Reviewed: Dec. 28, 2004

This one is a keeper. The first batch was just devoured...second one is cooking now. YUM YUM YUM Thanks for sharing.

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SIOUXZEEQUEUE

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Dec. 27, 2004

These were really easy to ake and turned out well. (Just don't forget anything -- I forgot the butter once and it turned out very odd, indeed!) Great dumplings.

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Brooke and Michael

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Reviewed: Dec. 7, 2004

I can finally make my own dumplings! These are great and easy. Thanks

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SANDY WITEK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Durango, Colorado, USA

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Reviewed: Nov. 29, 2004

I don't know what happened! I followed the recipe exactly! The dumplings tasted so bitter. They looked & smelled great, but tasted YUCK! Sorry, I am still on the search for great tasting dumplings.

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PLAYMATE2

Cooking Level: Expert

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Reviewed: Nov. 9, 2004

This is a great dumpling! I have used it dozens of times, thanks for sharing a wonderful family secret!

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Kyle&Kev'sMom

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Port Coquitlam, British Columbia, Canada

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Reviewed: Oct. 13, 2004

Made with the chicken and dumplins recipe. Turned out great! I added fresh rosemary to the dry ingredents instead of parsley flakes- yum!

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KDA949

Cooking Level: Expert

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Reviewed: Oct. 11, 2004

I made a double batch of these dumplings by doubling the ingredients and I also made large dumplings instead of a lot of small ones. I used care with the heat level to make sure they simmered and did not boil. It seemed that there was a tendency for the outer surface of the dumpling to seperate and settle back into the liquid. I was not pleased with the texture or the taste. The dough in the center of the large dumplings remained heavy and the taste was a little bitter I thought. Sorry, but I will not use this recope again.

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Le Artiste

Cooking Level: Intermediate

Living In: Winkelman, Arizona, USA

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Reviewed: Aug. 30, 2004

This is a really good dumpling recipe. Next time I make it, I'll make the dumplings bigger because they tend to dissolve quite a bit in the stew, and I like big dumplings. The parsley adds lots of color and helps with presentation. Thanks for the great recipe!

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KDEFORD

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Reviewed: Aug. 10, 2004

Easy and light. I used self rising flour instead of all purpose with salt and baking powder. If the stew is thick, they stay on top which keeps them from getting gooey. Mine turned out soft and fluffy.

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KIMVAN

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Reviewed: Jun. 29, 2004

A good standard dumpling recipe.

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KB82

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Reviewed: Jun. 25, 2004

Tasty! I used half-and-half instead of milk, because I needed to use it up. My only caution is don't mix too much! If you stir until just encorporated, then let it sit for a few minutes, the dumplings will be light and fluffy. The last few I added to my soup turned out a tougher consistency because I scraped them up from the bottom of the bowl. I added fresh chives and parsley to mine and they were perfect in the "Irish Chicken and Dumplings" from this site.

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Heidi in Madison

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: May 23, 2004

These are wonderful! Light and fluffy with a perfect texture in the middle. I did use the food processor to cut the butter into the flour. Instead of six large dumplings I made much smaller ones. I recommend making a double batch. Ours seemed to vanish before dinner so I had to make more. Gee, I can't figure out what happened to them. (OKAY, SO WE ATE A BUNCH OF THEM AS THEY WERE COOKING!) To the poster whose dumplings disintegrated while cooking.. try lowering the heat. A gentle simmer and these are perfect! Thanks, Carol!

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SairajB

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 12, 2004

I didn't care for this recipe. I found the dumplings to be much too soft and mushy. I also found that they retained too much of a "floury" texture inside.

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DANIELLE2877

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Reviewed: Feb. 22, 2004

These dumplings were too moist for my taste. They fell apart completely in the chicken and dumplings. I prefer something that can better hold shape.

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Tracy Dixon

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 27, 2004

I found these to be a bit on the bland side. The dumplings "firmed up" upon second reheating. They just seem to be missing something essential. David

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david4ania

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Jan. 17, 2004

Light and fluffy. Great with Chicken & dumplings. Will make it again.

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DIEM

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Reviewed: Jan. 8, 2004

Finally, a dumpling recipe that actually turned out the way it is supposed to!!

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TIAROSE

Cooking Level: Intermediate

Home Town: Maple Ridge, British Columbia, Canada

Living In: Ponoka, Alberta, Canada

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Reviewed: Dec. 13, 2003

Excellent! My first stab at dumplings and they were perfect. I don't keep margarine in the house, and butter worked just fine. I also added finely minced sauteed mushrooms and cilantro, which added flavor. If you spray a bit of no-stick coating on the spoon when you drop them in the pot, they'll retain a nice shape. They were fluffy, light, pasty, blobs of homey tasty goodness!

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MISSBHAVENS

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Reviewed: Dec. 10, 2003

These are the perfect dumplings. The little bit of sugar in this dumpling recipe compliments any soup. So easy to make. I'm glad that I finally found the perfect dumpling.

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happywifey

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Reviewed: Oct. 2, 2003

this is a great recipe, Just the way I remember dumplins tasting as a kid. My kids loved them.

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IRENE MARIE

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Langhorne, Pennsylvania, USA

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