Originally Posted by Constance
I prefer the noodles...the drop dumplings that I've tasted were sticky dough-balls, and not pleasant to my pallet. I prefer an oven baked biscuit, broken in pieces and dropped into my soup.
When done just right, they are like tender, fluffy biscuits that have been dipped in chicken soup, a bit soggy on the very outside, but moist and fluffy on the inside. My mother was an expert dumpling maker. I learned to make them watching her.
I used to wonder how she could make so many different things, all without recipes. And now I do it. It's in the genes, and in the jeans.
Seeeeeya; Goodweed of the North