- Sep 4, 2014
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My wife is making Chicken and Dumplings tonite. My grandmother, not the one who chased me under the house, made dumplings akin to pasta. Rolled out very thin and sliced into 1 inch strips. When I got stations up North, the dumplings were puffed with a semi raw center. Sort of like a matzo ball. My question is: what style die you grow up with?
My mother made dumplings like the second ones you described. More of a matzo texture.
Also, since we’ve again just decided to engage in complete anarchy, I was just informed by my wife that we’re having anglerfish cooked by an underwater volcano tonight. Should be good.