Corn Dumplings Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 16, 2011
These were very good! I did make a few minor adjustments: I added a lot more minced onion and a little bit of garlic powder. I followed the directions up until cooking them in the broth. Instead of plain chicken broth, I cooked them in a chicken and vegetable soup I had made from scratch in my dutch oven, using the same amount of liquid (2 quarts). Because there was a lot more ingredients in the "broth", I cooked the dumplings for 20 minutes instead of 15. A simple recipe with a lot of flavor, nice job! This was my first time ever making dumplings, and these were so easy.
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Cooking Level: Intermediate

Living In: Clayton, New Jersey, USA

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Reviewed: Oct. 10, 2010
Good, but bland...might try the sugar next time. Or some cayane pepper depending on the main dish. Added a little hot sauce this time.
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Cooking Level: Expert

Living In: Chaska, Minnesota, USA

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Reviewed: Feb. 9, 2009
I wanted something to go with my beef stew. Sence I was cooking my stew in the oven. I cranked my oven up to 400 deg. When I started to assemble the batter. I dropped the dumplings on top of the stew, put the cover back on and cooked it for 15 minutes. They came out perfect. I will be making them again. Thank You Pat for this recipe.
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Cooking Level: Professional

Home Town: Ionia, Michigan, USA
Living In: Laingsburg, Michigan, USA

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Reviewed: Nov. 8, 2008
Just tried these and floated them on top of white chili. I cut the salt in half and added 2T sugar. Turned out great. Don't expect them to be light but a heavy, hearty weight.
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Cooking Level: Expert

Home Town: Sidney, Ohio, USA
Living In: Sunbury, Ohio, USA

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Reviewed: Mar. 31, 2008
I made these with real sweet corn (about two small ears) and floated them in a big dutch oven of cabbage soup. They were a huge hit and my hubby loved them!! They would be killer with stone ground corn meal! I used ghee in it's solid state (room temp) for the butter. FAB!! Would be good in lots of soups and chili to.
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