DUMPLINGS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Provided by Cassie Best
Categories Supper
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up.
Nutrition Facts : Calories 281 calories, FatContent 16 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.9 milligram of sodium
SEMMELKNOEDEL (BREAD DUMPLINGS) RECIPE | ALLRECIPES
My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your dish, and cover with a little gravy.
Provided by Peachy
Categories Dumplings
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
- Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
- Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
- Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!
Nutrition Facts : Calories 506.1 calories, CarbohydrateContent 78.8 g, CholesterolContent 113.1 mg, FatContent 12.3 g, FiberContent 3.9 g, ProteinContent 20.5 g, SaturatedFatContent 5.9 g, SodiumContent 1220.1 mg, SugarContent 7.9 g
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CRISPY-BOTTOMED STEAMED DUMPLINGS | JAMIE OLIVER RECIP…
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 227 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Quarter the squash, deseed and toss with 1 tablespoon of oil and a pinch of sea salt and black pepper, then roast on a tray for 1 hour, or until soft and golden. Leave to cool.
- Peel the garlic and 2cm of the ginger, then whiz in a food processor with the broccoli, miso and vinegar until fine. Pulse in the squash, then season to taste.
- One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal (don’t stress if they tear every now and again), placing them in a large oiled nonstick frying pan as you go.
- Put the pan over a high heat, then pour over 150ml of water and cover. Let it steam until the water has completely evaporated, then uncover and allow to fry, removing as soon as the bottoms are golden and crisp.
- Meanwhile, peel the remaining ginger, finely grate with the chilli, and place in a small dipping bowl. Trim and finely shred the spring onions, toast the sesame seeds, then serve with soy, mustard and lime wedges.
OXTAIL STEW WITH DUMPLINGS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 50 minutes
Category Dinner, Main course
Cuisine British
Calories 812 calories per serving
- To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.
DUMPLINGS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Supper
Calories 281 calories per serving
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up.
SEMMELKNOEDEL (BREAD DUMPLINGS) RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 50 minutes
Category Dumplings
Calories 506.1 calories per serving
- Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!
CRISPY-BOTTOMED STEAMED DUMPLINGS | JAMIE OLIVER RECIP…
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 227 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Quarter the squash, deseed and toss with 1 tablespoon of oil and a pinch of sea salt and black pepper, then roast on a tray for 1 hour, or until soft and golden. Leave to cool.
- Peel the garlic and 2cm of the ginger, then whiz in a food processor with the broccoli, miso and vinegar until fine. Pulse in the squash, then season to taste.
- One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal (don’t stress if they tear every now and again), placing them in a large oiled nonstick frying pan as you go.
- Put the pan over a high heat, then pour over 150ml of water and cover. Let it steam until the water has completely evaporated, then uncover and allow to fry, removing as soon as the bottoms are golden and crisp.
- Meanwhile, peel the remaining ginger, finely grate with the chilli, and place in a small dipping bowl. Trim and finely shred the spring onions, toast the sesame seeds, then serve with soy, mustard and lime wedges.
CHICKEN AND DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
Reviews 3
- Heat oven to 400° F.Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.
OXTAIL STEW WITH DUMPLINGS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 50 minutes
Category Dinner, Main course
Cuisine British
Calories 812 calories per serving
- To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.
CRISPY-BOTTOMED STEAMED DUMPLINGS | JAMIE OLIVER RECIP…
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 227 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Quarter the squash, deseed and toss with 1 tablespoon of oil and a pinch of sea salt and black pepper, then roast on a tray for 1 hour, or until soft and golden. Leave to cool.
- Peel the garlic and 2cm of the ginger, then whiz in a food processor with the broccoli, miso and vinegar until fine. Pulse in the squash, then season to taste.
- One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal (don’t stress if they tear every now and again), placing them in a large oiled nonstick frying pan as you go.
- Put the pan over a high heat, then pour over 150ml of water and cover. Let it steam until the water has completely evaporated, then uncover and allow to fry, removing as soon as the bottoms are golden and crisp.
- Meanwhile, peel the remaining ginger, finely grate with the chilli, and place in a small dipping bowl. Trim and finely shred the spring onions, toast the sesame seeds, then serve with soy, mustard and lime wedges.
CHICKEN AND DUMPLINGS RECIPE | MYRECIPES
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Reviews 3
- Heat oven to 400° F.Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.
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