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Old 13 Hours Ago   #3421
imp
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Salt, you simply have to try the real dumplings - light and just a teeny bit chewy, the outside is creamy from steaming in the gravy/broth and the inside fluffy with a bread type structure. Worth is right, a good dumpling is more or less a steamed biscuit/roll.

Making them is stupid easy, you can even use Bisquick in a pinch, but drop them big and be patient about peeking under the lid!

I love pasta and I love a good dumpling, but those gummy thick things are just nasty.
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Old 12 Hours Ago   #3422
dmforcier
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Hmmm. I have a pile of chicken trimmings in the freezer that I have been saving for a stock. And some legs and thighs. I'm starting to hear C & D calling. It's been so long since I even tried dumples.



You know - adult dumplings.
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Old 9 Hours Ago   #3423
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Quote:
Originally Posted by dmforcier View Post
Ah, but are they as good as your mother's?
Better.
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Old 6 Hours Ago   #3424
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I like to use four tortilla mix and add baking powder to it.
More or less the same thing as Bisquick without the baking powder and one heck of a lot cheaper.

Chicken and dumplings can be eaten at just above room temperature in the summer or at least I do.
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Old 5 Hours Ago   #3425
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Yesterday's Dinner: Fried courgettes, flavored with garlic. Salad: Roman lettuce with roasted bacon and sweet-sour dressing. I ate everything, nothing left.
Vladimír
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Old 4 Hours Ago   #3426
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Rajun, I wondered where you had disappeared to. We got our outside kitchen finished this winter and spring when we didn't really have a winter here. We had just 3 really cold snaps and that was it. We love our outside kitchen. We don't heat up the house so much cooking.
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