and isnt that what's important. see, we can find common ground. :grin: oh, and it shouldnt just straight both, but lightly thickened and creamy. but not too much. get it too creamy and it will lose that good brothy chicken flavor. just enough flour slurry stirred in to give it some body.
have my dumplings cooking now. they are expanding so fast that i know they are gonna be light. a few things. the first is what my initial thought was which is dont overwork the dough. just stir till moistened. its the same principle for making muffins. you dont want to overwork the gluten in the flour. dont crowd the dumplings, they need room to expand. cook in two batches if needed. i thought i left plenty of room and after just 5 mins of a 20 min cook time they are almost touching each other. those puppies puffed up fast! if you are using egg in your dumpings, dont have too high a boil. just a soft boil, not a real hard one. the protein structure in the egg will toughen at a higher heat. cover the pot so that the dumplings are steaming on top so they will cook evenly.
for the person who asked for pics. sorry, too late. those things went fast! and they were light as a feather. which is probably why they went so fast.:grin:
