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[22 Jan 2010 | No Comment | 10,320 views]
Soup dumplings

Never met a dumpling I didn’t like. I’ve made chicken and dumplings at my mother’s knee. I’ve had dumplings in Prague with wild hare stew and in Vienna with roast boar. Once at a little restaurant along the Danube in Germany, the dumplings were served alongside a chunky soup of mushrooms, potatoes, carrots and venison swimming in red wine. I’ve dropped dough atop a thick beef stew made in a Dutch oven and cooked with the coals of a campfire. Dumplings with soup are bliss. But I’d never had the soup inside the dumpling.