Dumplings
from Tibet to Boston and back... they are simple because they are simple to make. And, they fill you up and they are frugal. No wonder you can find some version just about
everywhere in the world either as mounds of fluff, globs of gooey goodness or as lazy pierogi, or gnocchi...
For
light fluffy dumplings, all one has to do is follow the recipe on a box
of Bisquick or make your own by using 1 cup of any pancake mix to 1/2
cup of regular flour, about 3/4 cup of buttermilk and one egg. If you want to have them
more fluffy, skip the egg in the mix and add a bit of water. For less than fluffy...keep the egg but add more regular flour and
another egg.
Essentially, 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.
As
for the ole fashioned little gobs, to be exact... the kind that stick to your ribs,
here is the general mix of things: 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.
Lastly, the
key to good dumplings is to drop the dough into a boiling stew of beef
or chicken, cover and let them cook. As for lazy pierogi, or gnocchi, they are gently rolled out in a 'rope' and cut... not dropped into stew or soup.
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