LITTLE B DUMPLING RECIPES

DUMPLING RECIPES - BBC GOOD FOOD

Dumpling recipes - BBC Good Food image

Make your own dumplings and add to stews and casseroles for an easy way to bulk up a family dinner. We have lighter options and vegetarian, too.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

DUMPLINGS RECIPE - FOOD.COM

Dumplings Recipe - Food.com image

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

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons butter
1 cup milk

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

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Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
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Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

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