HOMEMADE DUMPLINGS
Just like Grandma used to make! Savory mounds of dough to top bubbling stew.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
- Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
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
YEAST DUMPLINGS
For everyone who likes a thick, heavier dumpling, not the fluffy, melt-in-your-mouth kind from a can, this recipe is for YOU!! These are very easy to make, and taste the way you remember your Grandma's dumplings! They're also great in a chicken and dumplings recipe.
Provided by RHONDA35
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool.
- Dissolve the yeast in the warm water placed in a small bowl. Set aside.
- Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes.
- Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat.
- Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.
Nutrition Facts : Calories 597.6 calories, Carbohydrate 90.5 g, Cholesterol 127.9 mg, Fat 19.3 g, Fiber 2.8 g, Protein 14.5 g, SaturatedFat 10.8 g, Sodium 1253 mg, Sugar 18.8 g
KYNUTE KNEDLIKY (RAISED DUMPLINGS)
Make and share this KYNUTE KNEDLIKY (Raised dumplings) recipe from Food.com.
Provided by LikeItLoveIt
Categories Breads
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour, ad sugar, crumbled yeast and 1/2 cup lukewarm milk.
- Let set until yeast bubbles up.
- Add 1 tablespoon salt, egg, yolk and mix untildough is smooth.
- Let dough raise.
- Divide into dumplings, size of large oranges, place into pot of boiling water.
- Cook 10 minutes, turn over and cook another 10 minutes.
- Alway cut raised dumplings with a string.
Nutrition Facts : Calories 380.6, Fat 3.6, SaturatedFat 1.3, Cholesterol 78.4, Sodium 1424.3, Carbohydrate 72.5, Fiber 3, Sugar 1.2, Protein 12.9
RAISED DUMPLINGS
Steps:
- Mix all ingredients in a bowl until well mixed. Cover and let rise in warm place about one hour until double. Punch down; form into two or three balls, place on floured board and let rise until double (about ½ hour). Drop into a deep pot of boiling water with a lid that seals well. Boil rapidly for about 30 minutes. Cut by wrapping a string around the dumpling and pulling it through.
BOHEMIAN DUMPLINGS
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Sift the flour into a bowl. In another bowl mix together the milk and egg yolks with a little bit of salt. Add the milk mixture to the flour and blend to a smooth dough.
- Saute the bread in the butter over moderate heat until golden. Sprinkle the bread over the dough. Pour on the goose fat and let the mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg whites until stiff and fold them into the dough.
- Soak a tea towel in water, squeeze it dry and line a sieve with it. Add the dough and pull the cloth up around the dough and tie it off immediately above dough. Transfer the wrapped dough to a pot of simmering water with a rack and poach it for 1 hour. Transfer it to a platter, let it cool a little, and then untie it and cut the dumpling with a thread into slices.
- Recommended drink: Lager
BOHEMIAN RAISED DUMPLINGS
I ate these as a child and thought that all dumplings were raised like a yeast dough. But learned otherwise. These are almost a cross between a bread and a bagel. But they were used instead of a pasta or bread with our meals.
Provided by Kimber Flory @Shadowtwin
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- Mix Dry Yeast and ¼ cup of warmed milk, and ¼ teaspoon of sugar in small bowl.
- Combine Sifted flour and salt in separate bowl.
- Once yeast has dissolved and become bubbly, mix with flour mixture in large bowl.
- Stir the mixture adding remainder of milk and beaten eggs.
- Knead dough thoroughly into ball.
- Place dough ball into bowl, cover with towel, and set in a warm place for an hour.
- Dough should double in size at this time.
- Separate dough into small balls, slightly larger than a golf ball, but smaller than a soft ball.
- Set dough balls aside on plate and let raise for ½ hour (covered with towel)
- Place dough balls into stockpot or kettle of boiling salted water.
- Cover and boil for 10 minutes. Make sure to slightly crack lid open to prevent boil over. Half way thorugh cook time, remove lid and flip balls over.
- Remove from hot water and cool on cutting board.
- Cut dumplings with string or dental floss while still warm.
- Serve with meat, or freeze for later use.
GERMAN YEAST DUMPLINGS HEFEKLOSSE
Make and share this German Yeast Dumplings Hefeklosse recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 40m
Yield 12 dumplings
Number Of Ingredients 9
Steps:
- To make 12 dumplings.
- Pour the lukewarm water into a small bowl and sprinkle it with the yeast and sugar.
- Let it stand for 2 or 3 minutes, then stir to dissolve the yeast and sugar completely.
- Set in a warm, draft free place (such as a turned-off oven with pilot light on) for about 5 minutes, or until the mixture almost doubles in volume.
- In a large mixing bowl, beat the egg with a large spoon until it is smooth and well mixed.
- Beat in the 4 tablespoons of melted butter, and the warm milk, salt, nutmeg and yeast solution.
- Then add the flour, 1/2 cup at a time, beating well after each addition.
- Mix with the spoon or your hands until the dough is firm enough to be gathered into a compact ball.
- Place the dough on a lightly floured surface and knead it by pushing it down with the heels of your hands, pressing it forward and folding it back on itself.
- Repeat this procedure for about 10 minutes, lightly flouring the surface from time to time to prevent the dough from sticking.
- when the dough is smooth and elastic, place it in a bowl coated with 1 teaspoon of soft butter, drape it with a towel and let it rise in a warm draft-free place for about 1 hour, or until it doubles in bulk.
- Then punch the dough down with a sharp blow of your first and knead it again for 3 or 4 minutes.
- Flour your hands lightly, pinch off pieces of the dough and shape them into 12 balls about 1 1/2 inches in diameter.
- Lay the dumplings on a floured board and allow them to rise again until doubled.
- Spread a damp kitchen towel over a rack set in a large roasting pan and on it arrange the dumplings about 2 inches apart.
- Add enough water to the pan to come to within 1 inch of the rack.
- Bring to a boil over high heat, cover tightly, and reduce the heat to moderate.
- Steam the dumplings undisturbed for 20 minutes, or until they are firm to the touch.
- Serve as hot as possible on a large, heated platter.
- Traditionally the dumplings are served with meats, or stewed fruit compote.
- The Cooking of Germany Time Life.
- An alternate way to cook the dumplings is to bring a large covered kettle of water to boil. Reduce the heat to a simmer and drop in as many dumplings as will fit without crowding.
- When they rise to float on the top, cover and simmer gently for 10 minutes. Remove with a slotted spoon to a platter and serve.
- My German family eats them by tearing them open with two forks, then pouring in melted butter and sprinkling with coarse white sugar.
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