"jmcquown" > wrote in message
...
> On 2/29/2016 11:47 AM, Janet B wrote:
>> On 29 Feb 2016 13:56:45 GMT, KenK > wrote:
>>
>>> I found a product I like - Swanson Chicken & Dumplings, in a 10 oz can.
>>> A
>>> very few pieces of white meat, mostly dumplings, and a creamy thick mild
>>> white sauce.
>>>
>>> I plan to try to make a homemade version. Perhaps canned or left-over
>>> cut-
>>> up chicken, a can of creamed chicken soup, and homemade dumplings. Maybe
>>> add chicken bullion cube or two for some salt and additional chicken
>>> flavor. Maybe a bit of water if it's too thick. Mix and heat on stove or
>>> in
>>> MW.
>>>
>>> Am I missing anything obvious? I'm not into highly seasoned fancy food,
>>> as
>>> you can see.
>>>
>>> Suggestions?
>>>
>>> TIA
>>
>> I really like this recipe.
>> http://www.kingarthurflour.com/recip...mplings-recipe
>> It's easy enough. Just use any self-rising flour. Good Luck
>> Janet US
>>
> Those dumplings in the link look more like US biscuits than what I call
> dumplings. Sure, they're floating on the top of the stew but they're
> browned on top. The drop dumplings I make don't look at all like that.
> More like this:
>
> http://www.bettycrocker.com/recipes/...a-033ada2f2005
>
> They are dropped into the simmering stew and they sink, then they float to
> the top. They come out moist outside, rather fluffy inside. They aren't
> at all heavy. (I don't bother adding parsley to the dumplings, don't see
> the point.)

That is what I make. But if there aren't enough solids in the stew, some
will sink down too far.