"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Quick Breads, Muffins & Biscuits
Reply
 
Thread Tools Display Modes
 
Old 02-01-2015, 07:41 AM   #1
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
Dumpling failure again

Y'all asked or my recipe..

1. make chicken soup. I made a whole roast chicken last week, saved all the bones and leftover meat.

made stock, 6cps, strained that and back into large soup pot.
added small amount suteed veggies plus shreaded chicken, spices, cooked till done, tasted for seasoning. very nice soup!

It was a bit more thick than I usually make because my Mom said, the soft dumplings do better if they steam on top.

2. make dumplings. I bought a Bis-Kit pkg. I think this is Pioneer brand of pre mixed flour with baking powder, etc. Dump the pkg. into bowl add 1/2 cp. milk, per pkg directions, stir up to make a very sticky dough.

I took two spoons and tried to make golf ball sized dumpling and spooned those on top of the hard simmering stew. All looked ok, 6 dumplings total, not touching.

Covered with lid, steamed for almost 30 min. no peaking, I wanted them to firm up.

3. Opened pot, 5 dumplings survived. The other dumpling melted into the soup which was ok, just made creamy soup.

The other dumplings were so soft, I think I got 3 out intact with a spoon.

The meal was ok, but really no dumplings, it was more like soup over grits.

Thanks, Eric Austin Tx.

__________________

__________________
giggler is offline   Reply With Quote
Old 02-01-2015, 08:15 AM   #2
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,115
Like I wrote before, you are more than likely making your dough way too soft. If they don't have enough body to them (flour) they are just going to poof/melt. Either that or your "hard simmer" is too much, or a combo of both reasons. Try lowering temp next time so it's a gentle simmer and making your dough a little stiffer.

One of the best chicken and dumpling recipes I've ever made/had actually cooked the dumplings in a separate pot from the chicken mixture. Major pain to make, a Paul Prudhomme recipe, but really, really good.

Why don't you practice with just some water before trying again so you aren't disappointed.
__________________

__________________
medtran49 is offline   Reply With Quote
Old 02-01-2015, 09:56 AM   #3
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
You should try to roll out the biscuit dough. It should hold together almost like bread dough. You might try some pre-made ones like Pillsbury Grands to experiment with texture. If the Grands come out like you want, then you know how you have to make your dumplings. If your dough is soft but not sticky it should work.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 02-01-2015, 11:07 AM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,914
Flour is a tricky thing to work with. Even though it was pre-mixed, since it was sticky, you probably needed to add more flour, a tablespoon at a time, till it's not sticky anymore. .
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 02-01-2015, 11:08 AM   #5
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
The hard simmer sounds like the problem to me, the stock should just barely be simmering, a bubble every now and then.

Take a look at this video. I never bothered to turn them, I just plopped in golf ball sized blobs of dough and cooked them for 15 minutes without peeking.

__________________
Aunt Bea is offline   Reply With Quote
Old 02-01-2015, 01:38 PM   #6
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,891
Quote:
Originally Posted by giggler View Post
Y'all asked or my recipe..


I took two spoons and tried to make golf ball sized dumpling and spooned those on top of the hard simmering stew. All looked ok, 6 dumplings total, not touching.

Covered with lid, steamed for almost 30 min. no peaking, I wanted them to firm up.



Thanks, Eric Austin Tx.
Once again, you didn't follow the directions on the Bisquick box. Why is that?

"Hard simmering" sounds like boiling to me. It should be "soft simmering".
Cover with the lid for 10 minutes and then uncover for 10 minutes.

You cooked them too long for 30 minutes, and boiled them!

PS. Buy Bisquick, not a knock off brand.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-02-2015, 10:04 AM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,064
Simmer, simmer, simmer! Forget the words "hard boil". That is the secret to fluffy dumplings. And do not make a wet dough. You want a dough that can hold together in the liquid.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-02-2015, 03:15 PM   #8
Honey Badger
 
Join Date: Dec 2008
Posts: 2,286
Austin,
Did I miss what method you used to make your dumplings in?

A crockpot just might be what's needed here.The ones today can actually boil.Easily rectified by turning it down to a lower setting.
You can test one out and see it's progress through the lid then adapt your biscuit recipe as needed.

I've used many ways for making dumplings.Didn't care much for the stove top method.Around here they prefer that I make it using a roaster pan.

Try sifting the flour with the baking powder.
HTH.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 02-02-2015, 03:23 PM   #9
Honey Badger
 
Join Date: Dec 2008
Posts: 2,286
Alright, the editing button refuses to correct my speeling mistake.

What I meant was.I didn't care much for cooking it on the stove top.
Feeding this crowd I needed more room.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 02-02-2015, 03:27 PM   #10
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,891
I know what you mean Monkey about needing more surface room for the dumplings.
My flat bottom wok is ideal with the lid.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.