Attempted the bread dumpling again this evening. I decided to try the yeast type since I figured, hey, it’s bread. I can do bread.
I felt pretty comfortable through the kneading, raising and shaping. The second rise went (I thought) fine. I felt fine until I put the thing in the water. That’s just so weird to me.
I boiled as directed, flipped it as directed and took it out of the water at the directed time. I cut it with thread (as directed), which I must say is pretty nifty.
Raw. Or as Gordon Ramsey would say, red raw (except it wasn’t red, that’s just an expression). Really doughy. I put it back in the water to cook some more. The timer dinged and I went to retrieve it. I put that dumpling on my cutting board, wheeled around to set it on the table so that I could cut it with thread and…
And then God laughed.
The wetness of the dumpling and the wetness of the cutting board met, that dumpling skidded across the cutting board and on to the table and hit the seat of the chair and plopped on the floor. And then God snickered because that dumpling bounced. I stood there and watched. And I said this – “Hey!”. This brilliant commentary changed nothing about my circumstances.
Fortunately, I had my second dumpling ready to go (!) and slid it into the boiling water.
I boiled the crap out of that second dumpling. I had to readjust the timing on my chicken paprikash but that’s okay. I took that dumpling out of the water and held on for dear life, put it on the cutting board, sliced it with thread (too cool) and held my breath. It didn’t look half bad. Not half good, but not bad.
I will hopefully be able to get it a tad airier at some point. If looked and tasted a little dense. But it was edible (especially with the paprikash sauce) by me, Dennis and, most importantly the dogs.
High praise indeed.
Chicken Paprikash & Bread Dumplings
