Drop dumplings vs. rolled & cut dumplings. Anyone know the practical difference?

[steve2-in-la]

Thinking about making chicken and dumplings tonight for CB and was wondering if there's any practical difference between dumpling dough that's mixed and dropped into the broth and the dough that's rolled out, cut into strips, then layed on the broth.

This will be my first time making this version of chicken and dumplings (I've made dumplings before, not this particular dish) and I'm wondering if y'all have some information you'd care to share. Thanks.

 

[debbie_in_ga]

I think it's a regional difference and simply a matter of taste. I prefer the "dropped" ones!

 

[debbie_in_ga]

p.s. imho dropped are easier - now THAT'S practical! smileys/wink.gif

 

[music-city-missy]

Agreed - matter of taste & mine is rolled, cut, flat& thin. nt

 

[steve2-in-la]

Thanks for the input!

 

[richard-in-cincy]

There is a big difference in rolled vs. dropped.

The dropped are made from a loose batter. They float on top and are steamed into fluffy clouds of dumplings.

Rolled and cut dumplings are basically pasta. They're much heavier and toothsome. They require more cooking. But they're substantial, much more filling, and soak up much more of the pot juices than dropped dumplings do, and therefore, much more flavor.

For me the two are very different. My family always preferred the rolled and cut for this reason.

However, the pot of beans would usually get drop dumpliings at the last minute.

 

[bobbijoaz]

The drop dumplings that I have made, were made with baking powder in

them. They are quite light. The rolled dumplings that I have had were like large, thick noodles.