Whole Wheat Herb Dumplings Backpacking Food

HERBED DUMPLINGS

Steps:

• In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
• Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

WHOLE WHEAT SOUP DUMPLINGS (STEAMED)

Steps:

• Sift all dry ingredients together into a small bowl.
• Break egg into measuring cup and add enough milk to total 1/2 C liquid. Whisk egg and milk together.
• Make well in center of dry ingredients and pour in wet. Stir just to combine.
• Drop by the spoonful into simmering soup or broth. Cover and steam for 10 minutes--do not peak.
• If adding optional items, stir them into the dry ingredients before adding liquid.

CHICKEN AND HERB DUMPLINGS

Steps:

• Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

BACKPACKING DUMPLINGS

Steps:

• Mix the biscuit mix and dry milk.
• Label a pint size ziploc bag "dumplings, add 1/3 cup water".
• Put the mix in the bag.
• At camp, use the bag as a bowl.
• Stir in the water.
• Drop the dumpling mix into simmering soup or stew.
• Cook about 15 minutes, covered.

WHOLE WHEAT HERB DUMPLINGS (BACKPACKING)

Steps:

• At home: combine all the ingredients, rubbing in the butter with your fingertips. Pack in an airtight zip-locking plastic bag.
• In camp: add ½ cup of water to the bag and mix. Drop by the spoonful into simmering soup or broth.
• Cover the pot and keep at a simmer. Check after 10 minutes. When done, the dumplings are puffed and springy to the touch.
• Cover and cook for 5 more minutes if necessary.