DUMPLINGS WITH EGGS AND FLOUR RECIPES

Name: Dumplings
Total time: 45 min
Yield: 4 to 6
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 250 g self-raising flour; 125 g unsalted butter cold

EASY DUMPLINGS RECIPE | JAMIE OLIVER DUMPLINGS RECIPE

Easy dumplings recipe | Jamie Oliver dumplings recipe image

If you ask me, it ain't a stew without good-old, fluffy, doughy dumplings like these!

Total Time 45 minutes

Yield 4 to 6

Number Of Ingredients 2

Ingredients

250 g self-raising flour
125 g unsalted butter cold

Steps:

1. Preheat the oven to 190°C/375°F/gas 5.
2. 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.
3. 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.
4. 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.
5. 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.

Nutrition Facts : Calories 294 calories, FatContent 17.7 g fat, SaturatedFatContent 10.3 g saturated fat, ProteinContent 3.9 g protein, CarbohydrateContent 31.6 g carbohydrate, SugarContent 0.7 g sugar, SodiumContent 0.9 g salt, FiberContent 1.3 g fibre

GRANDMA'S LIGHT AND FLUFFY DUMPLINGS | JUST A PINCH RECI…

Grandma's Light and Fluffy Dumplings | Just A Pinch Reci… image

This is a fail safe dumpling recipe that my grandmother always used that is always light and fluffy. Make them plain or add herbs. Be creative! Have fun with them! They are a nice added feature to stews and soups.

Provided by Linda Kauppinen @cyrene

Categories Chicken

Prep Time 15 minutes

Cook Time 5 minutes

Number Of Ingredients 5

Ingredients

1 cup(s) flour, added gradually
4 - egg yolks, reserve whites
2 teaspoon(s) butter
1 cup(s) milk
1/2 teaspoon(s) salt

Steps:

In a bowl, combine flour and salt. In a medium bowl, beat egg yolks until foamy. In another clean mixing bowl, beat egg whites until they hold peaks (egg whites should still be shiny and not separate into chunks). Set aside.
Pour milk into saucepan, Using a whisk, gradually stir flour/salt into milk.
Bring the mixture to a boil. Remove from heat.
Add butter, stirring until melted. Slowly stir a little of the hot milk mixture into the eggs yolks to temper, then add the rest of the egg yolks. Gently fold in the beaten egg whites.
NOTE: Before folding in the egg whites, you can add herbs to suit your taste such as parsley or thyme. Parsley adds a nice mild flavor to your dumplings but be careful not to add too much!! It can be overpowering. I use 1 sprig fresh parsley minced finely or 1 tbsp dry. mix well and then fold in the egg whites.
Drop mixture from spoon into any boiling stew, gravy, or soup (drop in small portions), let boil for 6 minutes without lifting cover. Will be light and delicious!

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I adopted this recipe found on the site. It is very similar to the one my mother always made. I added more celery, potatoes and onions to better reflect my Mom's original recipe. I have always served this with her dumplings. They are added to the soup after it cooked and cooked for an additional 10-12 minutes with lid on pot until they are done. My whole family loves this dish and I make it more in the cold months. Usually starting with Halloween after my kids-and then grand-kids returned from trick or treating. I would make potato soup one year and the next, a big "caldron" of chili with corn bread. :) I will also include my Mom's recipe for her dumplings with this. When I saw this recipe with the "adopt" tag on it, I just had to make it my own. Hope you all enjoy this as much as our family has enjoyed it throughout the years. I will add pictures of my soup when I make it again!
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We like this with a small salad to start and a French baguette with some more butter. Like Paula Deen says "ya'll can't ever have too much butter".

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SLOW COOKER BEEF STEW WITH DUMPLINGS | SAINSBURY'S RECIPES

If you have a slow cooker, this beef stew with dumplings recipe pretty much but makes itself: a little prep and you’ll have a hearty, warming dinner ready at the end of the day. This can also be cooked in the oven in a covered casserole for about 1½-2 hours at 160°C, adding the dumplings and cooking for a further 20 minutes.
From recipes.sainsburys.co.uk
Total Time 420 minutes
Cuisine British
Calories 732 calories per serving

Season the flour with a good pinch of salt and pepper, then toss the beef in the seasoned flour to coat

Cook the beef in batches in 1 tbsp of oil in a large frying pan over high heat, turning occasionally, for 5-10 minutes or until brown all over. Transfer to a slow cooker

Cook the vegetables, garlic and mushrooms in the remaining oil in the pan over a medium heat for 5-10 minutes, until vegetables begin to brown. Stir in the herbs, tomato purée and chopped tomato and cook for a couple of minutes. Add to the beef in the slow cooker

Pour in the stock and cook for 4 hours on high (or 6 hours on low), until the meat is very tender

To make the dumplings, combine all the flour, suet and herbs in a bowl and add enough milk to just bring it together. Season with salt and pepper. Roll into 6-8 small balls

Stir the stew, remove the bay leaves and season to taste

Evenly top the surface of the stew with the dumplings. Cover and cook for an additional hour with the lid on

Serve topped with the combined parsley and garlic if using.

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POTATO SOUP WITH DUMPLINGS | JUST A PINCH RE…

We like this with a small salad to start and a French baguette with some more butter. Like Paula Deen says "ya'll can't ever have too much butter".

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Season the flour with a good pinch of salt and pepper, then toss the beef in the seasoned flour to coat

Cook the beef in batches in 1 tbsp of oil in a large frying pan over high heat, turning occasionally, for 5-10 minutes or until brown all over. Transfer to a slow cooker

Cook the vegetables, garlic and mushrooms in the remaining oil in the pan over a medium heat for 5-10 minutes, until vegetables begin to brown. Stir in the herbs, tomato purée and chopped tomato and cook for a couple of minutes. Add to the beef in the slow cooker

Pour in the stock and cook for 4 hours on high (or 6 hours on low), until the meat is very tender

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Stir the stew, remove the bay leaves and season to taste

Evenly top the surface of the stew with the dumplings. Cover and cook for an additional hour with the lid on

Serve topped with the combined parsley and garlic if using.

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