DUMPLINGS
Provided by Food Network Kitchen
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
- Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
- Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.
HOMEMADE DUMPLINGS RECIPE BY TASTY
Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we're bringing that warm, fuzzy feeling right to your very own kitchen table.
Provided by Pierce Abernathy
Categories Sides
Yield 24 dumplings
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
- Roll out dough on a floured surface and knead until smooth.
- Divide the dough into 4 equal parts.
- Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
- Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
- Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
- Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
- For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
- Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
- Enjoy!
Nutrition Facts : Calories 150 calories, Carbohydrate 21 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, Sugar 1 gram
LIGHT AND FLUFFY DUMPLINGS
Nice side dish instead of potatoes.
Provided by TBSP Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Combine flour, baking powder and salt. Make a well in the center.
- Combine egg and milk, mixing well. Pour into well in flour mixture and stir with fork until just blended.
- Drop by tablespoons into boiling broth or gravy. Cook 10 minutes uncovered. Cover pot and cook another 10 minutes. DON'T PEEK. That's the secret to light and fluffy dumplings!
Nutrition Facts : Calories 140, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 2 g, TransFat 0 g
POLISH MASHED POTATO DUMPLINGS (KOPYTKA)
Steps:
- Gather the ingredients.
- Place mashed or ground potatoes in a large bowl. Add egg, salt, and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen.
- Put a large saucepan of salted water on to boil.
- On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with the remainder of the dough.
- Drop dumplings into the boiling water (in batches, if necessary, so as not to overcrowd) and return to a boil.
- Reduce heat and simmer 1 to 5 minutes (remove one with a slotted spoon to test for doneness).
- Using a slotted spoon, transfer cooked dumplings to a colander and drain.
- If serving with polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown.
- Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top. Serve and enjoy.
Nutrition Facts : Calories 274 kcal, Carbohydrate 56 g, Cholesterol 31 mg, Fiber 4 g, Protein 8 g, SaturatedFat 0 g, Sodium 133 mg, Sugar 1 g, Fat 1 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
POLISH POTATO FINGER DUMPLINGS RECIPE (KARTOFLANE KLUSKI)
Potato finger kluski dumplings can be eaten as a side dish with butter or as the main course when combined with caramelized onions and bacon.
Provided by Barbara Rolek
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, mix all the ingredients in the order given.
- Place mixture on a lightly floured surface. Knead in additional flour if mixture is too sticky.
- Put a large pot of salted water on high heat to boil.
- Meanwhile, divide dough in half and roll into a long cylinder, the thickness of a pencil. Cut at 2-inch intervals.
- Drop dumplings into boiling salted water. Bring water back to a boil and, once dumplings rise to the surface, cook 5 minutes.
- Using a slotted spoon, remove dumplings to a serving bowl. Add melted butter and breadcrumbs, if desired. Note: A variation of this dish is to add caramelized onions and fried bacon or other smoked meats.
Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Cholesterol 93 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, Sodium 584 mg, Sugar 2 g, Fat 6 g, ServingSize 4-6 servings Potato Dumplings, UnsaturatedFat 0 g
FINGER DUMPLINGS
A variation of a potato dumpling recipe that my family has made for decades. I added in a few of my own touches to enhance the flavor as well. I typically make this for a holiday side dish and can be used with or without gravy. Be cautious though - these are easy to eat before the rest of the food is on the table so sometimes it's best to make 2 portions!
Provided by amrench
Categories Potato
Time 25m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil about 8 cups of water in a large pot. Let this boil while preparing the dough.
- Beat 2 eggs and salt together. Mix in about 1 cup of milk into the eggs/salt mixture and mix. Then add in mashed potatoes. Mix until somewhat smooth.
- Add the egg/salt/milk mixture into the 2 cups of flour in a large mixing bowl. If too dry, then add more milk so that the dough is dry enough to be very close to being sticky but not sticky.
- Roll into one large loaf. Cut in half. Roll the two sections into smaller and longer loafs. Cut both of these in half as well. You are left with 4 smaller loafs.
- Roll each of the smaller loafs into long strands about a 1/2 inch in thickness. They will get very long, about 2 to 3 feet in length each. When they are full rolled into long strands, cut them into 2 inch pieces using a dough knife or knife.
- Put 1/4 cup of butter into a large saucepan and heat on medium to medium-high heat but don't let the butter brown much.
- Drop the 2 inch pieces of rolled dough into the boiling water. When they float, take a slotted spoon and place the floating pieces into the heated saucepan with butter. Continue to add more 2 inch pieces and remove them as they start to float and add into the saucepan.
- In the saucepan, let the dumplings brown slightly and sprinkle the breadcrumbs into the sauce pan while occasionally flipping the dumplings, butter and breadcrumbs.
- Once browned, remove and continue the process until all the 2 inch pieces are cooked. Add more butter when the saucepan dries out if needed.
Nutrition Facts : Calories 299.1, Fat 10.5, SaturatedFat 6, Cholesterol 85.6, Sodium 509.1, Carbohydrate 42, Fiber 1.8, Sugar 2.6, Protein 8.7
SPICY MEXICAN CHILI WITH CHICKEN FINGER DUMPLINGS
Our chopped challenge this week was chicken fingers. We were pleasantly surprised that, in the food processor, they got transformed into light, airy dumplings that just needed a quick poach in the stew. Adjust the spice level in this dish to your liking by choosing mild, medium or spicy salsa. Chopped Basket Ingredient: chicken fingers
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 serving
Number Of Ingredients 12
Steps:
- Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
- Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.
- Heat the oil in a Dutch oven over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and blended pinto beans. Stir to combine. Bring to a boil, and then reduce to a simmer. Simmer until slightly thickened, about 10 minutes.
- Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch.
- Add the remaining can of beans with their liquid to the stew. Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
- To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.
KIMCHI NOODLE SOUP WITH DUMPLINGS
A warm and hearty bowl of Kimchi Noodle Soup with Dumplings! Noodles in a really flavourful and umami kimchi broth with mushrooms, dumplings, and veggies. This is one of those really easy one-pot recipes that you can easily whip-up when you're craving a bowl of noodles!
Provided by Jeeca
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- If using dried shiitake mushrooms, rehydrate them overnight or soak in a bowl boiling hot water then cover for 5 minutes. Slice the rehydrated mushrooms into small 1/2-inch thick pieces. Don't discard the mushroom water! You can mix that in the soup base later on.
- Heat a medium sized pot over medium. Add in the sesame oil. Sauté the vegan kimchi for 2 minutes. Add in the vegetable broth or water. Add in the garlic, mushrooms, soy sauce, miso paste, gochujang, and salt, to taste.
- Cover the pot and leave to boil over medium heat, around 5 minutes. Once the soup boils, add in the enoki mushrooms or other mushrooms (if using), bokchoy or other leafy greens, and dumplings.
- Cook the veggies and potstickers for a few minutes until cooked through. The dumplings will float once cooked. You can remove the veggies and dumplings from the pot to avoid from overcooking and place then place them in a bowl while you cook the noodles.
- Place the noodles in the soup and cook until still very chewy to avoid overcooking, usually 2-3 minutes less than package instructions, since it'll continue to cook in the hot soup later.
- Once the noodles are still very chewy, turn off the heat. Transfer the soup and noodles into a bowl with the veggies and dumplings.
- Top with some sesame seeds and green onions, if desired. Enjoy your bowl immediately, while still hot! You can also enjoy this with more kimchi on the side.
Nutrition Facts : ServingSize 1 serving, Calories 555 kcal, Carbohydrate 67 g, Protein 16 g, Fat 26 g, SaturatedFat 7 g, Sodium 8367 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 17 g
OLD FASHIONED ROLLED DUMPLINGS
Old fashioned rolled dumplings good with chicken or stews. My grandma always made them with fruit compote or tomatoes.
Provided by boldlyreal
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
- Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.
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