Guest guest Posted April 7, 2005 Report Share Posted April 7, 2005 Soon, I am going to be eating matzo balls... fried matzo... buttered matzo... When Pesach is over, I'd love to be able to make some " more chewy/bready " dumplings! ===== I have a great dumpling recipe if you need it..........Donna ===== Jiraph, I have made dumplings before, just can't remember (are you noticing a trend here?) what resource I used for the recipe - will try to find it & share. They are great in soups and stews - more chewy/bready than matzoh balls & I just love them on cold days. I have one boy who hates the matzoh balls & one who hates dumplings...figures, huh? " The cat did not respond. She did not believe in paraphrasing anybody. If people pursued this same feline wisdom, there'd be a lot fewer misunderstandings. " From Kinky Friedman's Meanwhile, Back at the Ranch Messenger Show us what our next emoticon should look like. Join the fun. http://www.advision.webevents./emoticontest Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2005 Report Share Posted April 7, 2005 , Jiraph Wirpel <wirpel> wrote: > > Soon, I am going to be eating matzo balls... fried > matzo... buttered matzo... When Pesach is over, I'd > love to be able to make some " more chewy/bready " > dumplings! > ===== > > ME TOO!!!! matzo brie, matza pizza...the high point for me is chocolate covered matzah...breakfast for a week! Hey - Jiraph, or others of Jewish heritage - my not so nice step- mother-in-law (figures huh) has the family honey matzah recipe & is not speaking to me and will not share it with anyone anyway. Does anyone know how to make honey matzah???? Would be much obliged.. Donna - send us your dumpling recipe, I'm at a loss right now where mine is! m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2005 Report Share Posted April 8, 2005 Wow! I hadn't realized how strictly I follow! For Pesach, something like matzo, I wouldn't feel right eating unless I saw a Kosher for Pesach logo on the packaging! And the rest of the year, I'm not really drawn to them... would take away from their specialness for the holiday, I guess. However, if anyone is interested, I have an amazing recipe for charoset. Hey - Jiraph, or others of Jewish heritage - my not so nice step- mother-in-law (figures huh) has the family honey matzah recipe & is not speaking to me and will not share it with anyone anyway. Does anyone know how to make honey matzah???? Would be much obliged.. " The cat did not respond. She did not believe in paraphrasing anybody. If people pursued this same feline wisdom, there'd be a lot fewer misunderstandings. " From Kinky Friedman's Meanwhile, Back at the Ranch Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Good morning Group, Smiles and hugs to you all. I am still at the mountain ranch but have been reading some of the posts about dumplings. Just thought I would put in my 2 cents worth. The type of dumplings that my family make are 'egg' type. We use the same recipe for home made egg noodles but instead of rolling them out for noodles we drop them, by tablespoons full into boiling broth. It is important that each dumpling be allowed to float to the top before adding the next dumpling or you will end up with a 'slimy' outer coating. It is also important to wait until the broth is at a full boil before adding the next dumpling. The result will be a fluffy dumplings on the inside and a noodle like texture on the outside. Being Vegetarian I still use eggs on occasion but have not tried the egg substitutes . This morning we had Ginger root tea, breathing the steam and drinking it just to ward off the affects of the cold here. (two ft. of snow on the ground and temps in the 0's to 20's)..Beautiful here this morning with blue sky and sunshine. Hope your part of the world is as beautiful as mine Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 That surprises me. I would think than MN would be the fluffy kind. My pancakes are completely cooked also. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Sarah Zlimen Sunday, October 29, 2006 8:44 AM Re: Dumplings I live in MN, and have most of my life..I honestly dont mind either type.. depends on what its in.. some soups (IMO) are good with the slimy uncooked kind (im a fan of undercooked doughy things tho, like pancakes) stews are best with the big fluffy kind. LOL i think im in the minority tho, sounds like most people arent fans of the 'slimy' kind! 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 29, 2006 Report Share Posted October 29, 2006 Any of your vegetable soups, mock chicken soup, vegetable stew, etc. would be wonderful with the dumplings. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Sharon Zakhour Sunday, October 29, 2006 8:48 AM Re: Dumplings Well, it just goes to show. I grew up 60 miles from San Francisco and I have never ever, in my entire life, had a dumpling. But I'm curious. I don't know what kind of soup to make that one would put a dumpling in! :-) Sharon Sarah Zlimen wrote: > I live in MN, and have most of my life..I honestly dont mind either type.. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 And now it can be vegetarian stew!! Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - glpveg4life Sunday, October 29, 2006 8:54 AM Re: Dumplings 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've never had a dumpling either. I've always made rolls/bread separately from my soups/stews. Debbie ______________________________\ ____ Get your email and see which of your friends are online - Right on the New .com (http://www./preview) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 You might like to try dumplings one of these times with a soup or stew. The fluffy ones are almost like a biscuit and have the gravy or sauce on them. I usually split mine, butter them, and put more gravy on them and eat them with a fork. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Reed Deborah Sunday, October 29, 2006 6:42 PM Re: Dumplings I've never had a dumpling either. I've always made rolls/bread separately from my soups/stews. Debbie ______________________________\ ____ Get your email and see which of your friends are online - Right on the New .com (http://www./preview) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 I always cover mine as soon as I am finished dropping all the dough into the liquid. I have no idea for how long--until they look right! lol. I am certain it never takes me anywhere near ten minutes to drop them all in. I am also quite convinced that a lid change would not make the noodle ones rise. It's a completely different texture. I'm still leaning toward leavening being the difference. Now, I will admit, that once when my baking mix was a little old, they didn't rise quite as much, and were less fluffy, even a bit doughy. But they still were *nothing* like the flat noodle type. Thia On 10/29/06, Marilyn Daub <mcdaub wrote: > > 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. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Ya know...ya got me to laughing at myself. I mean, I *know* it *is* bread...but I never have, over all these years, looked at it that way! And the funny thing is, I typically *hate* soggy bread. Like the bread on french onion soup. eck. Or even cake with icecream (dairy or otherwise) melted on it...ugh! yuck. But dumplings just taste .... different...somehow. lol. It's not " bread " !!!! (um...yeah, I guess it is.... rofl) Thia On 10/29/06, Reed Deborah <debjreed wrote: > > I've never had a dumpling either. I've always made > rolls/bread separately from my soups/stews. > Debbie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 That may be true. I have never attempted the flat noodle type. I always make the big, fluffy ones. They may not have the leavening in them. I don't know. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Thia .... Sunday, October 29, 2006 7:11 PM Re: Dumplings I always cover mine as soon as I am finished dropping all the dough into the liquid. I have no idea for how long--until they look right! lol. I am certain it never takes me anywhere near ten minutes to drop them all in. I am also quite convinced that a lid change would not make the noodle ones rise. It's a completely different texture. I'm still leaning toward leavening being the difference. Now, I will admit, that once when my baking mix was a little old, they didn't rise quite as much, and were less fluffy, even a bit doughy. But they still were *nothing* like the flat noodle type. Thia On 10/29/06, Marilyn Daub <mcdaub wrote: > > 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. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 You are too funny, Thia. I asked the question because I get so many people asking me about my dumplings. I thought I would find out what everyone likes. Glad you got some humor out of it. I love my dumplings. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Thia .... Sunday, October 29, 2006 7:18 PM Re: Re: Dumplings Ya know...ya got me to laughing at myself. I mean, I *know* it *is* bread...but I never have, over all these years, looked at it that way! And the funny thing is, I typically *hate* soggy bread. Like the bread on french onion soup. eck. Or even cake with icecream (dairy or otherwise) melted on it...ugh! yuck. But dumplings just taste .... different...somehow. lol. It's not " bread " !!!! (um...yeah, I guess it is.... rofl) Thia On 10/29/06, Reed Deborah <debjreed wrote: > > I've never had a dumpling either. I've always made > rolls/bread separately from my soups/stews. > Debbie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 yeah, most foks that have mine (same kind as yours) are always raving about them. no wonder, if they have been used to what gets served in restaurants around here (the yucky noodle kind-- and I know, some folks find them not yucky--- I just cant help it!! all in what ya get used to I guess) On 10/29/06, Marilyn Daub <mcdaub wrote: > > You are too funny, Thia. I asked the question because I get so many > people > asking me about my dumplings. I thought I would find out what everyone > likes. Glad you got some humor out of it. I love my dumplings. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 I always thought if you put a dough on top it would be a BIG ball of glue and give you the worst indigestion. I can see by those pictures that just isn't the case. I'd love to try them. Donna --- Reed Deborah <debjreed wrote: > I've never had a dumpling either. I've always made > rolls/bread separately from my soups/stews. > Debbie > > > > > > ______________________________\ ____ > Get your email and see which of your friends are > online - Right on the New .com > (http://www./preview) > > Love is like oxygen You get too much you get too high Not enough and you're gonna die Love gets you high Source - Love is Like Oxygen - Sweet ______________________________\ ____ Access over 1 million songs - Music Unlimited (http://music./unlimited) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2006 Report Share Posted October 30, 2006 Well, cook up some stew, and try that recipe I posted the link to!! Just a simple veggie broth with some carrots, potatoes, and celery thrown in would do nicely! Let us know what ya think!! On 10/29/06, Donnalilacflower <thelilacflower wrote: > > I always thought if you put a dough on top it would be > a BIG ball of glue and give you the worst indigestion. > I can see by those pictures that just isn't the case. > I'd love to try them. > Donna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2006 Report Share Posted October 30, 2006 Let us know what you think of them after you try some. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Donnalilacflower Sunday, October 29, 2006 11:05 PM Re: Re: Dumplings I always thought if you put a dough on top it would be a BIG ball of glue and give you the worst indigestion. I can see by those pictures that just isn't the case. I'd love to try them. Donna --- Reed Deborah <debjreed wrote: > I've never had a dumpling either. I've always made > rolls/bread separately from my soups/stews. > Debbie > > > > > > ______________________________\ ____ > Get your email and see which of your friends are > online - Right on the New .com > (http://www./preview) > > Love is like oxygen You get too much you get too high Not enough and you're gonna die Love gets you high Source - Love is Like Oxygen - Sweet ______________________________\ ____ Access over 1 million songs - Music Unlimited (http://music./unlimited) Quote Link to comment Share on other sites More sharing options...
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