3 Ways To Make Flour Dumplings Wikihow Food

3 WAYS TO MAKE DUMPLINGS WITH SELF RISING FLOUR - WIKIHOW

Steps:

• Put the flour, butter, milk, egg, and parsley into a bowl. Get out a large mixing bowl and put 1 1/2 cups (187 g) of self-rising flour into it along with 3 tablespoons (42 g) of melted butter, 2 tablespoons (30 ml) of milk or buttermilk, and 1 beaten egg. For a fresh herb flavor, add 1 tablespoon (4 g) of chopped fresh parsley. If you don't have butter, you can substitute vegetable shortening.
• Mix the ingredients into a soft dough. Stir the dumpling ingredients until the flour absorbs the butter, milk, and egg. Then use your hands to gently knead the dough until it comes together into a ball. Stop kneading as soon as the crumbs from the bottom of the bowl are incorporated into the dough. Working the dough too much will make tough dumplings.
• Roll the dough 1⁄4 inch (0.64 cm) thick. Sprinkle some flour on your work surface and place the dumpling dough on it. Use a rolling pin to roll the dough into an even 1⁄4 inch (0.64 cm) thickness. While you don't have to roll the dough into a specific shape, try to roll it into a square or a rectangle. This will make it easier to cut the dough into small squares.
• Cut the dough into 2 in (5.1 cm) pieces. Use a knife or pasta cutter wheel to slice the dough into 2 in (5.1 cm) thick strips. Then turn the knife or cutter 90-degrees and cut the strips into 2 in (5.1 cm) squares. For wavy dumplings, use a fluted pastry wheel to cut the dough. If you prefer long, thin dumplings, leave the dough in long strips and don't cut them into squares.
• Lay the dumpling squares in a pot of hot soup or broth. Heat at least 4 cups (950 ml) of hot soup or broth in a large pot on the stove. Place the dumpling pieces on top of the soup. You'll probably need to overlap the dough pieces a little to get them to fit in the pan. Avoid pushing the dough down into the soup or broth.
• Simmer the uncovered dumplings for 10 minutes. Turn the burner to medium so the soup or broth bubbles gently. Gently stir the dumplings occasionally as they cook. This will prevent them from baking into a large clump. Simmer the dumplings until they're no longer doughy. Turn off the burner and serve the soup or broth with some of the rolled dumplings. To test if the dumplings are doughy, insert a toothpick into the thickest one. It should come out clean if the dumplings are finished cooking.

DUMPLINGS

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.

FLOUR DUMPLINGS (SINKERS/SPINNERS)

Steps:

• Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
• (A sticky dough makes a soft pasty dumpling.).
• Knead in the bowl or on a lightly floured board until smooth.
• Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
• Immerse into salted boiling water and cook for 15-20 minutes.
• Or add to soups and stews and cook for the same period or longer.

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.