DUMPLINGS WITHOUT SUET
This easy dumplings recipe is made with no suet. The perfect pairings to stews and casseroles - you'll be able to make this recipe with simple ingredients!
Provided by Hint of Helen
Categories Sides
Time 30m
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine the flour and butter using your finger tips - rub it together to form a crumb dry
- Then, add in the 3 tbsp of water - and stir using a spoon. Then, take your hands and stir/press it together, keep adding water - a tablespoon at a time, and mixing it in until a soft dough ball forms. Don't add much water at once, it can easily become too wet!
- Once your soft dough is formed, use floured hands to roll into 10 dumplings (or, however many you can depending on the size you want - remember, they'll grow as they cook)
- Place the dumplings in the top of your stew or casserole, when there's 25 minutes cooking time left* (remember, the dumplings will soak up some liquid so make sure you have enough liquid in your stew
- Put the lid on the stew or casserole, and cook for 25 minutes - or until the dumplings are soft and cooked through
- Optional: Cook for a further 5 mins with the lid off if you're making a casserole and want the dumplings to be a bit crunchy on top
Nutrition Facts : Calories 155 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 75 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
LIGHT AND FLUFFY DUMPLINGS
Nice side dish instead of potatoes.
Provided by TBSP Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 5
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!
Nutrition Facts : Calories 140, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 2 g, TransFat 0 g
FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW
This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.
Provided by French Tart
Categories Stew
Time 40m
Yield 8 Dumplings, 4 serving(s)
Number Of Ingredients 11
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
This is the only way I knew to make dumplings before I came to the south. I still use this recipe and it goes great if your doing a big pot of soup or stew.
Provided by Barbie Cunningham
Categories Other Side Dishes
Time 20m
Number Of Ingredients 7
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.
GRANDMA'S LIGHT AND FLUFFY DUMPLINGS
This is a fail safe dumpling recipe that my grandmother always used that is always light and fluffy. Make them plain or add herbs. Be creative! Have fun with them! They are a nice added feature to stews and soups.
Provided by Linda Kauppinen
Categories Other Side Dishes
Time 20m
Number Of Ingredients 5
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!
NEVER FAIL DUMPLINGS RECIPE
Posted by kdipaolo at recipegoldmine.com 6/19/01 4:53:32 pm Very tasty Never Fail Dumplings Recipe for stews etc Can also be served as a dessert by cooking in boiling water and served with pancake syrup or jam drizzled over them
Provided by del-ici-ous
Time 35m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Beat the egg well then add the 6T of cold water.
- Measure the Water carefully.
- Add the oil and salt and whisk together.
- Mix the baking-powder and flour together.
- Blend the two mixes into a smooth batter quickly.
- Drop into boiling stew and cover continuing to boil for 15- 20 mins. Try to resist the urge to peek too often - the dumplings will rise and produce a light tender crust - a cold draught will cause them to fall.
- They can also be served as a dessert by cooking in boiling water and served with pancake syrup or jam drizzled over them.
- As a young boy scout in England during the war these were or main camp dessert as the ingredients were usually available from our skimpy home "Rations". There we called them "Sinkers". We cooked and ate them by the dozen with our "fresh-air" appetites and the name described the resulting feeling in our young bellies quite well ! When I am travelling I usually make up the dry ingredients into batches and carry them in zip-lock bags ready to add liquid and the egg when I am ready to use them.
FLUFFY DUMPLINGS
I use these in soup and stews, you can add chili powder, and parsley, Then they are called Parsley, Chili Fluffy Dumplings, and you can also make them smaller.
Provided by Dancer
Categories Canadian
Time 25m
Yield 12 plump dumplings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 69.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 16.9, Sodium 217.1, Carbohydrate 12.6, Fiber 0.4, Sugar 0.1, Protein 2.5
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