What's the secret to good dumplings?

[ursy_ten]

Hi folks

Comments

[anita_margarita]

I believe the stew needs to be boiling - if it isn't really, really hot, the dough just sits there and gets soggy.

[ursy_ten]

Thanks so much for the advice :)

[sekaijuuni]

I've never cooked dumplings in a crockpot but when I make them on the stovetop, I do 15 minutes with that lid off followed by 15 with the lid on (or is it the other way around). They don't get soggy and it lets them cook all the way through.

[ursy_ten]

Thanks for the tip!

[black_raven135]

baking powder cannot be overworked.......drop biscuits
maybe best bet......just lightly handled.....
Kind of the same way you take care when you make quick breads
etc. that they are not handled too much.....
You may have inadvertently overworked it the second time and
paid for it.....

[ursy_ten]

Thanks so much :)

This is possibly why my scones always turn out like little rocks...

[black_raven135]

Yes overworking any dough leaves it like little rocks
and in the dumpling case, fails to raise and therefore is
soggy, not light and fluffy.

[jehannamama]

If the stew is not boiling hot they won't rise properly, or if you lift the lid to check them it can make them "fall" like a cake would fall.

[ursy_ten]

Thanks for the advice :)

[brookekeel]

Leave the lid cracked open, so that not as much condensation happens. I found that I had to cook the dumplings a lot longer than a chicken n dumplings recipe asked for too... to make sure they weren't doughy.