Originally Posted by joesfolk
Okay, I simmered the dumplings in chicken broth and instead of the crouton I thought a little chicken stuffing might be more flavorful. I served it with sauteed chicken and a pan gravy. Altogether a totally forgetable meal. But I can see where some folks might consider the potatoe dumplings to be a comfort food. It just didn't do it for me. Maybe they are better when cooked from scratch instead of from a mix. On the plus side my family was willing to try them even though it was pretty much a new food for them. They hate it when I "experiment" on them. For my money I think I'll just go with my standard flour dumplings, all light and fluffy.
if you are anticipating light and fluffy when cooking potato dumplings, you will be disappointed for sure i promise you. rather, they have a wondrous glutinous, dense, compact texture. we sometimes make a big deal about foods that are not particularly exploding with flavor on their own, such as pasta, pollenta, couscous and yes, dumplings. their success often depends on being paired with the right gravies, stews and roasted meats. if you are still in an experimental mood, you might try a good potato pancake mix - latkes, so simple and quick, ready in mere minutes. you will be instantly rewarded with a big huge flavor payoff!! (especially if you happen to have some pure maple syrup on hand, good quality applesauce, or both)