Iones Parsley Dumplings Food

DUMPLINGS

Steps:

• Measure the flour, parsley, baking powder and salt in a medium bowl.
• Cut the shortening into this mixture, using a pastry blender or crisscrossing 2 knives, until the mixture looks like fine crumbs. Stir in the milk.
• Drop the dough by 10 to 12 spoonfuls onto hot meat or vegetables in a boiling stew (do not drop directly into liquid) Cook, uncovered, for 10 minutes. Cover and cook another 10 minutes.

TEST KITCHEN'S FAVORITE CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
• Melt 4 tablespoons butter in a large pot over medium-high heat. Add onion, carrots, celery, potato, and thyme. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons parsley. Season with salt and pepper.
• Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons parsley, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped parsley and lemon wedges.

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:

• Preheat the oven to 190°C/375°F/gas 5.
• Put your flour into a mixing bowl. Using a coarse grater, grate your cold butter into the flour. Add a pinch of sea salt and black pepper.
• Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs. Add a splash of cold water to help bind it into a dough.
• Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir.
• Place the dumplings on top of your fully cooked stew and press down lightly so that they're half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 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.

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.

PARSLEY DUMPLINGS

Steps:

• Bring a large pot of water to a boil.
• In a large bowl, whisk together the flour and salt. In another bowl whisk together 2 cups water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes.
• Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water. Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan. Repeat with remaining dough (Reserve 2 cups of cooked dumplings for Round 2 Recipe German Dumpling Soup.)
• In a large nonstick skillet over medium-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Repeat with remaining butter and dumplings. Transfer to platter and serve immediately.

CHICKEN WITH VEGETABLES AND PARSLEY DUMPLINGS

Steps:

• Preheat oven to 400°F. Heat oil in large ovenproof skillet over medium heat. Sprinkle chicken leg-thigh pieces with salt and pepper. Add chicken to skillet and cook until golden brown, about 5 minutes per side. Add 1-inch pieces of celery, onion, and carrot, and bay leaf. Cook until vegetables begin to soften, stirring occasionally, about 8 minutes. Add wine and stir 1 minute, scraping up browned bits. Add broth, cover, and braise in oven until chicken is tender, about 40 minutes.
• Transfer chicken to plate. Strain broth into medium bowl, pressing on solids to release liquid. Discard solids in strainer. Remove meat from leg-thigh chicken pieces and transfer to bowl. Discard skin and bones. DO AHEAD: Broth and chicken can be made 1 day ahead. Cover broth and chicken separately and refrigerate.
• Cook sugar snap peas and chopped celery in large saucepan of boiling salted water until crisp-tender, about 1 minute. Using slotted spoon, transfer vegetables to bowl of ice water to cool. Cook baby carrots in same water until crisp-tender, about 5 minutes. Using slotted spoon, transfer to same bowl of ice water to cool. Cook pearl onions in same water until tender, about 8 minutes. Using slotted spoon, transfer to bowl of ice water to cool. Trim root end of onions; peel. Transfer sugar snap peas, celery, baby carrots, and pearl onions to medium bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Melt butter in heavy very large skillet or large pot over medium-high heat. Sprinkle chicken breast pieces with salt and pepper; add chicken to skillet and sauté 2 minutes. Sprinkle with flour and stir over medium-low heat until chicken is just cooked through, about 8 minutes. Stir in reserved chicken leg-thigh meat, chicken broth, sugar snap peas, celery, carrots, pearl onions, cream, parsley, and thyme. Stir until vegetables are warm and sauce thickens slightly, about 5 minutes. Season chicken and vegetables to taste with salt and pepper. Stir in dumplings and simmer until dumplings are warmed through, about 1 minute.

CHICKEN AND PARSLEY DUMPLINGS

Steps:

• FOR THE DUMPLINGS:.
• Combine and sift flour, baking powder and salt.
• Add milk and mix lightly.
• Do not overmix.
• Consistency should be slightly softer than biscuit dough.
• FOR THE STEW:.
• Saute onions in melted butter until soft.
• add flour.
• Stir and cook slowly for 10 minutes.
• do not brown.
• Add hot stock.
• stir until thickened and smooth.
• Add hot milk and cream and blend well.
• Saute peppers, carrots and celery until soft add to stew.
• Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
• Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
• Cover and bake 20 minutes at 350°F or until dumplings are cooked.

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.

PARSLEY DUMPLINGS

Steps:

• Spray bamboo steamer basket or large metal steamer rack with nonstick spray. Add enough water to large skillet to reach depth of 1 inch. Bring water to boil; reduce to simmer.
• Meanwhile, whisk flour, baking powder, and kosher salt in medium bowl to blend. Using fingertips, rub butter into dry ingredients until incorporated. Add milk and chopped parsley and stir just to blend. Drop small walnut-size mounds of dough into prepared steamer basket, spacing dumplings apart. Set steamer basket atop simmering water and cover tightly. Steam dumplings until cooked through, about 10 minutes. DO AHEAD: Dumplings can be made 3 hours ahead. Cool, cover, and let stand at room temperature.

CHICKEN STEW WITH PARSLEY DUMPLINGS

Steps:

• In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
• Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.