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.
Provided by Carol
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6 dumplings
Number Of Ingredients 6
Steps:
- Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
- Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
- To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
Nutrition Facts : Calories 105.3 calories, CarbohydrateContent 18 g, CholesterolContent 1.6 mg, FatContent 2.4 g, FiberContent 0.6 g, ProteinContent 2.8 g, SaturatedFatContent 0.6 g, SodiumContent 385.8 mg, SugarContent 1.7 g
DUMPLINGS RECIPE - FOOD.COM
Make and share this Dumplings recipe from Food.com.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 16 Dumplings
Number Of Ingredients 5
Steps:
- Mix together in a bowl the flour, salt and baking powder.
- Bring to just a simmer in a small saucepan the butter and milk.
- Add the milk mixture to the dry ingredients.
- Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
- Divide the dough into about 16 small puffy dumplings.
- Roll each piece of dough into a small rough ball.
- Gently lay the formed dumplings on the surface of your stew or soup.
- Cover and simmer for 10 minutes.
- Serve immediately.
Nutrition Facts : Calories 86.2, FatContent 2.9, SaturatedFatContent 1.7, CholesterolContent 7.9, SodiumContent 167.5, CarbohydrateContent 12.8, FiberContent 0.4, SugarContent 0, ProteinContent 2.1
More about "dumpling ingredients recipes"
DUMPLINGS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Supper
Calories 281 calories per serving
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up.
HOMEMADE DUMPLINGS RECIPE BY TASTY
From tasty.co
Reviews 96
Cuisine Japanese
Calories 150 calories per serving
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GARDEN DUMPLINGS | CBC LIFE
Makes 32 dumplings
Get ready to impress with this two-toned dumpling dough!
These garden dumplings feature a well-balanced, herb-forward chicken filling. They pair perfectly with a tasty scallion sauce.
This recipe was the Technical Bake for Botanical Week on Season 4 of The Great Canadian Baking Show.
From cbc.ca
Green Dough
Bring ½ cup (125 ml) water to a boil in a medium saucepan. Add spinach and blanch until wilted.
Immediately transfer spinach and water to a blender and purée. Press through a fine sieve, scraping the solids from underneath and reserving with the liquid.
Place flour in a large bowl; divide into two mounds. Using a fork, make a well in one mound and drizzle in ½ cup (125 ml) reserved spinach liquid; mix well.
Add sesame oil, vegetable oil and salt to the other mound. Stirring with a fork, begin to bring the two mounds together to form a shaggy dough. Knead until dough comes together.
Turn out onto a work surface; knead for 3 - 5 minutes or until smooth. Divide in two and roll each portion into a 7-inch log. Wrap in plastic wrap and chill.
White Dough
As with green dough, place flour in a large wide bowl; divide into two mounds. Using a fork, make a well in one mound and drizzle in ½ cup plus 1 tbsp (140ml) boiling water. Mix well.
Add sesame oil, vegetable oil and salt to the other mound. Stirring with a fork, begin to bring the two mounds together to form a shaggy dough. Knead until dough comes together.
Turn out onto a work surface; knead for 3 - 5 minutes or until smooth. Divide in two and roll each portion into a 7-inch log. Wrap in plastic wrap and chill.
Filling
Toss cabbage with ½ tsp (2 g) kosher salt in a bowl and let stand for 15 minutes, stirring occasionally.
Squeeze out liquid and discard. Transfer cabbage to a bowl and stir in remaining ingredients. Cover and refrigerate.
Roll Out Dough
On a lightly floured work surface, flatten and roll out one spinach log into a 4½ x 7-inch rectangle. Then place one white dough log in centre. Fold green dough over white dough to encase, pinching and smoothing seam and rolling together until log is 8 inches long. Trim ends. Repeat with remaining dough logs.
Cut each log into 16 pieces. Toss one dough piece in flour and flatten into 3 ½-inch-wide round.
Lifting the top half of the dough with one hand, beginning in the centre of the round, roll out toward the bottom edge with increasing pressure, rotating the dough round clockwise as you roll to create a thinner edge than middle. The green edge should be paper-thin.
Your final circle of dough should be a 4½-inch round. Dust with flour if needed. Arrange on counter, uncovered, without overlapping or dough rounds will stick together.
Repeat with remaining dough (one dough log = 16 dumplings).
Fill and Shape
Line a baking sheet with parchment paper. Starting with your first dough, spoon 1 tbsp (15 g) of filling into centre of dough.
Gather dough up like a sack and pinch together lightly around filling to resemble a leafy cabbage head. Place dumpling on prepared pan and repeat with remaining dough and filling.
Cook
Heat 5 tsp (25 ml) oil in a large nonstick skillet over medium-high heat. Arrange dumplings so they are not touching and cook until lightly browned on bottom. Add ? cup (79ml) water and cover tightly with lid or with foil and a sheet pan on top to seal.
Cook until dumplings are cooked through, about 6 - 7 minutes. Remove lid/foil and continue to cook until any remaining water is evaporated and bottoms are deep golden brown, 1 - 2 minutes.
Dipping Sauce
Heat 2 tbsp (30 ml) vegetable oil in a small saucepan over medium-high heat. Combine green onions and sugar in a small bowl. Pour hot oil overtop and let cool. Stir in remaining ingredients.
[MEDIA]
DUMPLINGS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Supper
Calories 281 calories per serving
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up.
HOMEMADE DUMPLINGS RECIPE BY TASTY
From tasty.co
Reviews 96
Cuisine Japanese
Calories 150 calories per serving
- Enjoy!
EASY DUMPLINGS RECIPE | JAMIE OLIVER DUMPLINGS RECIPE
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 294 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Put your flour into a mixing bowl. Using a coarse grater, grate your cold butter into the flour. Add a pinch of sea salt and black pepper.
- Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs. Add a splash of cold water to help bind it into a dough.
- Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir.
- Place the dumplings on top of your fully cooked stew and press down lightly so that they’re half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.
DUMPLINGS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 25 minutes
Cuisine German
Calories 105 per serving
- Cook uncovered 10 minutes. Cover and cook 10 minutes.
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