WHOLE WHEAT DUMPLING WRAPPER RECIPES
WHOLE WHEAT SOUP DUMPLINGS (STEAMED) RECIPE - FOOD.COM
Make and share this Whole Wheat Soup Dumplings (Steamed) recipe from Food.com.
Total Time 13 minutes
Prep Time 3 minutes
Cook Time 10 minutes
Yield 8 medium dumplings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sift all dry ingredients together into a small bowl.
- Break egg into measuring cup and add enough milk to total 1/2 C liquid. Whisk egg and milk together.
- Make well in center of dry ingredients and pour in wet. Stir just to combine.
- Drop by the spoonful into simmering soup or broth. Cover and steam for 10 minutes--do not peak.
- If adding optional items, stir them into the dry ingredients before adding liquid.
Nutrition Facts : Calories 140.8, FatContent 2.9, SaturatedFatContent 1.2, CholesterolContent 57.1, SodiumContent 568.4, CarbohydrateContent 23.9, FiberContent 3.7, SugarContent 0.2, ProteinContent 6.7
CHICKEN AND WHOLE-GRAIN DUMPLINGS RECIPE | COOKING LIGHT
Thanks to delicate whole-wheat pastry flour, these dumplings simmer to puffy, light perfection. This chicken recipe is the type that epitomizes the point I’ve tried to make in my book: You can rethink classic recipes using healthier whole grains, without compromising flavor or texture.
Provided by Ann Taylor Pittman
Total Time 65 minutes
Yield Serves 6 (serving size: about 1 cup stew and 3 dumplings)
Number Of Ingredients 19
Steps:
- Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken topan; cook 6 minutes, turning to brown on all sides. Remove chicken from pan. Add oil to pan; swirl to coat. Add onion, turnip, celery, and carrot; sauté 5 minutes. Addthyme; sauté 1 minute. Add stock, bay leaf, 5/8 teaspoon salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Place 1 1/2 tablespoons flour in a small bowl; gradually add 3 tablespoons water, stirring with a whisk until smooth. Stir water mixture into stew; cook 1 minute or until slightly thick. Stir in chicken. Weigh or lightly spoon 4 ounces flour into a dry measuring cup; level with a knife. Combine 4 ounces flour, baking powder, and 3/8 teaspoon salt in a medium bowl. Cut inbutter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in parsley. Add buttermilk, stirring just until moist. Spoon dough by rounded tablespoonfuls into stew to form 18 dumplings; cover and simmer 10 minutes or until dumplings are done. Discard bay leaf. Ladle stew into each of 6 bowls. Top each serving with dumplings.
Nutrition Facts : Calories 276, CarbohydrateContent 25 g, CholesterolContent 82 mg, FatContent 9.8 g, FiberContent 5 g, ProteinContent 22 g, SaturatedFatContent 3.4 g, SodiumContent 632 mg, SugarContent 3 g
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Reviews 5
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Reviews 5
Total Time 180 minutes
Category staple
Cuisine Chinese
Calories 25 kcal per serving
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