Sure could use some advice. My efforts to make flour based dumplings for a chicken or a beef stew fail miserably. As soon as they hit the hot liquid they start to absorb it like a piece of fresh bread and I end up with a pot full of soggy mush. I've tried steaming the raw dumplings first to "harden" up the surface but all this did was delay for a very short time the trip to mushdom. One cookbook says "...avoid putting dumplings directly in the hot broth....". I can't figure out how to cook them in the stew without putting them in the broth.
Is there somebody who can give me a bit of advice - or a lead on where I can get a little smarter? I sure like dumplings but not when they swell up to fill the whole pot!!
Is there somebody who can give me a bit of advice - or a lead on where I can get a little smarter? I sure like dumplings but not when they swell up to fill the whole pot!!