TOMATO DUMPLINGS
The wonderful fresh tomato taste of the sauce complements these light savory dumplings. They make a perfect side dish for a meal with beef. My family enjoys them very much. -Lucille Tucker, Clinton, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed., Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 833mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.
PARSLEY DUMPLINGS
Provided by Sandra Lee
Time 27m
Yield 4 servings
Number Of Ingredients 6
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.
IONE'S PARSLEY DUMPLINGS
My Grandma Ione always seemed to have a huge pot of soup or stew bubbling on the stove, and these little gems would be floating on top. If there were any left, they were even better the next day. This dumpling is best suited for a soup or stew with substantial liquid. After a few folks thought these were a little dry, I added the option to add 1 tsp of milk if necessary. You do want a soft dough, but not wet. Also I noted to use large eggs which I had not specified before. Thank you for your suggestions :)
Provided by Brenda.
Categories < 30 Mins
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix ingredients lightly into a soft dough.
- Drop by slightly rounded tablespoonful into boiling soup or stew.
- Simmer 10 minutes uncovered.
- Cover tightly and simmer 10 minutes more.
TOMATO DUMPLINGS
The wonderful fresh tomato taste of the sauce complements these light savory dumplings. They make a perfect side dish for a meal with beef. My family enjoys them very much!
Provided by MarieRynr
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In medium skillet, saute onion, green pepper and celery in butter until tender.
- Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5 to 10 minutes.
- Meanwhile for dumplings, combine flour, baking powder and salt in a bowl.
- Cut in butter.
- Add parsley and milk; stir until just mixed.
- Drop by Tablespoons into six mounds onto bubbling tomato mixture; cover tightly and simmer for 12 to 15 minutes or until a toothpick inserted into a dumpling comes out clean.
- Remove and discard bayleaf.
- Serve immediately.
Nutrition Facts : Calories 219.2, Fat 11.1, SaturatedFat 6.8, Cholesterol 29.2, Sodium 572.1, Carbohydrate 26.8, Fiber 2.6, Sugar 6.6, Protein 4.5
PARSLEY DUMPLINGS
Categories Milk/Cream Herb Side Steam Vegetarian Quick & Easy Parsley Bon Appétit
Number Of Ingredients 9
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 AND PARSLEY DUMPLINGS
Make and share this Chicken and Parsley Dumplings recipe from Food.com.
Provided by Chef Gerard
Categories Chicken
Time 1h
Yield 8 oz Bowls, 8 serving(s)
Number Of Ingredients 15
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.
MARTHA'S CHICKEN SOUP WITH PARSLEY DUMPLINGS
This recipe came from a Martha Stewart magazine.The dumplings in this are unusual, with lemon zest, and cornmeal. I love them, but remember that the taste and texture of the dumplings is different from standard dumplings. I add more parmesan cheese to the mixture, but I will post it as it is in the recipe. I used the shallot the first time, but it is just fine without, or replaced with a minced onion. I cook the chicken first, but the recipe doesn't specify.
Provided by Retro Kali
Categories Healthy
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Chop chicken, celery, carrots,onion, and mince garlic.
- bring two quarts water, chicken, carrots,onion, celery, garlic, bay leaf, stock, and some salt to a boil.
- reduce heat to medium-low. simmer 20 minutes.
- add thyme.
- In a mixing bowl, whisk cornmeal, flour, baking powder, parsley,1/2 tsp salt, shallot, zest and cheese.
- cut butter into small pieces, add butter to mixture with fingertips, until mixture resembles course meal.
- add milk, and stir until a dough forms.
- roll into 1 inch balls, add all at once to simmering broth.
- cover, simmer undisturbed, for 20 minutes.
- don't forget to remove the bay leaf before serving!
Nutrition Facts : Calories 326.4, Fat 8.8, SaturatedFat 3.6, Cholesterol 89.9, Sodium 394.8, Carbohydrate 29.2, Fiber 3, Sugar 4.4, Protein 31.7
PARSLEY DUMPLINGS
Before modern baking powders were available, fresh breadcrumbs were often used in puddings and dumplings to give a light texture.
Provided by Timothy H.
Categories Southwestern U.S.
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- To make your own self-rising flour, measure the desired amount of flour into a separate container. For each cup of all-purpose flour used, add 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt. Mix to combine.
- *** If you absolutely can't find suet, vegetable shortening may be substituted. See Hints below.
- In a large bowl, combine the flour, breadcrumbs, suet, parsley, and grated lemon zest (rind); mix together well with a fork or wooden spoon. Season with salt and pepper. Blend in the beaten egg.
- Using a lightly floured hand, shape pieces of the dough into balls the size of large walnuts.
- Make the Parsley Dumplings. Drop the balls of dough onto the top of the stew, replace the lid, and cook for the last 15 to 20 minutes of cooking the stew. When done, the dumplings should be about doubled in size.
Nutrition Facts : Calories 33.8, Fat 2.1, SaturatedFat 0.8, Cholesterol 17.8, Sodium 57.5, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 1.1
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