Very High Tech! A Food Scientist's "formula" for extraordinary soft, magnificently delicious dumplings and mouth watering chicken.
I thought I'd seen every kind of dumpling imaginable until I came across an amazing recipe in Joe Dabney's "The Food, Folklore and Art of Lowcountry Cooking." In this recipe, Doris's Chicken and Dumplings, the dumplings are prepared with boiling water in the same manner as cream puff pastry (pate a choux). I was fascinated. Just imagine dumplings puffing like cream puffs. Wow! Wouldn't they be incredibly light? http://www.jewishworldreview.com/ess/different_dumplings.php3
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