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"Tastes like dumpling"

With the husband's help, made a chicken noodle and dumpling soup for dinner, because noodles and dumplings together must be twice as good. Seth was brave and went out for ingredients, and did most of the chopping, while I made the dumplings and put together the broth. It was his idea that I make dumplings based on a recipe on the back of the Bisquick box, because he has concerns about my dumplings -- I believe I got off on a bad foot when I first made dumplings for us, as these early samples were largely boiled flour. I make a peculiarly light and fluffy spaetzle that is somewhat different from the heavier versions German restaurants make, which the husband prefers over theirs. These are basically much smaller dumplings. But I suppose that's a matter of semantics.

Because I was feeling stubborn, I threw in an egg into the dumpling mix. And scallions.

We both have this idea of noodle soup, probably from individual childhood memories of those awful Campbell's tinned soups, where the noodle must be cut up bits of spaghetti. That is fine, since my mother's homemade noodle soup involved real macaroni and other pastas, and I can't abide it, it's just the wrong noodle. So, Seth got us a pack of spaghetti, and I cut up a quarter of the pack with a pair of scissors to a recognisably noodle soup-sized noodle.

The dumplings were ginormous and very fluffy when they floated to the top. There must have been a good deal of baking powder in that Bisquick. The husband declared them, "Tastes like dumpling," so everything must have been alright. Now we are both recovering from two servings of soup and three dumplings each like beached whales. The soup was satisfying, and made both of us feel much saner and less sniffly. I don't suppose I'll have a craving for noodle soup for a good long time, though. I'm also still having a craving for chicken ovaries, which clear chicken broth invariably makes me think of. I hear they're delicacies in Peru, so surely someone in the Mission must have heard of them too?


( 4 comments — Leave a comment )
May. 17th, 2010 12:48 pm (UTC)
Sniffly? Oh, my! Do you both still have a cold? If I lived closer to you, I'd make you both soup. Maybe a nice, bitter Chinese herbal soup. (haha, I bet your husband would be less appreciative.)

I've never had bread-like dumplings. I feel like I've missed out on something since it seems like everyone has had chicken soup with dumplings. I will always think that dumplings should be filled pork/shrimp and served with soy sauce. XD
May. 18th, 2010 07:10 pm (UTC)
I actually miss bitter herbal Chinese soup when I have a cold, as I may have said before, especially when the weather is bitterly drizzly outside. That same weather has prevented me from running out and getting a chicken. I have the herbs!

The first time I had Western-style chicken soup with dumplings was 2 years ago, on the day I applied for my marriage certificate. We retreated to a cafe near City Hall, and I started my meal with the soup of the day. I wasn't terribly impressed, as the dumpling and broth were both bland and heavy. The dumplings I made were more like oversized spaetzle, a little eggy, very light and fluffy.

But yeah, like you, I also think that dumplings should be filled with shrimp and served with soy sauce (and a dash of chilli oil). A small part of my brain still insists this is the 'proper' dumpling, not these simple Western contraptions! XD
May. 19th, 2010 02:21 am (UTC)
>>A small part of my brain still insists this is the 'proper' dumpling, not these simple Western contraptions!

Indeed! Tell that husband of yours to get his dumplings straight! ;-)
May. 20th, 2010 02:38 am (UTC)
Heh, I'm still trying to convince him salted cabbage really ain't so bad! ;)
( 4 comments — Leave a comment )

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