Oftentimes in the restaurant business, we struggle to write menus and descriptions to tempt the diner's eyes as well as their palate. When we're serving a tuna casserole, we offer our customers "seafood cassoulet". A one pot dish of rice and seasonal vegetables becomes a "pilaf primavera". And we certainly struggle to tart up more humble dishes known as comfort food. Of late, even the most basic tex-mex macaroni and cheese has become Santa Fe Mac, or a dish of scalloped potatoes has morphed into Strata Pomme de Terre. As a contract dining pastry chef, it's always fun to see what glitzy new titles the corporate chefs are going to assign to the most ordinary breakfast scramble!
A classic American comfort food containing dumplings is the ubiquitous Chicken and Dumplings. There are many, many variations of this meal. Years ago, I did a blog on how to make it, which you can find here:
1 1/2 cups all purpose flour (or whatever kind of flour you have on hand)
3/4 cups milk
1 tsp salt
Whisk the milk and eggs together until combined. Add the flour and salt. Mix to combine. This will be a heavy, sticky dough, which you need to drop in controlled amounts through the spaetzle-maker into a large pot of simmering water. Drain and serve with your desired additions. Enjoy!
Refer to the attached video for detailed instructions. Please click the YouTube link of the front page of this website for directions to my channel. Thank you for visiting!!