Seniors, how do you like your dumplings in Chicken and Dumplins?

Not banal to me. It has been the subject of many discussions and debates in my family. Those biscuity ones or the little matza ball ones, were not for us. We made our own, flour, water, a little shortening, maybe an egg (also subject of debate), rolled them out, let them rise a bit and cut in strips and dropped in hot broth, It is one of the most comforting and happy meals you can make in the winter. We all love it.

I like them both. They each have their place in my kitchen.

I use those thin slippery dumplings much the same way as you might use a big egg noodle. They are pretty much the same thing. When I make my own though they are thicker than the ones you buy at the store. I prefer this type with a beef stew.

When I make chicken and dumplings, I like the risen dumplings.

I make 3 types of dumplings depending on whether I'm doing a stew or a casserole.

If I'm making a stew on the stove top then I make dumplings that sit on top of the stew & cook from the steam in the pot.

If I'm making a casserole in the oven then I make the dumplings & lay them on the top of the casserole but don't put the lid back on. The dumplings are soft underneath from the gravy in the casserole & crunchy & golden on the top....very nice.

Then there's just making dumplings & placing them on a baking sheet to turn out crunchy & golden by cooking them in the oven.

My husband & daughter love them no matter which way I cook them lol.

There's a German style of dumplings that my grandma made back when. They were made of bread dough and they would sit and raise

like a loaf of bread to light puffiness. She would drop them into a frying

pan of broth and cover the pan, til the broth would absorb and there

would be a spitting sound of them lightly frying to a light golden color.

She'd serve them with fried chicken and corn on the cob and her

pickled beets and dill, sweet, and bread and butter pickle slices. She'd

often have to make another batch of the dumplings for us all to get our

fill.

The first time I ever tried to make them, they were a success and

it was for Thanksgiving. No one wanted anything else, but turkey and

dumplings and mashed potatoes and gravy. Everyone made pigs of

themselves that day. I was so proud of myself.

I just follow the dumpling recipe on the Bisquick box. When they are done, I lift them off the top carefully in to a small platter.

I like the dumpling placed in a bowl with the chicken noodles spooned over the top.

The actual Bisquick biscuits recipe with slightly more milk than is called for - mix and just drop them on a cookie sheet and bake. Try it you will like it, served with soups and stew and honey or jam. Bisquick - better than homemade.

DeeJay.

I prefer the biscuit dumplings! I use the recipe on the back of the Bisquick box. They are light, puffy, & so good! I use the same Bisquick recipe when putting dumplings on beef stew.

I like them in thin strips. They rise to about 3/4 of an inch thick while cooking. Now I hungry for dumplings.

The dumplings I make are large and billowy - like clouds floating on a sea of chicken broth! Yum. If you want the recipe - it's on the back of the box of Bisquick!!! CJ

The Bisquick ones. Fast and easy, and fluffy.

My Mom's dumplings were always thick and hard. I thought she just didn't know how to make them and so always did a bad job of it. But one day, she watched me fix the Bisquick ones, and, in all confusion, asked me now how was I going to make them hard? And would my family really eat them if I didn't make them hard?

I pefer the risen, biscuity type. I think the flat ones you are referring to are called spaetzle (German dumplings).