Problem with dumplings in soup (drop-style dumplings, not rolled and cut) – Home Cooking – Soup

Hi, we tried to make this recipe of pioneer charwoman ‘s tonight and it was identical tasty but we ended up with dumplings that good fell apart and had no torso at all — they kind of flattened out which my partner said seemed like a bind emergence. We still have 1/3 of the raw dumplings left and thought we might give it another adam with those. Neither of us knows anything about dumplings whatsoever so possibly we did something incorrectly. Below is a liaison to her recipe, a copy and paste of the ingredients and directions, and what we did. Please do n’t tell us just to use Bisquick like a distribute of people did in her comments. We ‘d good like to know if there ‘s something we could do differently to make these work good. We do have some leftover egg whites and from something else I read it might be worth trying to add some, possibly with some supernumerary flour, to get them to hold together. Original recipe for “ chicken and dumplings ” ( it ‘s very more of a soup ) hypertext transfer protocol : //thepioneerwoman.com/cooking/20 …

Dumpling section ingredients and directions : ■Dumplings :
■1-½ cup All-purpose Flour
■½ cups Yellow Cornmeal
■1 Tablespoon ( heaping ) Baking Powder
■1 teaspoon Kosher Salt
■1-½ cup half-and-half While wimp is simmering, make the dough for the dumplings : sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside. Remove chicken from potentiometer and set digression on a plate. Use two forks to remove chicken from the bone. Shred, then add wimp to the pot. Pour big cream into the toilet and stimulate to combine.

Drop tablespoons of dumpling dough into the simmer pot. Add minced parsley if using. Cover toilet halfway and continue to simmer for 15 minutes. Check seasonings ; add salt if needed. Allow to sit for 10 minutes before serving What we did : We made these using bracing unbleached general-purpose flour rather than regular general-purpose.
We used mark new aluminum free bake powder.
We mixed half 2 % milk and half grave cream alternatively of half and half.

The dumplings sat unrefrigerated for about 15-20 mintues before adding.
The soup was at a simmer, not a boil or rolling boil when we added them.
After 15 minutes the dumplings seemed very unaffixed and not cooked adequate, so we cooked them for 15 minute more but they seemed the lapp. We let everything sit for 10 minutes and hush the same. They were tasty, precisely besides soft and fall-y apart, no body, and not round at all. Thanks for your thoughts ! Again, not very looking for alternate recipes which we can do precisely fine, but preferably how to make this one make dear if possible. general dumpling tips would be OK besides .

source : http://heyreviewfood.com
Category : VIETNAM FOOD