Okay, don't laugh at me, but until yesterday I didn't even know what a dumpling was, let alone how you'd make it.
I'm making a slow cooker beef stew I found on Chow, and I'm wonder if anyone could clue me in
From what I've read online you basically turn the slow cooker to low, throw the balls in, and wait 20 mins? Is that really all there is to it?
Made this 3 times so far. Don't use non-low sodium broth, as the curry will bring way too much of the salt out in it. I suggest using a table spoon of curry. Recipe is fine double or whatever. As it stands it's good for 2-3 nice size bowls of soup, maybe four if you *really* stretched it. Girlfriend and I ate it all in one sitting with a side salad.
Really suggest only adding 1/3 a cup of coconut milk, stirring, and tasting, and adjusting if needed. I think this soups flavor decreases quite a bit if you over do the milk.