Sinker Dumplings Food

FLOUR DUMPLINGS (SINKERS/SPINNERS)

Steps:

• Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
• (A sticky dough makes a soft pasty dumpling.).
• Knead in the bowl or on a lightly floured board until smooth.
• Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
• Immerse into salted boiling water and cook for 15-20 minutes.
• Or add to soups and stews and cook for the same period or longer.

GRANDMA'S POTATO DUMPLINGS

Steps:

• Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.

CHICKEN-AND-DUMPLING SOUP

Steps:

• Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.
• Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.
• About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
• Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.
• Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

TRADITIONAL CZECH BREAD DUMPLINGS

Steps:

• Gather the ingredients.
• Whisk together flour, baking powder, and salt in a large bowl. Set aside.
• Whisk together egg yolks and milk in a separate medium bowl.
• Pour the egg-milk mixture into the bowl with flour.
• Work the dough-with a Danish dough whisk, hands, or a stand mixer with the dough hook-until it no longer sticks to the sides of the bowl.
• Cover and let stand for 1 hour.
• Bring a large stockpot of salted water to a slow boil.
• Work the 4 cups of bread cubes into the batter by hand or in a stand mixer with the dough hook until well incorporated.
• Shape the dough using floured hands into 3 or 4 rolls that are about 8 inches long and 2 1/2 inches wide.
• Carefully slip the rolls into the water once it is boiling, giving them a stir so they don't stick. If the pot doesn't comfortably fit all the rolls, boil them in batches.
• Reduce heat, cover, and cook 10 to 15 minutes. Cooking the rolls at a rapid boil can cause them to disintegrate.
• Remove 1 dumpling from the pot using a slotted spoon after 10 minutes of cooking and test for doneness by cutting through the middle of the dumpling with a thread or sharp knife. The dumpling is done when the knife comes out almost clean after slicing it.
• Remove the dumplings one by one when done and slice into 3/4-inch pieces using either a thread or sharp knife. Repeat until all dumplings are removed from the water and sliced.
• Serve warm with gravy and garnish with fresh parsley.

POLISH CHICKEN AND DUMPLINGS

Steps:

• Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done.
• Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
• In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.
• Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
• Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.

DUMPLINGS FOR STEW-GRANDMA'S OLD FASHIONED RECIPE

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.

"SINKER" DUMPLINGS

Steps:

• 1. Mix together eggs, flour, salt, and sour cream. Please note that this is a VERY sticky dough. I mix by hand, and yes it is messy. ( Mom's original recipe called for 1/2 pint sour cream and 1/2 cup cold water, I changed it to eliminate water and added a full pint sour cream it makes a lot richer dumpling)
• 2. drop by teaspoon into a pot of rapidly boiling water
• 3. boil rapidly for 20 minutes
• 4. strain and use in any dish you choose

DUMPLING SOUP

Steps:

• In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
• Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
• Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
• When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
• Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper.
• Bake chicken for about 45 minutes. Once the chicken is cooked, shred it with two forks.
• Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
• In a medium bowl, combine flour and baking powder. Then add in cubed butter.
• Combine using your fingers, fork or pastry cutter.
• Pour in the milk. Mix it all together.
• Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
• With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
• Using a knife or a pizza cutter, start cutting out your dumplings into squares.
• Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
• Bring chicken broth up to a boil. Add in shredded chicken and stir.
• Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
• Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth.
• Take one out and taste test it. It shouldn't have a doughy taste anymore.

CHICKEN AND DROPPED DUMPLINGS

Steps:

• Special equipment: 7-quart pressure cooker
• Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes.
• Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
• Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
• Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed.
• Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening.
• Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.

EASY DROP DUMPLINGS FOR SOUPS AND STEWS

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.

CHICKEN DUMPLING SOUP

Steps:

• In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
• Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
• Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

POTATO DUMPLINGS (SINKERS)

Steps:

• Mix all ingredients with clean hands.
• Roll dough out into a"tube" shape on a floured surface.
• Cut into 1" dumplings.
• Drop dumplings into a large soup pot filled with boiling water.
• Boil 20 minutes.

MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS

Steps:

• In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.