Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 My mom used to use the refrigerated biscuit dough to make dumplings. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 How do you like your dumplings? I grew up in Connecticut, and we had the big, fluffy dumplings that were like a soft, cooked biscuit. I move down here to first Cincinnati, then to northeastern Kentucky. If I get dumplings here, they are wads of uncooked dough floating in whatever they are in. I still make the big, fluffy ones and everyone marvels at them. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 I've never tried to make them, yet I love eating them. I think I need to learn how. Molly , " Marilyn Daub " <mcdaub wrote: > > How do you like your dumplings? I grew up in Connecticut, and we had the > big, fluffy dumplings that were like a soft, cooked biscuit. I move down > here to first Cincinnati, then to northeastern Kentucky. If I get dumplings > here, they are wads of uncooked dough floating in whatever they are in. I > still make the big, fluffy ones and everyone marvels at them. > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 The big fluffy ones are a synch, and I certainly don't want to learn the slimy, doughy ones they make here. Use a vegetarian biscuit mix (like Bisquik) and add milk (or soy milk). Mix to the consistency of a drop biscuit. Drop into boiling vegetable stew, beans, or any type of food like that with lots of juice. Let them boil slowly for 10 minutes. Cover tightly and let them boil for 10 more minutes. Do not open the lid. When the time is up, open the lid and serve. These can be buttered and are delicious and will sop up the gravy of the food they have been cooked over. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - vegetariandreamer Saturday, October 28, 2006 10:38 AM Re: Dumplings I've never tried to make them, yet I love eating them. I think I need to learn how. Molly , " Marilyn Daub " <mcdaub wrote: > > How do you like your dumplings? I grew up in Connecticut, and we had the > big, fluffy dumplings that were like a soft, cooked biscuit. I move down > here to first Cincinnati, then to northeastern Kentucky. If I get dumplings > here, they are wads of uncooked dough floating in whatever they are in. I > still make the big, fluffy ones and everyone marvels at them. > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 I've rarely had them, but occasionally my mom would make homemade biscuit dough and drop it into a large pot of broth make with a Chicken like seasoning(there is one in the files) and Worthington Fri-Chik, diced up along with some celery and onions finely diced. Judy - vegetariandreamer Saturday, October 28, 2006 9:38 AM Re: Dumplings I've never tried to make them, yet I love eating them. I think I need to learn how. Molly , " Marilyn Daub " <mcdaub wrote: > > How do you like your dumplings? I grew up in Connecticut, and we had the > big, fluffy dumplings that were like a soft, cooked biscuit. I move down > here to first Cincinnati, then to northeastern Kentucky. If I get dumplings > here, they are wads of uncooked dough floating in whatever they are in. I > still make the big, fluffy ones and everyone marvels at them. > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 Were these the ones that were like a biscuit inside or just like globs of uncooked dough? It makes a big difference to me and I was wondering what people across the world ate for dumplings. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - wwjd Saturday, October 28, 2006 10:58 AM Re: Re: Dumplings I've rarely had them, but occasionally my mom would make homemade biscuit dough and drop it into a large pot of broth make with a Chicken like seasoning(there is one in the files) and Worthington Fri-Chik, diced up along with some celery and onions finely diced. Judy - vegetariandreamer Saturday, October 28, 2006 9:38 AM Re: Dumplings I've never tried to make them, yet I love eating them. I think I need to learn how. Molly , " Marilyn Daub " <mcdaub wrote: > > How do you like your dumplings? I grew up in Connecticut, and we had the > big, fluffy dumplings that were like a soft, cooked biscuit. I move down > here to first Cincinnati, then to northeastern Kentucky. If I get dumplings > here, they are wads of uncooked dough floating in whatever they are in. I > still make the big, fluffy ones and everyone marvels at them. > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 They were like soft cooked biscuits that had absorbed a lot of moisture. I never cared for them, but my family all loved it. I'll have to try your method of cooking them. I can't remember quite how my mom cooked them, but they weren't doughy, but definely very moist. Judy - Marilyn Daub Saturday, October 28, 2006 10:04 AM Re: Re: Dumplings Were these the ones that were like a biscuit inside or just like globs of uncooked dough? It makes a big difference to me and I was wondering what people across the world ate for dumplings. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - wwjd Saturday, October 28, 2006 10:58 AM Re: Re: Dumplings I've rarely had them, but occasionally my mom would make homemade biscuit dough and drop it into a large pot of broth make with a Chicken like seasoning(there is one in the files) and Worthington Fri-Chik, diced up along with some celery and onions finely diced. Judy - vegetariandreamer Saturday, October 28, 2006 9:38 AM Re: Dumplings I've never tried to make them, yet I love eating them. I think I need to learn how. Molly , " Marilyn Daub " <mcdaub wrote: > > How do you like your dumplings? I grew up in Connecticut, and we had the > big, fluffy dumplings that were like a soft, cooked biscuit. I move down > here to first Cincinnati, then to northeastern Kentucky. If I get dumplings > here, they are wads of uncooked dough floating in whatever they are in. I > still make the big, fluffy ones and everyone marvels at them. > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 That's how I make mine. When we are camping, I make a huge pot of soup. And add the dumplings. Folks ask for it all the time. There is never any left. Of course it was always made from the turkey, so now I guess I will have to find another way to make it. Sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 Hi Marilyn, Your dumplings sound wonderful - care to share your recipe. I remember my mother making dumplings over stewed fruit for desert - they were big and fluffy too. She was very secretive of her recipes though and never did show me - she was one of those cooks that did not use a cookbook but rather intuitively knew how much of each ingredient to toss into a bowl and mix up to feed a few or many. Have not thought about that in years - thanks for jogging my memory, cheers from Black Creek, B.C. Heather , " Marilyn Daub " <mcdaub wrote: I > still make the big, fluffy ones and everyone marvels at them. > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 Those are the ones I love, Judy!! Not the doughy, slimy ones. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - wwjd Saturday, October 28, 2006 11:15 AM Re: Re: Dumplings They were like soft cooked biscuits that had absorbed a lot of moisture. I never cared for them, but my family all loved it. I'll have to try your method of cooking them. I can't remember quite how my mom cooked them, but they weren't doughy, but definely very moist. Judy - Marilyn Daub Saturday, October 28, 2006 10:04 AM Re: Re: Dumplings Were these the ones that were like a biscuit inside or just like globs of uncooked dough? It makes a big difference to me and I was wondering what people across the world ate for dumplings. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - wwjd Saturday, October 28, 2006 10:58 AM Re: Re: Dumplings I've rarely had them, but occasionally my mom would make homemade biscuit dough and drop it into a large pot of broth make with a Chicken like seasoning(there is one in the files) and Worthington Fri-Chik, diced up along with some celery and onions finely diced. Judy - vegetariandreamer Saturday, October 28, 2006 9:38 AM Re: Dumplings I've never tried to make them, yet I love eating them. I think I need to learn how. Molly , " Marilyn Daub " <mcdaub wrote: > > How do you like your dumplings? I grew up in Connecticut, and we had the > big, fluffy dumplings that were like a soft, cooked biscuit. I move down > here to first Cincinnati, then to northeastern Kentucky. If I get dumplings > here, they are wads of uncooked dough floating in whatever they are in. I > still make the big, fluffy ones and everyone marvels at them. > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 That can be done, but did she make them rise on the broth into what were close to soft biscuits? Or were they just globs of uncooked dough in the broth? Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - glpveg4life Saturday, October 28, 2006 11:47 AM Re: Dumplings My mom used to use the refrigerated biscuit dough to make dumplings. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 Make a vegetarian soup or stew and put the dumplings on top!!! Or make a large pot of mixed beans with dumplings on top!! Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Sue Saturday, October 28, 2006 12:11 PM Re: Re: Dumplings That's how I make mine. When we are camping, I make a huge pot of soup. And add the dumplings. Folks ask for it all the time. There is never any left. Of course it was always made from the turkey, so now I guess I will have to find another way to make it. Sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 I am not sure if Bisquik is vegetarian or not. If not, use a vegetarian biscuit mix like Bisquik. Add enough milk or soymilk to make dough the consistency of drop biscuits. Have the broth boiling softly. Drop heaping teaspoons of the dough into the boiling broth, boil for 10 minutes uncovered, cover tightly and boil for an additional 10 minutes without opening the top. They will be done. Additions to the dough can be done before boiling them up - onions, parsley, garlic, cinnamon, sugar, or whatever you want in them. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Heather Saturday, October 28, 2006 12:48 PM Re: Dumplings Hi Marilyn, Your dumplings sound wonderful - care to share your recipe. I remember my mother making dumplings over stewed fruit for desert - they were big and fluffy too. She was very secretive of her recipes though and never did show me - she was one of those cooks that did not use a cookbook but rather intuitively knew how much of each ingredient to toss into a bowl and mix up to feed a few or many. Have not thought about that in years - thanks for jogging my memory, cheers from Black Creek, B.C. Heather , " Marilyn Daub " <mcdaub wrote: I > still make the big, fluffy ones and everyone marvels at them. > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 She would lay them in on the top of the stew. g Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 On 10/28/06, Marilyn Daub <mcdaub wrote: > > Were these the ones that were like a biscuit inside or just like globs > of > uncooked dough? It makes a big difference to me and I was wondering what > people across the world ate for dumplings. > I taught myself how to cook when I got out on my own. I wasn't allowed in the kitchen growing up. Besides-- best that I didn't learn how to cook from my mom-- she couldn't cook!! Eww, it was some awful stuff she passed off as food! Anyway, I have been making dumplings for well over 20 years or so... The fluffy type. First time I came across the doughy thick-noodle looking kind, I thought, YUCK! what the heck is this?? haha. I never had either one growing up. But seems most restaurants around here serve the doughy noodle type. Nasty!! [iMHO] Thia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 I make a stew w/dumplings & I remember the instructions saying BE SURE TO DROP THE DUMPLING DOUGH ON FOOD NOT LIQUID. Maybe that's the difference between yummo & slimey-o? Marilyn Daub <mcdaub wrote: That can be done, but did she make them rise on the broth into what were close to soft biscuits? Or were they just globs of uncooked dough in the broth? Recent Activity 83 New Members 93 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 My mom always put dumplings on stew. Of course back then it was beef stew. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 I dunno, maybe.....but I always drop mine into the liquid...and it floats up to the top, and cooks there; they turn out fluffy inside. They " rise " . The kind I don't like don't " rise " , they are noodle like [but softer, doughy]. I'm guessing they have no leavening. On 10/28/06, Beth Renzetti <elmothree2000 wrote: > > I make a stew w/dumplings & I remember the instructions saying BE SURE > TO DROP THE DUMPLING DOUGH ON FOOD NOT LIQUID. Maybe that's the difference > between yummo & slimey-o? > > Marilyn Daub <mcdaub <mcdaub%40alltel.net>> wrote: That can be > done, but did she make them rise on the broth into what were > close to soft biscuits? Or were they just globs of uncooked dough in the > broth? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Yes, both type of dumplings are laid on top of the " stew " , but were they cooked without a cover for 10 minutes and then with a cover for another 10 minutes?? This is what cooks the inside of them. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - glpveg4life Saturday, October 28, 2006 6:12 PM Re: Dumplings She would lay them in on the top of the stew. g Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 I sure agree with you. I see nothing appetizing about the doughy noodle type of dumpling, especially after knowing what the fluffy ones are like!!! I also taught myself how to cook as my mother could cook no meal except for Thanksgiving and Christmas turkey. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Thia .... Saturday, October 28, 2006 8:57 PM Re: Re: Dumplings On 10/28/06, Marilyn Daub <mcdaub wrote: > > Were these the ones that were like a biscuit inside or just like globs > of > uncooked dough? It makes a big difference to me and I was wondering what > people across the world ate for dumplings. > I taught myself how to cook when I got out on my own. I wasn't allowed in the kitchen growing up. Besides-- best that I didn't learn how to cook from my mom-- she couldn't cook!! Eww, it was some awful stuff she passed off as food! Anyway, I have been making dumplings for well over 20 years or so... The fluffy type. First time I came across the doughy thick-noodle looking kind, I thought, YUCK! what the heck is this?? haha. I never had either one growing up. But seems most restaurants around here serve the doughy noodle type. Nasty!! [iMHO] Thia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 I don't know, but I do know the fluffy dumplings can be made on just broth if necessary. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Beth Renzetti Saturday, October 28, 2006 9:35 PM Re: Dumplings I make a stew w/dumplings & I remember the instructions saying BE SURE TO DROP THE DUMPLING DOUGH ON FOOD NOT LIQUID. Maybe that's the difference between yummo & slimey-o? Marilyn Daub <mcdaub wrote: That can be done, but did she make them rise on the broth into what were close to soft biscuits? Or were they just globs of uncooked dough in the broth? Recent Activity 83 New Members 93 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 I just think they are not cooked correctly?? Not sure, but I sure don't care for them. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Thia .... Sunday, October 29, 2006 2:57 AM Re: Dumplings I dunno, maybe.....but I always drop mine into the liquid...and it floats up to the top, and cooks there; they turn out fluffy inside. They " rise " . The kind I don't like don't " rise " , they are noodle like [but softer, doughy]. I'm guessing they have no leavening. On 10/28/06, Beth Renzetti <elmothree2000 wrote: > > I make a stew w/dumplings & I remember the instructions saying BE SURE > TO DROP THE DUMPLING DOUGH ON FOOD NOT LIQUID. Maybe that's the difference > between yummo & slimey-o? > > Marilyn Daub <mcdaub <mcdaub%40alltel.net>> wrote: That can be > done, but did she make them rise on the broth into what were > close to soft biscuits? Or were they just globs of uncooked dough in the > broth? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 I think my mom stirred her's into the broth. Maybe would be better if just set on top of the liquid. Judy - Marilyn Daub Sunday, October 29, 2006 4:40 AM Re: Dumplings Yes, both type of dumplings are laid on top of the " stew " , but were they cooked without a cover for 10 minutes and then with a cover for another 10 minutes?? This is what cooks the inside of them. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - glpveg4life Saturday, October 28, 2006 6:12 PM Re: Dumplings She would lay them in on the top of the stew. g Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 They have to sit on top of the liquid, cook for 10 minutes with the top off, then 10 minutes with the top on to get the fluffy dumplings. That may have been the problem? Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - wwjd Sunday, October 29, 2006 8:04 AM Re: Dumplings I think my mom stirred her's into the broth. Maybe would be better if just set on top of the liquid. Judy - Marilyn Daub Sunday, October 29, 2006 4:40 AM Re: Dumplings Yes, both type of dumplings are laid on top of the " stew " , but were they cooked without a cover for 10 minutes and then with a cover for another 10 minutes?? This is what cooks the inside of them. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - glpveg4life Saturday, October 28, 2006 6:12 PM Re: Dumplings She would lay them in on the top of the stew. g Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 that sounds likely! " Thia .... " <bipolyf wrote: I dunno, maybe.....but I always drop mine into the liquid...and it floats up to the top, and cooks there; they turn out fluffy inside. They " rise " . The kind I don't like don't " rise " , they are noodle like [but softer, doughy]. I'm guessing they have no leavening. On 10/28/06, Beth Renzetti <elmothree2000 wrote: > > I make a stew w/dumplings & I remember the instructions saying BE SURE TO DROP THE DUMPLING DOUGH ON FOOD NOT LIQUID. Maybe that's the difference > between yummo & slimey-o? > > Recent Activity 68 New Members 91 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
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