My mother made wonderful dumplings (chicken and dumplings). I haven't a clue as to what went into them (except flour), but she would roll and immediately cut them and then drop them into the boiling chicken broth (like noodles, only not dried at all before cooking). She always thought they were terrible since they were thicker than what she remembered her own mother making. These rolled "dumplings" were the only kind I ever knew about until I was grown and became interested in recipes. I've been craving my mother's dumplings since I began reading everyone's dumpling messages this a.m. LOL Brenda ----- Original Message ----- From: "M.E.Sorensen" <jsorensen4@cfl.rr.com> To: <TNWEAKLE-L@rootsweb.com> Sent: Sunday, August 12, 2007 5:02 PM Subject: [TNWEAKLE] Dumplings > When you roll the dough out into strips I call them noodles. In the days > when I still cooked I would roll out the dough, cut strips and let them > dry a while then put them in the broth. Dumplings I dropped by teaspoons > into chicken broth. > This has been fun today reading mail about larapin and dumplings. M.E. > > ------------------------------- > To unsubscribe from the list, please send an email to > TNWEAKLE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message