salt) to taste, and
> serve with broth.
>
> Goes well with sliced tomatoes, green onions and pinto beans.
>
> Isaac
>
>
I'd be willing to bet that's the recipe my aunt and mom used. The
first time I saw them was at my aunt's house in Amarillo and as
my brother was dipping out a dumpling my mother told him to be
careful and not cut those dumplings in two. I looked in the pot
and thought "what dumplings???" It was many months later back
home before I tried one, they were dee-lish!

I don't care for drop dumplings served with chicken. Too darn
doughy for me no matter who cooks them or how many blue ribbons
they've won. Rolled dumplings are another matter; those I like!

On Monday, September 7, 2015 at 2:23:41 AM UTC-5, sf wrote:
>
> On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
> wrote:
>
> > When I was growing up, dumplings were always drop dumplings. I never ran
> > across these noodles on steroids until fairly recently. Just lucky, I
> > gues...
>
> So far the only contact I've had with them are mentions here in rfc.
>
> sf
>
>
There was a downtown restaurant in business here for 50+ years and
all they served were plate lunches and only open for lunch. They
made in house rolled dumplings cut into squares and served with
chicken. Those were the BEST dumplings I have ever eaten.

On Mon, 07 Sep 2015 07:25:59 -0400, Gary > wrote:

> sf wrote:
> >
> > On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
> > wrote:
> >
> > > jmcquown > wrote in
> > > :
> > >
> > > > I'm tired of waiting for it to be officially Fall. It's still in the
> > > > 90 degree (F) range most days around here. Dammit, I don't care.
> > > > It's September. I want to make stew. With dumplings. Sunday seems
> > > > to be a good chicken stew with dumplings day.
> > > >
> > > >
> > > <snip>
> > > > Jill
> > >
> > > When I was growing up, dumplings were always drop dumplings. I never ran
> > > across these noodles on steroids until fairly recently. Just lucky, I
> > > gues...
> >
> > So far the only contact I've had with them are mentions here in rfc.
>
> I assume that dumplings are a southern thing and they are a cheap
> filler for meals that need to be kept inexpensive. They are tasty
> though as they soak up the stew goodness as they cook.
>
> I've never made them but they were common with my grandma's many
> meals. All of her dishes were absolutely delicious.
>
We're talking about the flat dumplings that are basically thick
noodles vs fluffy dumplings. I love fluffy dumplings and make them,
but only for chicken & dumplings.


--

sf

On 2015-09-07 11:25:59 +0000, Gary said:

>>> When I was growing up, dumplings were always drop dumplings. I never ran
>>> across these noodles on steroids until fairly recently. Just lucky, I
>>> gues...
>>
>> So far the only contact I've had with them are mentions here in rfc.
>
> I assume that dumplings are a southern thing and they are a cheap
> filler for meals that need to be kept inexpensive.

South of the polar cap, yeah. Dumplings are made all over the world;
anywhere they have flour and water. There is a dumpling in every
country in Europe or Asia, and know of none in Africa, but I'm sure
they are there. Sometimes they wrap up a little, sometimes they wrap up
nothing.

I think a lot of "Sourther food" is typified by poverty and "poor
folks" food. Like chitlins, grits and greens. But there are poor folks
all over the planet with little but flour and water and a little fuel
with which to make food.

On 2015-09-07 11:29:35 +0000, said:

> I don't care for drop dumplings served with chicken. Too darn
> doughy for me no matter who cooks them or how many blue ribbons
> they've won.

They bigger they are the greater potential for doughy. Which of course
some people love from their childhood.

I started making small drop dumplings from a Hungarian recipe a couple
of months ago. They are simple, tiny, tasty. There is also have a
recipe for "liver dumplings". It's pretty much the same thing with one
chicken liver chopped up fine and added to the whole concoction. I've
become a fan of the tiny dumplings.

On Mon, 7 Sep 2015 08:59:06 -0700, gtr > wrote:

>On 2015-09-07 11:29:35 +0000, said:
>
>> I don't care for drop dumplings served with chicken. Too darn
>> doughy for me no matter who cooks them or how many blue ribbons
>> they've won.
>
>They bigger they are the greater potential for doughy. Which of course
>some people love from their childhood.
>
>I started making small drop dumplings from a Hungarian recipe a couple
>of months ago. They are simple, tiny, tasty. There is also have a
>recipe for "liver dumplings". It's pretty much the same thing with one
>chicken liver chopped up fine and added to the whole concoction. I've
>become a fan of the tiny dumplings.

I have my mother's recipe for liver dumpling soup. It is much more
liver than that. I love liver dumpling soup but don't have it often.
Janet US

On Mon, 07 Sep 2015 00:23:38 -0700, sf > wrote:

>On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
>wrote:
>
>> jmcquown > wrote in
>> :
>>
>> > I'm tired of waiting for it to be officially Fall. It's still in the
>> > 90 degree (F) range most days around here. Dammit, I don't care.
>> > It's September. I want to make stew. With dumplings. Sunday seems
>> > to be a good chicken stew with dumplings day.
>> >
>> >
>> <snip>
>> > Jill
>>
>> When I was growing up, dumplings were always drop dumplings. I never ran
>> across these noodles on steroids until fairly recently. Just lucky, I
>> gues...
>
>So far the only contact I've had with them are mentions here in rfc.

I've only ever seen them mentioned on TV cooking shows. Rolled dough
cut into squares, Right?
Janet US

On Sun, 06 Sep 2015 23:00:20 -0700, isw > wrote:

>In article >,
> " > wrote:
>
>> On Sunday, September 6, 2015 at 6:00:05 AM UTC-5, jmcquown wrote:
>> >
>> > I'm tired of waiting for it to be officially Fall. It's still in the 90
>> > degree (F) range most days around here. Dammit, I don't care. It's
>> > September. I want to make stew. With dumplings. Sunday seems to be a
>> > good chicken stew with dumplings day.
>> >
>> > Jill
>> >
>> >
>> My mother used to cook a pork roast and then make
>> cornmeal dumplings out of the pot liquor. I don't
>> have a clue how she did it though. She originally
>> got the recipe from her sister-in-law in Amarillo.
>
>Here's my aunt's recipe. I've never made them (due to the narrow minds
>of those I have to feed), but I've had them and they're really good:
>
>Kate's Cornmeal Dumplings
>
>Ingredients:
>
>2 ham hocks, cracked by butcher
>1 1/2-2 cups white cornmeal
>1 tsp. salt
>boiling water
>pepper, to taste
>
>Directions:
>
>Simmer ham hocks in about 2 quarts water until very tender. Remove
>hocks, and when cool enough to handle, pull apart and shred meat;
>reserve.
>
>Put cornmeal and salt in large bowl. Pour 1 cup boiling broth over meal.
>Mix, and add more broth until meal is a stiff, mush-like mass. (Too
>little broth makes the dumplings dry; try for something about like
>really thick concrete).
>
>Wet hands in cold water and form meal into golf-ball sized dumplings.
>drop into boiling broth, reduce heat, and simmer about 30 minutes or
>until done (cut into one to test doneness). Add "loose" cornmeal to
>broth to thicken, cook another 10 to 15 minutes, add reserved ham (plus
>more, if desired), season with pepper (and possibly salt) to taste, and
>serve with broth.
>
>Goes well with sliced tomatoes, green onions and pinto beans.

that sounds really good. My husband won't eat dumplings, even to try
one. I'd love to try this as I have frozen smoked ham juice and
frozen smoked ham bits and pieces. I'll copy and save. Thanks
Janet US

On 9/7/2015 11:07 AM, Janet B wrote:
> On Mon, 7 Sep 2015 08:59:06 -0700, gtr > wrote:
>
>> On 2015-09-07 11:29:35 +0000, said:
>>
>>> I don't care for drop dumplings served with chicken. Too darn
>>> doughy for me no matter who cooks them or how many blue ribbons
>>> they've won.
>>
>> They bigger they are the greater potential for doughy. Which of course
>> some people love from their childhood.
>>
>> I started making small drop dumplings from a Hungarian recipe a couple
>> of months ago. They are simple, tiny, tasty. There is also have a
>> recipe for "liver dumplings". It's pretty much the same thing with one
>> chicken liver chopped up fine and added to the whole concoction. I've
>> become a fan of the tiny dumplings.
>
> I have my mother's recipe for liver dumpling soup. It is much more
> liver than that. I love liver dumpling soup but don't have it often.
> Janet US
>

Now THAT is unique!

Never heard of such a soup.

isw wrote in rec.food.cooking:

> In article >,
> " > wrote:
>
> > On Sunday, September 6, 2015 at 6:00:05 AM UTC-5, jmcquown wrote:
> > >
> > > I'm tired of waiting for it to be officially Fall. It's still in
> > > the 90 degree (F) range most days around here. Dammit, I don't
> > > care. It's September. I want to make stew. With dumplings.
> > > Sunday seems to be a good chicken stew with dumplings day.
> > >
> > > Jill
> > >
> > >
> > My mother used to cook a pork roast and then make
> > cornmeal dumplings out of the pot liquor. I don't
> > have a clue how she did it though. She originally
> > got the recipe from her sister-in-law in Amarillo.
>
> Here's my aunt's recipe. I've never made them (due to the narrow
> minds of those I have to feed), but I've had them and they're really
> good:
>
> Kate's Cornmeal Dumplings
>
> Ingredients:
>
> 2 ham hocks, cracked by butcher
> 1 1/2-2 cups white cornmeal
> 1 tsp. salt
> boiling water
> pepper, to taste
>
> Directions:
>
> Simmer ham hocks in about 2 quarts water until very tender. Remove
> hocks, and when cool enough to handle, pull apart and shred meat;
> reserve.
>
> Put cornmeal and salt in large bowl. Pour 1 cup boiling broth over
> meal. Mix, and add more broth until meal is a stiff, mush-like mass.
> (Too little broth makes the dumplings dry; try for something about
> like really thick concrete).
>
> Wet hands in cold water and form meal into golf-ball sized dumplings.
> drop into boiling broth, reduce heat, and simmer about 30 minutes or
> until done (cut into one to test doneness). Add "loose" cornmeal to
> broth to thicken, cook another 10 to 15 minutes, add reserved ham
> (plus more, if desired), season with pepper (and possibly salt) to
> taste, and serve with broth.
>
> Goes well with sliced tomatoes, green onions and pinto beans.

Now that is a facinating recipe and totally new to me! I gather later
they are added to a chicken stew sometimes?

Carol

--

Janet B wrote in rec.food.cooking:

> On Mon, 7 Sep 2015 08:59:06 -0700, gtr > wrote:
>
> > On 2015-09-07 11:29:35 +0000, said:
> >
> >> I don't care for drop dumplings served with chicken. Too darn
> >> doughy for me no matter who cooks them or how many blue ribbons
> >> they've won.
> >
> > They bigger they are the greater potential for doughy. Which of
> > course some people love from their childhood.
> >
> > I started making small drop dumplings from a Hungarian recipe a
> > couple of months ago. They are simple, tiny, tasty. There is also
> > have a recipe for "liver dumplings". It's pretty much the same
> > thing with one chicken liver chopped up fine and added to the whole
> > concoction. I've become a fan of the tiny dumplings.
>
> I have my mother's recipe for liver dumpling soup. It is much more
> liver than that. I love liver dumpling soup but don't have it often.
> Janet US

Ohh! Running and hiding from the evil of liver! (grin, you are
welcome to my share!)

Carol

--

On 2015-09-07 17:16:03 +0000, Janet B said:

> My husband won't eat dumplings, even to try one.

Always amazing: Does he have any stated rationale? Or just give the
head-shake?

On Mon, 7 Sep 2015 11:24:03 -0600, Shalako > wrote:

>On 9/7/2015 11:07 AM, Janet B wrote:
snip
>>
>> I have my mother's recipe for liver dumpling soup. It is much more
>> liver than that. I love liver dumpling soup but don't have it often.
>> Janet US
>>
>
>Now THAT is unique!
>
>Never heard of such a soup.

a very common German soup
Janet US

On Mon, 7 Sep 2015 10:29:44 -0700, gtr > wrote:

>On 2015-09-07 17:16:03 +0000, Janet B said:
>
>> My husband won't eat dumplings, even to try one.
>
>Always amazing: Does he have any stated rationale? Or just give the
>head-shake?

My rational is that he is from Iowa. They have/had a very severely
limited menu there Our life together has been a culinary learning
experience for him.
Janet US

On 9/7/2015 11:35 AM, Janet B wrote:
> On Mon, 7 Sep 2015 11:24:03 -0600, Shalako > wrote:
>
>> On 9/7/2015 11:07 AM, Janet B wrote:
> snip
>>>
>>> I have my mother's recipe for liver dumpling soup. It is much more
>>> liver than that. I love liver dumpling soup but don't have it often.
>>> Janet US
>>>
>>
>> Now THAT is unique!
>>
>> Never heard of such a soup.
>
> a very common German soup
> Janet US
>

I confess to being pretty weak on German cuisine, but you're on the
money again - it is a regional specialty:

http://www.germanfoodguide.com/cooki...?cooking_nr=27

Liver Dumplings

Also Known As: Leberknödel

Liver dumplings are dumplings made from calf's or beef liver, along with
onions, bread, and herbs and spices. Some recipes also include bacon.

Region: Bavaria (Bayern), Palatinate (Pfalz)

http://mybestgermanrecipes.com/germa...dumpling-soup/

On 2015-09-07 17:29:01 +0000, cshenk said:


>>> I started making small drop dumplings from a Hungarian recipe a
>>> couple of months ago. They are simple, tiny, tasty. There is also
>>> have a recipe for "liver dumplings". It's pretty much the same
>>> thing with one chicken liver chopped up fine and added to the whole
>>> concoction. I've become a fan of the tiny dumplings.
>>
>> I have my mother's recipe for liver dumpling soup. It is much more
>> liver than that.

Perhaps the Hungarians were too poor for a more extravagant use of
liver. Or... not that crazy about the taste of liver.

>> I love liver dumpling soup but don't have it often.
>
> Ohh! Running and hiding from the evil of liver! (grin, you are
> welcome to my share!)

I find that people who are really adverse to a certain food,
particularly loud-in-the-mouth stuff, can usually be identified as
those who never ate them as children. And the fans; likely those that
had them regularly. Liver seems to be a big paradigm-buster in that
regard: I know a number of people that despised liver througout
childhood and guess what? Still do.

I'm a liver fan of almost any variety or composition.

A couple of years back I made maksalaatiko from "The Finnish Cookbook".
It's a liver-rice casserole with raisins and dark corn syrup. It's
said to be a traditional Christmas dish. I certainly liked it, but it
needs to be "tuned" for modern tastes: The book is from '64 and
leverages the experience of cooks from far earlier times. It seemed a
good springboard for a really exceptional dish, but I've yet to
follow-up.

On 2015-09-07 17:38:25 +0000, Janet B said:

> On Mon, 7 Sep 2015 10:29:44 -0700, gtr > wrote:
>
>> On 2015-09-07 17:16:03 +0000, Janet B said:
>>
>>> My husband won't eat dumplings, even to try one.
>>
>> Always amazing: Does he have any stated rationale? Or just give the
>> head-shake?
>
> My rational is that he is from Iowa. They have/had a very severely
> limited menu there

Refusing to try stuff can certainly keep that approach in place.

> Our life together has been a culinary learning experience for him.

I've always felt obliged to actually try something so I could reject it
with more authority. Then, not surprisingly, I rarely do.

On 2015-09-07 17:35:41 +0000, Janet B said:

> On Mon, 7 Sep 2015 11:24:03 -0600, Shalako > wrote:
>
>> On 9/7/2015 11:07 AM, Janet B wrote:
> snip
>>>
>>> I have my mother's recipe for liver dumpling soup. It is much more
>>> liver than that. I love liver dumpling soup but don't have it often.
>>> Janet US
>>>
>>
>> Now THAT is unique!
>>
>> Never heard of such a soup.
>
> a very common German soup

So, the recipe? Oh please?

On 9/7/2015 11:52 AM, gtr wrote:
> On 2015-09-07 17:35:41 +0000, Janet B said:
>
>> On Mon, 7 Sep 2015 11:24:03 -0600, Shalako > wrote:
>>
>>> On 9/7/2015 11:07 AM, Janet B wrote:
>> snip
>>>>
>>>> I have my mother's recipe for liver dumpling soup. It is much more
>>>> liver than that. I love liver dumpling soup but don't have it often.
>>>> Janet US
>>>>
>>>
>>> Now THAT is unique!
>>>
>>> Never heard of such a soup.
>>
>> a very common German soup
>
> So, the recipe? Oh please?
>


"a" recipe:

http://mybestgermanrecipes.com/germa...dumpling-soup/

"sf" > wrote in message
...
> On Mon, 07 Sep 2015 07:25:59 -0400, Gary > wrote:
>
>> sf wrote:
>> >
>> > On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
>> > wrote:
>> >
>> > > jmcquown > wrote in
>> > > :
>> > >
>> > > > I'm tired of waiting for it to be officially Fall. It's still in
>> > > > the
>> > > > 90 degree (F) range most days around here. Dammit, I don't care.
>> > > > It's September. I want to make stew. With dumplings. Sunday
>> > > > seems
>> > > > to be a good chicken stew with dumplings day.
>> > > >
>> > > >
>> > > <snip>
>> > > > Jill
>> > >
>> > > When I was growing up, dumplings were always drop dumplings. I never
>> > > ran
>> > > across these noodles on steroids until fairly recently. Just lucky,
>> > > I
>> > > gues...
>> >
>> > So far the only contact I've had with them are mentions here in rfc.
>>
>> I assume that dumplings are a southern thing and they are a cheap
>> filler for meals that need to be kept inexpensive. They are tasty
>> though as they soak up the stew goodness as they cook.
>>
>> I've never made them but they were common with my grandma's many
>> meals. All of her dishes were absolutely delicious.
>>
> We're talking about the flat dumplings that are basically thick
> noodles vs fluffy dumplings. I love fluffy dumplings and make them,
> but only for chicken & dumplings.
>

I can't envision flat dumplings. Could you be more specific?


--
http://www.helpforheroes.org.uk/shop/

On 9/7/2015 11:58 AM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Mon, 07 Sep 2015 07:25:59 -0400, Gary > wrote:
>>
>>> sf wrote:
>>> >
>>> > On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
>>> > wrote:
>>> >
>>> > > jmcquown > wrote in
>>> > > :
>>> > >
>>> > > > I'm tired of waiting for it to be officially Fall. It's still
>>> in > > > the
>>> > > > 90 degree (F) range most days around here. Dammit, I don't care.
>>> > > > It's September. I want to make stew. With dumplings. Sunday
>>> > > > seems
>>> > > > to be a good chicken stew with dumplings day.
>>> > > >
>>> > > >
>>> > > <snip>
>>> > > > Jill
>>> > >
>>> > > When I was growing up, dumplings were always drop dumplings. I
>>> never > > ran
>>> > > across these noodles on steroids until fairly recently. Just
>>> lucky, > > I
>>> > > gues...
>>> >
>>> > So far the only contact I've had with them are mentions here in rfc.
>>>
>>> I assume that dumplings are a southern thing and they are a cheap
>>> filler for meals that need to be kept inexpensive. They are tasty
>>> though as they soak up the stew goodness as they cook.
>>>
>>> I've never made them but they were common with my grandma's many
>>> meals. All of her dishes were absolutely delicious.
>>>
>> We're talking about the flat dumplings that are basically thick
>> noodles vs fluffy dumplings. I love fluffy dumplings and make them,
>> but only for chicken & dumplings.
>>
>
> I can't envision flat dumplings. Could you be more specific?
>
>
Heck yes:

http://bakerbettie.com/homemade-chicken-flat-dumplings/

This chicken and flat dumplings recipe is true to southern fashion. None
of those blobs of dumplings, just flat almost noodle like dumplings in a
thick and creamy broth with shredded chicken. Veggies are not
traditional in a chicken and dumpling dish, however they can be added if
desired. Chicken and flat dumplings is the best “stick to your ribs”
meal for the fall and winter!

Ingredients
For the Chicken and Broth
1 whole fryer chicken (about 4 pounds)
1 medium onion
3 medium carrots
3 stalks celery
2 tsp kosher salt
2 cloves garlic, peeled and smashed
8 cups water
For the Dumplings
2 cups all-purpose flour
¾ tsp baking powder
large pinch salt
2 TBSP unsalted butter, cut into pieces
¾ cup milk

Ophelia wrote in rec.food.cooking:

>
>
> "sf" > wrote in message
> ... >On Mon, 07 Sep
> 2015 07:25:59 -0400, Gary > wrote:
> >
> > > sf wrote:
> > > >
> >>> On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook
> > >>> wrote:
> > > >
> >>> > jmcquown > wrote in
> >>> > :
> >>> >
> >>> > > I'm tired of waiting for it to be officially Fall. It's
> still in > > > the >>> > > 90 degree (F) range most days around
> here. Dammit, I don't care. >>> > > It's September. I want to make
> stew. With dumplings. Sunday > > > seems >>> > > to be a good
> chicken stew with dumplings day. >>> > >
> >>> > >
> >>> > <snip>
> >>> > > Jill
> >>> >
> >>> > When I was growing up, dumplings were always drop dumplings. I
> never > > ran >>> > across these noodles on steroids until fairly
> recently. Just lucky, > > I >>> > gues...
> > > >
> >>> So far the only contact I've had with them are mentions here in
> rfc.
> > >
> > > I assume that dumplings are a southern thing and they are a cheap
> > > filler for meals that need to be kept inexpensive. They are tasty
> > > though as they soak up the stew goodness as they cook.
> > >
> > > I've never made them but they were common with my grandma's many
> > > meals. All of her dishes were absolutely delicious.
> > >
> > We're talking about the flat dumplings that are basically thick
> > noodles vs fluffy dumplings. I love fluffy dumplings and make them,
> > but only for chicken & dumplings.
> >
>
> I can't envision flat dumplings. Could you be more specific?

There are 2 types of dumplings. One is round (or sorta round) and can
be pinky nail to golfball sized. The other is a long flat sheet that
whewn fresh is usually 1/4-1/2 inch thick and gets cut to largish
strips and used in a boiling broth.

The ingredients to make both are really close so it's more like the
flat ones are rolled out and cut.
--