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Dumplings too Chewy

post #1 of 5
Thread Starter 
I made homemade dumpling dough from scratch, but the final result was way too chewy. Why did this happen and how can I avoid it next time?
post #2 of 5

Well there are a lot of different kinds of dumplings.  I'm pretty sure every culture has their own kind of dumpling.

 

Help us help you by telling us what kind of dumpling, what kind of dough, or  providing a recipe. 

post #3 of 5
Thread Starter 
I am doing Chinese soup dumplings.
post #4 of 5

We need to know the dough recipe you used, any deviations you made from the directions. 

 

Chewy dumpling is usually an overworked dough and/or too thick of a dough when rolled out. Soup dumplings tend to be thicker skinned anyway. If they were thin, the dough would be more prone to failing with the liquid from the soup filling during cooking. 

 

Dough work requires a sense for the feel of the dough which is developed only through practice and experience. I don't have the feel for dumpling dough. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 5

Chef  Phatch  said it all.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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