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Old 02-28-2013, 09:32 AM   #241
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Awesome! I've been craving minestrone so I think I will try this and make small pieces to sub for the macaroni, hope it works - Ive never had chicken and dumplings so I have no point of reference as to taste or texture so if anyone thinks they wouldnt work please let me know
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Old 02-28-2013, 10:04 AM   #242
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Awesome! I've been craving minestrone so I think I will try this and make small pieces to sub for the macaroni, hope it works - Ive never had chicken and dumplings so I have no point of reference as to taste or texture so if anyone thinks they wouldnt work please let me know
It will work. I've made rivels with the recipe. If you are unfamiliar with what rivels are (it's a Pennsylvania Dutch thing), check this out: http://3.bp.blogspot.com/-MO2tny-O-i...600/rivel2.jpg. There just tiny pieces of dough cooked in broth.
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Old 02-28-2013, 11:02 AM   #243
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It will work. I've made rivels with the recipe. If you are unfamiliar with what rivels are (it's a Pennsylvania Dutch thing), check this out: http://3.bp.blogspot.com/-MO2tny-O-i...600/rivel2.jpg. There just tiny pieces of dough cooked in broth.
Sweet! I will try it then! Thanks
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Old 02-28-2013, 11:03 AM   #244
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The secret so they will stay together is to let them set a bit or that is what works for me anyway.
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Old 02-28-2013, 11:35 AM   #245
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The secret so they will stay together is to let them set a bit or that is what works for me anyway.
What is a bit usually? A few minutes, a half hour? Sorry for all the questions but I want to get it right!
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Old 02-28-2013, 11:47 AM   #246
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The secret so they will stay together is to let them set a bit or that is what works for me anyway.
I also find that if you roll them in your hands and they are smooth that they hold together better. Also I cook them in a very gently simmering broth.
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Old 02-28-2013, 01:53 PM   #247
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I also find that if you roll them in your hands and they are smooth that they hold together better. Also I cook them in a very gently simmering broth.
What she said. I definitely find rolling in my hands helps with keeping them together.
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Old 02-28-2013, 01:59 PM   #248
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I'm sorry I don't really know because I didn't really pay that much attention until it starts to set up. Then see if you can handle it with your hands at that point it is ready. Wish I could show you I'm not good with graphic details I just do it. (sorry)
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Old 02-28-2013, 06:27 PM   #249
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Tried an experiment tonite, took a can of the Walmart sf apple pie filling, two packages of sf apple cider mix, and two cups of water, a shake of cinnamon and a shake of cloves and dumped in a sauce pan, brought to a boil and then simmered till hot. Made the dumplings as per the recipe, covered, and simmered for 10 minutes. Hot apple dumplings, ummm ummm good. Would be good with sf canned peaches or cherry pie filling too. Will definitely make again, thanks!

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Old 02-28-2013, 07:35 PM   #250
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That sounds REAL good, CristyJo. I'll have to try that!
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Old 03-01-2013, 08:22 AM   #251
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Tried an experiment tonite, took a can of the Walmart sf apple pie filling, two packages of sf apple cider mix, and two cups of water, a shake of cinnamon and a shake of cloves and dumped in a sauce pan, brought to a boil and then simmered till hot. Made the dumplings as per the recipe, covered, and simmered for 10 minutes. Hot apple dumplings, ummm ummm good. Would be good with sf canned peaches or cherry pie filling too. Will definitely make again, thanks!

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Old 03-01-2013, 08:32 AM   #252
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Next time will probably add a sprinkle of cinnamon and a drop of Sweetzfree to the dumpling batter. They were excellent as is anyway.

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Old 03-01-2013, 08:45 AM   #253
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Originally Posted by christyjo View Post
Tried an experiment tonite, took a can of the Walmart sf apple pie filling, two packages of sf apple cider mix, and two cups of water, a shake of cinnamon and a shake of cloves and dumped in a sauce pan, brought to a boil and then simmered till hot. Made the dumplings as per the recipe, covered, and simmered for 10 minutes. Hot apple dumplings, ummm ummm good. Would be good with sf canned peaches or cherry pie filling too. Will definitely make again, thanks!

christyjo
Sounds so good, I will definitely cook this! Thank you!
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Old 03-01-2013, 09:36 AM   #254
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Quote:
Originally Posted by christyjo View Post
Tried an experiment tonite, took a can of the Walmart sf apple pie filling, two packages of sf apple cider mix, and two cups of water, a shake of cinnamon and a shake of cloves and dumped in a sauce pan, brought to a boil and then simmered till hot. Made the dumplings as per the recipe, covered, and simmered for 10 minutes. Hot apple dumplings, ummm ummm good. Would be good with sf canned peaches or cherry pie filling too. Will definitely make again, thanks!

christyjo
Awesome idea, Christyjo! That led me to search for various dessert recipes with dumplings. Got some good ideas to work on. Thanks!
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Old 03-01-2013, 08:34 PM   #255
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I've been enticed to buy a bag of oat fiber.....
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Old 03-01-2013, 08:40 PM   #256
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I've been enticed to buy a bag of oat fiber.....
You will be pleased!
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Old 03-02-2013, 10:08 AM   #257
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I can qualify for the show Worst Cook in America. Decided to make these as I had all ingredients. When it didn't thicken up I realized that what I thought was gluc was actually Just Like Sugar (both gluc and JLS in unmarked containers, which are now marked). Decided to go ahead and add gluc anyway and see what happened. Uses a small cookie scoop to make 19 balls, added to simmering chicken broth made with 4 bouillon cubes and 4 C of water for 10 min. They are actually excellent and not that sweet. They have picked up the taste of the broth. Definitely a keeper.
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Old 03-03-2013, 07:28 AM   #258
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So since the recipe as written was easy and came out awesome, I decided to try chocolate.

To the original recipe I added
1 T cocoa
1 tbs instant coffee dissolved in an extra T of hot water
( as I said in above post, I am cooking challenged. I forgot to add 3/4 t baking powder, only added 1/4 t)

I used 2 packets of diet Swiss Miss and 1 T of cocoa in 1 qt of water to cook them in.

After they were cooked I added 1 T gluc and sweetener to the simmering liquid. Before it really thickened up I added the choc dumplings back in.
The good part about not using the 3/4 t of baking powder is they taste like the "skin" that forms on cooked pudding which is the only reason I like cooked pudding.
Anyway this came out awesome.
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Old 03-03-2013, 02:59 PM   #259
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Yum, chocolate sounds good! ty
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Old 03-03-2013, 05:03 PM   #260
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Yum, chocolate sounds good! ty
I like that Stay strong or stay fat!
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Old 03-05-2013, 10:16 AM   #261
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Pot Pie noodles

I tried this today, making dumplings with part of the dough, and then I rolled out the rest of the dough between 2 sheets of waxed paper. Cut into approx. 1 " squares. Let them rest till the dumplings were done and removed from the broth. I dropped the noodles into gently boiling broth for a couple minutes til they looked lighter in color and felt done. I did them in 2 batches so they wouldn't stick together in the broth. They turned out excellent!
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Old 03-05-2013, 10:23 AM   #262
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Those look awesome Dorcas!

Hmmm, I wonder if you could make a ravioli out of them?
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Old 03-05-2013, 10:53 AM   #263
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I rolled it pretty thin, so it was somewhat fragile dough. Some of the squares tore as I lifted them off the waxed paper.
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Old 03-05-2013, 11:26 AM   #264
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I tried this today, making dumplings with part of the dough, and then I rolled out the rest of the dough between 2 sheets of waxed paper. Cut into approx. 1 " squares. Let them rest till the dumplings were done and removed from the broth. I dropped the noodles into gently boiling broth for a couple minutes til they looked lighter in color and felt done. I did them in 2 batches so they wouldn't stick together in the broth. They turned out excellent!
those look amazing! do they have the mouthfeel of a noodle? I'm very sensitive to texture; I abhor shirataki anything because of the rubber band texture but these just look scrumptious!
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Old 03-05-2013, 01:12 PM   #265
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I tried this today, making dumplings with part of the dough, and then I rolled out the rest of the dough between 2 sheets of waxed paper. Cut into approx. 1 " squares. Let them rest till the dumplings were done and removed from the broth. I dropped the noodles into gently boiling broth for a couple minutes til they looked lighter in color and felt done. I did them in 2 batches so they wouldn't stick together in the broth. They turned out excellent!
That is do-able!!
Thank you Dorcas!
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Old 03-05-2013, 04:19 PM   #266
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Originally Posted by dmburk View Post
I tried this today, making dumplings with part of the dough, and then I rolled out the rest of the dough between 2 sheets of waxed paper. Cut into approx. 1 " squares. Let them rest till the dumplings were done and removed from the broth. I dropped the noodles into gently boiling broth for a couple minutes til they looked lighter in color and felt done. I did them in 2 batches so they wouldn't stick together in the broth. They turned out excellent!
They look gorgeous!! I don't normally call noodles gorgeous, but these aren't just any noodles; they're a significant contribution to LC pasta. :>)
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Old 03-05-2013, 07:36 PM   #267
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" do they have the mouthfeel of a noodle? "

They do not feel like the soy shiritake noodles. That is all I have tried. And while they are not an exact replica of flour pot pie noodles, they are a decent substitute, and since I have not had the real thing for over 2 years, I am not sure how close they really are.
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Old 03-06-2013, 05:42 AM   #268
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" do they have the mouthfeel of a noodle? "

They do not feel like the soy shiritake noodles. That is all I have tried. And while they are not an exact replica of flour pot pie noodles, they are a decent substitute, and since I have not had the real thing for over 2 years, I am not sure how close they really are.
I make the dumplings with this same recipe and it feels like a real dumpling. I think the secret is to let it sit awhile after you make it before adding it to the broth but mine are firm and oh so good so i think the noodles would be too. I keep thinking I will make the noodles but the dumplings are so easy I just keep doing those.
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Old 03-06-2013, 05:54 AM   #269
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I didn't make real dumplings before low carbing. So the ones I made out of this were new to me. They were gorgeous when I lifted the lid , they had more than doubled in size, they looked like golf balls. But almost immediately they deflated into approx. the same size they were when I rolled them. I ate them and they were ok, but not something I'd want again. So I rolled the rest of the dough out, and wow! It was great like that. I want to try making kluski style noodles next time.
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Old 03-07-2013, 03:41 PM   #270
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I made this recipe into spaghetti. I doubled the recipe, left off the tablespoons. of water, added about a teaspoon of coconut flour and 1 T. olive oil. Three of us couldn't tell the difference between this and HC spaghetti noodles, while my teenager said she could.
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