Dumplings!
I’ve been in a huge dumpling debate recently concerning chicken and dumplings. I’m accustomed to dumplings that resemble biscuits dropped in soup. They’re delicious. Some people put cornmeal in them, but I’m still figuring out what I think of those. Then there are the flat dumplings that are more like pie crust in soup. For some reason, I treat them like foreign invaders from the north, even though they might be super southern. To me, it’s like eating uncooked dough strips. Give me fluffy and biscuit-like or give me death.
Anyways, I’m curious about each type and where they came from/who likes them. Tell me what you’re used to and where you hail from.
4 comments
I’ve only had chicken and dumplings perhaps once in my life, and if I’m not mistaken, the dumplings seemed like uncooked dough. EW!
Any suggestions where I can sample a bowl and get back to you on my opinion?
I grew up in Chicago, so chicken and dumplings were totally off my radar until the first time I walked into a Cracker Barrel (sorry). That’s still the only kind I’ve had. Post us a recipe!
Zhong!
You are a jackass, sir.
The pasty, limp, noodle-like dumpling is a southern thing. The drop biscuit simmered on top is more of a Northern thing, though a lot less regional than the other kind.
To decry something you do not like as “Northern” shows that you are a true descendant of the inbred morons who lost The War of Southern Ineptitude.
Personally, I prefer the southern, noodle-like dumpling. My mother does have a good recipe for cornbread based drop dumplings that are supposed to be made with greens. Perhaps we should break it out and try it.
And when are you going to write about that tasty piece of pig intestine that you stared down and vanquished?
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