Originally Posted by wyoDreamer
Would you share your recipe for the dumplings?
My recipe calls for rolled out and cut dumplings. My mom always made a dumpling with a much wetter dough that is dropped by the spoonful into the simmering pot of goodness, but her recipe doesn't seem to work for me. They simply fall apart and thicken the broth. Tasty, but not what I want.
Sometimes I'm a recipe kinda guy, but I've worked in kitchens all my life and just sort of have a built in instinct about how I want to achieve the end result.
I'd start with about 3/4 cup of flour, a few pinches of salt, and a teaspoon of baking powder. Some recipes call for buttermilk, but that isn't something I ever keep on hand. Being the prepper sort of person I am, I keep powdered milk around for things like this. Add enough milk to give you a bread dough sort of consistency. Knead it for a few minutes, then let it rest for about 5 or 10 minutes.
Pinch off chunks somewhere between your basic eating spoon and a table spoon, it doesn't matter. Drop them into your soup.
Many recipes want you to make it more like a pancake batter, that might be your problem.
Sometimes I like them soft, but if you want a firm, chewy dumpling, go talk to your ladies and get an egg out of one, and work that in as you add the milk.
If you want a really crazy firm dumpling, google matzo balls. You don't need to use matzo cracker crumbles, saltines work just as well, just adjust your soup for a little less salt. You can always add more, but it's impossible to get it back out.
Let me know how this works for you.