I think I have a problem.......I would eat fluffy dumplings even if they were on stew made of used car tires. Thank you for an excelente recipe, no nonsense video and providing ingredients and quantities. Well done!
@@manicangel7796 Yes, manic I came for the dumplings too. Stew is great but without dumplings, it would have to REALLY good stew. And if one can make stew that good, why leave out dumplings :)
I was looking for weather I need to used baking soda or powder to make my dumpling noodles. Loved to know it was baking powder I needed to fluff up my egg noodles. But honestly... You could have used a little more flour in your beef soup to thicken it up to stew level. Just my opinion on the finished product. Who am I? Nobody. I was just trying to figure out what I needed in my egg noodle recipe to poof them out in the beef stew I am making tonight. Great video though. I liked you put fresh herbs in your dumplings. I'm gonna do that with my poofy egg noodle tonight. Much respect.
True that - a thicker stew like broth is quite nice. I've personally always preferred mine without thickening, and my kids like to drink their broth with a straw lol. Also the leftovers always seem to naturally thicken up some. I just love all ways. cheers!
A couple of thoughts here... It's possible the pot is not distributing the heat well enough. I remember this happening on an old pot I used to have. A sturdy pot can go a long way. Also, there's a chance the heat is too HIGH during the simmering part. You could try setting the heat as LOW as possible without loosing your simmer. Liquid can also help. Wine, stock or water will create a barrier that protects the stew from too much heat. And if the stew gets too thick while the dumplings are cooking, then it will stick to the bottom. And if you like your stew thick, you can always thickin it up later. So all of the above comes down to managing heat. Hope that helps.
Nice. My mom used to make these. They're awesome. (you might want to correct the ingredient list in the description baking "flour" to baking "powder"). Enjoyed!
What no Worcestershire sauce ??????? and why not roll the dumplings over so they are cooked properly all over and also, they have the stew flavor all round rather than half of it raw uncooked flour.
I hear ya. My kids love it as a broth as opposed to a "gravy". So to each family their own, I guess. I do like how there are multiple approaches to stew. I, for example, love adding red wine to deglaze and add a ton of flavor there. I've heard of many people share their personal twists on stew, and I think the variety is inspiring. I would never want anyone to think that MY way was the ONLY or BEST method. We cook for those we love! :)
lol I know.. I was embarrassed by that. Trying to cook while filming is a challenge. I still have a lot of learning to do on how to make RU-vid videos while cooking. I'll get better for sure, but until then, you might see some slipups.
My mom made dumplings like this. I don’t think her mother made dumplings, so when my father asked for dumplings she must have looked in her old Betty Crocker cook book. However, my dad was from Oklahoma, and he claimed dumplings were homemade noodles. I loved her drop dumplings, but she stopped making them because Dad was dumpling-sensitive, and had a hard time grasping that his way wasn’t the only way.
Thanks for sharing. Yeah, I've come to realize how many different ways there are to prepare them. There are a couple of methods I still want to try. My default is to choose simplicity, but I also have mad respect for long standing traditional dumplings too - simple or not.
How are you keeping potatoes together for 2 hrs?.... Basically same recipe as mine but I add mushrooms and bay leaves.... Actually doing chicken stew as writing this, I was snooping around for a different dumpling recipe and decided to stay with this recipe....
Mmm, chicken stew.. I like your addition of mushrooms and bay leaves. I used small golden potatoes. They maintain their structure, over time, better than other varieties, I find. Also, keeping the stew at a low simmer (not letting it boil) helps.
