Termyn8or
Well-Known Member
You got passed over it seems. Dumpling Disaster is right above your thread.
Anyway, where is the egg ? Can't make dumplings without them.
The recipe in the end is simple. Take an egg and beat it in a bowl. Add flour until it gets thick. Dump off spoon into boiling water. Repeat until you have enough.
You can add spices, garlic powder and such, parsley is OK but too much wil make them green.
They are not done when they float, once they float give them a few minutes. In fact grab a bigun and taste it. Cut it so if it is not done you can throw it back.
GRRR, now i have to probably post my kash recipe...
T
Anyway, where is the egg ? Can't make dumplings without them.
The recipe in the end is simple. Take an egg and beat it in a bowl. Add flour until it gets thick. Dump off spoon into boiling water. Repeat until you have enough.
You can add spices, garlic powder and such, parsley is OK but too much wil make them green.
They are not done when they float, once they float give them a few minutes. In fact grab a bigun and taste it. Cut it so if it is not done you can throw it back.
GRRR, now i have to probably post my kash recipe...
T
medtran49
Forum GOD!
garlichead
Über Member
Need more detail. What does high mean? Thickness of the dumpling mixture? Some answers are, you didn't cook them long enough. The dough was too wet with too much cream to the point that is just didn't evaporate out and appeared wet. Was the dumpling submerged into the liquid in the pot too much? Guessing here, but they should have been fine after 40 minutes or totally reduced to it's molecular components because anything in a pot for 40 minutes is a long time as far as a pastry component is concerned.
Termyn8or
Well-Known Member
medtran49
Forum GOD!
My post was in response to the bolded part of yours. Dumplings can be made without eggs, whether you can or not.
Termyn8or
Well-Known Member
I can but won't. I have had them without eggs and didn't like them.
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