On Mon, 15 Mar 2021 19:35:43 -0700, Leo >
wrote:

>On 2021 Mar 13, , US Janet wrote
>(in >):
>
>> That sounds good. I never developed the knack for getting dumplings
>> right. I bet marinating the beef in wine for a while makes a big
>> difference in tendernesss.
>
>Two cups of Bisquick and two thirds of a cup of milk make foolproof drop
>dumplings. To make them "fancy", toss a half cup of fresh chopped parsley
>into the dough while mixing with a fork.
>Too dry? Add a bit of milk. Too wet? Add a bit of Bisquick. Use the same fork
>to "spoon" the dumplings into the stew. There should be seven dumplings,
>plus or minus, when done.
>Real cooks concoct their own dumplings. I use Bisquick. I´ve never been
>disappointed.
>
>leo
>
That's my problem. I don't know what is too wet or too dry. Dumplings
were not part of my childhood food. I never saw them or ate them. So
when I have tried I either get something that disintegrates in the
broth or is thick and chewy in the center. shrug
I may give the Bisquick a whirl.
Janet US