As We Eat
EP 50 Dumplings Around the World: The Great American Dumplings Showdown
Episode notes
Whether served fried, steamed, or boiled, dumplings can tell the story of a geography by how it's cooked and eaten . As We Eat concludes its three-part series exploring the global cuisine of dumplings with our third installment examining the twin stories of the “dumpling” darling of a classic American comfort food. Are you Team Fluffy or Team Slick?
As we’ve discovered in our three-part series, dumplings reign as a perpetual favorite in cuisines all over the world, and North America is no different. Here in the States, two different formulations of dumplings form the backbone to an All-American classic dish: Chicken & Dumplings. In many ways, the popularity of that dish is no real mystery - people have been enjoying meat stewed with vegetables for centuries - but it definitely gains an advantage from a fluffy soft or slick chewy dumplings.
Sources We Found Helpful for this Episode
Don't Call Chicken and Dumplings Depression-Era Cheap Eats
Oxford Companion to Food by Alan Davidson
Books We Think You’ll Enjoy Reading
The Virginia Housewife by Mary Randolph
The Kentucky Housewife by Lettice Brian
Carolina Housewife by Sarah Rutledge
Housekeeping in Old Virginia by Marion Kabel Tyre
Recipes You Really Need to Try
Pennsylvania Dutch Chicken Pot Pie from a Coal Cracker in the Kitchen
Southern Chicken and Dumplings from Pastry Chef Online
Nothing says comfort like homemade chicken and dumplings - Chesterfield Observer
Chicken Soup with Butter Dumplings from Chez Us
Episode Transcript
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