HOW TO MAKE DUMPLING DOUGH RECIPES
HOW TO MAKE DUMPLING DOUGH | FREEFOODTIPS.COM
Do you want to learn the easiest recipe for dumpling dough! I will show how you can make homemade dumpling wrappers with minimum effort.
Provided by Julia
Categories Ingredient
Total Time 30 minutes
Prep Time 30 minutes
Yield 5
Number Of Ingredients 5
Steps:
- Sieve flour into a deep bowl. I highly recommend you not to skip this step. As sieving will increase the quality of the final dough. You will get rid of all the big lumps in flour and saturate it with oxygen. Add salt to the bowl.
- Make a hole in the middle of the flour mixture and beat in the egg.
- Mix flour with the egg and at the same time start pouring water into it.
- Add vegetable oil and keep mixing the ingredients in the bowl.
- With a spoon scoop flour from the edges into the center.
- When you find it hard to continue stirring the mixture with a spoon, start kneading the dough with your hands. In the end, you get non-sticky dough.
- Cover the bowl with plastic wrap and set it aside for 15-20 minutes. The dough will get more malleable over time.
- Knead the dough one last time without adding more flour.
- For convenience purposes, divide the dough into several parts. In such a way, the diameter of the rolled dough will be much more manageable. Take a rolling pin, sprinkle some flour over it and roll the dough into a thin layer.
- Cut out dumpling wrappers of the necessary size with the rim of a glass or something similar.
Nutrition Facts : Calories 229 kcal, ServingSize 1 serving
HOMEMADE DUMPLINGS RECIPE | ALLRECIPES
Dumplings for stew.
Provided by katiewhite506
Categories Main Dishes Dumpling Recipes
Total Time 10 minutes
Prep Time 10 minutes
Yield 6 dumplings
Number Of Ingredients 4
Steps:
- Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.
Nutrition Facts : Calories 172.8 calories, CarbohydrateContent 34.1 g, CholesterolContent 3.3 mg, FatContent 1.2 g, FiberContent 1.1 g, ProteinContent 5.6 g, SaturatedFatContent 0.6 g, SodiumContent 567.6 mg, SugarContent 2 g
More about "how to make dumpling dough recipes"
EASY DUMPLING DOUGH RECIPE - CHOWHOUND
A recipe for basic dumpling dough, the foundation of many excellent dumplings.
From chowhound.com
Reviews 5.0
Cuisine Asian, Chinese
Calories 258 per serving
From chowhound.com
Reviews 5.0
Cuisine Asian, Chinese
Calories 258 per serving
- To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid overworking the dough. Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon. Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with. After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using. Note: Recipes for hot-water dough often call for boiling water to hydrate the dry ingredients, but I find that practice too dangerous and prefer to let the water rest first. For the just-boiled water, half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and after the bubbling action subsides, 30 to 90 seconds (depending on the heating vessel), pour the amount needed into a glass measuring cup and use for making the dough. I typically wait no more than 2 minutes after boiling to use the water.
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EASY DUMPLING DOUGH RECIPE - CHOWHOUND
A recipe for basic dumpling dough, the foundation of many excellent dumplings.
From chowhound.com
Reviews 5.0
Cuisine Asian, Chinese
Calories 258 per serving
From chowhound.com
Reviews 5.0
Cuisine Asian, Chinese
Calories 258 per serving
- To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid overworking the dough. Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon. Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with. After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using. Note: Recipes for hot-water dough often call for boiling water to hydrate the dry ingredients, but I find that practice too dangerous and prefer to let the water rest first. For the just-boiled water, half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and after the bubbling action subsides, 30 to 90 seconds (depending on the heating vessel), pour the amount needed into a glass measuring cup and use for making the dough. I typically wait no more than 2 minutes after boiling to use the water.
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CHICKEN AND DUMPLINGS I RECIPE | ALLRECIPES
A traditional, classic soup dish - mouthwatering and simple to make!
From allrecipes.com
Reviews 4.1
Total Time 2 hours 20 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes
Calories 348.8 calories per serving
From allrecipes.com
Reviews 4.1
Total Time 2 hours 20 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes
Calories 348.8 calories per serving
- Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
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STEAMED DUMPLINGS | BETTER HOMES & GARDENS
Bamboo steamer baskets absorb excess moisture and condensation while allowing steam to move throughout the circular frame. It's a gentle cooking process that helps retain flavor and texture.
From bhg.com
Reviews 3
Total Time 3 hours 0 minutes
Category Recipes and Cooking
Calories 55 calories per serving
From bhg.com
Reviews 3
Total Time 3 hours 0 minutes
Category Recipes and Cooking
Calories 55 calories per serving
- Set basket over a skillet of boiling water (not touching water). Cover; steam 10 minutes or until dumplings reach 165°F when an instant-read thermometer is inserted into filling. Serve with desired dipping sauce.
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HOW TO MAKE CHINESE DUMPLINGS | CHINA SICHUAN FOOD
How to make Chinese dumplings from scratch, with pork and chive as filling
From chinasichuanfood.com
Reviews 5
Total Time 90 minutes
Category staple
Cuisine Chinese
Calories 1021 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 90 minutes
Category staple
Cuisine Chinese
Calories 1021 kcal per serving
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BISQUICK DUMPLINGS RECIPE - FOOD.COM
In the game forum I tagged recipes for Bisquick mix and also beef stew that required dumplings. This is the original dumpling recipe from BettyCrocker.com that I will be using.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 120 per serving
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 120 per serving
- Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes. Serve immediately.
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CHINESE DUMPLINGS RECIPE - CHINESE.FOOD.COM
This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner.
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 85.6 per serving
From food.com
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BASIC DUMPLING DOUGH | THE SPLENDID TABLE
Oct 31, 2009 · 2. Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour.
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HOW TO MAKE DUMPLING DOUGH - EL MUNDO EATS
Jan 31, 2019 · As I mentioned just now, there are several ways to cook dumplings. Depending on the method of cooking your dumplings, the recipe for the dough varies. The basic ingredients for dumpling dough are simply flour and water. And salt if you choose to. The difference between one dumpling dough to the other is in the water.
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HOW TO MAKE CHINESE DUMPLINGS | OMNIVORE'S COOKBOOK
Sep 08, 2020 · Heat a tablespoon of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers in the skillet, pleat side up. Swirl 2 tablespoons water in the skillet, cover immediately, and turn the heat to medium. Cook covered until the water is evaporated and potstickers are cooked through, 3 to 4 minutes.
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Dec 31, 2020 · Using a ruler as a guide, cut into 1-inch pieces. Press each piece into a circle, then roll to a 4-inch circle. Spoon 1 tablespoon filling in the center. Working your way around the dumpling, pull ...
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HOW TO MAKE DUMPLINGS OUT OF CANNED BISCUITS | EHOW
Mar 15, 2019 · Basic dumpling dough is a mixture of flour, salt and another leavening agent, such as baking powder mixed with milk or buttermilk, oil and melted butter or schmaltz (chicken fat). Combine the ingredients just until the dough comes together. Some recipes call for adding chopped parsley or seasonings like salt and pepper.
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Feb 07, 2018 · Fluffy, soft dumplings, floating atop a steaming bowl of soup or stew, make a satisfying and filling meal on a cold winter day. We Newfoundlanders love our dumplings. The fluffy, soft dumplings are often referred to as Dough Boys and are served with soups, stews or even with a cooked dinner.
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