Light And Fluffy Heavenly Herb Scented Dumplings For Stew Food

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.

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.

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!

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.

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.

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.

CARIBBEAN DUMPLINGS - SPINNERS AND SINKERS

Steps:

• Place all ingredients in a bowl and rub butter and flour together until mixture looks like small peas.
• Slowly add enough water to knead to a stiff dough.
• Divide dough into 2 pieces. Roll each piece into a long rope-like shape about 12 inches in length.
• Cut into 2 inch lengths and drop into boiling soup or stew and cook for about 10 minutes.

DUMPLINGS FOR STEW

Steps:

• Sift together flour, baking powder and salt.
• Cut in butter, then add enough milk to make a soft dough.
• Turn out on a floured board and roll about 1/2" thick.
• Cut into small squares, and drop in hot liquid.
• Cover tightly and cook for 20 to 25 minutes.

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.

WINTRY BEEF VEGETABLE STEW WITH FLUFFY HERB DUMPLINGS

Steps:

• Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
• Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
• Heat to boiling; reduce heat.
• Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
• Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
• Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
• Prepare dough (see below) for Dumplings; set aside.
• Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute; reduce heat.
• Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
• DUMPLINGS:.
• 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 tablespoons 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 stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.

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 HERB DUMPLINGS

Steps:

• In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

LIGHTER BEEF STEW & DUMPLINGS

Steps:

• Heat the oil in a large saucepan or deep sauté pan. Tip in the onions, bay leaves and thyme sprigs, and fry over a medium heat for about 8 mins, stirring often, until the onions are turning golden. Raise the heat, add the steak and stir-fry briefly until it starts to lose its raw, red colour. Pour in the wine, stir to deglaze the brown sticky bits from the bottom of the pan, and let it bubble briefly. Lower the heat, sprinkle in the flour and mustard powder, and stir for 1 min. The meat should now be coated in a thick, rich sauce.
• Mix in the tomatoes, stirring to break them down. Stir in the stock and bring to the boil. Tip in the carrots, squash and mushrooms, lower the heat, cover with a lid and leave to simmer gently for 1 hr 40 mins, stirring occasionally. Uncover and cook for a further 20 mins, still on a gentle simmer, until the meat is very tender. Season with pepper.
• When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. Put a 2.25-litre casserole dish in to heat it up. Meanwhile, make the dumplings. Put the flour, mustard powder, some pepper and a pinch of salt in a bowl, then stir in the spring onions and parsley. Mix the oil and buttermilk together and gently stir into the flour. Add a drop or two of cold water, if needed, to pick up any dry bits on the bottom of the bowl, and stir to make a soft and slightly sticky dough. Be as light-handed as you can, as overmixing or overhandling will toughen the dumplings. Cut the dough into 8 pieces and very lightly shape each into a small, rough ball.
• Carefully transfer the stew to the hot casserole dish and remove the bay leaves and thyme sprigs. Sit the dumplings on top and press them down into the gravy to very slightly submerge. Put the dish on a baking sheet and cook for about 20 mins until the dumplings have risen and are golden on top. Serve with a light scattering of thyme leaves.