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I’ve seen this video in Buzzfeed about different dumplings in the world and it’s pretty interesting I personally love dumplings especially when eating my noodles. I love soup dumplings, gyoza, and especially empanada. Not that I’m biased but Peru ladies sure can whip up a good crunchy empanada. Can’t make up my mind which one taste best, though. So out of curiosity I want to ask people of the internet which dumpling taste best for them.
Comparing food in general is kinda weird, but I really don't see how you compare soup noodles and empanadas :-/ That's like saying which sandwich is best, ham and cheese or a pepperoni pizza? Yeah, they both have pork, and cheese, and "bread", but they are vastly different dishes.
I haven't made chicken and dumplings in years, but if I were to do so today, I would use Lucinda Scala Quinn's recipe from her Mad Hungry cookbooks and website. I like her food in general.
Oh how I like dumplings,savory or sweet.I still remember mother making always from scratch potato dumplings with a little piece of bacon and bread in it.Liver dumplings with parsley,marjoram and onions.All these were served in soups,as side dishes to a Sauerbraten,roast or to mushroom sauce.
I still make potato dumplings with Chanterelle mushrooms.As well apple,apricot,cherry or Italian plum dumplings served with browned butter and cinnamon sugar.
Oh how I like dumplings,savory or sweet.I still remember mother making always from scratch potato dumplings with a little piece of bacon and bread in it.Liver dumplings with parsley,marjoram and onions.All these were served in soups,as side dishes to a Sauerbraten,roast or to mushroom sauce.
I still make potato dumplings with Chanterelle mushrooms.
As well apple,apricot,cherry or Italian plum dumplings served with browned butter and cinnamon sugar.
DH likes dumplings in rhubarb sauce and waits all year for them. The recipe is his mother's who is first generation Norwegian-American. I'd never heard of them before. I've added vanilla and nutmeg to the recipe.
I make the ones like jambo references and put them in chicken or other kinds of stew. Flour and egg based. It's my understanding that a light dumpling is the signature of a good cook but I don't make them very light. Mine are stick-to-the-ribs firm and chewy.
It's getting to be that time. . .
Does spaetzle count? I've learned to love them living here in a German influenced town.
My two favorite: the homemade pierogies my family makes for holidays and some homemade Chinese dumplings my daughter's mother-in-law and aunt made for us. Both women were born in China and cook real Chinese food almost exclusively.
Light, fluffy, steamed dumplings cooked on top of the soup/stew.
I'll never forget ordering "chicken and dumplings" at a restaurant down south, and being served chicken with large, slimy thick noodles. YUCK!! Those are NOT dumplings.
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