On 3/2/2016 1:09 AM, Janet B wrote:
> 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
>
I cook mine 20 minutes total, 10 minutes with the lid off, 10 minutes on.

Jill