On Mar 4, 11:44�am, Mr Libido Incognito > wrote:
> biig wrote on 04 Mar 2007 in rec.food.cooking
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> > Mr Libido Incognito wrote:
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> > > I just remembered your Chicken and Dumplings craving from the other
> > > day and the mad panic to find a good from scratch dumpling recipe.
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> > > When you made the dumplings from scratch, did you use Milk or Water
> > > or Chicken Stock to make the dumplings?
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> > > Just from thinking about it I woulda used milk for a chicken and
> > > dumpling recipe but maybe chicken or Beef stock for other
> > > applications.
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> > > I am a roll out kinda Guy. Are you a drop kinda Gal?
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> > > Roll out kind of Dumplings
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> > > INGREDIENTS:
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> > > 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
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> > > roll out about 1/4 to 1/8 inch and cut into shapes. Add to boiling
> > > pot.
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> > * *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.
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> 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.- Hide quoted text -
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> - Show quoted text -

I don't buy buttermilk for the same reason. I use Sacco Powdered
Buttermilk for cooking. Works just fine.
Vickie