Best Bacon Dumplings Recipes

BEEF & GUINNESS STEW WITH BACON DUMPLINGS

Steps:

• First, make the dumplings. Gently fry the bacon until crisp in a large lidded casserole dish. Stir in the thyme leaves, then tip into a bowl and leave to cool slightly. Add the flour and suet to the bacon, and stir everything together. Make a well in the middle, then add the egg yolk, parsley, ½ tsp pepper and 2 tbsp very cold water, and start to mix into a dough. Keep adding water until you a have a firm but pliable dough. Divide the mixture into eight balls and chill until needed.
• Heat oven to 160C/140C fan/gas 3. Quickly clean the casserole dish with some kitchen paper, then heat the oil. Brown the meat really well in batches, then set aside. Tip in the onions or shallots, carrots and celery, brown well, then stir in the flour. Add the meat and any juices back into the dish, give everything a good stir, then pour in the stock and Guinness. Season, then tuck in the thyme and star anise and bring everything to a simmer. Cover with a lid, then cook in the oven for about 2 hrs until the meat is tender.
• Remove the stew from the oven and arrange the dumplings evenly on top. Put the lid back on and return to the oven for 20 mins, then cook for a final 10 mins with the lid off to brown the dumplings. Bring the dish to the table in all its glory. Spoon into bowls with cabbage and mash, to serve.

BEST BACON CHICKEN AND DUMPLINGS

Steps:

• Directions:.
• Place bacon in a large deep skillet.
• cook over medium high heat until evenly brown.
• Drain, crumble and set aside; reserve bacon drippings.
• Add potatoes, onion and chicken to bacon drippings and saute for 15 minutes, stirring occasionally.
• Pour in chicken broth; season with poultry seasoning, salt and pepper.
• Stir in corn and simmer all together for 15 minutes.
• Pour in half and half and bring to a boil; add crumbled bacon.
• In a medium bowl, combine biscuit mix with milk and mix well.
• Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another ten minutes covered.
• Do not stir while biscuits are cooking or they will fall apart.
• serve hot and enjoy.

SWEET POTATO PAN DUMPLINGS WITH BACON BUTTER

Steps:

• Place sweet potato on a microwave-safe plate. Poke holes all over and microwave until completely tender, 8 to 10 minutes. Let cool briefly.
• Cut sweet potato in half and scoop flesh into a bowl. Mash thoroughly while still warm. Add egg, goat cheese, black pepper, cayenne pepper, and salt. Whisk until well combined. Add flour; mix with a spatula until no dry spots remain. Cover dough in plastic wrap and refrigerate for at least 1 hour.
• Melt butter in a saucepan over medium heat. Add bacon. Cook and stir until bacon is just starting to crisp, 3 to 5 minutes.
• Fry 5 dumplings at a time in the hot butter until golden brown and crusty, about 3 minutes per side. Repeat with remaining dumplings. Plate the dumplings and top each serving with some bacon butter.

CHICKEN AND DUMPLINGS WITH BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
• Add potatoes, onion and chicken to bacon drippings and saute' for 15 minutes, stirring occasionally.
• Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn and simmer all together for 15 minutes.
• Pour in half-and-half and bring to a boil; add crumbled bacon.
• In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture.
• Reduce heat and simmer for 10 minutes uncovered. Carefully turn dumplings and cook another 10 minutes covered.

LITHUANIAN CEPELINAI: POTATO DUMPLINGS WITH MUSHROOM SAUCE & BACON

Steps:

• Divide the potatoes into 2 batches. Chop one batch into large chunks and boil for 15-20 mins until tender, then drain and mash. Finely grate the remaining potatoes using the smallest blade on a grater and tip into a large bowl lined with a clean tea towel. Bring the edges of the tea towel together and squeeze tightly to expel any liquid; keep 2 tbsp of this juice and discard the rest. In another large mixing bowl, add the reserved potato juice, the grated potato, mashed potato and half of the beaten egg. Beat everything together well, season, set aside to cool, then chill while you prepare the filling.
• Mix together the shallot, pork mince, caraway seeds, garlic, remaining egg and some seasoning.
• Mix 1 tbsp of flour into your potato mixture and divide into 8. Dust the work surface with flour and make sure there is flour on your hands too, as the mixture can be quite sticky. Lightly shape the potato dough into flat round patties, approximately 1cm thick. Put 1 heaped tsp of the pork filling in the middle of each patty, then gently pull the dough up and around to encase the pork and form a dumpling. Roll them in your hands to achieve the signature zeppelin shape. Repeat with the rest of the patties and filling.
• Bring a large saucepan of water to a rolling boil, then reduce the heat to a simmer. Carefully lower in the dumplings, cover and simmer gently for 30 mins. Keep an eye on this - the water must not boil or the dumplings won't hold their shape.
• Meanwhile, grill the bacon until crisp, then chop into very small pieces and set aside. To make the sauce, pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer, then season.
• Put 2 dumplings on each plate and pour over the mushroom sauce. Sprinkle the dill and bacon pieces over just before serving with green veg and crusty bread to mop up the sauce.

BACON DUMPLINGS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
• In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. In a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. Add more milk if dough is too dry. Stir in the crumbled bacon; mix well.
• In a 2 quart saucepan heat broth over medium heat. Drop dough by spoonfuls into simmering broth. Cover and cook about 12 minutes, or until done.

BACON CHICKEN AND DUMPLINGS

Steps:

• 1. COOK BACON TILL CRISPY AND SET ASIDE. WHEN COOL CRUMBLE.
• 2. ADD POTATOES, CHICKEN AND ONION TO BACON DRIPPINGS AND COOK FOR 15 MINUTES, STIRRING OCCASIONALLY. POUR IN CHICKEN BROTH; SEASON WITH POULTRY SEASONING AND SALT & PEPPER. STIR IN CORN, AND SIMMER FOR 15 MIN.
• 3. pOUR IN HALF AND HALF AND BRING TO A BOIL; ADD BACON. COMBINE BISQUICK WITH MILK AND MIX WELL (DOUGH SHOULD BE THICK). dROP BY TABLESPOONS INTO BOILING MIXTURE, REDUCE HEAT AND SIMMER FOR 10 MINUTES COVERED. ****NOTE-DO NOT STIR WHILE SIMMERING, DUMPLINGS WILL FALL APART..

BACON CHEESEBURGER DUMPLINGS WITH SPICY SOY KETCHUP

Steps:

• Line a baking sheet with parchment paper. Place some water in a small bowl for wetting your fingers.
• Mix the beef, bacon, Cheddar, scallions, salt and pepper together in a medium bowl.
• Place 5 or 6 gyoza wrappers in front of you. Put about 1 tablespoon of beef filling in the center of each wrapper. Working with one wrapper at a time, dip your finger in the water and wet the edges of the wrapper. Fold the wrapper over the filling. Dip your finger in water again and lightly run it across one side of the top circular edge. Use your thumb and forefinger to fold tiny pleats along the edges of the dumpling and press to seal. Place on the prepared baking sheet. Repeat until all dumplings are formed. (Recruit some helpers if you can!)
• Pour some oil in a large nonstick skillet and place over medium heat. Add 6 to 8 dumplings and cook until the dumplings begin to brown, about 1 minute.
• Pour 1/4 cup to 1/3 cup water onto the skillet and cover with a lid. Lower the heat and let the dumplings steam for 3 to 4 minutes. The wrappers will become translucent when the dumplings are cooked through; you can cut into a dumpling to test for doneness. Continue until all the dumplings are cooked.
• Meanwhile, combine the ketchup, soy sauce and sriracha in a small bowl. Serve the dumplings with the spicy ketchup.

BACON CHEESEBURGER DUMPLINGS

Steps:

• 1. Preheat the oven to 350 degrees F. To make the filling, combine the ground beef, bacon, gherkins, onion, Worcestershire sauce, mustard, salt, and pepper in a large bowl. Mix well by hand or with a spoon and season with the salt and pepper. Cover and refrigerate for at least 30 minutes.
• 2. To make the dumplings, make an egg wash, lightly beating the egg with 1 teaspoon water in a small bowl. Set aside.
• 3. In a bowl, ( I used my food processor) - mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth. If using food processor kneading time will be decreased.
• 4. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
• 5. Roll 1 slice of dough into a 3- 4 inch circle and place 1 teaspoon of meat mixture on one sid of the circle. Add a piece of cheese.
• 6. Using a pasty brush - brush the edges of each dumpling with egg wash. Fold the unfilled side over to create a half moon. I used a fork to press and seal the edges.
• 7. Heat the canola oil in a large skillet over medium-high heat until it's almost smoking. Using a spatula, gently transfer 4 or 5 dumplings to the skillet and cook for 2 to 3 minutes. Turn them over and cook until lightly browned, 2 to 3 minutes more.
• 8. Transfer the dumplings to the baking sheet and bake them for 5 minutes. Serve warm with favorite sauces.

GOAT CHEESE AND SPINACH POTATO DUMPLINGS WITH BACON GRAVY

Steps:

• Making the Goat Cheese Filling: Add all ingredients into a small bowl, blend together with a fork, and set aside in refrigerator.
• Mixing together the Potato Dumpling Dough: In a large mixing bowl add mashed potatoes, flour, egg, along with salt and pepper. Stir together with a wooden spoon or your hands into a thick, slightly sticky dough. Dip hands in flour, as needed, and divide dough into 8 golf-sized pieces. Dust with flour if needed, flatten each piece and place on a sheet pan lined with parchment paper.
• Assembling the Potato Dumplings: On the center of each piece of flattened dough spoon a heaping teaspoon of goat cheese filling. Fold dough, like a taco, encasing filling in the dough, then roll into a ball. Roll in a bowl of unbleached flour, dust off, and place back on the sheet pan lined with parchment paper. Let rest in refrigerator, uncovered, for 20 to 30 minutes. (Note: Spread any leftover goat cheese filling on a water cracker -- truly a tasty treat for the cook :).
• Preparing the Country-Style Bacon Gravy: Place bacon strips on a baking pan covered with foil. Bake at 375 degrees for 20 minutes or until golden brown. Cool, crumble, and set aside on a plate lined with paper towels. In a small saucepan, stir together milk, chicken broth, whole allspice, and bay leaf. Over high heat, bring this mixture just to steaming, immediately turn to low and steep liquid with spices, stirring occasionally, for 20-25 minutes. Meanwhile, in a saute pan, heat the olive oil over medium high heat to sizzling. Toss in onions and red peppers, stir to coat with olive oil. Sweat veggies, stirring occasionally, for 8 to 10 minutes. Turn heat to medium, add red pepper flakes, garlic, butter chunks, and stir until butter is melted. Sprinkle flour over the veggie/butter mixture and cook for 5 minutes, stirring frequently, so mixture does not stick or burn in the saute pan. Strain the spices from the milk and chicken broth. Now, vigorously whisk in 1/2 of the hot liquid into the veggie/flour mixture; sauce will thicken. Pour in the remaining hot liquid, continue to occasionally whisk over medium heat until thickened and heated through (do not bring to a boil). Remove from heat, mix in the 6 slices of crumbled bacon, and cover loosely with plastic wrap.
• Cooking and Serving the Potato Dumplings: Over high heat bring a large pot of water to boiling; add a pinch or two of salt, if desired. Turn down to medium high heat, carefully drop in the prepared potato dumplings, give the boiling water a stir to make sure potato dumplings are not stuck to the bottom of the pot, and then tightly cover the pot. Boil for 15-20 minutes (the light and fluffy dumplings will float to the top). With a slotted spoon, scoop out the potato dumplings into bowls, smother with 1/2 cup of the hot bacon gravy garnished with bacon crumbles and chopped green onion tops. Steamed carrot coins or a green salad compliment this dish nicely as a side.

CARROT SOUP WITH BACON AND DILL DUMPLINGS

Steps:

• Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve.
• Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved Sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes.
• Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes.
• Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes.
• Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.

BACON DUMPLINGS

Steps:

• Sift flour, salt and baking powder into large bowl.
• Gently stir in parsley and pepper.
• Beat eggs in measuring cup; add enough milk to make 1/2-cup liquid.
• Add egg mixture and bacon grease to dry ingredients. Stir with fork just until blended (if dough seems too dry, add a little more milk).
• Add crumbled bacon and stir until combined.
• To cook, drop spoonfuls onto simmering broth, soup or stew.
• Cover and cook until done, about 12 minutes.
• Enjoy!

WATERCRESS SOUP WITH BACON DUMPLINGS

Steps:

• To make the dumplings, mix the bacon with the breadcrumbs and parsley. Shape into 18 balls - the bacon fat will hold the dumplings together. Cover and put in the fridge.
• Melt the butter in a large saucepan over a medium heat. Add the garlic and onions, and cook for 10 mins until soft. Add the potatoes, watercress stalks and horseradish, and cook for a few mins more, then add the stock and bring everything to a simmer.
• When the potatoes are tender (this should take 8-10 mins), stir in most of the watercress leaves, put the dumplings into the soup and let them poach for 3-4 mins or until cooked through.
• Gently lift out the dumplings with a slotted spoon and put to one side. Whizz the soup in a blender and season. Divide between 6 bowls and top each with 3 dumplings. Drizzle with olive oil, if you like, and serve with the reserved watercress leaves on top and plenty of black pepper.

BACON CHICKEN AND DUMPLINGS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
• Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
• Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

TYROLEAN SPINACH AND BACON DUMPLINGS

Steps:

• Fry the speck in a small pan until just beginning to brown. Add garlic and onion. Saute until speck is crisp and onions are translucent. Add chopped spinach. remove from heat and set aside.
• Dice kaiser rolls into small cubes. Place in large bowl with yogurt and milk. Add eggs and melted butter. Mix well.
• Add speck/spinach mixture, parsley, flour, salt and pepper.
• Mix well until all components are blended. Your hands are the best tool for this.
• Set bowl aside an allow mixture to rest 30 minutes.
• Meanwhile heat a large pot of salted water to a boil.
• Shape mixture into dumplings the size of golf balls.
• Drop into boiling water, one at a time so the water stays boiling.
• Cook until dumplings rise to the surface.
• Serve immediately.

BRAISED RABBIT WITH BACON-SAGE DUMPLINGS

Steps:

• Season rabbits generously with salt and pepper. Just before cooking, dust the rabbits with flour and shake to remove excess.
• Heat a large cast-iron skillet over medium heat. Add the shortening and bacon and cook, stirring, until shortening has melted and bacon has cooked halfway and rendered much of its fat. Drain the bacon fat from skillet (strain if necessary) and refrigerate until needed (the chilled fat will be used to make the dumplings). You should have about 5 tablespoons of fat. (If you don't quite have 5 tablespoons, you can add lard or vegetable shortening.)
• Meanwhile, heat vegetable oil over medium-high heat in a large cast-iron Dutch oven. When the oil is very hot, add the rabbit pieces and cook until evenly browned, using tongs to turn rabbit as necessary. When the rabbit is browned, add the onion, celery, carrot, and garlic and cook, stirring, until the vegetables are coated with fat, then add wine. Bring the mixture to a boil, reduce heat and simmer until reduced by half. Add the sage, thyme, and chicken stock, return to a boil, reduce heat, cover, and simmer (turning the rabbit once or twice for even cooking) until the meat pulls very easily away from the bone, 1 1/2 to 2 hours.
• While the rabbit braises, prepare the dumplings. Stir together the dry ingredients in a mound on the counter or in a large mixing bowl, then add the chilled bacon fat. Use your fingers to combine dry ingredients with the fat until mixture resembles coarse pebbles. Make a well in the center of the mixture and add the water to the well. Use your fingers to work in the liquid and form dough. Knead briefly, just to combine, then shape the mixture into a ball. On a lightly floured surface, use a rolling pin to roll dough out very thin (a thin pie dough, a little thicker than fettucine) into a rough square shape. Turn dough over once if it starts to stick. Use a knife to slice the dough into 1 by 4-inch pieces, then set aside.
• Bring a large pot of generously salted water to a boil. Add the dumplings and boil 3 to 5 minutes, until tender, and drain. Toss the dumplings with a small amount of oil to keep them from sticking together, then set aside.
• When the rabbit is done cooking, use tongs to transfer it to a baking dish. Strain out braising vegetables and discard, reserving broth. Skim fat from broth and set aside. Using your fingers, separate rabbit meat from bone, feeling carefully for any small bones, and set aside.
• Heat the reserved vegetable fat and vegetable oil in the Dutch oven over medium-high heat. Add the onion, parsnips, poblano, carrots, celery, garlic, oregano, bay leaves, salt, and pepper, and cook, stirring, until softened, about 5 to 7 minutes. Add the mustard and wine and cook, stirring, until pan is deglazed and most of the wine has evaporated. Add the reserved stock, scraping up any browned bits. Simmer for about 10 minutes, then add the reserved rabbit meat and simmer an additional 20 minutes.
• To finish the dish, add the cooked dumplings, stir together just until warmed through, and serve. If you are not going to serve the entire dish at once, serve dumplings in a bowl and ladle the hot stew over the top, so the dumplings don't overcook and become mushy.
• When chopping poblanos and other chiles, slice them from the inside (rib side) of the pepper for a cleaner cut. If you have to cut through the thicker skin side it's easier for the knife to slip.

POTATO DUMPLINGS WITH BACON AND ONIONS

Steps:

• Bring a large pot of lightly salted water to boil.
• Place potatoes in food processor, and pulse until finely chopped. Add eggs, and pulse a few times to combine. Pour mixture into a large bowl. Mix in enough flour to make a very thick dough.
• Place dough by spoonfuls into boiling water. Boil until done, about 20 minutes (depending on size). Drain, and set dumplings aside.
• Place chopped bacon and onion in a skillet over medium heat. Cook a few minutes until bacon releases fat.
• Place hot dumplings into pan; cook until bacon is crisp and onions and dumplings are browned.

POTATO DUMPLINGS WITH BACON AND ONIONS

Steps:

• Bring a large pot of lightly salted water to boil.
• Place potatoes in food processor, and pulse until finely chopped. Add eggs, and pulse a few times to combine. Pour mixture into a large bowl. Mix in enough flour to make a very thick dough.
• Place dough by spoonfuls into boiling water. Boil until done, about 20 minutes (depending on size). Drain, and set dumplings aside.
• Place chopped bacon and onion in a skillet over medium heat. Cook a few minutes until bacon releases fat. Place hot dumplings into pan; cook until bacon is crisp and onions and dumplings are browned.

BREAD & BACON DUMPLINGS

Steps:

• Cube bread and brown in 4 tablespoons of butter. Sautee onions in 1 tablespoon butter. Place onion in large bowl. Add flour, bacon, parsley, salt, pepper, and nutmeg. Add milk and knead lightly. Add bread cubes and gently fold into dough. Let stand for 30 minutes. Simmer in salted water for about 20 minutes. Slice and serve with gravy.