Crust Dumplings
My grandmom used to make crust dumplings when I was a child and I loved them. Alas, she left no recipe behind and I have no idea how to make them or what the ingredients are. Does anyone have a recipe they'd be willing to share?
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todao
Dec 27, 2008 02:02 PM
My crusty dumpllings recipe uses butter cut into self rising flour and a bit of cold water to which I add herbs, spices, etc. as desired. They're rolled into balls of about 2 tablespoons each and dropped into the gravy/sauce. The difference is that they're not boiled but baked. They get submerged about half way in the gravy/sauce along with the meat during the last twenty five or thirty minutes of cooking, or until the bottom of the dumpllings is cooked through and the tops are nice and crisp.
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paulj
Dec 18, 2008 08:24 AM
I wonder if you are talking about one kind of 'chicken and dumplings'. While one type of dumplings is essentially a baking powder biscuit, the other is more like a thick home made noodle.
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re: paulj
JenBoes
Dec 27, 2008 08:34 AM
This is what I remember about this dish: There was no meat involved. The dough/dumpling was one big piece (like a cake) and cooked on top of chicken stock. After it was finished cooking, it was sliced and served. The dumplings were thick and flaky on top.
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re: Plano Rose
paulj
Dec 27, 2008 04:15 PM
Here's a commercial supplier of these Czech/Bohemian bread dumplings
http://www.josiesdumplings.com/
I used to get them at a Bohemian restaurant in the Chicago suburbs. I was also able to make a passable imitation from a recipe found on the web.
A 2004 chow thread
http://chowhound.chow.com/topics/114893 -
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