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Am i missing something with these boyos?
Surely bland and nondescript would be a fair assessment?
The East European lads are very fond of these but are also into the beetroot and pickled things big time.
Is it an austerity thing from Communist days?
Why not throw the goulash over a few Ballycotton Queens and you would be talking then?
It's not a racist thread or anything as i wouldn't mind sharing a pinch of snuff with some of them but why are they
eating dumplings?
Surely bland and nondescript would be a fair assessment?
The East European lads are very fond of these but are also into the beetroot and pickled things big time.
Is it an austerity thing from Communist days?
Why not throw the goulash over a few Ballycotton Queens and you would be talking then?
It's not a racist thread or anything as i wouldn't mind sharing a pinch of snuff with some of them but why are they
eating dumplings?
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Replies: 11
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Dumplings are the devil's spawn. Have you any idea how many carbs are in them!!??
I LOVE THEM!!! |
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No, i haven't a clue Comrade Moisek,
What constitutes a good dumpling? I always thought their primary purpose was soakage, it surely cannot be taste, i am only giving my dumpling opinion and realise others can have a totally different dumpling opinion,but i just don't get them. |
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herbs - I haven't had any dumplings for a couple of years - but always slung in loads of mixed or italian etc
yum yum |
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I like some of the Polish food we now find in the supermarkets. I have recently eaten pig brawn and cooked tripe which I haven't eaten since childhood.
Dumplings in meat stew are delicious. |
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that is just foreign rubbish
now a good coq au vin whoops errrrr!!! |
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Maybe with the herbs,thyme and parsley are game changers,keep away from the coriander stuff though.
Sound for an alternative dumpling opinion as well. |
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Suet dumplings are best and are easy to make.
Mix two parts by weight of self raising flour with one part by weight shredded beef suet. Add enough water to make a sticky dough and shape it into dumplings. Add the dumplings to the stew towards the end of the cooking process and cook for a further 15 to 20 minutes. I like plain dumplings but you can add your preferred blend of herbs at the mixing stage. |
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A stew with dumplings finished off in the oven so the tops are crispy, could just tackle a dish now.
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Making me feel hungry
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Dumplings with a steak and kidney pudding, cabbage and roast parsnips is a very acceptable dinner, for me.
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Suet dumplings is one of those things that has gone out of fashion. My mother used to put them in stews when I was a kid in England. I loved them. But apart from a couple of attempts to make my own, I haven't seen one in 40 years.
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