FLUFFY DUMPLINGS RECIPE RECIPES

FLUFFY DUMPLINGS RECIPE - FOOD.COM

Fluffy Dumplings Recipe - Food.com image

I use these in soup and stews, you can add chili powder, and parsley, Then they are called Parsley, Chili Fluffy Dumplings, and you can also make them smaller.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12 plump dumplings.

Number Of Ingredients 5

Ingredients

1 1/2 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1/2 cup milk

Steps:

Sift flour, baking powder and salt.
Beat egg until light and fluffy and add to dry ingredients.
Stir in milk.
Drop by tablespoons on gently boiling vegetable gravy.
Cover tightly and cook 15 minutes.
Do not peek.

Nutrition Facts : Calories 69.7, FatContent 0.9, SaturatedFatContent 0.4, CholesterolContent 16.9, SodiumContent 217.1, CarbohydrateContent 12.6, FiberContent 0.4, SugarContent 0.1, ProteinContent 2.5

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STE…

Fluffy Little Clouds - Old Fashioned Dumplings for Ste… image

This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 Dumplings, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 ounces self raising flour
2 ounces shredded vegetable suet or 2 ounces grated frozen butter
cold water, to mix
salt
pepper
garlic granules (optional)
dried herbs (optional)
onion salt (optional)
oregano (optional)
chili powder (optional)
chopped fresh herb (optional)

Steps:

Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
(If you are adding herbs or extra seasonings, add them now & mix well.).
Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
They should have doubled in size at least, and be very light & fluffy looking!
Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.

Nutrition Facts : Calories 234.5, FatContent 14.5, SaturatedFatContent 3.6, CholesterolContent 0, SodiumContent 0.6, CarbohydrateContent 22.9, FiberContent 0.8, SugarContent 0.1, ProteinContent 3.1

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Top the stew with the dumplings, cover the casserole with the lid, then return to the oven for 10-15 minutes, or until the dumplings have puffed up and are cooked through. Serve in bowls.

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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.
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