MAKE DUMPLINGS FROM SCRATCH RECIPES

MOM'S SIMPLE DUMPLINGS RECIPE | ALLRECIPES

Mom's Simple Dumplings Recipe | Allrecipes image

As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!

Provided by Zen K.

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 dumplings

Number Of Ingredients 5

Ingredients

1?½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Steps:

Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
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.

Nutrition Facts : Calories 186.4 calories, CarbohydrateContent 25.7 g, CholesterolContent 2.4 mg, FatContent 7.3 g, FiberContent 0.8 g, ProteinContent 4.2 g, SaturatedFatContent 2 g, SodiumContent 466.3 mg, SugarContent 1.5 g

HOMEMADE DUMPLINGS RECIPE - BETTYCROCKER.COM

Homemade Dumplings Recipe - BettyCrocker.com image

Just like Grandma used to make! Savory mounds of dough to top bubbling stew.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 10

Number Of Ingredients 6

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon parsley flakes, if desired
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Steps:

Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts : Calories 105 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 220 mg

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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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