Both of them looks delicious! Michael puts too much pepper in it for me..Homemade dumplings is so much better than the frozen kind..Your dumpling broth have more flavor with the seasonings and base..Paula your dishes are sooo delicious they never fail to disappoint!
Michael, I adore your accent. A man that can cook is worth his weight in gold. I'm with you. Nothing in chicken and dumplings except onion, celery, chicken and dumplings. No bones, gristle, veins, skin. Yummy!
I love this, yall are so cute. Like Michael, I use Anne's frozen dumplings. I really like them. They are of course not as good as homemade dumplings but they are really good. Michael is so cute in the kitchen. I can not wait to see who wins. Both recipes look so good. Yall both win, chicken and dumplings are always delicious.
When I make chicken stock, I like to use backs, necks, wings and feet. In addition to the whole chicken. It makes it better. Also, I add chicken fat to the dumplings. Taste it, it makes very flavorful dumplings. And the dumplings have eggs. This dough is rolled out, cut into squares, and put into the broth. I know you can make drop biscuit dough and drop spoonfuls ontop of your thickened broth. I think my version is closer to the German version. I was taught it by my Austro-Hungarian Oma.
OMG!!! I'm eating "crow" today LOL. I think THAT Lady whatever her name is has indeed met her match! Would love to taste both dishes. I like that you made sure your chicken was cooked done and you added enough black pepper, so important. This was so fun to watch, Love to Paula and Michael!!
Omg! This was a family battle between my mother and her mother! My mother was meticulous in removing the fat and bones. She used the chicken stock, strained of course, before she added her drop dumplings. My mother was afraid one of her 3 daughters might choke on a chicken bone. My grandmother left all of that in the pot when she cooked her dumplings. Mother wouldn’t let us eat until she combed through every bite! Too funny to see this battle is still alive and well.
This cook-off is so much fun. Can’t want to see who wins. Michael is great in the kitchen. Wish he would do more videos. His tuna fish salad is out of this world.
I am with Michael, as a born and raised southern girl, NEVER in my life anywhere had I seen anyone leave the chicken on the bone w/ the skin and all in chicken and dumplings until I saw Paula make hers that way years ago and as much as I love Paula, that is just not how I would ever eat my chicken and dumplings!
Michael yours looks delicious but Paula may have you beat because the harder part is to actually make the homemade dumplings. If Paula follows your lead in preparing the chicken than adds her amazing dumplings she will win 🎉 I’m enjoying this challenge. Thank you for the entertainment 🤗
This is such a cute cook off contest! Can't wait to see the winner. I do think he should have used a smaller soup pot. And he said something about rosemary but he only had thyme! Reminds me of that famous song. Parsley missing.
Paula, you so remind me of my Mom. She was a bone-in-whole-chicken cooker. Me though, after getting all the meat off and putting it in the fridge, I simmer the carcass for 2 days. That pulls all the nutritional goodness out of the bones and cartilage and makes a super rich broth. The leftover bones just crumble in your fingers. The dogs love it. (The leftovers that is)
Chicken & Dumplings has always been my favorite dish. My grandmother & Mom would make it, with the chicken pieces left in fact, skin and bone.... that's what I thought was a it is supposed to be. When I got married and made it my husband ( Yankee) laughed asking with his family, that I hadn't removed the skin and bone. The next time I made it, I did a you, after cooking removed all bones, skin, grisel veins......it made a world of difference even though I thought my Nunny's was the best... I figure she is just a proud of me for further improvements to a wonderful dish. 😊
Nice to see Michael cooking. Why they clipped out the part where the dumplings cook at least a bit and the chicken pieces were put back in I don’t know. I don’t get these “strip” dumplings they both used…They remind me of pseudo noodles…Is that a Southern thing because my mom’s dumplings were always like big mounds or clouds-and they were yummy!
Where was your mom from? My mom’s recipe is the same, puffy dumplings we called them. Her mother said they were “Indian” dumplings. My grandmother’s grandmother was Cherokee.
Yep! I can see already that Mikey's taste better. I don't like Annies dumplings though. I prefer Paula's homemade dumplings. I sauté chopped onions. celery, and carrots in butter to add to my broth with the chicken and dumplings.
I love the way Michael cooks! So caring and passionate about everything little detail. Already the best! Very clean cook. Thank you Michael for this Beautiful recipe ❤ I love you and Paula 💜💕💖
@@christiangirltracy2205 that's nice well as for me i do love cooking and baking but I haven't been doing any of that ever since I lost my late wife she's really a great cook. i hope you don't mind can we be friends...?
I love Paula’s Stock Pot! Michael banged it and slanged it ! 🩵💙🩷 I make my Chicken n Dumplings like Michael but add a Knorr Chicken bouillon + chicken better than bouillon for added flavor and color.
Of course we can't taste either dish but I'm leaning towards Michael's with the extra thigh meat, that big dose of pepper and thickening the stock with Wondra and not dairy which can take away from the pure chicken/stock flavor
I'm surprised that neither do much for their dumplings when that's the part that's most important to me. I love putting herbs in my dumplings and I like them to be light and fluffy but with a good chew. I don't like them to be biscuit-y or like pasta, but like clouds. I haven't mastered them yet, sadly. It seems to never fail that when I do get it "right" I either was in a hurry and not keeping track of what I did, or I'm at my Dad's and using a recipe he found online and can't print out or write out (because he doesn't keep pen and paper on hand). One of these days, though, I'll get it all together. :) (And it's fun trying different methods, anyway.)
I definitely like Michael's way of using ready made dumplings. I couldn't go to all the trouble of making them myself. But Paula has the patience of a saint when it comes to cooking.
I’m with Michael, no way should you ever leave the bones in! 😮 I always strain my broth after removing the chicken to make sure that not even a tiny one slips through!
That brings me back to my paps chicken and dumplings my gram made mostly everything else but paps number #1 on that for sure and his chicken fried steak....miss him and his food.
What a riot! Did Paula cheat? 🤣😆🤣 Can’t wait to see who wins. My vote is for Paula, but I guess we’ll see. They both have their own secrets. I like that Paula used bouillon in hers and made homemade dumplings.
✨The 🥊 are off… Showtime😳… Sorry Michael but I think all that Pepper would definitely make me choke🙃❕I like some spice but😉 not that much. Sorry ❕ Looking forward to this outcome😬‼️🤓
They had another chicken and dumplings cook off at one of their restaurants just for fun. The winner was declared and it was Michael! But wait! Somehow he was declared the winner but Paula actually won.
I make chicken and dumplings ENTIRELY different than both of you. Nobody in my family likes the white meat of chicken or turkey. So I use all bone in and skin on chicken thighs for my chicken and dumplings. BUT!!!! I season and bake my thighs before I boil them. Seasoning and baking them brings out a more RICH CHICKEN FLAVOR for my broth. (I also will buy lots of chicken thighs to season, bake, package and freeze so they will be ready for a quick pot of chicken and dumplings). After baking and boiling my chicken thighs, I remove the meat from the bones, remove the veins from the meat, and then I remove and finely mince the skin (that's where all the flavor is). From my freezer, I pull out the bags I have frozen of diced celery, and chopped onions. I put a large pot on the stove on low heat, add some butter, then add the desired amount of chopped celery and onions to the pot. I don't add much celery or onions because I like the strong chicken flavor, with the hint of celery and onions. Once they are all softened, I add the chicken, skin, and more water. I let it simmer for a minimum of 45 minutes and add seasonings to taste. I also make my drop dumplings from scratch. Because I have learned to make ahead and freeze different items, I have now mastered being able to whip up chicken and dumplings in 35 minutes, from freezer to eating. LOL!!! (By the way, we also fight over who is going to eat the cartilage and knuckles of the bones. Yep! True Alabama Southern blood. LOL)..
@@lesliesmith719 I always tell my kids and grandkids to season to your taste. I use seasonings to enhance the chicken flavor; salt, pepper, and a little poultry seasoning (poultry seasoning already has the sage and other ingredients in it). My montra is "taste as you go," so you will get the flavor you prefer. Sometimes I might add a little chicken bouillon to kick it up another notch when I am doubling my recipe.
I'm sure Paula's is tasty & she used homemade dumplings, but she did not strain her broth! She did pick the meat off the bone & picked out the skin & veins but didn't strain the broth...at least they didn't show that on video. Also she had put the liver, heart & gizzard in & it didn't show those removed. I'm with Michael, I want all the gross stuff out! 😅
I always strain my brother through cheesecloth to catch any sediments. Not sure about Paula including the liver in her stock. To me, That’s a flavor that would permeate the broth too much but I’d use it for gravy. It’s interesting to read everyone’s comments! I wouldn’t turn down a big bowl of either Paula’s or Michael’s chicken & dumplings!!
Janemartin229- That's what I do, cause I can't stand a lot of ground pepper in anything! But, sometimes miss one or two peppercorns when straining the stock.(And boy are they hot, if I accendtly bite into one!!)
I was surprised to see that the broth was so dark. When I do this, the stock is a light brown color, but I use poor man’s chicken full of chemicals, antibiotics, XTC and THC. 🤷🏻♂️
It would have to be dark with all the pepper he put in it. Paula has commented several times how he seasons with a lot of black pepper. An observation about the chickens they each used, his is going to have a lot more The chicken Paula used was so small I thought at the time that's not going to be much meat. I like a good balance or else it's just chicken flavored dumplings (which is probably not a bad thing).
I agree Michael no bones or skin are Gristle ,but i like pillow dumplings instead of flat ,but i believe you may have start of your own Michael segment of cooking 👨🍳
Do y'all think Michael's recipe has what it takes to beat mine?
i would need an invite to try both to give an honest answer.
Too much pepper !
My very fav dish. I haven’t had real ole fashion chicken n dumplings in like 45 years . I’m watching both recipes
Both of them looks delicious! Michael puts too much pepper in it for me..Homemade dumplings is so much better than the frozen kind..Your dumpling broth have more flavor with the seasonings and base..Paula your dishes are sooo delicious they never fail to disappoint!
No question after two hours it’s done. I’m impressed. Now to watch the dumpling part…😊
Im with you, Michael. Im very meticulous about removing all the bones, fat, skin, cartilage, etc. I think I'd love to try yours. ❤
Hello and how are you doing.... i hope you had a nice day.... i guess you must be a fan of paula deen....?
Michael, I adore your accent. A man that can cook is worth his weight in gold. I'm with you. Nothing in chicken and dumplings except onion, celery, chicken and dumplings. No bones, gristle, veins, skin. Yummy!
Now Paula knows ALL of Michael's secrets!!! 😂
I love this, yall are so cute. Like Michael, I use Anne's frozen dumplings. I really like them. They are of course not as good as homemade dumplings but they are really good. Michael is so cute in the kitchen. I can not wait to see who wins. Both recipes look so good. Yall both win, chicken and dumplings are always delicious.
This is so fun! Can't wait for the next step in the competition.
I love his personality and sense of humor 😂
When I make chicken stock, I like to use backs, necks, wings and feet. In addition to the whole chicken. It makes it better. Also, I add chicken fat to the dumplings. Taste it, it makes very flavorful dumplings. And the dumplings have eggs. This dough is rolled out, cut into squares, and put into the broth. I know you can make drop biscuit dough and drop spoonfuls ontop of your thickened broth. I think my version is closer to the German version. I was taught it by my Austro-Hungarian Oma.
Yumm! Would love your recipe. I have never had dumplings before but yours sounds delicious 💕🪃🇦🇺
OMG!!! I'm eating "crow" today LOL. I think THAT Lady whatever her name is has indeed met her match!
Would love to taste both dishes. I like that you made sure your chicken was cooked done and you added enough black pepper, so important. This was so fun to watch, Love to Paula and Michael!!
No! No frozen dumplings, Michael, that's cheating! Homemade is the only way to go.
Omg! This was a family battle between my mother and her mother! My mother was meticulous in removing the fat and bones. She used the chicken stock, strained of course, before she added her drop dumplings. My mother was afraid one of her 3 daughters might choke on a chicken bone. My grandmother left all of that in the pot when she cooked her dumplings. Mother wouldn’t let us eat until she combed through every bite! Too funny to see this battle is still alive and well.
This cook-off is so much fun. Can’t want to see who wins. Michael is great in the kitchen. Wish he would do more videos. His tuna fish salad is out of this world.
I am with Michael, as a born and raised southern girl, NEVER in my life anywhere had I seen anyone leave the chicken on the bone w/ the skin and all in chicken and dumplings until I saw Paula make hers that way years ago and as much as I love Paula, that is just not how I would ever eat my chicken and dumplings!
This was the cutest video. Can't wait to see who wins.❤😅
Michael yours looks delicious but Paula may have you beat because the harder part is to actually make the homemade dumplings. If Paula follows your lead in preparing the chicken than adds her amazing dumplings she will win 🎉
I’m enjoying this challenge. Thank you for the entertainment 🤗
Great job ⭐️👏wish I saw it finished in a bowl🙃
Love these videos. Michael vs Paula. Hope you do more. So fun to watch. Thank you for sharing ❤👍
Same ❤
This is such a cute cook off contest! Can't wait to see the winner. I do think he should have used a smaller soup pot. And he said something about rosemary but he only had thyme! Reminds me of that famous song. Parsley missing.
This was such a fun contest, y'all should do more content like this!! Just have fun, why not!? ❤
So impressed Michael! Fresh herbs, light on the SALT, a really good quality chicken, really a lot like my Grandmother! Strain my broth too!!
Paula, you so remind me of my Mom. She was a bone-in-whole-chicken cooker. Me though, after getting all the meat off and putting it in the fridge, I simmer the carcass for 2 days. That pulls all the nutritional goodness out of the bones and cartilage and makes a super rich broth. The leftover bones just crumble in your fingers. The dogs love it. (The leftovers that is)
Chicken & Dumplings has always been my favorite dish. My grandmother & Mom would make it, with the chicken pieces left in fact, skin and bone.... that's what I thought was a it is supposed to be. When I got married and made it my husband ( Yankee) laughed asking with his family, that I hadn't removed the skin and bone. The next time I made it, I did a you, after cooking removed all bones, skin, grisel veins......it made a world of difference even though I thought my Nunny's was the best... I figure she is just a proud of me for further improvements to a wonderful dish. 😊
Nice to see Michael cooking. Why they clipped out the part where the dumplings cook at least a bit and the chicken pieces were put back in I don’t know. I don’t get these “strip” dumplings they both used…They remind me of pseudo noodles…Is that a Southern thing because my mom’s dumplings were always like big mounds or clouds-and they were yummy!
Paula made ice water dumplings just like my Grandmother. I think the winning recipe is Michaels broth and Paulas dumplings
Where was your mom from? My mom’s recipe is the same, puffy dumplings we called them. Her mother said they were “Indian” dumplings. My grandmother’s grandmother was Cherokee.
@@southernbygrace3274From the Midwest. There’s some Irish heritage in the family.
@@ckrtom2 Very interesting!!
Best video yet. But to be sure we need a sample a bowl of each.
Fun Competition! Love it!!!
Almost exactly my recipe, your gonna win Michael !
Yep! I can see already that Mikey's taste better. I don't like Annies dumplings though. I prefer Paula's homemade dumplings. I sauté chopped onions. celery, and carrots in butter to add to my broth with the chicken and dumplings.
I love the way Michael cooks! So caring and passionate about everything little detail. Already the best! Very clean cook. Thank you Michael for this Beautiful recipe ❤ I love you and Paula 💜💕💖
Hello and how are you doing.... i hope you had a nice day.... i guess you must be a fan of paula deen....?
@@OwenDave-ec2ni Hi There! I Love Paula💖 I probably would not eat her cooking personally...But I do love Paula 💕
@@christiangirltracy2205 that's nice well as for me i do love cooking and baking but I haven't been doing any of that ever since I lost my late wife she's really a great cook. i hope you don't mind can we be friends...?
Love it.
You will win Michael !! Those chickens taste way better!
Good morning Michael 🙋♀️ Good luck to you and Paula ❤❤😊 This is awesome, can't wait for the results ❤😊
I LOVE Michael, he is so COOL. :)
Good luck Michael your technique sounds amazing
I can honestly say, based on how this was made, I am voting for Michael's all the way!
I love Paula’s Stock Pot! Michael banged it and slanged it ! 🩵💙🩷 I make my Chicken n Dumplings like Michael but add a Knorr Chicken bouillon + chicken better than bouillon for added flavor and color.
Looks great Captain! Luv mine with loads of black pepper as well!!
Of course we can't taste either dish but I'm leaning towards Michael's with the extra thigh meat, that big dose of pepper and thickening the stock with Wondra and not dairy which can take away from the pure chicken/stock flavor
Michael, you’re hilarious. I would watch your cooking channel any day. ❤
Good luck. Checking Dal looks yummy.♥️👍
I really liked some of Michael's techniques . Good Luck .
Michael is funny we should see more of him, plus his voice is rather mesmerizing too.
Love the chicken n dumplings “ SHOWDOWN “ ! Y’all are so funny together!
I'm surprised that neither do much for their dumplings when that's the part that's most important to me. I love putting herbs in my dumplings and I like them to be light and fluffy but with a good chew. I don't like them to be biscuit-y or like pasta, but like clouds. I haven't mastered them yet, sadly. It seems to never fail that when I do get it "right" I either was in a hurry and not keeping track of what I did, or I'm at my Dad's and using a recipe he found online and can't print out or write out (because he doesn't keep pen and paper on hand). One of these days, though, I'll get it all together. :) (And it's fun trying different methods, anyway.)
Hello and how are you doing.... i hope you had a nice day.... i guess you must be a fan of paula deen....?
🤣💖🤣💖😂 this just tickles me! I’m enjoying it! And I bet they had fun doing it!
I definitely like Michael's way of using ready made dumplings. I couldn't go to all the trouble of making them myself. But Paula has the patience of a saint when it comes to cooking.
I put some milk or cream in mine
I mix cream into my cream of chicken and then pour in with LOTS of butter.
Michael, you are wonderful! Hope you two have fun with your contest. Let us know who won!!! You are both winners!!
I love this so much. You two are made for each other. I can't wait to see what happens next!
Go Michael! Love seeing you on the show!
I enjoyed these couple of videos so much. Fun!😊
Yup.
I use Anne's dumplings too, but I break them into smaller pieces as they go in.
I’m with Michael, no way should you ever leave the bones in! 😮 I always strain my broth after removing the chicken to make sure that not even a tiny one slips through!
What a fun competition ❤
Exactly it's a fun one to watch!
My Mom prepared this dish like Michael and we were very country.❤
That brings me back to my paps chicken and dumplings my gram made mostly everything else but paps number #1 on that for sure and his chicken fried steak....miss him and his food.
I need that white and blue pot in my life ❤
Michael, this is exactly how I make chicken n dumplings with the exception of bay leaves. But I do add carrots.
First thing I noticed was Michael was using my favorite POT....
I was taught to alway soak chicken breast in buttermilk to make them tender. Only for about an hour.
Good work Michael. Paula's dumplings made from scratch would be the winner for me. Let the Chicken and Dumplings game begin! ❤😊
Looks Yummy.
I prefer Paula's recipe but Mike is AWESOME!!!!
Good luck Michael ! I use Annie’s dumplings as well to save time. Y’all are too cute.
I love this!! Can’t wait to see who the winner is!
Love, Michael! I always watch his "Worlds Greatest Tuna"! My dad loves tuna. We. Haven't tried the jar tuna yet =).
What a riot! Did Paula cheat? 🤣😆🤣
Can’t wait to see who wins. My vote is for Paula, but I guess we’ll see. They both have their own secrets. I like that Paula used bouillon in hers and made homemade dumplings.
✨The 🥊 are off… Showtime😳… Sorry Michael but I think all that Pepper would definitely make me choke🙃❕I like some spice but😉 not that much. Sorry ❕ Looking forward to this outcome😬‼️🤓
This made my day.
The best chicken and dumpling maker was my aunt Kitty from Rush, Ky. Homemade dumplings every time. The very best! Sorry Paula!
LOL You go Michael.
Northerners like fluffy dumplings….and I will try Anne’s frozen just to see. I also like some celery and carrots in mine
Cute couple ❤vs Paula &Michael winner time tell am sure both taste absolutely delicious God bless everyone 💓 let's say Paula whoops 🤭
They had another chicken and dumplings cook off at one of their restaurants just for fun. The winner was declared and it was Michael! But wait! Somehow he was declared the winner but Paula actually won.
I think Michael should stay with fishing and crabbing and comedy show!
Paula he's in the kitchen, slanging and breaking up the dishes😂❤❤❤❤
Lolol y'all are so funny. I'm gonna wish both of y'all luck ✌️💋🐞🦋🍄🦚🌹🍫
Go go Michael ❤❤
Very well done. I do mine the same as you ! You win ❤
I can't wait to see the results. I think I know who's going to win but all I'm going to say about that is. Good luck. Michael
I make chicken and dumplings ENTIRELY different than both of you. Nobody in my family likes the white meat of chicken or turkey. So I use all bone in and skin on chicken thighs for my chicken and dumplings. BUT!!!! I season and bake my thighs before I boil them. Seasoning and baking them brings out a more RICH CHICKEN FLAVOR for my broth. (I also will buy lots of chicken thighs to season, bake, package and freeze so they will be ready for a quick pot of chicken and dumplings). After baking and boiling my chicken thighs, I remove the meat from the bones, remove the veins from the meat, and then I remove and finely mince the skin (that's where all the flavor is). From my freezer, I pull out the bags I have frozen of diced celery, and chopped onions. I put a large pot on the stove on low heat, add some butter, then add the desired amount of chopped celery and onions to the pot. I don't add much celery or onions because I like the strong chicken flavor, with the hint of celery and onions. Once they are all softened, I add the chicken, skin, and more water. I let it simmer for a minimum of 45 minutes and add seasonings to taste. I also make my drop dumplings from scratch. Because I have learned to make ahead and freeze different items, I have now mastered being able to whip up chicken and dumplings in 35 minutes, from freezer to eating. LOL!!! (By the way, we also fight over who is going to eat the cartilage and knuckles of the bones. Yep! True Alabama Southern blood. LOL)..
What kind of seasoning do u add.
@@lesliesmith719 I always tell my kids and grandkids to season to your taste. I use seasonings to enhance the chicken flavor; salt, pepper, and a little poultry seasoning (poultry seasoning already has the sage and other ingredients in it). My montra is "taste as you go," so you will get the flavor you prefer. Sometimes I might add a little chicken bouillon to kick it up another notch when I am doubling my recipe.
I'm sure Paula's is tasty & she used homemade dumplings, but she did not strain her broth! She did pick the meat off the bone & picked out the skin & veins but didn't strain the broth...at least they didn't show that on video. Also she had put the liver, heart & gizzard in & it didn't show those removed. I'm with Michael, I want all the gross stuff out! 😅
I always strain my brother through cheesecloth to catch any sediments.
Not sure about Paula including the liver in her stock. To me, That’s a flavor that would permeate the broth too much but I’d use it for gravy.
It’s interesting to read everyone’s comments!
I wouldn’t turn down a big bowl of either Paula’s or Michael’s chicken & dumplings!!
I watched both, and I think I liked Paula’s best. Too much pepper in Michael’s for my taste.
Michael - the best way to make ckn noodles and/or dumplings is to use thighs. They improve the taste so much! I bet you win. (Sorry Paula)
It's better to add whole peppercorns for stock so it won't turn black like that.
Janemartin229- That's what I do, cause I can't stand a lot of ground pepper in anything! But, sometimes miss one or two peppercorns when straining the stock.(And boy are they hot, if I accendtly bite into one!!)
Awe, This is cute. May the best Man or Woman win. Both will be so delish...
My dad made the best chicken and dumplings, no comparison.
Ohhh..I don't know...Ms. Paula made her dumplings by scratch
THAT RED POT WAS THE ONE THOSE STALKERS STOLE FROM ME.
Yep, no bones and stuff for me. And I use those dumplings, but I break them up into bite-size. Other than that Michael, our recipe is the same
❤
I use Anne’s dumplings also, but I break mine up.
It’s finally happening ❤🎉
Guess we're all going to the ChickenBox tomorrow to find our winner! Love, Team Paula.
I was surprised to see that the broth was so dark. When I do this, the stock is a light brown color, but I use poor man’s chicken full of chemicals, antibiotics, XTC and THC. 🤷🏻♂️
It would have to be dark with all the pepper he put in it. Paula has commented several times how he seasons with a lot of black pepper. An observation about the chickens they each used, his is going to have a lot more The chicken Paula used was so small I thought at the time that's not going to be much meat. I like a good balance or else it's just chicken flavored dumplings (which is probably not a bad thing).
@@tennesseeiris701 I forgot about the pepper he used. I’m sure that’s what happened. Thanks!
@@Lettuce-and-Tomatoes YW🤗
Excellent job!
I agree Michael no bones or skin are Gristle ,but i like pillow dumplings instead of flat ,but i believe you may have start of your own Michael segment of cooking 👨🍳
Where do you find those dumplings? We don't have them in stores
I think Food Lion carries them
I use canned biscuits for the dumplings.
@@claudiaanderson5255 Thank you!
They are Annies, use them all the time.
@annbradshaw9564 OK, I'm from California, we don't have these type of items in our grocery stores. Thank you. Going to look for them.
I'm team Paula!
I love it! Michael is hilarious! May the best man win. What's her name? Or woman, Paula. LOL
Look delicious Michael wish both of you he ack like he forgot his wife name Lol ❤❤❤❤