DUMPLINGS FOR STEW-GRANDMA'S OLD FASHIONED RECIPE
These dumplings were a staple in Grandma's recipe file. She made them for chicken, turkey, and beef stews and soups. These dumplings are basically fluffy biscuits without a crust. They are moist when done and they actually melt in your mouth. I'm also posting her dessert dumplings recipe using stewed fruit. Yummm.....
Provided by Kathie Carr
Categories Other Breads
Time 35m
Number Of Ingredients 5
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.
PARSLEY DUMPLINGS FOR STEW, SOUP, CHOWDER, RAGOUT OR FRICASSEE
This is the all purpose delicious dumpling for stews, soups, chowders, ragouts, or fricassees with variations.
Provided by Olha7397
Categories Healthy
Time 35m
Yield 16-20 dumplings
Number Of Ingredients 11
Steps:
- Sift together the flour, baking powder, salt, and sugar into a large bowl. Add the parsley, thyme, nutmeg, cloves, and pepper. Mix well.
- Cut in the butter and add enough of the boiling water to make a stiff batter.
- Bring the stew or soup to a boil (about 2 quarts). Drop tablespoonfuls of the batter into the boiling stew or soup. Simmer for 10 minutes uncovered, then cover and cook 5 minutes more.
- Yield: About 16 to 20 dumplings; serves 6 to 8.
- NOTES AND VARIATIONS:.
- These dumplings can be varied with an infinite number of herbs and seasonings. Try some of the following combinations, or invent your own.
- 1. Omit the nutmeg and cloves, and add ½ teaspoon of sage and 2 tablespoons of grated onion.
- 2. Omit parsley, thyme, nutmeg, and cloves, and add 3 teaspoons of caraway seeds.
- 3. Add 2 to 3 tablespoons of grated sharp cheese.
- 4. Substitute any other fresh herbs, such as tarragon, for the parsley.
- The Dumpling Cookbook.
Nutrition Facts : Calories 71.3, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 225, Carbohydrate 12.4, Fiber 0.5, Sugar 0.2, Protein 1.7
CHICKEN STEW WITH PARSLEY DUMPLINGS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
- Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
PARSLEY DUMPLINGS
Provided by Sandra Lee
Time 27m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil.
- In a large bowl, whisk together the flour and salt. In another bowl whisk together 2 cups water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes.
- Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water. Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan. Repeat with remaining dough (Reserve 2 cups of cooked dumplings for Round 2 Recipe German Dumpling Soup.)
- In a large nonstick skillet over medium-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Repeat with remaining butter and dumplings. Transfer to platter and serve immediately.
PARSLEY DUMPLINGS
Categories Milk/Cream Herb Side Steam Vegetarian Quick & Easy Parsley Bon Appétit
Number Of Ingredients 9
Steps:
- Spray bamboo steamer basket or large metal steamer rack with nonstick spray. Add enough water to large skillet to reach depth of 1 inch. Bring water to boil; reduce to simmer.
- Meanwhile, whisk flour, baking powder, and kosher salt in medium bowl to blend. Using fingertips, rub butter into dry ingredients until incorporated. Add milk and chopped parsley and stir just to blend. Drop small walnut-size mounds of dough into prepared steamer basket, spacing dumplings apart. Set steamer basket atop simmering water and cover tightly. Steam dumplings until cooked through, about 10 minutes. DO AHEAD: Dumplings can be made 3 hours ahead. Cool, cover, and let stand at room temperature.
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
PUFF DUMPLINGS FOR STEW
Make and share this Puff Dumplings for Stew recipe from Food.com.
Provided by moxiecakes
Categories Stew
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together flour, baking powder, and salt. Cut in shortening until well blended.
- Stir in parsley (if using) and milk.
- Drop small spoonfuls onto stew approximately 10-15 minutes before serving.
- Cover and cook until puffed and dry on the inside.
- Serve and enjoy!
Nutrition Facts : Calories 229.4, Fat 5.3, SaturatedFat 1.9, Cholesterol 6.4, Sodium 495.6, Carbohydrate 38.5, Fiber 1.3, Sugar 0.1, Protein 6.3
LIGHT AND FLUFFY HEAVENLY HERB-SCENTED DUMPLINGS FOR STEW!
These fluffy little light-as-a-cloud herb scented dumplings are simply heavenly served with my recipe #112055 #112055, or chicken stew. Great comfort food! Use any herb you wish-- try chives, thyme, sage, etc. French thyme, recipe #376859 -or- Herbes de Provence are my favorites.
Provided by BecR2400
Categories Breads
Time 45m
Yield 20-24 dumplings, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
- Stir in milk.
- Drop by heaping spoon fulls onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
- Cook uncovered 15 minutes.
- Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
- Serve immediately. Also good reheated the next day.
Nutrition Facts : Calories 229.8, Fat 9.4, SaturatedFat 2.8, Cholesterol 5.1, Sodium 398.1, Carbohydrate 30.9, Fiber 1.1, Sugar 0.1, Protein 5.2
FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW
This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.
Provided by French Tart
Categories Stew
Time 40m
Yield 8 Dumplings, 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
- (If you are adding herbs or extra seasonings, add them now & mix well.).
- Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
- Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
- Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
- Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
- They should have doubled in size at least, and be very light & fluffy looking!
- Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
- Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.
IRISH STEW WITH PARSLEY DUMPLINGS
Irish stew that adds vegetables to their stew.Purists from Ireland often say that you use only lamb or mutton, potatoes and onions to Make a Traditional Irish Stew
Provided by Timothy H.
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Blend the flour, salt and pepper and dredge the meet in the flour mixture. brown in the hot fat in a skillet. Transfer to a heavy pot.
- Cook onion in fat until lightly colored, then add to the meat. Add boiling water to cover meat, cover pot tightly, simmer at low heat 1 1/2 to 2 hours.
- Blanch potatoes by covering them with boiling water; drain. Add potatoes, carrots and turnips to stew during the last 20 minutes.
- Cook until vegetables are tender. To thicken sauce, blend part of the flour mixture used for dredging the meat with sauce from the pot to make a thin paste, add this to the sauce in the pot, simmer until thickened. If dumplings are to be added, prepare as in the following recipe.
- Combine the biscuit mix with the seasonings, blending well. Add water or milk, stir to moisten. Drop by the spoonfuls on top of the boiling stew, cover and cook 12 minutes.
Nutrition Facts : Calories 786.9, Fat 35.9, SaturatedFat 14.3, Cholesterol 127.8, Sodium 1364.2, Carbohydrate 74.3, Fiber 9, Sugar 12, Protein 41.3
DUMPLINGS FOR STEW
Make and share this Dumplings for Stew recipe from Food.com.
Provided by truebrit
Categories Healthy
Time 35m
Yield 12 dumplings
Number Of Ingredients 5
Steps:
- Sift together flour, baking powder and salt.
- Cut in butter, then add enough milk to make a soft dough.
- Turn out on a floured board and roll about 1/2" thick.
- Cut into small squares, and drop in hot liquid.
- Cover tightly and cook for 20 to 25 minutes.
Nutrition Facts : Calories 93.2, Fat 1.7, SaturatedFat 0.9, Cholesterol 4.4, Sodium 197, Carbohydrate 16.6, Fiber 0.6, Sugar 0.1, Protein 2.6
SHAKER BEEF STEW WITH PARSLEY DUMPLINGS
The Shakers cultivated herbs extensively. This recipe is a delicious example of the Shaker way with flavorings. The light as air dumplings are flecked with parsley (or marjoram, chives, or chervil). The stew itself takes its hearty flavor as well as its substance from carrots, celery, and onions.
Provided by Olha7397
Categories Stew
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- On waxed paper, roll beef cubes in flour mixed with salt and pepper, coating evenly on all sides. Reserve remaining flour mixture for later. In hot butter in 6-quart Dutch oven or large pot, brown beef well on all sides, turning with tongs. DO NOT OVERCROWD.
- As beef is browned, remove, and set aside. Continue browning rest. Take 30 minutes in al to give good rich flavor and brown color. Return beef to Dutch oven; add bay leaf, thyme, chopped celery, onion with cloves, parsley sprigs. Toss to coat with drippings.
- Add 3 cups water; bring to boiling; reduce heat, and simmer, covered, 2 hours. Add onions, carrots, and potatoes; simmer, covered, 20 minutes; add turnips and celery; simmer 10 minutes. During this 10 minutes, make dumplings: In medium bowl, combine biscuit mix and parsley; stir in egg and milk, mixing with fork just until blended. Drop batter by 10 rounded tablespoonfuls onto gently boiling stew (on meat or vegetables, not in liquid-this makes dumplings soggy), 2 to 3 inches apart, allowing room for expansion.
- Cook, UNCOVERED, over low heat, 10 minutes.
- COVER tightly; cook 10 minutes longer.
- Using slotted spoon, remove dumplings to heated baking dish; keep warm in oven while thickening the stew: In small bowl, combine 3 Tablespoons reserved flour mixture with 1/4 cup water, stirring until smooth. Stir gently into stew; simmer 5 minutes or until the mixture is thickened. Replace dumplings on top of stew to serve. Reheat gently, covered, until thoroughly hot. Makes 8 to 10 servings.
- McCall's Cooking School.
Nutrition Facts : Calories 585.7, Fat 22.6, SaturatedFat 10.2, Cholesterol 153.5, Sodium 1352.2, Carbohydrate 53.4, Fiber 6, Sugar 11.9, Protein 43.7
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