3 Minute Water Dumplings Food

EASY HOMEMADE DUMPLINGS

Steps:

• Combine flour, salt and baking powder. Add oil and water and mix until smooth. Add a bit more water until dumplings are soft and not at all dry.
• Bring broth to a boil and add dumplings by spoonful. Reduce heat and cook dumplings 4-5 minutes. (Do in batches if you are using a small pan.)
• Serve dumplings in broth garnished with chopped parsley or chives as desired.

PELMENI

Steps:

• For the dough: Place the flour, cold water, oil and salt in a food processor and process until a smooth dough ball forms, about 5 minutes. Cover and set aside.
• For the filling: Combine the beef, pork, onions and garlic in a bowl, then sprinkle with salt and pepper and mix well.
• Bring a small pan of water to a boil. Add a tablespoon of the meat mixture and boil just until cooked through, about 3 minutes. Remove from the water and let cool before tasting. Adjust the seasoning of the meat mixture as needed with salt and pepper. Once adjusted, keep the filling in the refrigerator until ready to assemble.
• Divide the dough into 2 equal portions and roll each portion out to 1/8-inch thick over a lightly floured surface, making sure its size is at least 2 inches bigger than the pelmeni mold. Place a layer of dough over the pelmeni mold and place a spoonful of filling over each hole. Lay another piece of dough on top and seal, pressing tightly.
• Place the finished pelmeni on a floured board and let rest for 1 hour, uncovered.
• Bring a large pot of salted water to a boil and gently place the pelmeni in the water. Cook until the pelmeni float, then cook an additional 4 to 5 minutes. Drain and place on a large platter.
• To garnish: Stir the sour cream and vinegar together in a small bowl. Drizzle over the dumplings and garnish with the paprika and some hot sauce.

30 MINUTE CHICKEN AND DUMPLINGS

Steps:

• Dice tenders into bite size pieces and set aside.
• Wash hands.
• Place a large pot on stove over medium high heat.
• Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
• Season mixture with salt, pepper and poultry seasoning.
• Add flour to the pan and cook 2 minutes.
• Stir broth or stock to the pot and bring to a boil.
• Add chicken to the broth and stir.
• Place biscuit mix in a bowl.
• Combine with 1/2 cup warm water and parsley.
• Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
• Cover pot tightly and reduce heat to medium low.
• Steam dumplings 8 to 10 minutes.
• Remove cover and stir chicken and dumplings to thicken sauce a bit.
• Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

DUMPLINGS

Steps:

• Mix together in a bowl the flour, salt and baking powder.
• Bring to just a simmer in a small saucepan the butter and milk.
• Add the milk mixture to the dry ingredients.
• Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
• Divide the dough into about 16 small puffy dumplings.
• Roll each piece of dough into a small rough ball.
• Gently lay the formed dumplings on the surface of your stew or soup.
• Cover and simmer for 10 minutes.
• Serve immediately.

HOT WATER DOUGH (FOR HOMEMADE DUMPLING WRAPPERS)

Steps:

• In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
• On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
• Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
• To make the dumplings: Place a small mound of your choice of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up, then cook as desired.