Karen wrote:

I loved seeing someone make -- and finding a recipe for -- Lithuanian dumplings using mashed potato in the dough. I thought my chnce to learn this died with my mother, but I am going to give this a try!

posted on June 27, 2007 at 8:12 PM

Hannah Hiaasen wrote:

dudes, this dish is a FUNKY-DAWG-MINUVAAAA!!!!
i'm making it for my mom's birthday, thanks!!!!

posted on June 27, 2007 at 8:43 PM

Sandi Vanthoff wrote:

Paula must be rolling on the floor along with my Southern relatives that have passed on. You can't take a recipe that has exsisted for years and change it into a stacked tuna thing with a pea balanced on top and call it Tuna Casserole. They lived to be in their 80's and 90's and that was in the 70's and 80's. For the love of God don't recreate a classic, come up with a new creation. Everything in moderation PLEASE!!

posted on June 27, 2007 at 11:22 PM

Allison wrote:

Go Dale! Your Lithuanian influence inspires me as a cook, since I am Lithuanian myself!

posted on June 28, 2007 at 1:07 AM

Fred / Chicago wrote:

Already tried it and loved it! Thanks Dale! Great Dish ;) Show 'em what a Chi-town boy can do.

posted on June 28, 2007 at 6:43 AM

Donna wrote:

You didn't put anything in the chicken and Dumplings recipe about the brocolli.

posted on June 28, 2007 at 10:36 AM

Barbara Bishop wrote:

What a shame...i'm not sure Micah was the one to go...the sausage and lentils was just another boring dish...at least Micah was creative...inconsistent, but I think she would have been one to watch. Sometimes I just don't get it.

posted on June 28, 2007 at 11:06 AM

Jill Gregori wrote:

The receipe for Dale's chicken and dumplings lists brocoli. But not in the ingredients or how to prepare it with the almonds

posted on June 28, 2007 at 2:42 PM

SHANLEY BROWN wrote:

HI DALE, YOUR RECIPE LOOKS SO FABULOUS, I WANTED TO TRY TO DO, BUT WHO KNEW IT TOOK SO MUCH WORK, FORGET IT, BUT IT SURE MADE MY MOUTH WATER. LOVE THE SHOW

posted on June 29, 2007 at 9:11 AM

Katy wrote:

yeck on the recipe of Chicken and Dumplings --- instant mashed potatoes???

posted on June 29, 2007 at 1:58 PM

nancy may wrote:

in dale's recipe under for filling it says to boil celery onions in milk.how much milk ?

posted on July 7, 2007 at 2:33 PM

gee wrote:

being half lithuanian myself, i have been searching for a recipe my grandmother called 'pierogis' but i know they weren't polish. all i knew was the dough was made out of mashed potatoes and they had a ground meat & onion filling. i was just a kid, so imagine my surprise to order pierogis and get a dumpling stuffed with mashed potatoes or prunes. yuck. so when i saw your take on chicken & dumplings, i had to print out the recipe. thanx

posted on July 10, 2007 at 8:52 AM

Dora wrote:

Please explain this about making the dumpling: "Place about 1 to 2 in middle" Place what in the middle? Do you fill the dumpling dough with something...like you do with an empanada?

posted on July 10, 2007 at 1:31 PM

Janis wrote:

Oh, no, Katy! The dumplings were AWESOME! I was one of the tasters on this show and we were absolutely bowled over by how great this dish tasted. Dale, you did a fabulous job and you should have won. I don't cook - not even a little - and I'm thinking of making this recipe. It's probably way over my head but it was soooo good! It was great having all of you guys at the Elks Lodge, too. Hope you enjoyed your visit with us.

posted on July 10, 2007 at 2:45 PM

Cathy wrote:

I agree with Shanley Brown. I am no cook and I saw the show and thought this was something I can do. But there is too much fru-fru with this recipe. How about recipes for the non-cooks - expecially those who are clueless in the kitchen!

posted on July 11, 2007 at 5:26 PM

Satchel wrote:

For boiling the onions in milk you should use enough milk to cover them plus about a half inch -- you just want to cook the root and you aren't going to re-use the milk

posted on July 11, 2007 at 6:55 PM

Sari Medick wrote:

The recipe looks amazing and I hope some day to make it - I know you had a little amount of time - HOW DO YOU DO IT!!??

posted on July 11, 2007 at 7:45 PM

Regina Cooey wrote:

Great Recipe... and the amount of Milk is enough to cover celery.....

posted on July 11, 2007 at 8:00 PM

aleta wilson wrote:

Dale's recipe for chicken and dumplings was very confusing.I didn't mind the work but it said to use a cooked chicken and then it said to boil one?At the end it mentined Broccoli and almonds which were not on the ingredients list.If you are going to post a 3 hour recipe at least please get it right.I am hoping for a revising as it sounded amazing and mistakingly easy (instant potatoes).Thank you.

posted on July 11, 2007 at 9:31 PM

Kurt wrote:

way to go on the challenge, who would have thought of a store bought pre-cooked chicken and instant mashed potatos,,,,,,WTG

posted on July 12, 2007 at 1:31 PM

jennifer, wrote:

I love instant mashed potatoes! thanks for taking me back to Catholic school cafeteria. People need to get out of a closed minded setting and simply taste the food. I currently work side by side with Chef Bradley Ogden, who shares your similiar view on simple to the next level. If you ever want to come to my restaurant, offer stands anytime!!

posted on July 13, 2007 at 2:05 AM

regina wrote:

I too wanted to try the chicken and dumplimgs but too much work,I wonder how the semi home made cook would do it ???

posted on July 13, 2007 at 8:48 AM

David wrote:

Dale, this was part of a more fat free lower colestorol diet right. Is there a way that they can figure out calorie content and other info like as to how much colesterol ther is in the dish itself.

posted on July 13, 2007 at 11:41 AM

Lori wrote:

I was going to try this recipe but it is unitelligible. I would hate to think that a Top Chef couldn't write a cookbook. How much milk? "Boil celery root and onions in milk to cover when soft." This sentence does not make sense? The dish looked really amazing...hope to try it someday!

posted on July 14, 2007 at 8:36 AM

Jen wrote:

I don't understand the dumpling instructions...what does this mean:place about 1 to 2 in middle?

Place 1 to 2 of what in the middle?

I thought this was 1 to 2 spoonfuls of dumpling filling...but then in the plating section, it sounds like the dumpling filling (which I assume is the "celery root puree") is separate from the dumplings.

posted on July 15, 2007 at 11:04 PM

janice wrote:

love the show! fanatic! thanks for the recipe-turned out great

posted on July 20, 2007 at 1:10 PM

Joseph C. + Val C. wrote:

Dale, we tune in to ensure that our prediction that you will win the competiton will come to pass. We will try this recipe and we know it will turn out good (we have been dreaming of it since we saw the episode air, and only now go here in search of it's secrets) We tried cooking this with our own recipe, too much salt not enough meat, now we know the secrets. We will be back with a report, achoo(thank you)!

posted on August 8, 2007 at 3:46 PM

michael graeff wrote:

Thanks Dale for the twist on the old Perogi. Tastes great, even when grilled. Keep it up. Bag the candles.

posted on August 16, 2007 at 5:45 PM

OKWUEGO wrote:

GOOD WORK
LOVE ALL
OKWUEGO

posted on August 20, 2007 at 5:27 PM

Lemmy wrote:

Go Dale! Wonderful to see homestyle food raise up a notch. The instant potatos was inspired - that's how our mother's cooked... practical and tasty. I will probably do the chicken in the slow-cooker first, then the dumplings right before assembling.

posted on August 22, 2007 at 6:28 PM

evilee wrote:

dale u are my favorite guy in the show u boost up every episode and in my world everything is breakfest to! most boudasious! u are the coolest i didn't make the dish but still i really liked how u took ur own little twist on it u are creative ! G-O D-A-L-E

posted on August 23, 2007 at 6:36 PM

Lemmy wrote:

What was all the fuss about using the instant potatos? They make a fuss over the foams, gelees, and other concoctions... all made with products that have been freeze dried, dehydrated, extracted, and otherwise transformed. It just doesn't compute, and I would like an answer other than "it just isn't done." --- sounds like a blanket excuse for food snobbery to me.

posted on August 27, 2007 at 2:27 PM

Kristina wrote:

Hey Dale and hey all the others;) I became a really huge fan of Dale since he made this dish, as i am 100% Lithuanian so it was supernice to even hear a word "Lithuanian" mentioned on TV (that doesnt happen often as we are a very small nation). but there is one thing i wanted to make clear- "pierogi" isnt lithuanian name for this dish, it's a polish name for it. they are called "koldunai" in lithuanian and as far as i know are made of dough , stuffed with meat or potatoes or whatever. while the dish of mashed potatoes with ground meat inside is called "cepelinai", and they are bigger size.
Peace!

posted on September 6, 2007 at 9:51 AM

JT wrote:

This recipe sounds great. And Dale is friggin' HOT!!

posted on September 7, 2007 at 2:46 PM

Sandi Vanthoff wrote:

I just wanted to re post my comments about what should have been under another dish. How it ended up here not sure. I really love Dale's style and this dish looks very good. Now that the shows over sorry Dale you didn't win but you were a great contestant.

posted on October 5, 2007 at 3:21 PM

Caryn wrote:

I've made this recipe four times and it's turned out ABSOLUTELY DELICIOUS each time. I knew Dale was going to win when I tried these - I'm a novice cook myself, but the flavors were awesome. Personally, I skipped the horseradish in my second, third, and fourth attempts at the recipe, because I live in the country and I got a bunch of uninvited six-legged guests in my trash, thanks to the strong horseradish smell. I thicken the sauce with flour instead, which makes it more like the best chicken gravy you'll ever taste.

Honestly, don't bother making this recipe if you don't have at least 2-3 hours available to spend preparing these. It takes a lot of time to make any kind of dumplings. Dale could do it with two hours total prep because he's a professional chef and, from the sound of it, had been making these with Grandma as a youngin. However, once you've made them, it only takes me a half hour to cook the whole batch - which numbers about 30-40 dumplings.

To the poster who asked how the semi-homemade cook would do it - as far as top chef recipes go, this IS the semi-homemade one. You don't have to cook the chicken or peel the potatoes. As said, dumplings take a ton of time to make.

posted on October 8, 2007 at 9:41 PM

Dive wrote:

I just made chicken & dumplings about an hour ago and saw the horseradish added to the recipie, and the English in me had to read it. However, it was confusing right from the title. To me that meant rounds of dough filled with a chicken / horserasish mixture, but I'd fill it with a broccoli & horserasish mixture (which would be more like a perogi, pardon the spelling) and then boil them in a chicken stew. Thanks for the idea.

posted on November 6, 2007 at 6:52 PM

Melissa wrote:

Dale,

You are an awesome chef and you really deserved to win!
Thanks for these great recipes and making the show even more exciting to watch. I was with you 100% of the way!

posted on November 28, 2007 at 8:04 AM

Lonni Chu wrote:

Dale,
I made your dumpling recipe and it was the best. Since I've made several Chinese dumplings your verbiage seemed fine to me. I think it comes with the dumpling territory after making it a while. The making of the dumplings does take a bit of time and seems like an advanced recipe but I felt, and my family felt it was well worth the time invested. The potatoes and the chicken separately could be set on the stove to simmer for a while, while you go off and do something. I'm trying to think of different ways to make it easier. Perhaps the person who said using a slow cooker would help here. Oh and I used a half/half whole wheat/ white flour combination.

Lonni

posted on June 1, 2008 at 11:46 PM

BARBARA W.S wrote:

I'm going to make this recipe /just like I made other ones from Top Chef/, sounds really good. The reason for my comment is for some people writing about something they don't know about- it's called gourmet cooking! The show is called Top Chef not Home Chef and is about high coulinary skills!
If you don't understand what "cooking celery root and onion with milk to cover" means, you don't belong here. Anyway, good luck and try to educate yourself about REAL cooking, "Food and Wine", "Bon Appettite" and "Gourmet" magazines will be good "eye opener" sources.

posted on June 8, 2008 at 12:27 AM