Post by Jan :)Hi all :-)
Does anyone have a recipe for fool-proof dumplings? I have never been
able to make dumplings that don't turn out gummy or like rocks. I love
chicken soup and fluffy dumplings, but, alas....I don't seem to be able to
make them fluffy. I've tired a lot of recipes from the web, but, none yet
has been a success.
Jan :)
Try one of these recipes. One thing I've found out about cooking
dumplings is, once you drop them into the broth and cover them DO NOT remove
the cover until the end of the cooking time.
* Exported from MasterCook *
Cornmeal Dumplings
Recipe By :A Taste of Heritage - Chef Joe Randall & Toni Tipton-Martin
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
1/3 cup milk
2 tablespoons bacon drippings
Combine all ingredients in a bowl and mix well.
Drop teaspoons of the cornmeal dumpling batter into boiling soup stock,
cover and allow to simmer until cooked through, about 10 - 15 minutes.
* Exported from MasterCook *
Herb Dumplings
Recipe By :A Taste of Heritage - Chef Joe Randall & Toni Tipton-Martin
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 egg -- well beaten
3 tablespoons milk
1 tablespoon cold water
1/2 teaspoon sage
1/2 teaspoon thyme
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
In a mixing bowl combine egg, milk, water, sage and thyme. Sift in flour,
salt and baking powder. Mix to form a light dough.
Drop in to rapidly boiling soup stock or water, cover, reduce heat and
let simmer 10 - 12 minutes.
* Exported from MasterCook *
Rolled Dumplings for Chicken and Dumplings
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup 2% low-fat milk
In a medium sized bowl combine flour, baking powder and salt. Cut in
shortening then add milk to make a stiff dough. Transfer dough to a lightly
floured surface and roll to 1/8 inch thickness.
Cut into 1 inch strips, squares or diamond shapes. Cook as you would
regular dumplings.
* Exported from MasterCook *
Dumplings-Cracker Barrel Old Country Store
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
4 tablespoons vegetable oil
DUMPLING SAUCE
3 tablespoons butter
4 tablespoons all-purpose flour
14 teaspoons salt
1 cup whole milk
1/2 cup chicken stock -- *see Note
1/2 teaspoon sugar
Dumplings:
Mix ingredients in a large bowl and blend well. Turn out on to a lightly
floured surface, and knead four or five times. Divide dough into two halves.
Roll out one half to 18-inch thick and cut into 1-by-1 1/2-inch strips.
Place into a large saucepan in which you have placed 8 cups of chicken stock
that has been brought to boil.
Cook half of the dumplings until just about done, drain and set aside.
Finish the other half of the dumplings in the same way.
While cooking the dumplings, prepare the sauce.
Dumpling Sauce:
Place butter in medium sauce pan, over medium heat, add salt and flour,
and whisk until thick. Mix sugar with milk, and add to flour mixture a
little at a time, whisking constantly, until thickened and smooth. Remove
from heat.
Place cooked dumplings in dumpling sauce and add reserved cooking liquid.
Stir gently and simmer dumplings until blended. Add more cooking liquid if
sauce gets too thick.
Source:
"rec.food.recipes"
NOTES : Reserve 1/2 cup of the cooking stock from the dumplings.
* Exported from MasterCook *
Norwegian Potato Dumplings
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 large ham shank
5 cups raw potatoes -- grated
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 cups flour
Cover meat with water and simmer in 6 quart kettle about 2 hours. Remove
bone and add water to kettle so dumplings will be covered. Heat. Mix
together potatoes, salt, baking powder, soda and flour. Drop into hot broth
and cook slowly about 45 minutes. Serve hot. A little butter with each bite
is good and adds flavor.
* Exported from MasterCook *
Potato Dumplings
Recipe By :Betty Fussell
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 potatoes
2 eggs
1/2 cup flour
3 teaspoons onions -- grated
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2/3 dash nutmeg
2/3 dash cinnamon
1 stick butter -- melted
1/2 cup fresh bread crumbs
Boil potatoes in their skins, drain, peel and put through a ricer or food
mill.
Beat eggs and add flour, onion and seasonings. Beat mixture into the
potatoes using a wire whisk to make them as fluffy as possible. Roll potato
mixture into 1 inch balls and drop into boiling, salted water. Simmer for 10
minutes and drain well.
Serve with butter drizzled over dumplings and sprinkled with the bread
crumbs.
* Exported from MasterCook *
Swedish Potato Dumpling
Recipe By :Nika Hazelton
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
2 egg yolks
1/2 cup bread crumbs
1/2 cup mashed potato -- firmly packed
1/4 teaspoon salt
1 cup ham -- diced
In a medium mixing bowl cream butter then beat in egg yolks. Add bread
crumbs, potatoes and salt and mix thoroughly. Remove mixture from bowl and
knead and shape it into a long roll. Cut off pieces the size of a walnut,
flatten and place a piece of ham in the center. Shape flattened mixture into
a ball, enclosing the
ham.
In a large saucepan bring either 1 quart chicken, beef or vegetable stock
or water to a boil. Reduce heat to a simmer and add dumplings. Simmer,
uncovered, 10 minutes. Cover and simmer 5 minutes longer.
* Exported from MasterCook *
Dumplings Buttermilk
Recipe By :Susan Wyler
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons vegetable shortening -- (Crisco)
1 cup buttermilk
In a medium bowl, sift together the flour, baking powder, baking soda and
salt. Cut in the shortening until it is the size of small peas. Mix in the
buttermilk and blend until you have a soft dough.
Drop at once on top of a simmering stew. placing the dough on top of
solid ingredients rather than into broth. Cover and steam 10 - 15 minutes.