Tad’s Signature Drop Dumplings
Almost every culture on the planet has some version of the dumpling and they are often radically different from each other. Most Asian dumplings are deep fried or steamed with a thin dough crust, highlighting the filling, not the dough. Ravioli, an Italian stuffed pasta, is also essentially a dumpling, but again, is more about the combination of the sauce, filling and fresh pasta than the dough itself. South America has their Empenada. Eastern Europe and traditional Jewish cuisine have their own version of the dumpling, and Northern Europe has their own version as well. There are so many kinds of dumplings out there that it’s often hard to know what cooks even mean by the word!
However the dumplings you’ll find at Tads are all about the dough! The dumplings at Tad’s are drop dumplings. This means they’re made by “dropping” a small ball of dough into water or, in Tad’s case, chicken broth and simmering it for several minutes. The trick is to cook the dumpling long enough – but not too long, as overcooked dumplings are chewy. You want your drop dumpling to be soft and moist on the outside and fluffy and flakey on the inside, like a biscuit.
The cooks at Tad’s have it down to a science, checking each batch of large, fluffy dumplings to make sure they are cooked to perfection! Yum!