Re: WHY? (Re: One-pot dish)

On 2024-12-09, Michael Trew <michael.trew@att.net> wrote:

On 12/7/2024 5:16 PM, Carol wrote:

Michael Trew wrote:
 

OB Food:  I'm also tending to a pot of beef stock, cubed round roast
and soup bones simmering away in the stock pot for vegetable dumpling
soup later.

 
Sounds good!  How are you making the dumplings?  I have only a bit of
practice with that.  Mostly along 'potsticker' lines.  My few tries
fell apart.  (grin).

>
Grandma called them dumplings, but they are more like homemade pasta.  A
few cups of AP flour in a kettle with salt, crack in a few eggs, mix in
milk to form a thick batter consistency.  I hold the handle of the quart
kettle, and "nip" off "dumplings" into the simmering soup shortly before
it's served.  When they float, they're ready.

The Germans call them spaetzle.  Some people consider them dumplings;
others consider them noodles.

A useful distinction is that dumplings have leavening, but not everybody
subscribes to that.

--
Cindy Hamilton