On Wed, 2 Mar 2016 10:16:09 -0500, jmcquown >
wrote:

>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

The recipe that I provided reverses the lid on/off. I noticed that
most recipes lid on/off as you do. That may account for the browning.
Off in the beginning would dry the surface somewhat, off last would
brown.
Janet US