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.

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.

VEGETABLE STEW WITH HERBY DUMPLINGS

Steps:

• Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
• Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
• Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.

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.

SPRING VEGGIE CASSEROLE WITH LITTLE HERB DUMPLINGS

Steps:

• To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.
• Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step 3.
• Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.
• Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.

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.

CHICKEN CASSEROLE WITH HERBY DUMPLINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
• Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
• Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
• Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
• Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.

HERB DUMPLINGS

Steps:

• Combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
• Spoon dumplings mixture on top of simmering soup or stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and toothpick comes out clean.

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:

• 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.

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.

CHICKEN STEW WITH HERB DUMPLINGS

Steps:

• To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard.
• Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley.
• Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed.
• Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through.
• Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.

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.

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.

CORNMEAL-HERB DUMPLINGS

Steps:

• Bring a large pot of heavily salted water to a boil. Combine dry ingredients in one bowl and herbs, butter and eggs in another. Stir the wet into the dry until just combined into a very thick batter. If it is doughlike, add more buttermilk.
• Drop batter a teaspoonful at a time into boiling water. Simmer until cooked through (cut open one to test it), about 15-20 minutes. This will take longer if your dumplings are large. Turn off heat and let dumplings rest in cooking liquid until ready to use, up to an hour or until they start to fall apart.

HERB DUMPLINGS WITH PORK CHOPS

Steps:

• In a large bowl, combine the soup, mushrooms, water and sage; set aside. In a large skillet, brown the pork chops on both sides in oil; top with onion. Pour soup mixture over top. Bring to a boil; reduce heat., For dumplings, in a small bowl, combine the flour, baking powder, salt, celery seed and sage. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Drop by 1/4 cupfuls onto simmering soup mixture; sprinkle with parsley. Simmer, uncovered, for 15 minutes. Cover and simmer 15 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

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.