Maybe its because its cold. Or the fact that this recipe for veggie stew and dumplings made it to the front page w/ comments. But I am so in the mood for dumplings like my mother made.
Unfortunately her recipe is 50/50 flour and egg with the dumpling boiled in the broth. Not biscuts steamed on top of a stew. My mom would have more cellery and carrots than chicken but once the soup was done and boiling she would then scoop up the dumpling batter by a large spoon and tap it on the bottom of the pan to 'release'. They would float to the top when cooked through. They were moist and slightly chewier than pasta but with the flavor of the soup.
I have all the ingrediants to make a lovely seitan soup but would simply love to have dumplings to boil up with it. Anyone have any ideas on how to make dumplings like I remember?
i have a delicious dumpling recipe that does not contain eggs. i highly recommend it. it is not a scone/biscuit-type dumpling. rather, it is, as you describe, 'boiled in the broth'. the only changes i have made are to substitute vegan margarine for butter and soymilk (or other) for dairy milk.
1 1/2 cups white flour
2 tsp baking powder
3/4 tsp salt
2 tb chopped parsley
1/2-1 tsp finely chopped thyme
60g vegan margarine
soymilk to mix
Process ingredients in food processor or rub in margarine with fingers to produce a fine crumb. Add sufficient soymilk to produce a wettish dough. Spoon tablespoonfuls on top of the simmering casserole. Cover and cook for 20 minutes.
greetings again cali
let me know how they go. i'm interested to know how/if the soymilk and vegan margarine affect the recipe. mind you, having said that, you never tasted the previous recipe.
I've been craving dumplings ever since my Grandmother passed away (she used to make them for my birthday every year, my favorite!) and haven't been motivated to actually look for a recipe. So, this one falls into my lap (or laptop) and I'm going to try it, indeed.