No Yolks Dumplings Recipes

INSTANT POT CHICKEN AND DUMPLINGS

Steps:

• Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
• Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
• Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
• Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.

GRANDMA'S LIGHT AND FLUFFY DUMPLINGS

Steps:

• 1. In a bowl, combine flour and salt. In a medium bowl, beat egg yolks until foamy. In another clean mixing bowl, beat egg whites until they hold peaks (egg whites should still be shiny and not separate into chunks). Set aside.
• 2. Pour milk into saucepan, Using a whisk, gradually stir flour/salt into milk.
• 3. Bring the mixture to a boil. Remove from heat.
• 4. Add butter, stirring until melted. Slowly stir a little of the hot milk mixture into the eggs yolks to temper, then add the rest of the egg yolks. Gently fold in the beaten egg whites.
• 5. NOTE: Before folding in the egg whites, you can add herbs to suit your taste such as parsley or thyme. Parsley adds a nice mild flavor to your dumplings but be careful not to add too much!! It can be overpowering. I use 1 sprig fresh parsley minced finely or 1 tbsp dry. mix well and then fold in the egg whites.
• 6. Drop mixture from spoon into any boiling stew, gravy, or soup (drop in small portions), let boil for 6 minutes without lifting cover. Will be light and delicious!

DUMPLINGS

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.

NO YOLKS® CHICKEN NOODLE SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onions and saute 2 minutes.
• Add carrots, celery, bay leaves, thyme, chicken and broth. Bring to a boil. Add noodles. Reduce heat to medium and simmer 10 minutes. Remove bay leaves and thyme sprigs. Season with salt and pepper to taste.

TRICKEY CHICKEN AND DUMPLINGS (NOODLE)

Steps:

• Cut chicken into bite sized pieces. Can brown first, then add water, or add water directly to pan with chicken and boil till done.
• Stir in half a can of cream of chicken soup, chicken base, and noodles.
• Cook until noodles are done and liquid is desired consistency.
• *Note: Add more soup concentrate for thicker sauce, more water for thinner sauce. This recipe is VERY easy to adjust as needed.
• *Optional: Add peas, green beans, or other veggies for a one dish meal.