I made my chicken and dumplins tonight (really, pronouncing the ‘g’ is just wrong). They are usually tasty, but my beautiful strips of dough usually lose their form and dissolve into the broth, making a tasty gravy. It might taste good, but that ain’t proper chicken & dumplins.
Well, I was watching Paula Deen the other day, and she was making the same dish. She said that the key is to NOT stir the dumplings. Not one bit. Just let them cook.
Worked like a charm. They are settin’ right now (I don’t like them soupy. I even added a roux – I prever the gravy texture).
Anybody hungry? You’ve got ten minutes to get to West Meade.