As we all know, foods are different in different parts of the country.
While I grew up in the South, my mother grew up in the Northeast (but still makes the best dang red beans and rice I’ve ever laid my taste buds on). As we were growing up, we ate chicken and dumplings her way: chock full of vegetables with fluffy, cloud-like dumplings.
When I moved to Texas, I was introduced to a different kind of chicken and dumplings. There were no veggies, and the dumplings were something like I’d never had before. I thought it was an anomaly that my friend who’d made them just did it differently. Nope, it turns out that I’m the one who made chicken and dumplings different from everyone else.
I made my version for a potluck dinner, and I’m ashamed to admit that it was hardly touched. I wallowed in that shame for weeks.
The next time I had to bring chicken and dumplings to an event, I decided to make them Texas-style, but I didn’t have time to roll out and cut dumplings.
Mary B’s makes frozen dumplings that taste just like the homemade ones my friend made. They call them “strip dumplings” (I liken them more to pasta than to the more cakey dumplings I’m accustomed to), and they can also be used as lattice on top of pies or in lasagna in place of the noodles. The dumplings are wide and flat, and they can be dropped into a bubbling chicken mixture while frozen, no rolling or slicing required!