biig wrote on 04 Mar 2007 in rec.food.cooking

>
>
> Mr Libido Incognito wrote:
> >
> > I just remembered your Chicken and Dumplings craving from the other
> > day and the mad panic to find a good from scratch dumpling recipe.
> >
> > When you made the dumplings from scratch, did you use Milk or Water
> > or Chicken Stock to make the dumplings?
> >
> > Just from thinking about it I woulda used milk for a chicken and
> > dumpling recipe but maybe chicken or Beef stock for other
> > applications.
> >
> > I am a roll out kinda Guy. Are you a drop kinda Gal?
> >
> > Roll out kind of Dumplings
> >
> > INGREDIENTS:
> >
> > 2 cups all purpose flour
> > 1/2 teaspoon salt
> > Black pepper to taste
> > 1 teaspoon baking powder (optional)
> > 1 egg
> > 5 Tablespoons butter
> > 1/2 cups milk
> >
> > roll out about 1/4 to 1/8 inch and cut into shapes. Add to boiling
> > pot.
>
> I'm not Chris, but I have a question. It says baking powder
> optional. Doesn't it affect the texture? Have you ever used
> buttermilk for them? I made scratch biscuits the other day and my
> baking powder must have been expired, because they didn't rise. I saw
> on Food TV, Paula Deen puts yeast in hers, but doesn't allow them to
> rise first. Would that be just for taste, or would it make them rise
> during baking. I don't do much baking and need to check my bp before
> using it next time....
> Thanks........Sharon
>

There's 2 kinds of roll out dumplings one type rises a bit the other kind
doesn't and is a low german (menonite <sp?>) kinda recipe (whose name
escapes me at present) that is usually a little too slimy for my liking.

I don't use buttermilk much as I can only buy it in quart sizes and that's
usually 3 cups more than I need and it goes to waste in my fridge. But I
have tried sour milk...the lemon juice in the whole milk trick...and that
was ok.