Text 18948, 67 rader
Skriven 2011-12-12 22:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: dumpy dumplings
=======================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> baseball sized balls of boiled dense bread dough
 JW> my German-Canadian FIL is nostalgically fond of them.

 DD> I've had those - but, it's been over 50 years ago. Some of my
 DD> Pennsylvania Dutch forebears favoured them

Like Hank, did you walk home from a one room school, on foot, in the
dark, at -40, through a prairie blizzard, to come home to the family
farm for one as a before going to the barn for chores snack? I guess
under those circumstances they'd taste pretty good, especially with
hot broth.

A light fluffy dumpling is easiest using both baking powder and
eggs...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Broth Dumplings
 Categories: Dumplings, Chicken
      Yield: 6 Servings

  2 1/2 qt Double Chicken Broth
           DUMPLING INGREDIENTS:
      2 c  Flour; All-purpose; sifted
      3 ts Baking powder
      1 ts Salt
      2 md Eggs
    2/3 c  Milk
 
  Follow the recipe for poached chicken in Double Chicken Broth. In
  this recipe you leave the chicken in the pot and add the
  dumplings, as described below, then serve the chicken and
  dumplings.

  While the chicken is cooking in the other recipe, make up the
  dumplings, which will be added for the last 15 minutes of cooking
  time. Sift the dry ingredients together. Beat the eggs and milk
  together lightly and blend with the flour mixture to make a fairly
  stiff dough. Form very small dumplings by taking a tablespoon full
  of dough and rolling it into a ball shape. You may use the palm of
  your hand to do this. About 15 minutes before the end of the
  cooking time, remove the lid from the pot in which the chicken is
  cooking and drop the rounded tablespoons of the dumpling dough
  over the surface of the liquid, spacing them a few inches apart as
  the dumplings puff up. Cover the pan, keeping the liquid at a
  simmer, and cook the dumplings for 15 minutes, until light and
  cooked through. Do not remove lid while dumplings are cooking.
  Serve with the poached chicken.
 
  From: James

MMMMM



Cheers

YK Jim


... Lumpy gravy? Just think of them as very small dumplings.

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