Best Dutch Dumplings Recipes

PA DUTCH SAUERKRAUT DUMPLINGS

Steps:

• Make into a paste. Drop into boiling kraut.
• If your rise is not pleasing, put in more baking powder.
• I have seen recipes up to a tbsp of baking powder.
• Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.
• About 12 minutes.

DUTCH OVEN CHICKEN AND DUMPLINGS

Steps:

• Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30 minutes. , Remove chicken from kettle; bone and cube. Return chicken to kettle along with the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 45-60 minutes or until the vegetables are tender. , For dumplings, combine the biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately.

DUTCH BEEF STEW WITH BEER AND DUMPLINGS

Steps:

• Preheat oven to 325.
• Dredge beef in flour, then brown in oil in a Dutch oven. Remove and set aside.
• Brown onion and garlic in pan drippings. Add 1 T brown sugar, 2 t of wine vinegar, thyme, pepper, bay leaf, and chopped parsley.
• Pour stock over stew, and then add beer.
• Cover, and bake for 2 hours at 325.
• While the stew is baking, make the dumplings. Mix the flour, baking soda and salt together. Mix the butter in (I melt it first), and then stir in the milk. Batter should be a little bit dry but fluffy.
• Remove from oven and place on stove on medium heat. Stir in remaining 2 t of vinegar. When bubbling, drop dumpling batter by the tablespoon into the stew.
• Cover and simmer 15 minutes.

PENNSYLVANIA DUTCH BRISKET WITH SAUERKRAUT AND DUMPLINGS

Steps:

• Melt fat in a large pan and brown onion; reduce heat.
• Season meat with salt and pepper; add to pan.
• Add sauerkraut and cover with boiling water.
• Cook slowly for 2 hours or until meat is tender.
• Make dumplings; sift flour baking powder and salt together.
• Beat egg, add milk and stir into dry ingredients.
• Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
• Cook for 15 minutes without lifting the cover.

DUTCH OVEN CHICKEN WITH DUMPLINGS

Steps:

• -Put rack in center of oven, preheat to 425. -Rinse chicken, pat dry, and cut into 1" strips. Season w/salt and pepper and divide into 3 batches. Heat 1 tbsp olive oil in dutch oven at med-high heat. Add first batch chicken and cook until brown on both sides 2-3 min per side. Repeat for rest of chicken, add 1 tbsp olive oil before each batch. Set chicken aside. -In same pan, melt butter over med heat. Add onions, mushrooms, shallot, stir occasionally and cook 1-3 min. Add garlic, continue to cook until onion is soft approx 5 min. Stir in flour. Slowly add chicken stock, cream, and sherry. Whisk often and bring to boil over med heat. Reduce heat and add carrots, celery, bay leaf, nutmeg, oregano, and thyme. Generously season w/salt and pepper, simmer for 5 min. Add chicken, cook for 5 min, add peas. -For dumplings; whisk flour, cornmeal, baking powder, and salt together in large bowl. Cut chilled butter into tbsp sized pieces. using pastry blender, cut in butter until pieces are pea sized. Gently mix in rosemary. Add milk and mix gently until wet and slightly sticky. - Using a large spoon, drop scoop of dumpling mixture on top of chicken mixture. Repeat until all dumpling mixture is gone. Sprinkle top with kosher salt, and put into oven. Bake until dumplings are golden brown, approx 20-25 min. To brown the dumplings more, brush tops with butter, and turn on broiler for last few minutes keeping a close eye on the dumplings at that point. Serve from dutch oven. You can use either a dutch oven or a regular cast iron skillet. You will need a large skillet(14" or larger) to fit all this in it. I like to use a dutch oven. You can cover it and keep it warm in a low oven for when someone is late for dinner

DUTCH DUMPLINGS

Steps:

• Mix the dry ingredients
• Lightly beat eggs, stir into the dry ingredients,
• Drop by teaspoons into boiling soup or stew.
• Cover and cook for 15 minutes.
• Alternative; You can use 2/3 cup of Bisquick , eggs and parsley.