D = Dumpling Soup - Stevie's Crazy Kitchen Blog at Allrecipes.com - 256627

Stevie's Crazy Kitchen

D = Dumpling Soup 
Nov. 11, 2011 10:35 am 
Updated: Nov. 28, 2011 12:24 pm
I spent all of yesterday afternoon in the crazykitchen rattling and clanking around.  Yes, I did get the soup done (barely) but also baked a pan of brownies (for the chocoholic) and a cheescake...  Since I had some frozen blueberries, I made a topping for he cake... but had to "wing it" as I really couldn't find a suitable recipe!

The soup was quite enjoyable, and while the recipe called for beef, I can see no reason why chicken couldn't be subbed - or sausage, or...  As it turned out, yesterday afternoon allowed the clouds to gather, so by dinner time it was a gray "coolish" mealtime, great for "soup."  The rec. reads as follows, and came from a book titled Crockery Cookery, by Mable Hoffman.

1 lb stew meat cut into chunks
1 pkg (1 3/8 ozs) dry onion soup mix
6 C hot water
2 carrots peeled and shredded
1 stalk of celery chopped
1 tomato peeled and chopped
1 C biscuit mix
1 T dried parsley
6 T milk

I'd put the meat on before lunch, as I was using round steak rather than stew meat, allowing it to cook all day in a bath of the soup mix, water, and 1/2 can of diced tomatoes (I didn't have a fresh one.)  It was a little later that I chopped carrot and celery, to toss into the pot.  The dumplings were a simple mix of flour, baking powder, the parsley, and some milk (I don't keep that boxed stuff around very often.)  They cooked the last 30 mins.  There's about 1 serving left which may not make it to the freezer... It's dreary/cloudy again this morning... and I'll need something for lunch!

It baffles me that I can spend 4+ hours in the crazykitchen, and produce so few items by the time I'm totally exhausted!

So, there you have it... Dumpling soup... 4 down, and 22 to go!  Now all I need to do is clean up the remnants of yesterday's efforts.  Then it'll be time to do the "lunch stuff..."  Time to feed me, and the dogs, before I decide just where the afternoon may take me.  After all, I do have an evening meal to decide upon, and once again the sky is a drab gray... crying out for comfort food.  Time to paw around the freezers again, I guess...

Be well, and be crazy!
Nov. 11, 2011 11:33 am
oh wow that dumpling soup sounds good, i think i may have to make that soon too...i luv me some dumplings,i have been getting ready to start cooking for the thanksgiving feast...just not really in the mood,but as soon as i bring home the big bird i will be ready to cook, be well friend... Judy
Nov. 11, 2011 12:04 pm
Yum! That one is going in my recipe box... Thanks Stevie!
Nov. 11, 2011 12:06 pm
Good luck Judy, hope all turns out yummy... sure it will, of course! Don't think I need to do a bird this year (Yeah!) rather do some side dishes. Keep me posted! Be well, friend!
Nov. 11, 2011 12:07 pm
Terry, we must have been typing at the same time! lol! It really is a good recipe, I think... lots of "tweakability" if you will! Enjoy!
Nov. 11, 2011 12:42 pm
you know when I was in northern states they had "Dumplings" like you made, but down here in the south they have "Dumplings" that is basically a noodle. I don't ever make and "Dumplings" using Bisquick like you mad only because sue don't like them. maybe one day I will go rogue and just make them anyway, and then batten down the hatches, as she goes all Bruce lee on me. it's been a long time since i had any.
Nov. 11, 2011 1:16 pm
We used to have dumplings in our beef stew. My wife could make them perfectly but, for me, they became extra thickener. I'll try again, but only because The Crazycook was willing to share his recipe.
Nov. 11, 2011 5:33 pm
King, I almost fell off my chair LOL! Go all kinds of "rogue" if ya want, Sue doesn't have to EAT them.... I love my spuds, but time to time, a dumpling goes just as far!
Nov. 11, 2011 5:39 pm
Mike, CrazyCook says that the trick to dumplings is pretty simple... Make your batter, and if there's lots of liquid in the pot, take lots of it out... ya want to "drop" the dumpling batter on top of the solid stuff, rather than into liquid (that's what makes them dissolve.) Don't ask me how I know this, but don't think I'd attempted to make a dumpling till just a few yrs ago! I guess the steam is the key... He!! if I can make them, anyone can!
Nov. 11, 2011 6:15 pm
Steve, I get such a kick out of your blogs and what you end up doing in the kitchen. You've made the dumplings sound so good--just like my grandma used to make. Now I've got the urge to make some this next week.Thanks!
Nov. 11, 2011 6:51 pm
Linnie, thanks for the pat on the back... I try to keep it "real" but at the same time a bit "fun..." A little bit of info goes a long way too, I guess! Who knew that milk, flour, baking powder and parsley would make such an impact! Be well!
Nov. 11, 2011 7:05 pm
Sorry I'm crankier than a cat in a room full of rocking chairs so I skimmed the blog. I have a recipe from a Canadian gal that she calls dumplings but it seems to me to be like biscuits on stew and I have seen those "dumplings" that are big wide homemade noodles. And then a "home ec" cook from Oklahoma made this really soggy nasty floury stuff boiled in broth and said those were dumplings. I'm kind of thinking "dumplings" are regional and if you liked what you made big thumbs up. Me, I go for the more baked biscuit on the stew thing but hey it is all a matter of taste. Loved the blog! What's next on the soup tour?
Nov. 11, 2011 7:30 pm
Cat, if I had to classify what I'm calling "dumplings," I'd have to say that they are kin to a biscuit and DEFINATELY not like a noodle! I'm guessing it's simply the diff in cooking... flour, baking powder, milk... sounds like a biscuit to me! Be cranky as you wish! Per the soup thing... any thoughts as to letter E? Only thing I have come up with is "egg drop," but I'm open to suggestions! Be well, friend... and stay cranky as long as you wish! btw, the dumplings were rather dry this time... totally my oops!
Nov. 12, 2011 10:05 am
Dumpling http://en.wikipedia.org/wiki/Dumpling
Nov. 28, 2011 12:24 pm
King Sparta ....you are referring to the dumplings being a rare event right? "Sue goes all Bruce Lee on me and it's been a long time since I had any". Just checkin'
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Stevie crazycook

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Lansing, Michigan, USA
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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