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12-14-2014, 09:07 PM
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#1
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Senior Cook
Join Date: Dec 2014
Location: Ontario
Posts: 385
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Dumplings
Do you make your dumpling in your pot of soup or make them and then add them to the pot once they're done?
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12-14-2014, 09:33 PM
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#2
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 3,132
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For chicken and dumplings, I make them in the pot when cooking them. For noodles, it depends on the kind of soup and whether I believe that I will have leftovers.
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~Kathleen
A little bit Ginger. A little bit Mary Ann.
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12-15-2014, 10:05 AM
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#3
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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In the pot. They take on the taste of the broth.
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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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12-15-2014, 12:21 PM
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#4
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Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
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Do you cover the pot when you cook them?
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I can resist anything, but temptation. Oscar Wilde
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12-15-2014, 12:27 PM
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#5
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,904
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Quote:
Originally Posted by lyndalou
Do you cover the pot when you cook them?
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You have to as the steam and heat captured in the covered pot provide the energy to cook the dumplings. At least, I believe that is correct, and is the way I always cook my biscuit-style dumplings.
Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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12-15-2014, 01:01 PM
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#6
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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If I am making chicken and dumplings, I will add about a 1/2 tsp. of sage dressing seasoning to the dumplings. Now I want some chicken soup. Dang!
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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12-15-2014, 01:08 PM
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#7
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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I love my puffy dumplings made in the pot of simmering whatever. I use the Bisquick
side of the box recipe and cook them 10 minutes covered, and 10 minutes uncovered.
They turn out perfect every single time. That's just another example of cooking smart in my opinion.
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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12-15-2014, 01:30 PM
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#8
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by Kayelle
I love my puffy dumplings made in the pot of simmering whatever. I use the Bisquick
side of the box recipe and cook them 10 minutes covered, and 10 minutes uncovered.
They turn out perfect every single time. That's just another example of cooking smart in my opinion.
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A lot of folks may make disparaging remarks about Bisquick, but whatever you make with them, it is always a 'never fail' recipe. I hate to share any of the dumplings with anyone else. They can have all the other fixings that go with the soup. A little of the broth, and all the dumplings for me.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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12-15-2014, 02:41 PM
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#9
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Executive Chef
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,137
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I love Bisquick dumplings, biscuits, pancakes and waffles, but I tried making a coffee cake with Bisquick and didn't like it. I think the recipe is on the box. I can't duplicate my mother's dumplings. They were wet and sticky on the outside but dry and fluffy on the inside. I think she made them from Bisquick but since I wasn't allowed in the kitchen when she was cooking, I'm not sure.
I also liked the rolled "pot pie" dumplings that she used to make. Can't duplicate them, either.
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12-15-2014, 03:13 PM
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#10
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by CarolPa
I love Bisquick dumplings, biscuits, pancakes and waffles, but I tried making a coffee cake with Bisquick and didn't like it. I think the recipe is on the box. I can't duplicate my mother's dumplings. They were wet and sticky on the outside but dry and fluffy on the inside. I think she made them from Bisquick but since I wasn't allowed in the kitchen when she was cooking, I'm not sure.
I also liked the rolled "pot pie" dumplings that she used to make. Can't duplicate them, either.
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If I am using Bisquick and it requires spreading flour on the board, I use the Bisquick. And I know what your are saying about their coffee cake. One time when I mentioned to someone that I drop my dumplings with a large spoon, the OP stated that she flattens out the dough and cuts it into squares, Then she drops them into the pot. I thought of trying that method, but then considered it just one step too many. Sort of like using a cutter on a patted out dough on the board.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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12-15-2014, 04:12 PM
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#11
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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Yep, then there are "flat tire" or "slippery" dumplings that some folks who don't know any better prefer.
WARNING..don't anybody get their panties in a twist over that..I'm just goofing around.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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12-15-2014, 04:31 PM
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#12
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Executive Chef
Join Date: Feb 2011
Location: Florida
Posts: 4,672
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I don't like the Bisquick coffee cake recipe either. I don't mind other things made with it, though if I am not in a hurry will generally make from scratch. I prefer the fat fluffy, very soft biscuit like dumplings but I'll eat the flat slippery noodle-like ones too.
We've got a recipe that makes some of the best C and D I've ever had BUT it's also a tremendous amount of work as the dumplings are made in a separate pot of either chicken stock or water, then added to the plated bowl of chicken and gravy. Best dumplings I've ever had and very good chicken mixture but it's a Paul Prudhomme recipe and if you've ever followed one of his you'll know what I'm talking about as far as how involved they are.
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12-15-2014, 04:43 PM
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#13
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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Quote:
Originally Posted by medtran49
I don't like the Bisquick coffee cake recipe either. I don't mind other things made with it, though if I am not in a hurry will generally make from scratch. I prefer the fat fluffy, very soft biscuit like dumplings but I'll eat the flat slippery noodle-like ones too.
We've got a recipe that makes some of the best C and D I've ever had BUT it's also a tremendous amount of work as the dumplings are made in a separate pot of either chicken stock or water, then added to the plated bowl of chicken and gravy. Best dumplings I've ever had and very good chicken mixture but it's a Paul Prudhomme recipe and if you've ever followed one of his you'll know what I'm talking about as far as how involved they are.
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Raising my hand...I know what you're talking about!
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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12-15-2014, 04:53 PM
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#14
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by Kayelle
Raising my hand...I know what you're talking about! 
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Hand #2 going up.
I couldn't even make sense of him when he had his TV show. All I can remember is that he was so overweight, that he sat of a stool that had wheels. Since then he has lost so much weight, I didn't recognize him at first. I kept having to stare at his picture. Good for him.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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12-15-2014, 04:56 PM
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#15
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,904
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Quote:
Originally Posted by Kayelle
Yep, then there are "flat tire" or "slippery" dumplings that some folks who don't know any better prefer.
WARNING..don't anybody get their panties in a twist over that..I'm just goofing around. 
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If I get panties in a twist, I'd be in real trouble, cause they're not mine, and that would just plain be mean to DW.
Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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12-15-2014, 04:58 PM
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#16
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Certified/Certifiable
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,904
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MIL used to make dumpling with cheese in the middle and called the pot-'o-gold dumplings.
Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - https://gwnorthsfamilycookin.wordpress.com/
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12-15-2014, 06:53 PM
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#17
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Senior Cook
Join Date: Dec 2014
Location: Ontario
Posts: 385
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I have yet to try dumplings but they seem simple enough. They don't sink or do they just sit there and boil?
Does this need a broth soup to cook in or can it be done in a thick gravy based stew?
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12-15-2014, 06:55 PM
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#18
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Master Chef
Join Date: Jan 2011
Posts: 6,443
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How about "slicks"?
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Emeralds are real Gems! C. caninus and C. batesii.
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12-15-2014, 06:55 PM
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#19
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
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Quote:
Originally Posted by Kevin86
I have yet to try dumplings but they seem simple enough. They don't sink or do they just sit there and boil?
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They sit on top. As you can see Bisquick is the best way to make dumplings using their recipe and directions. They are clouds of absolute delight.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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12-15-2014, 07:02 PM
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#20
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Senior Cook
Join Date: Dec 2014
Location: Ontario
Posts: 385
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Quote:
Originally Posted by Addie
They sit on top. As you can see Bisquick is the best way to make dumplings using their recipe and directions. They are clouds of absolute delight. 
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Thanks
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