Comments on: semolina dumpling soup

By: e

Fri, 13 Nov 2009 00:48:46 +0000

hi deb,
i wanted to express my great excitement that you’re a dumpling fanatic! i’ve had a few mishaps trying to make dumplings so i’m stoked to try these; your recipes are always pretty foolproof. i also wanted to ask you to comment on stock making in general- any tips on how or why to strain the fat off, and so forth? a smitten kitten crash course on the basics would be much appreciated! and to second the above commenter…single tear that there’s no beef broth recipe up yet. =)

By: KatyBelle

KatyBelle — Mon, 10 Nov 2008 02:12:59 +0000

I’m really pumped to try these dumplings, since it’s now soup-and-dumpling season, but there’s still no beef broth recipe *a very sad face.* Can you please post it soon?

By: Libitina

Libitina — Fri, 12 Sep 2008 00:54:30 +0000

I love semolina in places other than pasta! Also, discovering homemade stock has greatly improved my quality of life. But I still have not mastered a beef stock. Best recipe tells me that this is because it requires a lot of beef (and bones) to make good stock, but in my head stock is also a cheap thing. So I'm rather fascinated to hear other people's beef stock recipe, but since I've been reading in reverse order it looks like you never got back to it. Did I miss it? If not, please add that to things you could write about come fall and winter. YAY!

By: Angela

Angela — Tue, 27 May 2008 00:53:25 +0000

i need the beef stock recipe. please. it looks so good and i can’t do with out it. no pressure.

By: jessica claire

jessica claire — Mon, 26 May 2008 17:58:05 +0000

please post the broth recipe- i’ve been salivating over here and am dying to make it already :)

By: The Wine Virgin

The Wine Virgin — Fri, 23 May 2008 21:10:16 +0000

Dumplings and beef broth. Yes and yes. I’ve been making some pretty sexy chicken stock lately, so I think I’m ready to graduate to beef. Even though the weather is FINALLY beautiful, I will make this soon…and in the mean time I will make that lovely pork and glass noodle salad from 1 year ago. Thanks!

By: deb

deb — Fri, 23 May 2008 14:43:48 +0000

Hi Jill — Personally, I found Prague to be prettier, in the old pastel-hued buildings sense, but I liked Vienna a lot more. In fact, I’ve talked about it almost non-stop (my friends are beginning to roll their eyes) since I’ve been back, how much fun the city is, lively, clean and how I loved the cafes everywhere, filled at all hours. And the food. Yes, so it’s really about what you’re personally into, but I guess we know where my vote goes!

By: jill

jill — Fri, 23 May 2008 13:27:36 +0000

I am in Eastern Europe right now (Slovakia this week, next week Budapest, then Croatia) and am so excited about dumplings everywhere. I’m staying with my boyfriends family who have taught me how to make dumplings, which I am excited to get home and experiament with, but I am wondering, if we have 2 days in a city, should we go to Prague or Vienna? I’m interested in both, but which did you like better?

By: deb

deb — Fri, 23 May 2008 02:09:17 +0000

They are not coarse, but they are a lot denser than at least my matzo ball recipe, if that helps explain them better.

By: gizmar

gizmar — Fri, 23 May 2008 02:01:24 +0000

The semolina dumplings are more than interesting to me. I’m very used to the texture of matzo balls and am totally game to give this a try with the beef broth.