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Preview: Comments on: A deft recipe for dumplings: a quest fulfilled.

Comments on: A deft recipe for dumplings

Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour

Last Build Date: Fri, 23 Feb 2018 18:15:16 +0000


By: The Baker's Hotline

Sun, 26 Nov 2017 18:32:40 +0000

Feel free to use 3 cups of vegetable stock and then omit the 4 cups of turkey or chicken if you're looking to make a vegetarian dish. You might want to consider bumping up the vegetables instead, using a combination of hearty ingredients like chickpeas, mushrooms, potatoes, and other kinds of stew-worthy beans. Enjoy! Kye@KAF

By: The Baker's Hotline

Sun, 26 Nov 2017 18:16:23 +0000

Looking to bake gluten-free, Jill? We can help! You can use our Gluten-Free Measure for Measure Flour in place of the all-purpose flour in the recipe — no other changes need to be made. Happy GF baking! Kye@KAF

By: Jill

Sun, 26 Nov 2017 13:30:05 +0000

gluten free thoughts? I have both cup for cup and KAF GF baking mix on hand. Thanks.

By: Joanne Shultz

Sat, 25 Nov 2017 21:50:11 +0000

Looks so delicious. Can i just follow the recipe and not add meat? What could i use instead? (My husband will not eat tofu). We’re vegetarians and we forgo the turkey. We’re just happy with all the sides. So, I’m interested in any suggestions.

By: The Baker's Hotline

Tue, 24 Feb 2015 15:02:10 +0000

That should work well. Make them small because they will expand, and you don't want them to overtake the soup spoon! Happy baking- Laurie@KAF

By: Ellen

Mon, 23 Feb 2015 19:25:29 +0000

My Grandmother used to make Chicken Soup with carrots and swiss chard from her garden, and drop the dumpling mixture by tablespoonfuls into the boiling soup. Can this recipe for dumplings be 'dropped' in to cook? The dumplings were floating all over and were so yummy. Thanks

By: Bill_Lundy

Sun, 22 Feb 2015 15:25:37 +0000

I just printed this off (to PDF - then I can call it up on my tablet :-)) Just wanted to note that your new interface for printing commands is very nice: I like the fact I can change the font size (I am of an age that "I Like[d] Ike"), change the units to grams if I forgot to do it before selecting the print version, and (no disrespect intended) optionally delete the intro. (Sometimes the intro forces the printed version, when in hard copy, onto 2 sheets.) Thanks to your web boffins for arranging this.

By: The Baker's Hotline

Wed, 31 Dec 2014 14:18:25 +0000

Please be sure the liquid is boiling when you put it in the slow cooker. I'd keep it on a medium setting, and keep covered for the same amount of time as the recipe directs. Test, and finish cooking as needed. Laurie@KAF

By: Lisa

Wed, 31 Dec 2014 13:59:22 +0000

I was planning on making this dish this weekend and I was planning on making the soup on the stove and then transferring it to the slow cooker for the dumplings. Should I put the temperature of the slow cooker at warm? How long should I leave it in there?

By: The Baker's Hotline

Sat, 16 Aug 2014 15:56:50 +0000

Thanks so much for the great tip! Our bakers are the best! Barb@KAF

By: Gail McGaffigan

Sat, 16 Aug 2014 15:35:36 +0000

How I place the uncooked dumplings in the pot can greatly affect the results. I've found if I scoop them in in a clockwise order, they form a big dumpling "Frisbee:" you know, all stuck together and unevenly cooked? Instead, I place each scoop of batter opposite from the previous one; so, picturing your pot as a clockface, one at 12, the next at 6, one at 3, the next at 9, and so on. This gives each dumpling a moment to firm up, before another one is placed next to it. Now, the dumplings form individually, without ganging up into a mass. The steam can circulate freely around each dumpling, and the results are much more consistant: firm on the outside, fluffy on the inside.

By: kaf-sub-listval

Sat, 26 Nov 2011 12:42:23 +0000

Made this last night using leftover gravy and stock (had enough roux-based gravy left over that I didn't need to make the roux for the sauce, so I left out the butter/flour from that portion of the recipe) and about doubled the herbs in the dumplings. Used carrots, turnips, parsnips, mushrooms, celery that I had in the fridge. Fabulous, a definite keeper for future post-Thanksgivings! One question: 1/4 t of Worcestershire isn't much -- is that correct? I was tempted to use more but I don't like to mess too much with recipes the first time I make them, and since I'd already eliminated the roux I didn't want to mess with the "sauce" recipe any more. Definitely feel free to add more sauce the next time. It's meant to be a subtle addition, but you should certainly season according to your taste preferences. ~Amy

By: eskarp

Fri, 25 Nov 2011 19:47:32 +0000

I'm really fond of cornmeal based dumplings too. They're a favorite here during the summer. I float them on top of a pot of greens and a ham shank. Very tasty---and an easy way to get everybody to eat their dark green, leafy vegetables.

By: bziol

Fri, 25 Nov 2011 14:53:10 +0000

OMG this sounds so good! My son is not a fan of potpies, but I think even he will enjoy this one. Will definitely try this weekend with my leftovers!!!!

By: Sharon Hovey

Thu, 22 Jul 2010 19:58:01 +0000

My grandmother made these chewy dumplings too..She didn't add butter. When you spoon them into the soup, et al...if you dip you spoon into the boiling liquid and then scoop out the dumpling, the dumpling will not stick to the spoon, but will slide off. Keep the lid on the pot, when they are done they will come to the top . We would put them on a plate and slice..add butter and they would be like buns.

By: Best recipes from around the web » A deft recipe for dumplings: a quest fulfilled.

Sat, 13 Dec 2008 19:18:02 +0000

[...] Susan Reid wrote a fantastic post today on “A deft recipe for dumplings: a quest fulfilled.”Here’s ONLY a quick extractBut for some reason I kept stumbling all around the edges of the ideal dumpling, chasing one recipe after another, each one coming up short in some way. Some fell apart, some were leaden. There were all kinds of warnings about lid … [...]

By: Sheryl

Fri, 05 Dec 2008 15:00:51 +0000

I would love to try these dumplings on my beef stew to replace my normal Bisquick dumplings, which I love, but the rest of my family would rather have "home made". If I put these on top of my stew on the stove top, how long would I cook them. Also, would I cover them or uncover them? I have not had any luck with homemade dumplings, more like wallpaper paste covering my stew, so I am anxious to give this a try. Yes, you can certainly do these on top of the stove. You need to have some head room in the pot, a little extra liquid, too. They'll cook, covered, for 20 to 25 minutes. Susan

By: Marianne

Thu, 04 Dec 2008 23:08:14 +0000

Wow! That looks so good. I'm going to make this with chicken thighs - sprained my ankle soon before so no leftover Thanksgiving turkey (we had pasta & salad and talked about things we were grateful for - it was just fine!) Thanks so much for the wonderful dumpling recipe - I can just imagine the beautiful fluffy texture from cutting the butter into the dry ingredients, and the brief mix time keeping the gluten in the flour from bonding. I guess if you wanted a chewier texture you could melt the butter and/or mix the batter a little longer - but I'll take fluffy dumplings over chewy any day!

By: Sue

Mon, 01 Dec 2008 15:15:09 +0000

Suzanne, Thank you for posting that. I will write it down and give it a try. Molly, I would say that my grandmother's dumplings weren't light and fluffy but were more of a noodle texture in dumpling form. They had a bit of chew to them.

By: Suzanne

Mon, 01 Dec 2008 14:08:11 +0000

Good Morning KAF...I'm just responding to Sues' request for a dumpling recipe. I grew up in PA Dutch country & this is the recipe that my grandmother used to use. Sift together 2 cups flour (King Arthur, of course!), 4 tsp. baking powder, 1/4 tsp. pepper & 1 tsp. of salt. Put 3 TBsp. melted butter & 1 egg into a measuring cup, beat with a fork until combined then stir in enough milk to measure 1 cup. Add your wet mixture to your dry mixture & stir to moisten thoroughly. Drop this mixture by spoonfuls onto your hot potpie or stew, cover tightly & allow it to cook 15 minutes; don't uncover to peek, you need the steam that's created to help cook the dumplings. I hope this is what you are looking for.

By: Sue

Sun, 30 Nov 2008 20:42:43 +0000

Great recipe! My grandmother used to make the Amish style dumpling. She's been gone for a long time. She never used recipes. Where would I look for a recipe for that style of dumpling? Hi Sue, Can you give us more information about Amish style dumplings? We don't have any recipes for them on our web site and when I googled it, I found a lot of apple dumpling recipes. Molly - KAF Baker

By: Chuck

Sun, 30 Nov 2008 06:05:26 +0000

What about using buttermilk powder in place of the buttermilk? Easy to have on hand, for 1 cup of water use 4 tablespoons of powder, or 3 tablespoons for 3/4 cup of water. Dear Chuck: you certainly can use buttermilk powder, but I've never been as pleased with the results as when I use the real thing. I use buttermilk pretty regularly, but if you don't, I recommend freezing the excess in an ice cube tray. Each cube is roughl 2 ounces. When you want some buttermilk, just pull out as many 2 ounce cubes as you need and thaw in the microwave. The buttermilk will separate, but it will still bake just fine. Susan

By: Terri

Sun, 30 Nov 2008 01:51:40 +0000

Do you think this would freeze well? It looks so good, but it's just me, so I'll have a lot left over (I already have a lot of leftover turkey!).It has been my experience that this style of dumpling gets gummy after freezing and reheating. But, give it a try and see what you think. Frank from KAF. Another thing you can do is divvy up the pot pie into 2-serving portions, and do the same with the dry mix (mix it up and divide it in quarters, for instance. Then mix up the liquids, use what you need, and freeze the rest of it for later. That way you can do the whole thing in miniature batches. Susan

By: Sandy

Sun, 30 Nov 2008 00:24:47 +0000

Oh my gosh....I just finished eating this dish for supper. It is absolutely amazing and one of the most delicious things I have ever eaten!!!!!!!! And the best thing I have ever had for leftover turkey. The biscuits just melt in the mouth. I used the dried herbs and made a combo of thyme, rosemary and sage. I am in love!!!!!!!! This dish is definitely a keeper and will be a regular in our house from now on!! Sandy: I'm so glad it was a home run for you. It's a regular on my table at home, too. I can't tell you how fast this dish vanished when I put it in the tasting kitchen here at KAF! Susan

By: Sara

Sat, 29 Nov 2008 21:35:03 +0000

These look delicious! Can you recommend what to substitute for buttermilk - my daughter can't have cow's milk? I've tried goat milk+lemon juice and goat milk+vinegar in other recipes (to make the same total volume as the buttermilk) but it didn't work well...Have you tried souring: soy, rice or nut milks? Please give us a call if you need a hand. Frank from KAF?

By: Joy

Sat, 29 Nov 2008 20:47:45 +0000

They look great, and I appreciate the suggested substitutions for buttermilk, which I rarely have on hand!

By: Joie de vivre

Sat, 29 Nov 2008 17:02:07 +0000

Those look amazing and easy! I can't wait to try them!

By: Sandy

Sat, 29 Nov 2008 15:46:40 +0000

Bingo!! This is tonight's supper!! Yum!