It should come out clean, otherwise, keep cooking for a few more minutes. To check for doneness, insert a toothpick into the center of a dumpling.But at the same time, you won’t want to undercook the dumplings, either, because they’ll taste like flour. Do not let the dumplings simmer for a long period, or they will evaporate into the soup.Don’t forget to cover the saucepan with a lid while cooking the dumplings, otherwise, the steam will escape.You can leave them in the soup or strain them. Add vegetables to the broth, such as peas and carrots, for more flavor.Along with the butter, it’s what makes the soup thick and gravy-like. It’s creamier than whole milk, but not as thick (and fattening) as heavy cream. Evaporated milk has a perfect consistency.
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