Light And Fluffy Dumplings Food

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.

LIGHT-AS-A-FEATHER DUMPLINGS (FOR SOUP OR STEWS)

Steps:

• In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
• In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
• Drop by a teaspoon into simmering soup or stew.
• Cook covered for about 18-20 minutes and NO PEEKING for the first 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.

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW

Steps:

• Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
• (If you are adding herbs or extra seasonings, add them now & mix well.).
• Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
• Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
• Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
• Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
• They should have doubled in size at least, and be very light & fluffy looking!
• Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
• Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.

FLUFFY DUMPLINGS

Steps:

• 1. Mix all ingredients together so that it is sticky but able to drop from a tablespoon. Last 15 minutes before serving your stew or soup drop in broth with a tablespoon(you can make them smaller but they puff up as you can see in the photo)cover and cook for the remainder of time. Will make 6 very good sized dumplings, but could make as many as 10. Don't lift the lid while cooking.

CHICKEN AND FLUFFY DUMPLINGS

Steps:

• Combine the first 8 ingredients in a large pot.
• Simmer covered, 1 to 1 1/2 hours or until chicken is tender.
• Skim off fat.
• DUMPLINGS.
• Combine dry ingredients.
• Stir in remaining ingredients.
• Drop by tablespoonfuls onto hot chicken and boiling stock.
• Cover tightly and return to boiling.
• Reduce heat to a simmer, Do Not Lift Cover.
• Simmer 12 to 15 minutes or until dumplings are dry and fluffy.
• Arrange dumplings and chicken on a platter.
• Strain broth.
• GRAVY.
• Combine flour and water, blend till smooth.
• Bring 4 cups reserved broth to boiling, add flour mixture.
• Bring to boil and cook till thickened.
• Add salt and pepper.
• Pour over chicken and dumplings.

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.

BEEF STEW WITH LIGHT HERBY DUMPLINGS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula.
• Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil.
• Put the dish in the oven (without a lid) and cook for 1 hour.
• Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes.
• For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.
• Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes.
• When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately.

LIGHT AND FLUFFY HEAVENLY HERB-SCENTED DUMPLINGS FOR STEW!

Steps:

• In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
• Stir in milk.
• Drop by heaping spoon fulls onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
• Cook uncovered 15 minutes.
• Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
• Serve immediately. Also good reheated the next day.

GRANDMA'S LIGHT AND FLUFFY DUMPLINGS

Steps:

• 1. In a bowl, combine flour and salt. In a medium bowl, beat egg yolks until foamy. In another clean mixing bowl, beat egg whites until they hold peaks (egg whites should still be shiny and not separate into chunks). Set aside.
• 2. Pour milk into saucepan, Using a whisk, gradually stir flour/salt into milk.
• 3. Bring the mixture to a boil. Remove from heat.
• 4. Add butter, stirring until melted. Slowly stir a little of the hot milk mixture into the eggs yolks to temper, then add the rest of the egg yolks. Gently fold in the beaten egg whites.
• 5. NOTE: Before folding in the egg whites, you can add herbs to suit your taste such as parsley or thyme. Parsley adds a nice mild flavor to your dumplings but be careful not to add too much!! It can be overpowering. I use 1 sprig fresh parsley minced finely or 1 tbsp dry. mix well and then fold in the egg whites.
• 6. Drop mixture from spoon into any boiling stew, gravy, or soup (drop in small portions), let boil for 6 minutes without lifting cover. Will be light and delicious!

CHICKEN WITH FLUFFY DROP DUMPLINGS

Steps:

• Gather the ingredients.
• Melt the butter with the olive oil in a Dutch oven or stockpot over medium heat.
• Pat the chicken pieces dry with a paper towel.
• Sear chicken pieces in the butter and olive oil mixture until they are just brown on all sides, about 4 to 5 minutes.
• Add the water, celery, onion, garlic, thyme, parsley, bay leaf, seasoned salt, and pepper. Cover and bring to a boil; then simmer for 1 to 2 hours, or until the chicken is cooked and tender.
• Remove the chicken meat from the bones, chop meat, and return to the pot.
• Stir the flour in a small bowl with just enough cold water to make a smooth paste.
• Add the flour paste to the hot stew, stirring until thickened over medium heat.
• Gather the ingredients.
• In a bowl, whisk together the 1 cup of flour, baking powder, poultry seasoning and salt; blend well.
• Cut the shortening into the flour mixture using a fork, and add the fresh parsley.
• In a separate bowl, whisk together the egg and milk.
• Add to the dry mixture and stir with a fork until well blended into a sticky, shaggy dough.
• Drop dumplings by teaspoonfuls onto chicken soup. Cover, and steam for 10 minutes, or until dumplings are fluffy and cooked through inside.

LIGHT AND FLUFFY DUMPLINGS

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!

LIGHT AND FLUFFY DUMPLINGS

Steps:

• 1. Stew your own chicken for the broth or use ready made chicken broth. Put 4 cups of the chicken broth (reserve 1 1/2 cups for dumplings), the stick of butter, and the poultry seasoning in a large pot and have this SIMMERING on medium low heat on the stovetop.
• 2. Mix the flour, salt, and baking powder in a bowl. Add the reserved 1 1/2 cups of chicken broth and mix. The dough will be sticky.
• 3. Mound the sticky dough onto heavily floured cutting area and sprinkle the top generously with more flour. Let rest for 15 minutes.
• 4. Now roll out the dough to a 1/8 inch thickness and let rest for another 15 minutes.
• 5. As I cut into squares, I cut and scoop up each dumpling and place in the simmering chicken stock. The extra flour from the dumplings will thicken the broth.if
• 6. DO NOT BOIL or they will fall apart! Add all the dumplings as you gently separate them in the stock. Cover and simmer for about 30 minutes.
• 7. Serve as a side dish or if you like, add cooked chicken for chicken and dumplings. Yum Yum!