On Tue, 1 Mar 2016 20:38:27 -0500, jmcquown >
wrote:
>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.)
>
>Jill
None of the stews that I make contain enough liquid in ratio to other
ingredients that a dumpling could sink in the liquid.
http://s1171.photobucket.com/user/ge...ml?sort=3&o=32
I guess King Arthur kitchens thought they looked better when a little
brown on top and made an effort to achieve that. They are not at all
like a biscuit. Leave the lid on if you don't want any browning.
As to the parsley or herbs in the BC recipe, adding herbs makes a
taste difference, at least in my experience. I note the instructions
specifically say not to drop the dough into the liquid but rather onto
the meat. I guess it all depends upon what you are used to.
Janet US