Something similar was my favorite thing that Mum made.
She'd use a whole chicken that made its own broth. The usual mirepoix but of course she didn't call it that. Plus potatoes. And her dumplings were actually egg noodles rolled thickly and cut into squares. They absorbed broth as they cooked. And my favorite part of my all-time favorite thing was when noodles suck together and stayed a bit doughy inside.
I put an egg in my whole wheat dumplings because I'm putting eggs in everything where they don't belong. I almost stirred a beaten egg into the broth.
The broth is outstanding. It works by itself. It doesn't need anything else. Except possibly a little dilution with water. It's strong. Very strong.
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