BOILED DUMPLING RECIPE RECIPES
CANADIAN BOILED DUMPLING RECIPE | ALLRECIPES
This traditional native Canadian dessert is made with raisins and molasses. This size dumpling feeds many, it is usually sliced thinly and served by itself or with a bit of butter. The original recipe is from Mathilda Michano. Enjoy!
Provided by Amy Michano
Categories Desserts
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Yield 1 Canadian dumpling
Number Of Ingredients 9
Steps:
- Stir together flour, sugar, baking powder, salt, and raisins in a large bowl until evenly blended. Whisk together milk, molasses, and vanilla extract in a separate bowl, and set aside. Use your hands to work the melted lard into the flour mixture until coarse and crumbly. Mix in the molasses mixture until a wet, sticky dough is achieved.
- Place a heatproof ceramic plate in the bottom of a large pot and fill with water. Bring to a boil over high heat.
- Scrape dough into the center of a clean, 2x2 foot cotton cloth. Bring the corners and sides of the cloth around the dough, and tie the pouch closed with strong kitchen twine, leaving about 1 1/2 inches of room for the dough to expand at the top.
- Carefully place dumpling into boiling water, making sure it is immersed. Cover, and return to a boil. Reduce heat to medium-low, and simmer gently for 3 1/2 hours.
- After 3 1/2 hours, carefully remove dumpling from the simmering water, and remove the cotton cloth. Place onto a plate and allow to cool. Serve warm or cold.
Nutrition Facts : Calories 487.3 calories, CarbohydrateContent 92.5 g, CholesterolContent 15.5 mg, FatContent 10.5 g, FiberContent 2.1 g, ProteinContent 7.7 g, SaturatedFatContent 4.4 g, SodiumContent 308.1 mg, SugarContent 43.6 g
BOILED CHINESE DUMPLINGS RECIPE - ANDREW ZIMMERN | FOOD & WINE
Andrew Zimmern’s Kitchen AdventuresRing in the Year of the Snake with these superb dumplings. The recipe is much easier than you’d think and they can be made in advance, frozen on baking sheets and then bagged. Frozen dumplings take a little longer to boil but the quality is still strong. I have to say, there is something magical about the addition of the minced boiled cabbage—it’s what makes these dumplings light and highly addictive. And you will use this dumpling sauce for the rest of your life, I promise.—Andrew Zimmern Slideshow: How to Make Dumplings
Provided by Andrew Zimmern
Total Time 5 hours 30 minutes
Yield 32 dumplings
Number Of Ingredients 19
Steps:
- make the dipping sauce
- make the dumplings
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BOILED APPLE DUMPLINGS RECIPE | MYRECIPES
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- Place dumplings in a large Dutch oven with boiling salted water to cover. Simmer 35 to 40 minutes. Remove dumplings; discard cheesecloth. Place each dumpling in an individual serving bowl; top each with 1 tablespoon butter. Serve dumplings hot with dip.
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BOILED OR PANFRIED DUMPLING DOUGH RECIPE | EPICURIOUS
How to make dough for fresh homemade Chinese dumplings.
From epicurious.com
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- Roll the Dough Into Wrappers: Gently smash the balls of dough into flat disks, then lightly roll an Asian-style rolling pin across them to flatten them out a bit more. Hold one disk by its edge and firmly but gently roll your pin from the disk’s edge to its center. Roll the same edge a few more times, using more pressure at the edge than at the center. Use your other hand to turn the dough disk and reveal a new edge of the disk; roll again. Continue until all edges are rolled out and the wrapper is about 3 to 4 inches in diameter. Hold your rolled-out wrapper up to a light. If you can see through it faintly, your wrapper is ready to go. Otherwise, keep rolling. Roll the edges to half the thickness of the center of the wrappers. As you get faster, you’ll notice that all your active hand needs to do is roll the pin back and forth while your other hand just rotates the wrapper. As long as your hands stay in these fixed motions, you’ll easily make even, round wrappers though they don’t need to be perfectly uniform. Place freshly rolled wrappers under a lightly moistened towel to keep them from drying out.
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DUMPLINGS RECIPE | ALLRECIPES
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
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Reviews 4.7
Total Time 20 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Dumpling Recipes
Calories 105.3 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 20 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Dumpling Recipes
Calories 105.3 calories per serving
- To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
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BOILED OR PANFRIED DUMPLING DOUGH RECIPE | EPICURIOUS
How to make dough for fresh homemade Chinese dumplings.
From epicurious.com
From epicurious.com
- Roll the Dough Into Wrappers: Gently smash the balls of dough into flat disks, then lightly roll an Asian-style rolling pin across them to flatten them out a bit more. Hold one disk by its edge and firmly but gently roll your pin from the disk’s edge to its center. Roll the same edge a few more times, using more pressure at the edge than at the center. Use your other hand to turn the dough disk and reveal a new edge of the disk; roll again. Continue until all edges are rolled out and the wrapper is about 3 to 4 inches in diameter. Hold your rolled-out wrapper up to a light. If you can see through it faintly, your wrapper is ready to go. Otherwise, keep rolling. Roll the edges to half the thickness of the center of the wrappers. As you get faster, you’ll notice that all your active hand needs to do is roll the pin back and forth while your other hand just rotates the wrapper. As long as your hands stay in these fixed motions, you’ll easily make even, round wrappers though they don’t need to be perfectly uniform. Place freshly rolled wrappers under a lightly moistened towel to keep them from drying out.
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MOM'S SIMPLE DUMPLINGS RECIPE | ALLRECIPES
As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!
From allrecipes.com
Reviews 4.6
Total Time 30 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Dumpling Recipes
Calories 186.4 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 30 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Dumpling Recipes
Calories 186.4 calories per serving
- Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.
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BOILED APPLE DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
- Place dumplings in a large Dutch oven with boiling salted water to cover. Simmer 35 to 40 minutes. Remove dumplings; discard cheesecloth. Place each dumpling in an individual serving bowl; top each with 1 tablespoon butter. Serve dumplings hot with dip.
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JAMAICAN BOILED FLOUR DUMPLING RECIPE - HOME - JAMAICANS.COM
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BOILED DUMPLINGS RECIPE (FLOUR AND CORNMEAL)
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BARAK RECIPE | KITCHN
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BOILED APPLE DUMPLINGS - BIGOVEN
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CARIBBEAN BOILED COCONUT DUMPLING - TASTEEFUL RECIPES
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