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Help with Dumplings

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  • BACARDI Jan 22, 2005 11:25 AM
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I make the rest of chicken and dumplings great but my dumplings are never right. Either too heavy or they disappear. Anyone have a no fail recipe?

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  1. Cooks Illustrated are by far the best. The secret is to melt the butter in the milk instead of cutting it in. Then add the hot milk into the dry, which sets the protien, and gives it the spectacular texture.