MAKE DUMPLING DOUGH RECIPES
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
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
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MOM'S SIMPLE DUMPLINGS RECIPE | ALLRECIPES
As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!
From allrecipes.com
Reviews 4.6
Total Time 30 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Dumpling Recipes
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Reviews 4.6
Total Time 30 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Dumpling Recipes
Calories 186.4 calories per serving
- Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.
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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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HOMEMADE DUMPLINGS RECIPE BY TASTY
Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we’re bringing that warm, fuzzy feeling right to your very own kitchen table.
From tasty.co
Reviews 96
Cuisine Japanese
Calories 150 calories per serving
From tasty.co
Reviews 96
Cuisine Japanese
Calories 150 calories per serving
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Total Time 20 minutes
Calories 41.7 per serving
- Either cut into squares, or use a circle cutter for dim sum and dumplings.
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- Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes. Serve immediately.
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DIY: HOW TO MAKE DUMPLING DOUGH FROM SCRATCH
Mar 20, 2018 · If the dough feels too sticky, then a little more flour will bring the dough back into balance. The recipe calls for warm water because flour absorbs warm water more easily and it creates a more supple texture. This dough can be used for dumplings, Green Onion Pancakes, or Home-Style Hand-Cut Noodles. You will need a Chinese rolling pin.
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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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Apr 02, 2019 · Dough will be pretty lumpy, but be sure to not over mix it! Advertisement. Step 2. Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.
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Feb 20, 2015 · 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.
From omnivorescookbook.com
From omnivorescookbook.com
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From splendidtable.org
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STEAMED DUMPLINGS | BETTER HOMES & GARDENS
Working your way around the dumpling, pull the dough up over filling, creating pleats to enclose. Pinch dough at the top and twist. Step 4. Transfer to prepared steamer basket. Repeat with remaining dough and filling. (Fill and shape remaining batches of dumplings while the first batches steam.) Step 5.
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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.
From elmundoeats.com
From elmundoeats.com
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