default avatar
Welcome to the site! Login or Signup below.
|
||
Logout|My Dashboard

Recreating tradition

Print
Font Size:
Default font size
Larger font size

Posted: Friday, May 16, 2008 10:00 pm

Dear Barbara: One of my fondest memories of my mother is the chicken and dumplings that she lovingly made every Sunday. Try as I may, my dumplings come out heavy and soggy. Could it be the dough or is it something I am doing? - Jill from Lodi

Dear Jill: It could be the dough, but most any good biscuit mix or biscuit recipe can be used to make dumplings. The liquid needs to be at a good constant simmer, but not boiling. The mistake that a lot of people make is not covering the pot while the dumplings are cooking. The pot should be covered and the lid remain on until the dumplings are almost done. This way they can cook from both the bottom and the top. You have a much more evenly cooked dumpling that will not be heavy or soggy. If you feel the need to watch them cook, use a pot with a glass lid. Your mother would be proud of you!

Subscription Required

An online service is needed to view this article in its entirety. You need an online service to view this article in its entirety.

Have an online subscription?

Login now

Need an online subscription?

Subscribe

Login

You must login to view the full content on this page.

Thank you for reading 10 free articles on our site. You can come back at the end of your 30-day period for another 10 free articles, or you can purchase a subscription at this time and continue to enjoy valuable local news and information. If you need help, please contact our office at 209-369-2761. You need an online service to view this article in its entirety.

Have an online subscription?

Login now

Need an online subscription?

Subscribe

Login

Poll

Loading…

New Classifieds Ads

Twitter