Is there a difference between dumplings and a motizza ball...(likely misspelled, it is a Jewish thing)"""
they're chewy and don't turn to goop when you re heat them. ever have fried dumplings in chicken fat? crispy outside, chewy inside. or if you slow fry them, fluffy like pastry.I think so, why do you want tough dumplings?
There are 2 kinds of chicken and dumplings cooked here in the south. Rolled dumplings and dropped dumplings. Dropped dumplings come from up north and are quicker/easier to make than southern rolled dumplings.
I do not roll out my dough, I add a little flour and form a ball, then tear off pieces roll them in a ball, flatten the ball and drop in the pan
The show "Good Eats" covers both. Look for videos of Season 13, Episode 18. Show title "Don't Be Chicken Of Dumplings" - Host Alton Brown takes on the classic American soup that divides the country, and his family.
also... AB's dropped recipe
Chicken and Dropped Dumplings Recipe | Alton Brown Dropped dumpling recipe.
On topic:
What is the absolutely easiest way to make dumplings
One of my mottos has always been: "If you want to know the easiest way to do something, ask the laziest person".
Fortunately, y'all have a good one here .
Answer: Whack a couple cans of the cheapest canned biscuits on the counter and spread them out on the surface of that chicken stew that would be totally boring in the big pot.
Leave the lid on and simmer for 30 minutes.
That's what my mom did!On topic:
What is the absolutely easiest way to make dumplings
One of my mottos has always been: "If you want to know the easiest way to do something, ask the laziest person".
Fortunately, y'all have a good one here .
Answer: Whack a couple cans of the cheapest canned biscuits on the counter and spread them out on the surface of that chicken stew that would be totally boring in the big pot.
Leave the lid on and simmer for 30 minutes.
My mother made those also, and it was the only potato dish I hated. Yuck, slimy things. She also made stuffed ones ( Gefuellte Kloesse) groce! They had a mix of ground meat and liver sausage in themIn my family, growing up, we had chicken and dumplings once in a while, but more often, we had potato dumplings. They are 20 minutes, give or take on how large or small they are. They are served with some kind of pork and kraut.
Ours were not slimy. They were solid, more like a meatball without meat, but even more solid than that.My mother made those also, and it was the only potato dish I hated. Yuck, slimy things. She also made stuffed ones ( Gefuellte Kloesse) groce! They had a mix of ground meat and liver sausage in them
Sounds vaguely like my stuffed dumplings I posted about.My mother made those also, and it was the only potato dish I hated. Yuck, slimy things. She also made stuffed ones ( Gefuellte Kloesse) groce! They had a mix of ground meat and liver sausage in them
Matzah balls are made from crush Matzah bread and eggs. Dumplings are bisquick and milk- no eggs.Is there a difference between dumplings and a motizza ball...(likely misspelled, it is a Jewish thing)"""
Thank you. The one and only time I had a Matzah Ball it was perfectly round, and slightly larger than a beach ball, was in the middle of a bowl of chicken noodle soup. Was on Long Guyland, NY (55 years ago).Matzah balls are made from crush Matzah bread and eggs. Dumplings are bisquick and milk- no eggs.
When I make it I make balls about the size of a baseball. When properly made they can start out the size of a golfball and cook to softball size. Eggs. They can make or break a meal. I should try matzah ball and rabbit soup after the holidays.Thank you. The one and only time I had a Matzah Ball it was perfectly round, and slightly larger than a beach ball, was in the middle of a bowl of chicken noodle soup. Was on Long Guyland, NY (55 years ago).
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