Fresh Herb Dumplings Food

HERB DUMPLINGS

Steps:

• Sift flour and salt into mixing bowl,.
• Rub butter in lightly with fingertips,
• Beat egg and mix with herbs and milk, add egg mixture to flour and mix to soft dough, scoop dough into bubbling stew,
• Cover and cook 15 minutes.
• Serve with stew.

DUMPLINGS

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.

CHICKEN AND HERB DUMPLINGS

Steps:

• Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

FRESH HERB SPAETZLE

Steps:

• Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.
• Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add onion; sauté until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Add 3/4 cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.

HERBED POTATO DUMPLINGS

Steps:

• In a large bowl, mix the first eight ingredients. Stir in potatoes. Shape into 1-1/2-in. balls; dust with flour., Drop dumplings on top of simmering soup or stew of your choice. Reduce heat to low; cover and cook 30 minutes or until dumplings are cooked through. Serve immediately.

HERBED DUMPLINGS

Steps:

• Stir flour, baking powder and salt in medium bowl to blend. Add 2 tablespoons butter. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Add parsley and thyme. Gradually add milk, mixing until dough comes together. On lightly floured surface, press out dough to 6-inch square. Cut dough into 24 pieces.
• Bring 1 inch of water to boil in large saucepan. Butter vegetable steamer rack; place rack in pan. Arrange dumplings in single layer on rack. Cover pan; steam dumplings until doubled in size and cooked through, about 14 minutes. Using tongs, transfer dumplings to bowl. Drizzle with melted butter and serve.

FRESH-HERB DUMPLINGS

Steps:

• Whisk first 7 ingredients, 1 teaspoon coarse salt, and pepper in large bowl until blended. Whisk in flour (batter will be soft).
• Bring large pot of water to boil. Stir in 1 1/2 tablespoons coarse salt. Working with half of batter at a time, quickly add dumpling batter to pot by teaspoonfuls, submerging teaspoon with batter into boiling water each time and shaking spoon to dislodge batter. Cook dumplings at gentle boil until just tender (do not overcook), about 8 minutes per batch. Using large skimmer, transfer dumplings to large rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.

HERBED DUMPLINGS

Steps:

• In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
• Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

CHICKEN WITH HERB DUMPLINGS

Steps:

• Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
• Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
• Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.

BEST HERB DUMPLINGS

Steps:

• Sift the flour, baking powder, salt & pepper in a mixing bowl.
• Rub the butter into the flour using your fingertips, like when making scones.
• Add the parsley, onion and mixed herbs.
• Beat the egg and add to the mixture.
• Add just enough milk to obtain a soft dough the same consistancy as scones.
• Add to soup during the last 15-20 minutes of cooking, by dropping tablespoons of dough into the boiling soup.
• Replace the lid securely and simmer for allotted time.
• Do not be tempted to open the lid until the dumplings are done.
• The dumplings should have a scone like texture on the inside.

HERBED DUMPLINGS

Steps:

• Combine the flour, baking powder and salt in a bowl. Cut in the butter with a pastry blender or your fingertips until the mixture is crumbly. Stir in the parsley, chives and pepper.
• Beat the egg and stir in three tablespoons of milk. Using a fork, lightly mix the egg mixture into the flour, just until all the ingredients are moistened and hold together to form a soft doughy batter.
• Shape the batter into rounds and drop them into simmering stock or water. Allow them to cook for 10 minutes.

BEEF STEW WITH HERBED DUMPLINGS

Steps:

• Make stew:
• Position rack in center of oven; preheat to 325°F. Pat beef dry. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
• Add bacon to same pot. Sauté until crisp, scraping up browned bits, about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups canned beef broth and crushed tomatoes with purée. Cover and bring to simmer.
• Transfer pot to oven. Bake until beef is just tender, stirring occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 30 minutes. Uncover; bake until beef is very tender, about 25 minutes.
• Meanwhile, prepare dumplings:
• Whisk milk and eggs in medium bowl to blend. Stir in chives and parsley. Let stand at room temperature 30 minutes. Sift flour, baking powder and salt into large bowl. Add milk mixture. Stir just until blended.
• Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend. Bring stew to simmer over medium heat. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
• Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes.
• Serve stew with dumplings.

FRESH HERB DUMPLINGS

Steps:

• Whisk first 7 ingredients, 1 teaspoons coarse salt, and pepper in large bowl until blended. Whisk in flour. Batter will be soft.
• Bring large pot of water to boil. Stir in 1 1/2 tablespoons coarse salt. Working with half of batter at a time, quickly add dumpling batter to pot by teaspoonfuls, submerging teaspoon with batter into boiling water and shaking spoon to dislodge batter each time.
• Cook dumplings at gentle boil until just tender (do not overcook), about 8 minutes per batch. Using large skinner, transfer dumplings to large rimmed baking sheet.
• Can make one day ahead. Cool dumplings, cover, and chill. Add dumplings to pot of simmering soup, just before serving. Simmer until heated through and serve.

CAVIAR - DUMPLINGS WITH FRESH HERB - SAUCE & SMOKED SALMON

Steps:

• Mix the dumpling dough as indicated on the packet. Divide the dough into 8 equal parts.
• With clammy hands take one part of the dough and shape a dumpling out of it. Press a recess in it and fill it with 1 - 2 teaspoons caviar. Close the dumpling carefully. Keep attention, that it is closed all around to keep the caviar inside.
• Do the same with the other 7 parts of the dumpling dough.
• Place a big saucepan with salted water on the stove and bring the water to boil. Reduce the heat and add the dumplings. Let them steep until they are cooked. It takes about 20 minutes. You know that the dumplings are cooked, when they are coming up and swimming.
• Wash the dill and the chives dry it carefully and chop it up small.
• Squeeze the lemon.
• Pour the sour cream, yogurt, lemon juice, pepper, salt, sugar, dill and chive into a bowl and stir it.
• You can find the step-by-step-recipe at www.deliciousday.com.

HERB DUMPLINGS

Steps:

• Beat eggs lightly and stir in remaining ingredients.
• Bring a pan of salted water to a simmer. Drop tiny spoonfuls of batter into water. Simmer until dumplings are tender and rise to the surface, about 4 to 5 minutes.
• Remove dumplings from water with a slotted spoon and set aside until ready to serve; reheat in consomme.