Dumplings are simple, filling and frugal... no wonder you can find them everywhere either as mounds of fluff, globs of gooey goodness or as a lazy pierogi, or gnocchi...
For light fluffy dumplings, all one has to do is follow the recipe on a box of Bisquick or make one's own by using 1 cup of any pancake mix to 1/2 cup of regular flour, buttermilk and one egg. If you want to have them more fluffy, skip the egg; and less fluffy, add more regular flour and another egg.
As
for the ole fashioned little stones, the kind that stick to your ribs, here is the recipe: dumpling mixture: 2 cups of flour, 1/2 tsp of baking soda and 1
tsp baking powder, a pinch of salt, 1/2 cup of cold milk, 1/4 cup of
cold buttermilk, add one egg and beat. Since its consistency that you are after, you may find that your dough is either too
creamy or too stiff. If too creamy, then add more flour. If its too thick, dilute
with cold water, slowly... even drip by drip!
The dough should look like this for fluffy - it should follow the spoon or whisk up as you pull away...and, for thicker or solid dumplings, the dough should break away rather than follow the whisk/spoon. Lastly, the key to good dumplings is to drop the dough into a boiling stew of beef or chicken, cover and let them cook.
Ask your grandmother or neighbor.... everybody has a dumpling recipe somewhere!
No comments:
Post a Comment