Text 7335, 89 rader
Skriven 2013-12-01 04:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: dumplings 527
=====================
 ML> By and large, but making a definition that encompasses
 ML> those sorts of dumplings could include other things that
 ML> I wouldn't think of, such as pies (especially little ones)
 ML> or Christmas puddings.
 NB> Ah, the difficulty of trying to make comprehensive definitions... ;) 
 NB> And making them only as comprehensive as need be and no more...  (G)

Ah, it takes a lawyer. No, I didn't say that: nothing takes
a lawyer.

 NB>> varieties, but I also think that another commonality is that dumplings
 NB>> are usually cooked either in steam or in/atop liquid, as opposed to
 NB>> being baked. 
 ML> The Chinese often fry them. 
 NB> Aren't they steamed first, before frying...?

The bigger ones are. Little ones, not necessarily.

 ML> I admit that the similar
 ML> things that are baked are most often translated as pies.
 NB> Although I suppose the baked buns of dim sum might be considered
 NB> dumplings of a sort...?  I forgot about them temporarily...  ;)

Bao? The steamed ones certainly would be, and the baked ones, as
they're mostly the same only baked, might be as well, but they're
a food that straddles categories (as the westerners categorize).

 ML> But then:
 ML> Title: Apple Dumpling
 NB> Those are more like tarts or pie-lets...  ;)  

Not really. Their bulbosity rules out those terms, I think,
the former incorporating the notion of flatness and the
latter being a mere flight of fancy, as it were.

 NB> Yeah, people do use the term to mean whatever they like, don't they...

Indeed.

 ML> Variation: Peach Dumplings
 NB> That, of course, looks more appealing to me...  :)

I figured. I went to the annual post-Thanksgiving leftover
party yesterday and found that if you were allergic to apples,
you'd have had a hard time; if you also had a reaction to
pumpkin/winter squash, you'd likely have gone hungry,
except for my dish, baingan bharta over rice, but then, when
it was bruited about that I had been the one to make this, it
disappeared (within the first 10 or 15 people out of 40-odd).
Sadly, I skimped on the butter, and it wasn't as delicious as
it ought to have been.

 -=> Nancy Backus said to Dave Drum <=-
 
 DD> The chicken and dumplings I had for supper that night were nearer to
 DD> what I make as chicken & noodles using thick, fresh egg noodles. But,
 NB> Perhaps yet another definition of "dumplings"...  ;)

I forget, again, whether I answered this, I guess so. Anyhow,
what Dave had sounds more like bott boi (Penn Dutch for pot pie).

---------- Recipe via Meal-Master (tm) v8.00

      Title: Dutch Pot Pie
 Categories: Casseroles, Penn dutch
      Yield: 1 servings

      3 ea Egg                                 1 T  Butter, melted
    1/2 c  Milk                              1/2 c  Cream
      1 t  Soda                                3 c  Flour
    1/2 t  Salt                                1 x  Potato
      1 x  Parsley, minced                     1 x  Butter

  Beat eggs, add milk, cream, soda, salt and melted butter. Mix well.
  Gradually add flour until dough is stiff enough to roll. (May require up to
  4 cups). Roll on floured board and line a cooking kettle with the dough.
  Place a large piece of butter in bottom of kettle and add peeled and
  quartered potatoes alternately with small pieces of the dough. The top
  layer should be potatoes. Sprinkle with salt, pepper and minced parsley.
  Dot with butter. Add 1 1/2 to 2 cups water. Bake at 350-F about 3 hours.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.

-----


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