The Great Dumpling Debate.
An awesome aspect of LiveJournal is its whole "spanning-the-nation" quality. Lots of y'all out there on the Ol' Friends List are from hither and yon.
Mostly yon.
So who better to ask about the finer points of regional cuisine?
I am, in this case, referring to dumplings. You know: doughy things you cook in hot soup or boiling broth. I always thought that dumplings were essentially boiled biscuits; sort of bready and fluffy, composed of flour, buttermilk and baking powder. But apparently I am mistaken...The Boy alleges that dumplings are made of eggs, flour and milk and are rolled incredibly thin, then cut into strips or diamonds.
Pffff.
A cursory Google search has pulled up both types, as well as this amusing article that seems to only deepen the mystery.
Any thoughts?
Me neither.
Mostly yon.
So who better to ask about the finer points of regional cuisine?
I am, in this case, referring to dumplings. You know: doughy things you cook in hot soup or boiling broth. I always thought that dumplings were essentially boiled biscuits; sort of bready and fluffy, composed of flour, buttermilk and baking powder. But apparently I am mistaken...The Boy alleges that dumplings are made of eggs, flour and milk and are rolled incredibly thin, then cut into strips or diamonds.
Pffff.
A cursory Google search has pulled up both types, as well as this amusing article that seems to only deepen the mystery.
Any thoughts?
Me neither.