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#63185 Jun 11th, 2007 at 09:59 AM
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I've been told that if you've made dumplings once that you can't make a second batch of dumplings on top of the same hearty soup or stew. Is that correct? And if so does anyone know why?


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tkhooper #63383 Jun 11th, 2007 at 02:34 PM
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I always make my dumplings on the top of the stew and only one batch, if you lift the cover and add more the other ones sink to the bottom and get chewy.

How do you make yours? Some people roll them and stir them in as a noodle also.


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I make mine on top. I just wondered because I make large batches of stews and soups and the dumplings never last until the end lol.


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tkhooper #63657 Jun 12th, 2007 at 03:23 AM
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You need a wider pot so you can make more. grin


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That sounds like a great idea. I wonder if I could just take out some of the stock and put it in a baking pan and then make the dumplings in that? Hum you have given me an idea. And I'm definitely going to try it. I love dumplings.


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tkhooper #65616 Jun 13th, 2007 at 04:24 PM
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Wouldn't the stew be too thick for a second batch? You know how dumplings absorb the liquid-or do you add more liquid?
I love dumplings too but rarely make them. When I do I just use the Bisquick recipe on the box.

DeborahL #65787 Jun 14th, 2007 at 02:25 AM
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I make my stew more liquidy if I plan to make dumplings. I've never tried the oven method.


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Tamara, that made me laugh-I say "liquidy" but have never heard anyone else say it.


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