I didn't make the whole recipe exactly as is, but it took very well to substitutions. I had turkey thighs instead of chicken breasts, I started by sauteeing a frozen mire poix mix from my grocery store, I used grapeseed oil in the dumplings and pulled them off heat after 15 minutes, then removed them to a serving platter while I added back in the meat and some frozen peas and let the liquid part simmer for minute. I seasoned it to my own taste with garlic, pepper and onion powder, then poured the meat, veggies and gravy over the dumplings. Perfection! Anyway, this recipe deserves the 5 stars because: 1. Most of the recipes for dumplings on this site resort to "canned" biscuits but this one gives you an excellent and easy dumpling recipe. 2. The method of covering the dumplings right away is correct... most recipes say to leave the lid off for the first 10 minutes but I've always found that produces disintegrated loose dumplings. 3. I think the chicken dumpling broth is greatly improved by thickening and extra "chickeny" flavor, so the cream of chicken soup is a good call. (Though you could also throw in a bullion cube and thicken with a little cornstarch at the end if necessary.) 4. It is a great BASIC recipe that you can modify A LOT and still get a good result.
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