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
DUMPLINGS
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
Provided by Carol
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g
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.
HOMEMADE DUMPLINGS
Dumplings for stew.
Provided by katiewhite506
Categories Main Dish Recipes Dumpling Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 34.1 g, Cholesterol 3.3 mg, Fat 1.2 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 0.6 g, Sodium 567.6 mg, Sugar 2 g
DUMPLINGS FOR STEW-GRANDMA'S OLD FASHIONED RECIPE
These dumplings were a staple in Grandma's recipe file. She made them for chicken, turkey, and beef stews and soups. These dumplings are basically fluffy biscuits without a crust. They are moist when done and they actually melt in your mouth. I'm also posting her dessert dumplings recipe using stewed fruit. Yummm.....
Provided by Kathie Carr
Categories Other Breads
Time 35m
Number Of Ingredients 5
Steps:
- 1. Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling soup or stew. Cover and simmer 15 minutes without lifting lid. Serve.
- 2. VARIATION: To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
EASY DROP DUMPLINGS FOR SOUPS AND STEWS RECIPE
Learn how to make these easy drop dumplings for soups and stews recipe. Winter is a great time to cook up big pots of comforting soups and stews. And what's better than a delicious, hearty dumpling floating in your soup or stew? Not much, in our opinion.
Provided by wholesomefarmhouserecipes
Categories Soup
Time 20m
Number Of Ingredients 4
Steps:
- In a medium bowl, add the flour and salt. Stir to incorporate the dry ingredients.
- Mix in the egg and milk. Let rest 1-2 minutes.
- Make sure that the soup or stew is at a full boil. Either tear off pieces of the dumpling dough and drop into the soup or use a teaspoon to drop pieces of the dough into the soup.
- When the dumplings float, they are almost done. Continue cooking for an additional three minutes.
Nutrition Facts : Calories 198 kcal, Carbohydrate 37 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 26 mg, Sodium 604 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
EASY DROP DUMPLINGS FOR SOUPS AND STEWS
This easy recipe for drop dumplings requires only four ingredients and is perfect for chicken and beef stews and soups. Add parsley or chives for color.
Provided by Diana Rattray
Categories Dinner Lunch Ingredient Soup
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Sift the flour, baking powder, and salt together in a large bowl.
- Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
- Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
- Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
- Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.
Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Cholesterol 2 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 523 mg, Sugar 2 g, Fat 1 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
PUFF DUMPLINGS FOR STEW
Make and share this Puff Dumplings for Stew recipe from Food.com.
Provided by moxiecakes
Categories Stew
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together flour, baking powder, and salt. Cut in shortening until well blended.
- Stir in parsley (if using) and milk.
- Drop small spoonfuls onto stew approximately 10-15 minutes before serving.
- Cover and cook until puffed and dry on the inside.
- Serve and enjoy!
Nutrition Facts : Calories 229.4, Fat 5.3, SaturatedFat 1.9, Cholesterol 6.4, Sodium 495.6, Carbohydrate 38.5, Fiber 1.3, Sugar 0.1, Protein 6.3
EASY DROP DUMPLINGS FOR STEW
Learn how to make drop dumplings from scratch, perfect when served on chicken or beef stew. Add chopped parsley or fresh herbs to the dough.
Provided by Diana Rattray
Categories Entree Soup Ingredient
Time 30m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Combine the flour, baking powder , and salt in a medium bowl.
- Cut in the butter and parsley (if using) until blended using a fork.
- Stir in the milk to form a wet dough. It should be a thick dough but thin enough to drop from a wet spoon.
- Heat the stew until it is simmering. Drop spoonfuls of the soft dough onto the simmering stew. Try to drop the dumplings on top of the vegetables so they won't sink too far into the liquid.
- Cook, uncovered, for 10 minutes and then cover the pan tightly and cook for about 10 minutes longer (20 minutes total). Stir a few times to keep the stew from scorching.
- Serve and enjoy.
Nutrition Facts : Calories 78 kcal, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 273 mg, Sugar 1 g, Fat 2 g, ServingSize serves 8, UnsaturatedFat 0 g
DUMPLINGS
Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Provided by Cassie Best
Categories Supper
Time 35m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
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.
MOM'S HEARTY BEEF STEW WITH DUMPLINGS
My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!
Provided by ambikins
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
- Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
- In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
- To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
- Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.7 g, Cholesterol 62.1 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.7 g, SaturatedFat 4.7 g, Sodium 1261.3 mg, Sugar 5.3 g
DUMPLINGS FOR STEW
Make and share this Dumplings for Stew recipe from Food.com.
Provided by truebrit
Categories Healthy
Time 35m
Yield 12 dumplings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 93.2, Fat 1.7, SaturatedFat 0.9, Cholesterol 4.4, Sodium 197, Carbohydrate 16.6, Fiber 0.6, Sugar 0.1, Protein 2.6
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