soup "dumplings"

ouizoid · 10-30-2010, 04:59 PM

I was making chicken soup and dumplings for DH to eat during the ballgame--and feeling bad about not having dumplings for me--so I made a OMM using golden flaxmeal, eggbeaters, and instead of butter, I subbed a wedge of the new mozarella sundried tomato laughing cow lite--after it was nuked, I cut into wedges, and floated them in my soup. Absolutely delicious! No more missing dumplings for moi!

Ouis

Barbo · 10-30-2010, 06:35 PM

Don't cha wanna give us the recipe?
I too miss dumplings...

Charski · 10-30-2010, 07:06 PM

Ouisue, I'd love that! DH, not so much, he hates "soggy bread" - more for me, right?!

pooticus · 10-30-2010, 09:00 PM

Wow this is so exciting! I would love it too! I'm thinking I can sub out a combination of chia meal and sesame seed meal for the flaxmeal in OMMs. What do yall think? I'm betting you could even make these kinda like matzohballs technique and cook them in the broth!

ouizoid · 10-31-2010, 05:24 PM

sorry Barbo--didn't see this--the typical OMM recipe--mix 2 Tbs golden flaxmeal, 1/2 tsp baking powder, an egg (or eggbeaters) and I add a wedge of flavoured laughing cow lite cheese--mix well and then nuke for a minute--cut into wedges and float into your soup

crazywoman-n-wy · 10-31-2010, 09:25 PM

The dumplings I grew up with was always cooked in the broth!! Maybe I have eaten Matzohballs all my life, and didn't know it.

Sorry for the thread jack Ouis!
Sounds interesting, but I'm not sure I'd really care for the soggy bread either. But......... then as I said sounds interesting.

Fire fly · 10-31-2010, 10:01 PM

In Texas growing up, southern dumplings are way different. You take a cup of broth from a boiled fat chicken. Let it cool. Dump into a bowl of white flour. Stir til forms ball of dough. Roll flat, cut in strips, drop in simmering broth. Do not stir. Now if anyone can duplicate that and it taste close I'd be shocked. That was our family comfort food, cheap, fed all the relatives. There isn't a substitute for white flour.

ouizoid · 10-31-2010, 10:03 PM

For whatever reason (flax?). These weren't soggy at all! Had it again tonight (extra soup) and loved them!

10-30-2010, 04:59 PM	#1
ouizoid Major LCF Poster! Join Date: Nov 2007 Posts: 2,973 Gallery: ouizoid Stats: 225/165/145 WOE: JUDDD	soup "dumplings" I was making chicken soup and dumplings for DH to eat during the ballgame--and feeling bad about not having dumplings for me--so I made a OMM using golden flaxmeal, eggbeaters, and instead of butter, I subbed a wedge of the new mozarella sundried tomato laughing cow lite--after it was nuked, I cut into wedges, and floated them in my soup. Absolutely delicious! No more missing dumplings for moi! Ouis

10-30-2010, 06:35 PM	#2
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,307 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Dear Quiz... Don't cha wanna give us the recipe? I too miss dumplings...

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10-30-2010, 07:06 PM	#3
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,187 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Ouisue, I'd love that! DH, not so much, he hates "soggy bread" - more for me, right?!

10-30-2010, 09:00 PM	#4
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 21,110 Gallery: pooticus Stats: 314/220.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007 (restart)	Wow this is so exciting! I would love it too! I'm thinking I can sub out a combination of chia meal and sesame seed meal for the flaxmeal in OMMs. What do yall think? I'm betting you could even make these kinda like matzohballs technique and cook them in the broth!

10-31-2010, 05:24 PM	#5
ouizoid Major LCF Poster! Join Date: Nov 2007 Posts: 2,973 Gallery: ouizoid Stats: 225/165/145 WOE: JUDDD	sorry Barbo--didn't see this--the typical OMM recipe--mix 2 Tbs golden flaxmeal, 1/2 tsp baking powder, an egg (or eggbeaters) and I add a wedge of flavoured laughing cow lite cheese--mix well and then nuke for a minute--cut into wedges and float into your soup

10-31-2010, 09:25 PM	#6
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,464 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	The dumplings I grew up with was always cooked in the broth!! Maybe I have eaten Matzohballs all my life, and didn't know it. Sorry for the thread jack Ouis! Sounds interesting, but I'm not sure I'd really care for the soggy bread either. But......... then as I said sounds interesting.

10-31-2010, 10:01 PM	#7
Fire fly Senior LCF Member Join Date: Sep 2010 Location: MS Posts: 215 Gallery: Fire fly Stats: 211/200.25/105 WOE: Atkinish/Eat Fat Get Thin Start Date: Sept. 2010	In Texas growing up, southern dumplings are way different. You take a cup of broth from a boiled fat chicken. Let it cool. Dump into a bowl of white flour. Stir til forms ball of dough. Roll flat, cut in strips, drop in simmering broth. Do not stir. Now if anyone can duplicate that and it taste close I'd be shocked. That was our family comfort food, cheap, fed all the relatives. There isn't a substitute for white flour.

10-31-2010, 10:03 PM	#8
ouizoid Major LCF Poster! Join Date: Nov 2007 Posts: 2,973 Gallery: ouizoid Stats: 225/165/145 WOE: JUDDD	For whatever reason (flax?). These weren't soggy at all! Had it again tonight (extra soup) and loved them!