Made it as directed, except one thing - replaced the water with low sodium organic chicken stock, and halved the quantity as I prefer a stew consistency rather than soupy. Flavour was fantastic, and my hubby who was really apprehensive about the dumplings and the taste overall loved it. We all enjoyed the leftovers. Note - if you do not have self rising flour (I did not) it's easy to mix the flour with baking soda and salt, just make sure you measure the flour AFTER you have sifted it, otherwise you can easily get too much flour and ruin the recipe. I now try Chef John's recipes before anything else... and love his blog, he has lots more recipes as well as videos and techniques. (Only had one fail with a recipe of his and I should have known based on the ingredients that it was not for us.)
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Made it as directed, except one thing - replaced the water with low sodium organic chicken...