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
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our dumplings are made from self raising flour (or plain with baking powder) and beef suet and water. (the same mix as suet pastry, used to make steak and kidney pudding for example.) rolled into golf ball size balls and dropped into a bubbling stew, beef stew and dumplings are very british :)
Aha! Score one for me. The overwhelming proportion of western dumpling recipes are definitely of the golf-ball variety. Much tastier, in my opinion. :)
Well...personally I know a southern cook that does just drop readymade, store bought biscuits in her stew---less hassle I guess.
But I did learn a "German dumpling" recipe (pronounced "ka-nef-a-lie"; NO idea how it's spelled) from my step-mom in Ohio that is just eggs, whipped until frothy, then add flour until you get a sticky dough. Then you just drop them in the boiling liquid. I like this recipe cuz I can spice it up!
Hahaha...funny you should mention the store bought biscuits! Apparently The Boy's Grandma made famous biscuits but got tired of making them. She switched to store bought biscuits when he was in high school and NO ONE KNEW! For years! Guess Pillsbury's pretty good!
I tried to find the German recipe you described, and think I got it: Spaeztle are traditional German egg dumplings, and the small version ("button" spaetzle) are called "knopfle". Close enough? :) Even though I like the biscuity dumplings, the egg ones are good too! Sort of like thick, fresh egg pasta.
Speaking of the interregional and international flavor of LJ, I don't think of either version discussed in the debate. When you mention dumplings, I think of Chinese dumpings--a thin egg dough square filled with a mixture of finely ground meet and cabbage which can then be steamed or boiled. (Oh, and btw, I grew up in California, not in China.)
I had never tasted "southern" dumplings until I was in college when a friend of mine made chicken and dumpling soup. I watched her make it and was slightly appauled when she dropped spoonfuls of a very wet dough into the broth. So, yep, she was a genuine southern girl who made the biscuit-y type dumplings.
True! I failed to mention that the context of the dumplings discussion was "chicken and dumplings". I *do* think of dim sum dumplings first, ordinarily...I mean how can you be from the Bay Area and not consider them? :) I'm partial to Siu Mai myself.
Woo! Score another for me. Seems that the biscuit dumplings are definitely more common and plenty Southern.
As a born and raised Alabamian (with my father's family from Mississippi and My mother's family from Alabama, and we're talking about 200 years of southerness here), I will go on record saying (and fight to the death for) dumplings being fluffy biscuity things. Eggs in dumplings is sacreligous!
Ha! I win! :) The Boy is from the Low Country, so I'm starting to think egg dumplings are a unique regional thing. The area he's from has a lot of Austrian ancestry, so I think that's corrupted our beloved biscuits.
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But I did learn a "German dumpling" recipe (pronounced "ka-nef-a-lie"; NO idea how it's spelled) from my step-mom in Ohio that is just eggs, whipped until frothy, then add flour until you get a sticky dough. Then you just drop them in the boiling liquid. I like this recipe cuz I can spice it up!
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I tried to find the German recipe you described, and think I got it: Spaeztle are traditional German egg dumplings, and the small version ("button" spaetzle) are called "knopfle". Close enough? :) Even though I like the biscuity dumplings, the egg ones are good too! Sort of like thick, fresh egg pasta.
Reply
I had never tasted "southern" dumplings until I was in college when a friend of mine made chicken and dumpling soup. I watched her make it and was slightly appauled when she dropped spoonfuls of a very wet dough into the broth. So, yep, she was a genuine southern girl who made the biscuit-y type dumplings.
Reply
Woo! Score another for me. Seems that the biscuit dumplings are definitely more common and plenty Southern.
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Oh sorry, where was I? ;)
Im sort of southern and Ive always had the lovely drops of dough in sauce.
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