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

Jill McQuown wrote:

On 12/9/2024 5:37 PM, Carol wrote:

Jill McQuown wrote:
>

On 12/8/2024 10:56 PM, Michael Trew 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.

>
I drop them by scant teaspoonfuls into simmering soups and stews and
call them drop dumplings.
>
Jill

>
I've heard that name a lot.  Southern isn't it?  Or is it also real
common up north?

 My maternal grandmother added drop dumplings to her beef stew.  She was born in Scotland and after the emigrated, wound up living in the mid-West (Ohio).  Hardly what I'd call "southern".
 Jill

Keep teaching poor carol. Some day she'll learn all about Scotland. Hopefully it will replace sasebo.