3 WAYS TO MAKE FLOUR DUMPLINGS - WIKIHOW
wikiHow article about How to Make Flour Dumplings.
Provided by wikiHow
Categories World Cuisines
Number Of Ingredients 6
Steps:
- Gather your ingredients and mix the dry ingredients together. Mix together the flour, baking powder, and salt. You can add spices to taste as well. Some recipes recommend using cake flour, but any flour should work.
- Heat the liquid. Bring the water or chicken/vegetable stock to almost boiling over medium-high heat in a wide soup pan or Dutch oven. Reduce the heat to medium once the water or stock is nearly boiling. The liquid will begin to form small bubbles on the bottom of the pan. When these small bubbles begin to float to the surface, the liquid is about to boil and the heat should be reduced. If you are making chicken and dumplings, you will prepare chicken soup and then drop the dumplings into the soup mix instead of heating liquid for them separately.
- Mix the cold milk or ice water into the flour mixture. Slowly add the cold liquid into the flour, mixing gently. The batter should become wet but remain fluffy. If it becomes runny, you have added too much liquid and you may need to mix in a bit more flour. Do not over-mix the batter. This can cause your dumplings to deflate. The amount of ice water or cold milk you need will be determined by the consistency of the dough, but it will likely be between 3⁄4 cup (180 ml) and 1 cup (240 ml).
- Drop the dumpling batter into the preheated liquid. Scoop out heaping spoonfuls of the dumpling batter and drop them into the near-boiling water or broth. Be sure to drop all of the dough while it is still cold.
- Cook on medium-high heat until dumplings are firm. Continue cooking the dumplings for approximately 15-20 minutes, or until they are firm and solid in the middle. Cover the pot while cooking to ensure that the dumplings heat evenly. This may require you to reduce the temperature slightly. When you think the dumplings are done cooking, you may want to remove one of the largest dumplings from the water/broth and cut it open to ensure that it is cooked through.
- Remove the dumplings from the heat and serve. Most dumplings are served in the broth that they were cooked in, so there is no need to remove the dumplings from the liquid they were cooked in. Just move the pot off of your cooktop and prepare to serve. Ladle the dumplings and broth into bowls. Keep any leftovers in an air-tight container in the refrigerator, and reheat on the stovetop.
MOM'S SIMPLE DUMPLINGS
As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!
Provided by Zen K.
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
- Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 25.7 g, Cholesterol 2.4 mg, Fat 7.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 466.3 mg, Sugar 1.5 g
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
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
FLOUR DUMPLINGS (SINKERS/SPINNERS)
There are many varieties of dumplings; the flour dumpling is the most popular in the Caribbean and the simplest to make. In Bermuda, most people call these sinkers because they don't rise to the top. I usually add a little sugar and sometimes parsley, but this is how a friend of mine does hers.
Provided by byZula
Categories Breads
Time 26m
Yield 1-2 dozen
Number Of Ingredients 3
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.
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