Dumplings
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
- Carbohydrate 18.1617683502505 g
- Cholesterol 3.08888888837041 mg
- Fat 2.98357000415901 g
- Fiber 0.563972232873063 g
- Protein 3.62723055694014 g
- Saturated Fat 0.946765556405312 g
- Serving Size 1 1 dumpling (71g)
- Sodium 323.329611441973 mg
- Sugar 17.5977961173775 g
- Trans Fat 0.239124444740087 g
- Calories 115 calories
Step-by-step
- Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
- Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
- To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
Measurements alone cannot convey how chemical leavening behaves in a steaming broth versus dry heat. Flour, baking powder, and dairy react instantly upon hydration, meaning speed determines the final density of the finished product. Working in a compact kitchen requires minimal equipment, typically just a mixing bowl, a measuring cup, and two spoons for portioning the soft dough.
The Chemistry of Leavening
Double-acting baking powder produces carbon dioxide twice: first when mixed with cold milk, and second upon exposure to the thermal energy of boiling liquid. Incorporating margarine thoroughly into the dry ingredients coats the gluten strands, yielding a tender crumb rather than a tough, bread-like chew. Maintaining a gentle simmer rather than a rolling boil prevents the delicate structure from dissolving into the surrounding liquid during expansion.Steam Control and Timing
Covering the pot tightly traps moisture, allowing ambient steam to cook the upper surface while conduction bakes the bottom. Resisting the urge to peek during the 15-minute cooking window is vital, because escaping steam drops internal vessel temperature and causes deflation. Recognizing doneness requires piercing the center of a piece; the interior should appear set and matte rather than wet and shiny.Storage and Freezing Behavior
Leftover portions stored in airtight containers absorb excess liquid over time, altering their structural integrity within 48 hours. Reheating works best when submerged directly into simmering broth rather than microwaved, which toughens the proteins rapidly. Raw dough cannot be held ahead of time because chemical leavening agents lose potency rapidly once exposed to moisture.
