I am not a dumpling lover therefore I don't usually make dumplings but my husband and two sons LOVE dumplings and requested them with my homemade chicken soup. I made as the recipe instructed except I used butter instead of margarine (never), added a bunch of chopped fresh parsley to the dry mixture (because I had a lot left over from my soup) and I tripled the recipe (as I have a BIG eaten family :) I refrigerated the batter for at least 10-15 minutes as I was putting the final touches in my soup. I just dropped a dollop of batter with a tablespoon into my HUGE stock pot of soup that has been simmering ALL DAY and left the lid on for 15 minutes. I dipped the table spoon into HOT soup between each dropping of batter to ensure a smooth entry. I had to repeat several times since I tripled the recipe. Even though I am not a "dumpling" lover, I thought these were very good. (I probably should have simmered mine a bit longer than 15 minutes BUT my family of boys/men LOVED THEM!! THANK YOU for such a SIMPLE/FAST recipe that doesn't taste SIMPLE/FAST! Bon Appétit
Was this review helpful?
0 users found this review helpful
I am not a dumpling lover therefore I don't usually make dumplings but my husband and two sons...