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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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Posted: 18 July 2015 at 18:31 |
I want opinions, in my father's family, dumplings were a large, thick egg noodle.
As I recall, it was flour, salt, a touch of baking powder and egg. Rolled out about 1/8 ", cut about 2" x 3" and allowed to dry a few hours. In my mother's family, it was a small piece of biscuit dough, rolled up and dropped in the pot. I like both, actually prefer the little ball of biscuit, but sure not going to cull the other style, either. What say you? |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Hi drinks!
I have no idea what proper dumpling protocol is, but I've noticed the same two types of dumplings as well. From my experience I've seen the large, thick noodle type of dumpling more in Southern cooking. While I've seen the fluffier, biscuit type dumpling up North...here in Illinois and north to Wisconsin and Michigan. I've had both of these dumplings in Chicken and Dumpling dishes and 'd be hard pressed to pick a favorite.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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In our house it has always been Bisquick dumplings...just mixed up and dropped on the surface of a nice hot pot of beef stew.
This is making me a bit nostalgic and a bigger bit hungry.
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Go ahead...play with your food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Depends on what you mean by "dumpling," and its intended use.
Those two are the more typical in dishes like chicken & dumplings. But consider that things like spaetzle, nockerle, and even ravioli are dumpling. So too are won tons. And so forth. In our conversations about Germans from Russia, there's lots of dumpling talk, and the variations on that theme are extensive. |
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But we hae meat and we can eat
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drinks
Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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If we are talking dirty, I have even taken canned biscuits,shudder, quartered them and dropped the results in the pot.
I have no shame, or at least, very little when I am in a hurry. Of course, this can also be done with a pot of beans. ;<) |
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Tom Kurth
Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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OMG, this raises memories from my years in Nebraska of Czech potato dumplings with roast pork gravy. Easily one of my top ten food memories. Even beats out some of my mama's cooking.
And then there's apple dumplings with vanilla sauce, but that's a whole different kind of dumpling. |
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Best,
Tom Escape to Missouri |
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