How To Make Dumplings Easy Food

MOM'S SIMPLE DUMPLINGS

Steps:

• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
• Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

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.

HOMEMADE DUMPLINGS

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

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.

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.

EASY POTATO DUMPLINGS

Steps:

• Combine Potato Buds & hot water.
• Add remaining ingredients in given order, mix well.
• Form into 2-inch balls with hands, flour hands occasionally so dough doesn't stick.
• Cook in boiling salted water until they rise to the top.
• Remove dumplings from water with a slotted spoon & place in butter casserole dish.
• Sprinkle with bread crumbs & keep layering melted butter, dumplings & crumbs.
• Cover with foil & bake at 325* for 5-10 minutes.

FLUFFY DUMPLINGS

Steps:

• Sift flour, baking powder and salt.
• Beat egg until light and fluffy and add to dry ingredients.
• Stir in milk.
• Drop by tablespoons on gently boiling vegetable gravy.
• Cover tightly and cook 15 minutes.
• Do not peek.

YEAST DUMPLINGS

Steps:

• Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool.
• Dissolve the yeast in the warm water placed in a small bowl. Set aside.
• Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes.
• Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat.
• Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

HOMEMADE DUMPLINGS RECIPE BY TASTY

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!

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.