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<blockquote data-quote="Twitch" data-source="post: 131824" data-attributes="member: 668"><p>A few hours before I'm making this I take however many dumplings out that I think I will need to feed whoever I'm cooking for. I usually take the easy road and use the Rhodes brand dinner rolls. When they have risen I sauté some onion in a pan and when the onion is good to go I add the dumplings to the pan and add some water and a little more oil. I then cover the pans and usually try to use a pan with a glass lid so I have a chance to see what's going on. If you lift the lid before all the water is cooked off your dumplings will fall and turn into flat little rocks so don't lift the lid until the liquid is cooked off. In the meantime in an electric skillet I brown some onion in some oil and then when the onion is ready add the pheasant and grouse. When the birds are cooked through I add heavy whipping cream and warm until it's heated through without boiling the cream. When it's heated through and you're sure you've cooked the liquid off the dumplings I put however many dumplings I want on a plate along with some of the birds and spoon some of the cream over the dumplings. It's far from diet food and getting the dumplings in between flat rocks and burnt takes a little practice but it is a meal fit for a king!</p></blockquote><p></p>

[QUOTE="Twitch, post: 131824, member: 668"] A few hours before I'm making this I take however many dumplings out that I think I will need to feed whoever I'm cooking for. I usually take the easy road and use the Rhodes brand dinner rolls. When they have risen I sauté some onion in a pan and when the onion is good to go I add the dumplings to the pan and add some water and a little more oil. I then cover the pans and usually try to use a pan with a glass lid so I have a chance to see what's going on. If you lift the lid before all the water is cooked off your dumplings will fall and turn into flat little rocks so don't lift the lid until the liquid is cooked off. In the meantime in an electric skillet I brown some onion in some oil and then when the onion is ready add the pheasant and grouse. When the birds are cooked through I add heavy whipping cream and warm until it's heated through without boiling the cream. When it's heated through and you're sure you've cooked the liquid off the dumplings I put however many dumplings I want on a plate along with some of the birds and spoon some of the cream over the dumplings. It's far from diet food and getting the dumplings in between flat rocks and burnt takes a little practice but it is a meal fit for a king! [/QUOTE]

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