Comments on: A deft recipe for dumplings: a quest fulfilled.

By: Best recipes from around the web » A deft recipe for dumplings: a quest fulfilled.

Sat, 13 Dec 2008 19:18:02 +0000

[…] Susan Reid wrote a fantastic post today on “A deft recipe for dumplings: a quest fulfilled.”Here’s ONLY a quick extractBut for some reason I kept stumbling all around the edges of the ideal dumpling, chasing one recipe after another, each one coming up short in some way. Some fell apart, some were leaden. There were all kinds of warnings about lid … […]

By: Sheryl

Sheryl — Fri, 05 Dec 2008 15:00:51 +0000

I would love to try these dumplings on my beef stew to replace my normal Bisquick dumplings, which I love, but the rest of my family would rather have “home made”. If I put these on top of my stew on the stove top, how long would I cook them. Also, would I cover them or uncover them? I have not had any luck with homemade dumplings, more like wallpaper paste covering my stew, so I am anxious to give this a try.
Yes, you can certainly do these on top of the stove. You need to have some head room in the pot, a little extra liquid, too. They’ll cook, covered, for 20 to 25 minutes. Susan

By: Marianne

Marianne — Thu, 04 Dec 2008 23:08:14 +0000

Wow! That looks so good. I’m going to make this with chicken thighs - sprained my ankle soon before so no leftover Thanksgiving turkey (we had pasta & salad and talked about things we were grateful for - it was just fine!) Thanks so much for the wonderful dumpling recipe - I can just imagine the beautiful fluffy texture from cutting the butter into the dry ingredients, and the brief mix time keeping the gluten in the flour from bonding. I guess if you wanted a chewier texture you could melt the butter and/or mix the batter a little longer - but I’ll take fluffy dumplings over chewy any day!

By: Sue

Sue — Mon, 01 Dec 2008 15:15:09 +0000

Suzanne, Thank you for posting that. I will write it down and give it a try.

Molly, I would say that my grandmother’s dumplings weren’t light and fluffy but were more of a noodle texture in dumpling form. They had a bit of chew to them.

By: Suzanne

Suzanne — Mon, 01 Dec 2008 14:08:11 +0000

Good Morning KAF…I’m just responding to Sues’ request for a dumpling recipe. I grew up in PA Dutch country & this is the recipe that my grandmother used to use. Sift together 2 cups flour (King Arthur, of course!), 4 tsp. baking powder, 1/4 tsp. pepper & 1 tsp. of salt. Put 3 TBsp. melted butter & 1 egg into a measuring cup, beat with a fork until combined then stir in enough milk to measure 1 cup. Add your wet mixture to your dry mixture & stir to moisten thoroughly. Drop this mixture by spoonfuls onto your hot potpie or stew, cover tightly & allow it to cook 15 minutes; don’t uncover to peek, you need the steam that’s created to help cook the dumplings. I hope this is what you are looking for.

By: Sue

Sue — Sun, 30 Nov 2008 20:42:43 +0000

Great recipe!
My grandmother used to make the Amish style dumpling. She’s been gone for a long time. She never used recipes. Where would I look for a recipe for that style of dumpling? Hi Sue, Can you give us more information about Amish style dumplings? We don’t have any recipes for them on our web site and when I googled it, I found a lot of apple dumpling recipes. Molly - KAF Baker

By: Chuck

Chuck — Sun, 30 Nov 2008 06:05:26 +0000

What about using buttermilk powder in place of the buttermilk? Easy to have on hand, for 1 cup of water use 4 tablespoons of powder, or 3 tablespoons for 3/4 cup of water.
Dear Chuck: you certainly can use buttermilk powder, but I’ve never been as pleased with the results as when I use the real thing. I use buttermilk pretty regularly, but if you don’t, I recommend freezing the excess in an ice cube tray. Each cube is roughl 2 ounces. When you want some buttermilk, just pull out as many 2 ounce cubes as you need and thaw in the microwave. The buttermilk will separate, but it will still bake just fine. Susan

By: Terri

Terri — Sun, 30 Nov 2008 01:51:40 +0000

Do you think this would freeze well? It looks so good, but it’s just me, so I’ll have a lot left over (I already have a lot of leftover turkey!).It has been my experience that this style of dumpling gets gummy after freezing and reheating. But, give it a try and see what you think. Frank from KAF.
Another thing you can do is divvy up the pot pie into 2-serving portions, and do the same with the dry mix (mix it up and divide it in quarters, for instance. Then mix up the liquids, use what you need, and freeze the rest of it for later. That way you can do the whole thing in miniature batches. Susan

By: Sandy

Sandy — Sun, 30 Nov 2008 00:24:47 +0000

Oh my gosh….I just finished eating this dish for supper. It is absolutely amazing and one of the most delicious things I have ever eaten!!!!!!!! And the best thing I have ever had for leftover turkey. The biscuits just melt in the mouth. I used the dried herbs and made a combo of thyme, rosemary and sage. I am in love!!!!!!!! This dish is definitely a keeper and will be a regular in our house from now on!!
Sandy: I’m so glad it was a home run for you. It’s a regular on my table at home, too. I can’t tell you how fast this dish vanished when I put it in the tasting kitchen here at KAF! Susan

By: Sara

Sara — Sat, 29 Nov 2008 21:35:03 +0000

These look delicious! Can you recommend what to substitute for buttermilk - my daughter can’t have cow’s milk? I’ve tried goat milk+lemon juice and goat milk+vinegar in other recipes (to make the same total volume as the buttermilk) but it didn’t work well…Have you tried souring: soy, rice or nut milks? Please give us a call if you need a hand. Frank from KAF?