Never had it, before. Tonight's the first night.

I got the sauce/veggies(frozen) down pat, but I gotta git me some
"dumplin's". Thought I'd ask here before hitting the web.

nb

"notbob" > wrote in message
...
> Never had it, before. Tonight's the first night.
>
> I got the sauce/veggies(frozen) down pat, but I gotta git me some
> "dumplin's". Thought I'd ask here before hitting the web.
>
> nb

There are many ways to make them. I do the fluffy, biscuit type. I like to
add parsley. My MIL made the kind like thick noodles. I've also heard of
people using leftover pie crust.

On Friday, July 19, 2019 at 12:05:27 PM UTC-5, notbob wrote:
>
> Never had it, before. Tonight's the first night.
>
> I got the sauce/veggies(frozen) down pat, but I gotta git me some
> "dumplin's". Thought I'd ask here before hitting the web.
>
> nb
>
Enjoy those dough balls. I've only eaten 'dumplings' one time that were out-
standing and they actually weren't dumplings, they were 'slicks.'

On Fri, 19 Jul 2019 13:52:58 -0700 (PDT), "
> wrote:

>On Friday, July 19, 2019 at 12:05:27 PM UTC-5, notbob wrote:
>>
>> Never had it, before. Tonight's the first night.
>>
>> I got the sauce/veggies(frozen) down pat, but I gotta git me some
>> "dumplin's". Thought I'd ask here before hitting the web.
>>
>> nb
>>
>Enjoy those dough balls. I've only eaten 'dumplings' one time that were out-
>standing and they actually weren't dumplings, they were 'slicks.'

I think slicks and the short cut noodle type are the same thing.

On 7/19/2019 4:51 PM, Julie Bove wrote:
>
> "notbob" > wrote in message
> ...
>> Never had it, before.Â* Tonight's the first night.
>>
>> I got the sauce/veggies(frozen) down pat, but I gotta git me some
>> "dumplin's".Â* Thought I'd ask here before hitting the web.Â*
>>
>> nb
>
> There are many ways to make them. I do the fluffy, biscuit type. I like
> to add parsley. My MIL made the kind like thick noodles. I've also heard
> of people using leftover pie crust.

Ditto on the fluffy drop dumplings. The rolled thick noodle type are
too doughy.

Jill

On 7/19/2019 1:05 PM, notbob wrote:
> Never had it, before. Tonight's the first night.
>
> I got the sauce/veggies(frozen) down pat, but I gotta git me some
> "dumplin's". Thought I'd ask here before hitting the web.
>
> nb
>
Google Betty Crocker drop dumplings, nb.

https://www.bettycrocker.com/recipes...a-033ada2f2005

Jill

On Friday, July 19, 2019 at 6:04:46 PM UTC-5, jmcquown wrote:
>
> Ditto on the fluffy drop dumplings. The rolled thick noodle type are
> too doughy.
>
> Jill
>
The one time I had the slicks/noodle type they were rather thin and simply wonderful and very tender flavorful. I did buy some thin cut ones once
in the freezer section and they were terrible. Of course, they were industrial
made and just awful so I've given up ever having delicious dumplings ever again.

On 7/19/2019 7:46 PM, wrote:
> On Friday, July 19, 2019 at 6:04:46 PM UTC-5, jmcquown wrote:
>>
>> Ditto on the fluffy drop dumplings. The rolled thick noodle type are
>> too doughy.
>>
>> Jill
>>
> The one time I had the slicks/noodle type they were rather thin and simply wonderful and very tender flavorful. I did buy some thin cut ones once
> in the freezer section and they were terrible. Of course, they were industrial
> made and just awful so I've given up ever having delicious dumplings ever again.
>
I prefer drop dumplings. I suppose the thin ones are different. I'd
call them noodles.

Here's a funny. A company I worked for tried hiring employees (temp to
perm) from an agency for a while. This one guy the agency sent over was
*obsessed* with Sweet Sue brand canned chicken & dumplings. He went so
far as to tell us he saw a delivery truck with a Sweet Sue advertisement
on the side of the truck and he followed it to a grocery store because
that's how much he *loved* their canned chicken & dumplings. Don't ask
me what he thought following the delivery truck would accomplish. It
was just plain weird. He didn't last more than a couple of days. Gotta
wonder if he put "Loves Sweet Sue Chicken & Dumplings" on his resume. LOL

Jill

On Friday, July 19, 2019 at 7:18:45 PM UTC-5, jmcquown wrote:
>
> Here's a funny. A company I worked for tried hiring employees (temp to
> perm) from an agency for a while. This one guy the agency sent over was
> *obsessed* with Sweet Sue brand canned chicken & dumplings. He went so
> far as to tell us he saw a delivery truck with a Sweet Sue advertisement
> on the side of the truck and he followed it to a grocery store because
> that's how much he *loved* their canned chicken & dumplings. Don't ask
> me what he thought following the delivery truck would accomplish. It
> was just plain weird. He didn't last more than a couple of days. Gotta
> wonder if he put "Loves Sweet Sue Chicken & Dumplings" on his resume. LOL
>
> Jill
>
Was his name John Kuthe?

On 7/19/2019 8:23 PM, wrote:
> On Friday, July 19, 2019 at 7:18:45 PM UTC-5, jmcquown wrote:
>>
>> Here's a funny. A company I worked for tried hiring employees (temp to
>> perm) from an agency for a while. This one guy the agency sent over was
>> *obsessed* with Sweet Sue brand canned chicken & dumplings. He went so
>> far as to tell us he saw a delivery truck with a Sweet Sue advertisement
>> on the side of the truck and he followed it to a grocery store because
>> that's how much he *loved* their canned chicken & dumplings. Don't ask
>> me what he thought following the delivery truck would accomplish. It
>> was just plain weird. He didn't last more than a couple of days. Gotta
>> wonder if he put "Loves Sweet Sue Chicken & Dumplings" on his resume. LOL
>>
>> Jill
>>
> Was his name John Kuthe?
>
LOL I honestly don't remember his name. It was an odd time when they
were bringing in weird people to try to fill jobs. One guy got all
upset because it started spitting snow (this was in Memphis in the
middle of January). He got all upset, need to let him leave to go pick
up his kids before the roads shut down and everything ices over. It's
snowing outside! Yeah, just go. You weren't doing anything but looking
out the window anyway.

Jill

In article >, notbob
> wrote:

> Never had it, before. Tonight's the first night.
>
> I got the sauce/veggies(frozen) down pat, but I gotta git me some
> "dumplin's". Thought I'd ask here before hitting the web.

Get a box of Bisquick and follow the directions. At high altitude, I'd
increase the cooking time from 10min/10min to 12min/12min or whatever
is on the box. They have high altitude instructions, I think.
These are fluffy drop dumplings, and you can jazz them up by mixing
chopped parsely into the mix. I grew up with these. They're dumplings
to me, and I love them. They're the only reason that I buy Bisquick.

leo

On Friday, July 19, 2019 at 1:05:27 PM UTC-4, notbob wrote:
> Never had it, before. Tonight's the first night.
>
> I got the sauce/veggies(frozen) down pat, but I gotta git me some
> "dumplin's". Thought I'd ask here before hitting the web.
>
> nb

I know that chicken and dumplings is an American dish. However I'm partial to using little dumplings called Nokedli. Basically a Spatzle recipe, although a bit stiffer. Also you can make them bigger than the photo indicates.
https://www.venturists.net/hungarian...lings-nokedli/

"Julie Bove" > wrote in
:

>
> "notbob" > wrote in message
> ...
>> Never had it, before. Tonight's the first night.
>>
>> I got the sauce/veggies(frozen) down pat, but I gotta git me some
>> "dumplin's". Thought I'd ask here before hitting the web.
>>
>> nb
>
> There are many ways to make them. I do the fluffy, biscuit type. I
> like to add parsley. My MIL made the kind like thick noodles. I've
> also heard of people using leftover pie crust.
>

Here's the family recipe I use:

3/4 C flour
1 egg
1 1/2 tsp oil or other shortening
1/4 C milk
1 tsp baking powder
1 tbs garlic powder (optional)
1 tsp salt

Mix. Add to boiling water bit by bit. Cook 15 minutes. Wash.

I've not made dumplings in a very long time but as I recall this makes
enough for one meal.

--
I love a good meal! That's why I don't cook.

On Saturday, July 20, 2019 at 9:00:45 AM UTC-5, A Moose in Love wrote:
>
> I know that chicken and dumplings is an American dish. However I'm partial to using little dumplings called Nokedli. Basically a Spatzle recipe, although a bit stiffer. Also you can make them bigger than the photo indicates.
> https://www.venturists.net/hungarian...lings-nokedli/
>
I never had these but I have the feeling I would like them as they would not
turn into dough balls that never seem to cook in the center.

"jmcquown" wrote in message ...

On 7/19/2019 7:46 PM, wrote:
> On Friday, July 19, 2019 at 6:04:46 PM UTC-5, jmcquown wrote:
>>
>> Ditto on the fluffy drop dumplings. The rolled thick noodle type are
>> too doughy.
>>
>> Jill
>>
> The one time I had the slicks/noodle type they were rather thin and simply
> wonderful and very tender flavorful. I did buy some thin cut ones once
> in the freezer section and they were terrible. Of course, they were
> industrial
> made and just awful so I've given up ever having delicious dumplings ever
> again.
>
I prefer drop dumplings. I suppose the thin ones are different. I'd
call them noodles.

Here's a funny. A company I worked for tried hiring employees (temp to
perm) from an agency for a while. This one guy the agency sent over was
*obsessed* with Sweet Sue brand canned chicken & dumplings. He went so
far as to tell us he saw a delivery truck with a Sweet Sue advertisement
on the side of the truck and he followed it to a grocery store because
that's how much he *loved* their canned chicken & dumplings. Don't ask
me what he thought following the delivery truck would accomplish. It
was just plain weird. He didn't last more than a couple of days. Gotta
wonder if he put "Loves Sweet Sue Chicken & Dumplings" on his resume. LOL

Jill

===

He followed the truck to find out where they were delivering so he knew
where to buy them??

On 7/20/2019 11:03 AM, KenK wrote:

> I've not made dumplings in a very long time but as I recall this makes
> enough for one meal.

It's perfect. For single person me, it's dead on.

Thnx.

nb

In article >,
says...
>
> On 7/19/2019 4:51 PM, Julie Bove wrote:
> >
> > "notbob" > wrote in message
> > ...
> >> Never had it, before.* Tonight's the first night.
> >>
> >> I got the sauce/veggies(frozen) down pat, but I gotta git me some
> >> "dumplin's".* Thought I'd ask here before hitting the web.*
> >>
> >> nb
> >
> > There are many ways to make them. I do the fluffy, biscuit type. I like
> > to add parsley. My MIL made the kind like thick noodles. I've also heard
> > of people using leftover pie crust.
>
> Ditto on the fluffy drop dumplings. The rolled thick noodle type are
> too doughy.
>
> Jill

I make dumplings with (ready to use from the packet) Atora beef suet,
SR flour, fresh breadcrumbs,a little grated nutmeg, fresh or dried herbs
(depending on season/what I've got) and salt and pepper.

Atora also make a vegetarian shredded "suet" but I prefer the beef and
use it for all dumplings including those with chicken.

http://www.atora.co.uk/
https://www.britishcornershop.co.uk/atora-shredded-suet

Cook your chicken stew in a generous amount of stock, allowing a
little extra stock because the dumplings will need to swim in it. White
wine is a good way to extend the stock.

While the chicken is cooking make your dumpling mixture, add water, and
roll it in your palms into little balls, If your dough is sticky flour
your hands. Rest them on a plate. When the meat is done add the
dumplings to the stock and simmer for half an hour. I like to turn them
half way through.


Janet UK

On Sat, 20 Jul 2019 19:40:18 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On 7/19/2019 4:51 PM, Julie Bove wrote:
>> >
>> > "notbob" > wrote in message
>> > ...
>> >> Never had it, before.* Tonight's the first night.
>> >>
>> >> I got the sauce/veggies(frozen) down pat, but I gotta git me some
>> >> "dumplin's".* Thought I'd ask here before hitting the web.*
>> >>
>> >> nb
>> >
>> > There are many ways to make them. I do the fluffy, biscuit type. I like
>> > to add parsley. My MIL made the kind like thick noodles. I've also heard
>> > of people using leftover pie crust.
>>
>> Ditto on the fluffy drop dumplings. The rolled thick noodle type are
>> too doughy.
>>
>> Jill
>
> I make dumplings with (ready to use from the packet) Atora beef suet,
>SR flour, fresh breadcrumbs,a little grated nutmeg, fresh or dried herbs
>(depending on season/what I've got) and salt and pepper.
>
>Atora also make a vegetarian shredded "suet" but I prefer the beef and
>use it for all dumplings including those with chicken.
>
> http://www.atora.co.uk/
> https://www.britishcornershop.co.uk/atora-shredded-suet
>
> Cook your chicken stew in a generous amount of stock, allowing a
>little extra stock because the dumplings will need to swim in it. White
>wine is a good way to extend the stock.
>
> While the chicken is cooking make your dumpling mixture, add water, and
>roll it in your palms into little balls, If your dough is sticky flour
>your hands. Rest them on a plate. When the meat is done add the
>dumplings to the stock and simmer for half an hour. I like to turn them
>half way through.
>
>
> Janet UK
>
>
thank you. I have not read about that kind of preparation. It was
interesting to me.
Janet US

On 2019-07-20 12:53 p.m., U.S. Janet B. wrote:
> On Sat, 20 Jul 2019 19:40:18 +0100, Janet > wrote:
>
>> In article >,
>> says...
>>>
>>> On 7/19/2019 4:51 PM, Julie Bove wrote:
>>>>
>>>> "notbob" > wrote in message
>>>> ...
>>>>> Never had it, before.Â* Tonight's the first night.
>>>>>
>>>>> I got the sauce/veggies(frozen) down pat, but I gotta git me some
>>>>> "dumplin's".Â* Thought I'd ask here before hitting the web.Â*
>>>>>
>>>>> nb
>>>>
>>>> There are many ways to make them. I do the fluffy, biscuit type. I like
>>>> to add parsley. My MIL made the kind like thick noodles. I've also heard
>>>> of people using leftover pie crust.
>>>
>>> Ditto on the fluffy drop dumplings. The rolled thick noodle type are
>>> too doughy.
>>>
>>> Jill
>>
>> I make dumplings with (ready to use from the packet) Atora beef suet,
>> SR flour, fresh breadcrumbs,a little grated nutmeg, fresh or dried herbs
>> (depending on season/what I've got) and salt and pepper.
>>
>> Atora also make a vegetarian shredded "suet" but I prefer the beef and
>> use it for all dumplings including those with chicken.
>>
>> http://www.atora.co.uk/
>> https://www.britishcornershop.co.uk/atora-shredded-suet
>>
>> Cook your chicken stew in a generous amount of stock, allowing a
>> little extra stock because the dumplings will need to swim in it. White
>> wine is a good way to extend the stock.
>>
>> While the chicken is cooking make your dumpling mixture, add water, and
>> roll it in your palms into little balls, If your dough is sticky flour
>> your hands. Rest them on a plate. When the meat is done add the
>> dumplings to the stock and simmer for half an hour. I like to turn them
>> half way through.
>>
>>
>> Janet UK
>>
>>
> thank you. I have not read about that kind of preparation. It was
> interesting to me.
> Janet US
>
My mother also made them that way. It's a traditional, British way of
making dumplings. Dad liked them made much larger though:-)

On Sat, 20 Jul 2019 16:27:01 -0600, graham > wrote:

>On 2019-07-20 12:53 p.m., U.S. Janet B. wrote:
>> On Sat, 20 Jul 2019 19:40:18 +0100, Janet > wrote:
>>
>>> In article >,
>>> says...
>>>>
>>>> On 7/19/2019 4:51 PM, Julie Bove wrote:
>>>>>
>>>>> "notbob" > wrote in message
>>>>> ...
>>>>>> Never had it, before.* Tonight's the first night.
>>>>>>
>>>>>> I got the sauce/veggies(frozen) down pat, but I gotta git me some
>>>>>> "dumplin's".* Thought I'd ask here before hitting the web.*
>>>>>>
>>>>>> nb
>>>>>
>>>>> There are many ways to make them. I do the fluffy, biscuit type. I like
>>>>> to add parsley. My MIL made the kind like thick noodles. I've also heard
>>>>> of people using leftover pie crust.
>>>>
>>>> Ditto on the fluffy drop dumplings. The rolled thick noodle type are
>>>> too doughy.
>>>>
>>>> Jill
>>>
>>> I make dumplings with (ready to use from the packet) Atora beef suet,
>>> SR flour, fresh breadcrumbs,a little grated nutmeg, fresh or dried herbs
>>> (depending on season/what I've got) and salt and pepper.
>>>
>>> Atora also make a vegetarian shredded "suet" but I prefer the beef and
>>> use it for all dumplings including those with chicken.
>>>
>>> http://www.atora.co.uk/
>>> https://www.britishcornershop.co.uk/atora-shredded-suet
>>>
>>> Cook your chicken stew in a generous amount of stock, allowing a
>>> little extra stock because the dumplings will need to swim in it. White
>>> wine is a good way to extend the stock.
>>>
>>> While the chicken is cooking make your dumpling mixture, add water, and
>>> roll it in your palms into little balls, If your dough is sticky flour
>>> your hands. Rest them on a plate. When the meat is done add the
>>> dumplings to the stock and simmer for half an hour. I like to turn them
>>> half way through.
>>>
>>>
>>> Janet UK
>>>
>>>
>> thank you. I have not read about that kind of preparation. It was
>> interesting to me.
>> Janet US
>>
>My mother also made them that way. It's a traditional, British way of
>making dumplings. Dad liked them made much larger though:-)

we used to have lots of posts like that in this group. It's
interesting to see how different background influence food
preparation.

"Ophelia" > wrote in message
...
> "jmcquown" wrote in message ...
>
> On 7/19/2019 7:46 PM, wrote:
>> On Friday, July 19, 2019 at 6:04:46 PM UTC-5, jmcquown wrote:
>>>
>>> Ditto on the fluffy drop dumplings. The rolled thick noodle type are
>>> too doughy.
>>>
>>> Jill
>>>
>> The one time I had the slicks/noodle type they were rather thin and
>> simply wonderful and very tender flavorful. I did buy some thin cut ones
>> once
>> in the freezer section and they were terrible. Of course, they were
>> industrial
>> made and just awful so I've given up ever having delicious dumplings ever
>> again.
>>
> I prefer drop dumplings. I suppose the thin ones are different. I'd
> call them noodles.
>
> Here's a funny. A company I worked for tried hiring employees (temp to
> perm) from an agency for a while. This one guy the agency sent over was
> *obsessed* with Sweet Sue brand canned chicken & dumplings. He went so
> far as to tell us he saw a delivery truck with a Sweet Sue advertisement
> on the side of the truck and he followed it to a grocery store because
> that's how much he *loved* their canned chicken & dumplings. Don't ask
> me what he thought following the delivery truck would accomplish. It
> was just plain weird. He didn't last more than a couple of days. Gotta
> wonder if he put "Loves Sweet Sue Chicken & Dumplings" on his resume. LOL
>
> Jill
>
> ===
>
> He followed the truck to find out where they were delivering so he knew
> where to buy them??

That would make sense. We sold them at my K Mart but only as an advertised
item. Don't know of any other stores around here that sells them.

"Julie Bove" wrote in message ...


"Ophelia" > wrote in message
...
> "jmcquown" wrote in message ...
>
> On 7/19/2019 7:46 PM, wrote:
>> On Friday, July 19, 2019 at 6:04:46 PM UTC-5, jmcquown wrote:
>>>
>>> Ditto on the fluffy drop dumplings. The rolled thick noodle type are
>>> too doughy.
>>>
>>> Jill
>>>
>> The one time I had the slicks/noodle type they were rather thin and
>> simply wonderful and very tender flavorful. I did buy some thin cut ones
>> once
>> in the freezer section and they were terrible. Of course, they were
>> industrial
>> made and just awful so I've given up ever having delicious dumplings ever
>> again.
>>
> I prefer drop dumplings. I suppose the thin ones are different. I'd
> call them noodles.
>
> Here's a funny. A company I worked for tried hiring employees (temp to
> perm) from an agency for a while. This one guy the agency sent over was
> *obsessed* with Sweet Sue brand canned chicken & dumplings. He went so
> far as to tell us he saw a delivery truck with a Sweet Sue advertisement
> on the side of the truck and he followed it to a grocery store because
> that's how much he *loved* their canned chicken & dumplings. Don't ask
> me what he thought following the delivery truck would accomplish. It
> was just plain weird. He didn't last more than a couple of days. Gotta
> wonder if he put "Loves Sweet Sue Chicken & Dumplings" on his resume. LOL
>
> Jill
>
> ===
>
> He followed the truck to find out where they were delivering so he knew
> where to buy them??

That would make sense. We sold them at my K Mart but only as an advertised
item. Don't know of any other stores around here that sells them.

===

Yes, it could be he was desperate to find out who sold them)

On Saturday, July 20, 2019 at 1:26:25 PM UTC-4, wrote:
> On Saturday, July 20, 2019 at 9:00:45 AM UTC-5, A Moose in Love wrote:
> >
> > I know that chicken and dumplings is an American dish. However I'm partial to using little dumplings called Nokedli. Basically a Spatzle recipe, although a bit stiffer. Also you can make them bigger than the photo indicates.
> > https://www.venturists.net/hungarian...lings-nokedli/
> >
> I never had these but I have the feeling I would like them as they would not
> turn into dough balls that never seem to cook in the center.

It's possible to make biscuit-like drop dumplings that cook all the way
through. I've done it countless times, and I came to dumpling making
quite late in life.

Cindy Hamilton

On 7/21/2019 11:28 AM, Cindy Hamilton wrote:
> On Saturday, July 20, 2019 at 1:26:25 PM UTC-4, wrote:
>> On Saturday, July 20, 2019 at 9:00:45 AM UTC-5, A Moose in Love wrote:
>>>
>>> I know that chicken and dumplings is an American dish. However I'm partial to using little dumplings called Nokedli. Basically a Spatzle recipe, although a bit stiffer. Also you can make them bigger than the photo indicates.
>>> https://www.venturists.net/hungarian...lings-nokedli/
>>>
>> I never had these but I have the feeling I would like them as they would not
>> turn into dough balls that never seem to cook in the center.
>
> It's possible to make biscuit-like drop dumplings that cook all the way
> through. I've done it countless times, and I came to dumpling making
> quite late in life.
>
I cover the pan with a glass lid - it keeps the heat in, the retained
steam helps them to cook from the top as well as the bottom, and the
glass lets me see when they're done.

On 7/21/2019 7:12 AM, S Viemeister wrote:

> I cover the pan with a glass lid - it keeps the heat in, the retained
> steam helps them to cook from the top as well as the bottom, and the
> glass lets me see when they're done.

Good point. Saved and noted.

nb

On Saturday, July 20, 2019 at 1:51:25 AM UTC-10, Leonard Blaisdell wrote:
> In article >, notbob
> > wrote:
>
> > Never had it, before. Tonight's the first night.
> >
> > I got the sauce/veggies(frozen) down pat, but I gotta git me some
> > "dumplin's". Thought I'd ask here before hitting the web.
>
> Get a box of Bisquick and follow the directions. At high altitude, I'd
> increase the cooking time from 10min/10min to 12min/12min or whatever
> is on the box. They have high altitude instructions, I think.
> These are fluffy drop dumplings, and you can jazz them up by mixing
> chopped parsely into the mix. I grew up with these. They're dumplings
> to me, and I love them. They're the only reason that I buy Bisquick.
>
> leo

I have made dumplings from Bisquick when I was a kid. I believe that it was not a success since I never made them again. I could probably make some pretty good ones now that I'm all growed up. If it was pasty in the middle, I'd just stick it in the microwave for a couple of minutes.

On Saturday, July 20, 2019 at 4:00:45 AM UTC-10, A Moose in Love wrote:
> On Friday, July 19, 2019 at 1:05:27 PM UTC-4, notbob wrote:
> > Never had it, before. Tonight's the first night.
> >
> > I got the sauce/veggies(frozen) down pat, but I gotta git me some
> > "dumplin's". Thought I'd ask here before hitting the web.
> >
> > nb
>
> I know that chicken and dumplings is an American dish. However I'm partial to using little dumplings called Nokedli. Basically a Spatzle recipe, although a bit stiffer. Also you can make them bigger than the photo indicates.
> https://www.venturists.net/hungarian...lings-nokedli/

It does indeed sound like a real, old-time, American dish. My guess is that it came about during the post civil war era.

https://www.youtube.com/watch?v=6Jw35fuY1-c

In article >,
dsi1 > wrote:

> I have made dumplings from Bisquick when I was a kid. I believe that it was
> not a success since I never made them again. I could probably make some
> pretty good ones now that I'm all growed up. If it was pasty in the middle,
> I'd just stick it in the microwave for a couple of minutes.

I've never had doughy Bisquick dumplings. The instructions come right
on the box, and they work. Make sure your pot has a lid. That's
important.

Chicken and dumplings, Leo style (yawn)

Find a pot that will fit a whole chicken with a bit of vertical room to
spare. Add water to about 3/4 up the chicken. Boil, I'm sorry, simmer
the chicken in the water for an hour.
While that's going on, coarsely chop a big onion and a third of a bunch
of celery rustic style.
Remove the chicken and let it cool some while you eye the stock and
remove unattractive bits (optional). Then add the celery and onions
into the stock. If the chicken stock seems too little, add water to
your satisfaction. The stock will be insipid. Add at least a tablespoon
of salt to start making it taste like real chicken stock. Add salt by
the teaspoon until it's just right for you after that.
Tear the chicken off the carcass in bite-sized chunks, and add it back
to the enhanced stock.
Follow the Bisquick instructions, and mix some chopped parsley into the
batter for pizzaz (optional). Throw leftover parsley into the stock. I
use a fork to scoop out roughly half cup portions of the batter and
drop using a finger to slide it off the fork into the slightly boiling
stew. I usually drop six to eight globs starting at the circumference
of the pot and ending in the middle. Turn the heat down per
instructions and then ten minutes uncovered and ten minutes covered
ought to do the trick at sea level. I usually do ten minutes and twelve
minutes, because I live at about 4500 feet. The whole shebang is a
no-brainer.
I get fluffy, tasty dumplings every time. I'm sure I've posted this
photo with parsley before.
<https://www.dropbox.com/s/2hwpbyrl8rq85gv/dumplings%20with.jpg?dl=0>
And this one without parsley.
<https://www.dropbox.com/s/jfb60mzhp0fvnt9/dumplings%20without.jpg?dl=0>

leo

[[ This message was both posted and mailed: see
the "To," "Cc," and "Newsgroups" headers for details. ]]

In article >, Leonard
Blaisdell > wrote:

> Chicken and dumplings, Leo style (yawn)

Oops, one other thing. The dumplings somewhat float in the liquid. They
don't sit on the meat. So give about an inch of liquid over the stewy
stuff.

leo

On Sunday, July 21, 2019 at 10:27:03 PM UTC-10, Leonard Blaisdell wrote:
> [[ This message was both posted and mailed: see
> the "To," "Cc," and "Newsgroups" headers for details. ]]
>
> In article >, Leonard
> Blaisdell > wrote:
>
> > Chicken and dumplings, Leo style (yawn)
>
> Oops, one other thing. The dumplings somewhat float in the liquid. They
> don't sit on the meat. So give about an inch of liquid over the stewy
> stuff.
>
> leo

Looks like I'm all set. Thanks.

On Monday, July 22, 2019 at 3:10:10 AM UTC-5, Leonard Blaisdell wrote:
>
> I get fluffy, tasty dumplings every time. I'm sure I've posted this
> photo with parsley before.
>
> <https://www.dropbox.com/s/2hwpbyrl8rq85gv/dumplings%20with.jpg?dl=0>
> And this one without parsley.
> <https://www.dropbox.com/s/jfb60mzhp0fvnt9/dumplings%20without.jpg?dl=0>
>
> leo
>
Those are not dumplings, those are boiled biscuits. The only nice thing
I can say about the pictures is you and I seem to have the same Calphalon cookware.

On Monday, July 22, 2019 at 12:48:29 PM UTC-4, wrote:
> On Monday, July 22, 2019 at 3:10:10 AM UTC-5, Leonard Blaisdell wrote:
> >
> > I get fluffy, tasty dumplings every time. I'm sure I've posted this
> > photo with parsley before.
> >
> > <https://www.dropbox.com/s/2hwpbyrl8rq85gv/dumplings%20with.jpg?dl=0>
> > And this one without parsley.
> > <https://www.dropbox.com/s/jfb60mzhp0fvnt9/dumplings%20without.jpg?dl=0>
> >
> > leo
> >
> Those are not dumplings, those are boiled biscuits. The only nice thing
> I can say about the pictures is you and I seem to have the same Calphalon cookware.

There are two styles of dumplings. It's perfectly all right to prefer one
over the other.

Cindy Hamilton

On Monday, July 22, 2019 at 12:25:58 PM UTC-5, Cindy Hamilton wrote:
>
> There are two styles of dumplings. It's perfectly all right to prefer one
> over the other.
>
> Cindy Hamilton
>
When people say 'dumplings' I'm used to seeing something smaller than a ping-
pong ball or the size of jaw breaker. That's a 3-quart pot and in the first
picture there are 7 dumplings and in the second picture there are 6 dumplings.
Those are HUGE and would take longer than 10-12 minutes to cook.

On Monday, July 22, 2019 at 1:48:01 PM UTC-4, wrote:
> On Monday, July 22, 2019 at 12:25:58 PM UTC-5, Cindy Hamilton wrote:
> >
> > There are two styles of dumplings. It's perfectly all right to prefer one
> > over the other.
> >
> > Cindy Hamilton
> >
> When people say 'dumplings' I'm used to seeing something smaller than a ping-
> pong ball or the size of jaw breaker. That's a 3-quart pot and in the first
> picture there are 7 dumplings and in the second picture there are 6 dumplings.
> Those are HUGE and would take longer than 10-12 minutes to cook.

No argument there. I've had my best success with smaller dumplings. But if
Leo can get them to work, he's a better cook than I.

I generally don't make so many dumplings, since it's just the two of us and
leftover dumplings tend to disintegrate before they can be eaten, in my
experience.

Cindy Hamilton

In article >,
"> wrote:

> Those are not dumplings, those are boiled biscuits. The only nice thing
> I can say about the pictures is you and I seem to have the same Calphalon cookware.

Me 'n Bisquick say they're dumplings. So there :-P

leo

In article >,
"> wrote:

> When people say 'dumplings' I'm used to seeing something smaller than a ping-
> pong ball or the size of jaw breaker. That's a 3-quart pot and in the first
> picture there are 7 dumplings and in the second picture there are 6 dumplings.
> Those are HUGE and would take longer than 10-12 minutes to cook.

Ten minutes with the lid off and then twelve minutes with the lid on.
They're what I grew up with. They don't taste like biscuits. They
mostly taste like the chicken stew beneath and are as fluffy as a
superdense cloud. Mmmmm...
Here's my only try at cornmeal dumplings. They were OK. I think I've
posted this before too. And that's all of it for me and dumplings.
<https://www.dropbox.com/s/sjktjbxpnfpixph/Corn%20Dumplings.jpg?dl=0>

leo

On Tuesday, July 23, 2019 at 4:07:39 PM UTC-5, Leonard Blaisdell wrote:
>
> In article >,
> "> wrote:
>
> > Those are not dumplings, those are boiled biscuits. The only nice thing
> > I can say about the pictures is you and I seem to have the same Calphalon cookware.
>
> Me 'n Bisquick say they're dumplings. So there :-P
>
> leo
>
I'm thinking of trying my hand at spaetzle as I think I'd like those as they're
small and not doughy. I'm wondering if I could use cake flour for them as all the recipes I've seen say to use plain flour? Plain flour has more protein that than cake flour.

I've seen spaetzle pans online.
https://i.postimg.cc/26dKrYwx/Spaetzle-pan.jpg

But I've got a skillet steamer pan that looks like the same thing. Holes even
look to be the same size.
https://i.postimg.cc/CK8vs8R1/Steamer-pan.jpg

On Tuesday, July 23, 2019 at 4:28:12 PM UTC-5, Leonard Blaisdell wrote:
>
> Here's my only try at cornmeal dumplings. They were OK. I think I've
> posted this before too. And that's all of it for me and dumplings.
> <https://www.dropbox.com/s/sjktjbxpnfpixph/Corn%20Dumplings.jpg?dl=0>
>
> leo
>
Back in the 70's mother, brother, and I went to visit aunt in Amarillo. One
of the things she cooked were cornmeal dumplings and hers looked more like
small, very small footballs. They were just large enough to fit on a serving
spoon. If I remember correctly she cooked them in the broth of a pork roast. That was the only time I ever ate them and have seen no one else cook them.

In article >,
"> wrote:

> Back in the 70's mother, brother, and I went to visit aunt in Amarillo. One
> of the things she cooked were cornmeal dumplings and hers looked more like
> small, very small footballs. They were just large enough to fit on a serving
> spoon. If I remember correctly she cooked them in the broth of a pork roast.
> That was the only time I ever ate them and have seen no one else cook them.

I got the idea for cornmeal dumplings from this group. I've received a
lot of ideas from here over the years.

leo

On 7/23/2019 6:19 PM, wrote:
> On Tuesday, July 23, 2019 at 4:28:12 PM UTC-5, Leonard Blaisdell wrote:
>>
>> Here's my only try at cornmeal dumplings. They were OK. I think I've
>> posted this before too. And that's all of it for me and dumplings.
>> <https://www.dropbox.com/s/sjktjbxpnfpixph/Corn%20Dumplings.jpg?dl=0>
>>
>> leo
>>
> Back in the 70's mother, brother, and I went to visit aunt in Amarillo. One
> of the things she cooked were cornmeal dumplings and hers looked more like
> small, very small footballs. They were just large enough to fit on a serving
> spoon. If I remember correctly she cooked them in the broth of a pork roast. That was the only time I ever ate them and have seen no one else cook them.
>
You haven't "seen" me make cornmeal dumplings but I have done so from
time to time.

Jill