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Here's a video that's closer to how I make them. I do a few things different but the end product is thicker, and less soupy.Thanks danie
My Mom used to make that but I did not recognize it in the picture
Hers used to look more like this:
Between Thanksgiving and that meal last night I’ll definitely need a pair...lol
....I’ve maintained all along that you need to get a pair....
Walked right across your gun sights on that one....lol....I’ve maintained all along that you need to get a pair....
I would wear a shirt with that on it! Thank you for the smile, Mr. Scott
Wow - just watched your video - who ever heard of chewy, square dumplings?! That was news to me, but I'd sure like to try that version some day.Here's a video that's closer to how I make them. I do a few things different but the end product is thicker, and less soupy.
I don't know who this doofus with the dog is...smh.
I like them both ways. Around here if someone goes to the grocery store to buy frozen dumplings it'll be the square noodle-like variety. They look like thin mah jong tiles. Most restaurants serve this kind, too, including Cracker Barrel. The round fluffier dumplings are lighter, like a biscuit. The rounder dumplings seem to fall apart when I cook them. There must be a way to prevent this but I haven't yet achieved Dumpling Whisperer status.Wow - just watched your video - who ever heard of chewy, square dumplings?! That was news to me, but I'd sure like to try that version some day.
My Mom's recipe book tells you to make a dumpling batter, drop it by large spoonfuls on top of the simmering liquid, cover it tightly and don't peek until you figure the dumplings are done.
The following is from Canadian Living website:
Dumplings: In bowl, whisk together flour, parsley, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in enough milk to make sticky spoonable dough. Leaving space around each, drop by tablespoonfuls (15 mL) onto simmering stew; cover and cook, without lifting lid, for 15 minutes or until dumplings are no longer doughy underneath.
Chicken Stew with Dumplings | Canadian Living
I like your version too (the one shown in the video)
I think maybe they're supposed to fall apart - that way they can soak up more of the delicious chicken stock!I like them both ways. Around here if someone goes to the grocery store to buy frozen dumplings it'll be the square noodle-like variety. They look like thin mah jong tiles. Most restaurants serve this kind, too, including Cracker Barrel. The round fluffier dumplings are lighter, like a biscuit. The rounder dumplings seem to fall apart when I cook them. There must be away to prevent this but I haven't yet achieved Dumpling Whisperer status.
Really? Then I'm ready for my Dumpling Scout badge.
Any idea what to do with ground turkey that has already been browned off? (meaning I put it in a pot, cooked it like ground beef or hamburger, then cooled it off and put it in the fridge last night).Really? Then I'm ready for my Dumpling Scout badge.
Dunno...I have only tried ground turkey in spaghetti. That's a simple meal and good eats.
So I made the recipe but instead of using frozen mixed vegetables, I sauted chopped onion, celery and finely diced carrots in sesame oil with some freshly sliced garlic cloves. Then put the beaten eggs in the middle, cooked them after sprinkling parsley all over, and then removed the eggs to another bowl.
but I told him if he wants some I'll just leave it on top of the stove and he can reheat it with some more soya sauce.
That sounds fantastic. I love fried rice but I can't replicate it at home. People say the trick is using cold, clumpy white rice from the day before then frying it in peanut oil on high heat, preferably a wok. You didn't fry rice, right? Still sounds tasty.So I made the recipe but instead of using frozen mixed vegetables, I sauted chopped onion, celery and finely diced carrots in sesame oil with some freshly sliced garlic cloves. Then put the beaten eggs in the middle, cooked them after sprinkling parsley all over, and then removed the eggs to another bowl.
I used the brown rice that takes about 30 minutes to cook (not the instant brown rice). Combined that with the already cooked ground turkey and also added some thawed out corn niblets and peas.
The final bit is to use soya sauce mixed with Srirachi sauce (just a squirt) mixed with a couple more tablespoons of the sesame oil.
After mixing it all together I added the cooked eggs back in.
It's so good!
Josh said he might have just a frozen dinner tonight
I'm taking some to work tonight for sure
No it wasn’t really fried but still good. If I eat too much fried food I get heartburn. A guy I was working with tonight recommended getting a rice steamer so maybe Santa will bring me one of those this Christmas hohoho
