HOMEMADE DUMPLINGS
Just like Grandma used to make! Savory mounds of dough to top bubbling stew.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
- Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
HOMEMADE DUMPLINGS RECIPE BY TASTY
Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we're bringing that warm, fuzzy feeling right to your very own kitchen table.
Provided by Pierce Abernathy
Categories Sides
Yield 24 dumplings
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
- Roll out dough on a floured surface and knead until smooth.
- Divide the dough into 4 equal parts.
- Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
- Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
- Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
- Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
- For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
- Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
- Enjoy!
Nutrition Facts : Calories 150 calories, Carbohydrate 21 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, Sugar 1 gram
HOMEMADE DUMPLINGS
Dumplings for stew.
Provided by katiewhite506
Categories Main Dish Recipes Dumpling Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 34.1 g, Cholesterol 3.3 mg, Fat 1.2 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 0.6 g, Sodium 567.6 mg, Sugar 2 g
MOM'S HOMEMADE PEACH DUMPLINGS
This recipe was given to me by my mom. When it comes to pies & cobblers, I'm considered a "crust snatcher" as I love the crusts more than the fruit or filling; and when I see a cobbler, I'll cut into it and lift out all of the crust and just leave the fruit and juice! LOL!! So this recipe is definitely one of my favorites...
Provided by S I
Categories Other Desserts
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. In a large pot or dutch oven, combine the peaches & syrup/juice, water, sugar, cinnamon, nutmeg, salt and butter. Over medium heat, cover and bring mixture to a boil; stirring occasionally to ensure butter and seasonings are well dispersed. Cook for approximately 15 minutes. **You can add more sugar to taste once the peaches have cooked for a little while.
- 2. While the peaches are cooking, prepare the dumpling dough. Sift the flour in a medium or large bowl. Cut the shortening into the flour until you get a mealy consistency. Gradually add the cold water, mixing just until the dough holds together. Do not add too much water. Knead lightly 4 to 5 times. ~ Mealy Consistency - you will finely cut the shortening into the flour.
- 3. On a floured surface, roll out the dough very thinly (no thicker than about 1/4" thick). Cut into 2 to 2 1/2 inch wide strips; then cut each strip diagonally into even pieces. ~~Picture is of my mom kneading and cutting the dough strips. I just had to add her in this!
- 4. Place enough strips of dough into the boiling peach mixture to cover and press them down into the juice. Cook those strips for approximately 7 minutes. Repeat the process (of adding dough strips & cooking) until all of the dough has been used up. Cook until the dumplings look translucent and start to settle into the juice and the juice thickens....then they are done. *Once you add & start cooking the dumplings, you may need to add a little more water.
EASY HOMEMADE CHICKEN AND DUMPLINGS
A classic favorite -- chicken and dumplings. The secret to dumplings is cook them COVERED and not to cheat by peeking!
Provided by SHIVERDEN
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan or pot over medium heat. Saute onion and garlic for 5 minutes, then stir in chicken and saute until browned, about 7 to 10 minutes. Stir in broth, vegetables, sage and thyme; mix all together and let simmer over medium heat while preparing the dumplings.
- In a medium bowl, mix flour and parsley together. Add shortening and stir mixture into a coarse, mealy dough. Stir in buttermilk, a little bit at a time, until dough holds together and is soft but firm. (If needed, add up to 2 tablespoons more buttermilk).
- Bring chicken mixture to a boil over medium high heat and drop round spoonfuls of dumpling mixture on top (do not let dumplings touch each other). Reduce heat to low, cover pot and let simmer for 10 to 12 minutes.
Nutrition Facts : Calories 554.7 calories, Carbohydrate 52.1 g, Cholesterol 95.4 mg, Fat 24.6 g, Fiber 4.9 g, Protein 31.3 g, SaturatedFat 8.7 g, Sodium 815.9 mg, Sugar 4.1 g
HOMEMADE PORK DUMPLINGS
I grew up eating this pork dumpling recipe. My mom used to make them, and my brother and I would sit in the kitchen to help her make around 100 dumplings in one sitting! We used to freeze them and eat them throughout the month. -Emma Lovewell, New York, New York
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly., Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom., In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes. , Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.
Nutrition Facts : Calories 49 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 222mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
OLD FASHIONED HOMEMADE CHICKEN & DUMPLINGS
This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect...
Provided by Linda Griffith
Categories Chicken
Time 2h
Number Of Ingredients 12
Steps:
- 1. CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
- 2. Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
- 3. FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
- 4. Take half of a shell and add milk to it six times... pour into the egg mixture.
- 5. Add in salt and pepper.
- 6. Add 3 cups of flour; mixing in the flour a little at a time.
- 7. You want the dough to be rather sticky.
- 8. Add a couple of drops of yellow food coloring to give it a rich looking blend.
- 9. Heap about 2 cups of flour onto a wooden board or counter.
- 10. Using a tablespoon, add about a cup of the mixture to the center of the flour.
- 11. Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
- 12. Roll very thin.
- 13. Using a pizza cutter, cut strips of the dough.
- 14. Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
- 15. Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
- 16. After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
- 17. Remove from heat and place a lid on the pot.
- 18. Let sit for 10 minutes or so before serving.
VERONICA'S HOMEMADE GNOCCHI (ITALIAN POTATO DUMPLINGS)
These are truly the BEST gnocchi's ever. Every birthday we get to choose what we want for dinner and every year my mom would make these for me. They are very time consuming, but well worth the long prep time. Make them on a weekend and freeze them for later use. (Cook time includes the time it takes for the water to boil)
Provided by Trixyinaz
Categories Potato
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- IN LARGE KETTLE, bring the water and oil to a boil.
- Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
- Let it cool for about 4 hours.
- In a large bowl combine the flour and grated cheese (mix well).
- Add the slightly beaten egg yolks and cold mashed potato mixture.
- Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1" thick) (do not use any flour when you are making the ropes).
- Cut the rope into 1" pieces or smaller.
- Sprinkle flour over the little pieces.
- Using a cheese grater that has been floured real good, roll each 1" inch piece with your finger to form your gnocchi.
- (HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
- They will sorta look like a crocheted hat without a rim when you are done rolling them.
- Flour your cookie trays and only put one layer of gnocchi's per tray.
- You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
- When ready to cook them, place them in boiling water.
- When they float to the top of the pan, they are done.
- Drain and put in big pasta bowl.
- Pour your sauce (tomato or pesto) over the top and mix and serve.
- This recipe will serve about 10 to 12 people.
- You might want to cut it in half.
HOMEMADE SOUTHERN CHICKEN AND DUMPLINGS
Homemade chicken and dumplings from scratch! Southern cooking all the way! This recipe takes some time, but it is absolutely delicious!
Provided by sahmcooking
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large stockpot over medium-high heat. Add carrots, celery, onion, and parsley. Add salt and pepper and cook vegetables until they sweat, about 5 minutes. Drop the chicken right into the stockpot and add water to cover by 3 to 4 inches. Bring to a boil and cook until no longer pink in the center and juices run clear, about 1 hour.
- Meanwhile, place flour in a large bowl; cut in shortening. Add buttermilk slowly until flour comes together in a a large ball. Knead dough slightly; do not overdo it or dumplings will not be fluffy. Roll dough out and cut into dumpling strips.
- Pull cooked chicken out of pot and let cool until safe to handle, about 15 minutes. Reserve stock.
- Shred chicken meat. Pull all veggie chunks out of stock. Add shredded chicken back to the pot with stock and bring to a boil.
- Add dumplings slowly, 1 at a time, stirring constantly to keep from sticking. Cook until stock is thickened and dumplings are no longer cream-colored, but almost brownish-grey, 5 to 10 minutes.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 25.7 g, Cholesterol 63.3 mg, Fat 16.1 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 4.5 g, Sodium 713.4 mg, Sugar 9 g
FANNIE'S HOMEMADE CHICKEN AND DUMPLINGS
I REMEMBER MAMA COOKING CHICKEN AND DUMPLINGS WHEN I WAS A CHILD AND I OFTENED WONDERED HOW SHE GOT THEM TO MELT IN YOUR MOUTH LIKE THAT..UMM GOOD!
Provided by FANNIE MCCOY
Categories Chicken
Time 2h20m
Number Of Ingredients 13
Steps:
- 1. PLACE THE CHICKEN INTO A LARGE BOILING POT ADD CHICKEN BROTH AND WATER ADD GARLIC POWDER AND BLACK PEPPER ,MAKE SURE THE CHICKEN IS COVERED WITH WATER BRING TO A BOIL AND REDUCE HEAT TO SIMMERING THROUGHOUT COOKING SKIM AWAY ANY FOAM IN YOUR POT .SIMMER FOR 1-1/2 HOURS UNTIL CHICKEN IS DONE AND TENDER. REMOVE CHICKEN FROM THE BROTH AND COOL.
- 2. DEBONE THE CHICKEN ONCE IT IS COOLED ENOUGH TO HANDLE, WHILE DEBONING THE CHICKEN DISCARD SKIN AND BONES...CUT DEBONED CHICKEN INTO BITE SIZE PIECES
- 3. MIX YOUR FLOUR,SALT,EGG,BUTTER AND MILK IN A MIXING BOWL, USE A HAND MIXER AND CONTINUE TO MIX UNTIL A BALL FORMS
- 4. FORM YOUR DUMPLINGS BY ROLLING OUT THE DOUGH TO ABOUT 1/8 INCH ON A CUTTING BOARD. USE A SHARP KNIFE OR A PIZZA CUTTER TO CUT YOUR DOUGH INTO BITE SIZE PIECES
- 5. BRING THE CHICKEN BROTH TO A BOIL. DROP DUMMPLINGS INTO BOILING BROTH, ENSURING THAT THEY SUBMERGE. ADD ALL OF YOUR DUMPLINGS TO THE BROTH ONE AT A TIME, YOU CAN KEEP DUMPLINGS FROM STICKING TOGETHER BY ADDING BUTTER AND DUNK DUMPLINGS ONE FINAL TIME , REDUCE HEAT TO MEDIUM LOW AND COOK 8 TO 10 MIN. NOW ADD CHICKEN AND SIMMER UNTIL CHICKEN IS HEATED .
HOMEMADE APPLE DUMPLINGS WITH CARAMEL SAUCE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Fruit Desserts
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, 2 teaspoons sugar and salt; cut in shortening until crumbly. In a small bowl, combine 1 egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into seven portions.
- On a lightly floured surface, roll each portion into a 7-in. square. Place an apple on each pastry square; place 1 tablespoon butter in the center of each. Combine cinnamon and remaining sugar; sprinkle over apples. Bring up corners of pastry to center; pinch edges to seal. Beat remaining egg; brush over pastry. Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes.
- Meanwhile, in a large saucepan, combine the sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake 35-40 minutes longer or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.
HOMEMADE APPLE DUMPLINGS WITH CARAMEL SAUCE
When our apples become ripe, it's not unusual for me to make as many as 30 of these fruity dumplings! I've relied on the recipe for more than 50 years.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 7 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, 2 teaspoons sugar and salt; cut in shortening until crumbly. In a small bowl, combine 1 egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into seven portions. , On a lightly floured surface, roll each portion into a 7-in. square. Place an apple on each pastry square; place 1 tablespoon butter in the center of each. Combine cinnamon and remaining sugar; sprinkle over apples., Bring up corners of pastry to center; pinch edges to seal. Beat remaining egg; brush over pastry. Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes., Meanwhile, in a large saucepan, combine the sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake 35-40 minutes longer or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.
Nutrition Facts : Calories 974 calories, Fat 47g fat (19g saturated fat), Cholesterol 109mg cholesterol, Sodium 729mg sodium, Carbohydrate 134g carbohydrate (100g sugars, Fiber 4g fiber), Protein 7g protein.
HOMEMADE CHICKEN AND DUMPLINGS
I've made this recipe for years and it's something we crave.
Provided by wendylee815
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet over medium-high heat. Liberally season chicken drumsticks and thighs with salt and pepper and add to the hot skillet. Sear until crispy, 5 to 7 minutes per side. Remove chicken to a plate and allow to cool. Bone chicken, discarding any skin and bones.
- Add 1 tablespoon butter to the skillet and turn heat to medium. Add carrots, onion, and celery and saute until onion is soft, about 5 minutes. Stir in 1/3 cup flour until incorporated and slightly mushy. Whisk in chicken broth and water until smooth, scraping any browned bits of food off the bottom of the pan. Add chicken meat and bring to a simmer. Cook until carrots are tender, about 30 minutes.
- Meanwhile, mix together flour, baking powder, parsley, salt, and pepper for dumplings in a medium bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in milk until smooth. Drop batter by spoonful on top of broth, cover, and cook for 10 minutes. Uncover and simmer until dumplings are cooked through, about 10 minutes more.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 36.6 g, Cholesterol 66.7 mg, Fat 19.9 g, Fiber 2.4 g, Protein 18 g, SaturatedFat 7.6 g, Sodium 1144.5 mg, Sugar 4.5 g
SOURDOUGH SATURDAY - HOMEMADE DUMPLINGS
Nothing goes better with a big bowl of soup than homemade dumplings.
Provided by Renee Pottle
Categories Sourdough
Time 25m
Yield 20
Number Of Ingredients 6
Steps:
- In a large bowl combine all ingredients.
- Drop spoonfuls of dough onto hot, bubbling broth or soup.
- Cover, reduce heat to medium-low, and let dumplings steam until done, about 15 minutes.
HOMEMADE MANTI (TRADITIONAL TURKISH DUMPLINGS)
Manti is a famous meal from my country. To prepare this dish takes time, but I'm sure you'll agree it's worth it! Enjoy-afiyet olsun (bon appetit)!
Provided by Asli Ocak
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
- Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
- Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
- Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
- Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
- Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 64.4 g, Cholesterol 120 mg, Fat 23.2 g, Fiber 4.3 g, Protein 23.2 g, SaturatedFat 6.5 g, Sodium 439.5 mg, Sugar 9.4 g
FLUFFY HOMEMADE DUMPLINGS
All I can say is if you make these dumplings, you will want to make them again. They are worth the trouble. If you are like me you will have to triple this recipe every time you make it.
Provided by Darlene Summers
Categories Breads
Time 31m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- (Have chicken already cooked and boiling).
- Put all DRY ingredients in food processor, combine milk, salad oil, and food coloring; add to dry ingredients in food processor and process on high just till well blended.
- Lay large clean dry cloth on table and have it already dusted with flour.
- And about a cup of flour right in the middle.
- Pour soft gooey dough on mound of flour and put some flour on top of dough so dough won't stick to your hands while you work the flour into the dough. Keep working flour into dough till of a consistency to roll out into dumplings. Roll as thin as you like (I like mine very thin) and then cut with a pizza cutter or knife and then drop into BOILING juice with chicken already cut up and cooked.
- Simmer covered on very low heat (so as not to boil over or stick) for about 20 to 25 minutes. DO NOT Stir. If you check them and think they are sticking, take a pancake turner and scoot them around on the bottom till unstuck, but DO NOT stir. Then shut off and let sit for about 30 minutes.
- Then turn back on till boiling, shut off and let sit for another 30 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 129.4, Fat 5.5, SaturatedFat 1.1, Cholesterol 2.9, Sodium 325.3, Carbohydrate 17.2, Fiber 0.6, Sugar 0.1, Protein 2.8
CRACKER BARREL HOMEMADE CHICKEN & DUMPLINGS RECIPE - (4/5)
Provided by á-15116
Number Of Ingredients 7
Steps:
- In a bowl combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You'll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It's okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15 to 20 minutes or until they don't taste doughy. Add the cooked chicken to the pot and serve.
HOMEMADE DUMPLINGS
Just like Grandma used to make! Savory mounds of dough to top bubbling stew.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
- Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
HOMEMADE APPLE DUMPLINGS
These are the only apple dumplings I've ever made, they're so good, I've never looked for another recipe. The crust is so very soft, the sauce that's poured over the dumplings before baking and then after it's baked, is just delicious. Everything about this is pretty much perfect as far as we're concerned.
Provided by Bunny's Warm Oven Blog
Categories Other Desserts
Time 35m
Number Of Ingredients 13
Steps:
- 1. The very first thing we're going to do is get the sauce made that's poured over the dumplings, it needs to cool before it's poured. Get your sauce ingredients together, heat on the stove until the butter melts, then I let it come to a boil a minute or two to thicken it a bit. A note about the amount of cinnamon in the sauce...I always use more, more as in 1 teaspoon instead of 1/8 teaspoon. I like my apples with some cinnamon!
- 2. Making the dough: Measure the shortening out and put it into the freezer until you have the rest of the dry ingredients together. It'll be easier to cut into the flour when it's very cold. Cut the shortening into the flour mixture with a pastry blender, then add the milk to the mix all at once.
- 3. Mix the dough with a fork just until it forms a ball. The dough will be very soft.
- 4. Flour your board, you can roll the dough out into one big piece and cut individual patches for the apples to sit on , I take the dough and divide it into 6 equal potions and roll them out individually. Place your peeled and cored apple in the center of the dough. Put enough butter into the hole of the apple to fill it
- 5. Sprinkle sugar ( be generous) over the apple, then sprinkle cinnamon on top. I've never measured the sugar or cinnamon out, I just sprinkle.
- 6. Wrap the dough around the apple until it's completely covered and looks like a ball. I take it in my hands like a ball and mold it and seal any opening, the dough is very easy to work with. Check the bottom and top of the apple to make sure there is enough dough at those points so none of the butter , sugar and cinnamon can leak out.
- 7. I decorated the dumplings with the scrapes of dough that were left by making leaves and a stem for the apples.
- 8. Put your dumplings in a 13x9 inch pan and space them about an inch apart. Pour the sauce over each of the apples.
- 9. Sprinkle the apples with sugar and bake in a preheated 375 degree oven for 35 minutes. In our house we eat the dumplings warm with a little milk poured over them or with a scoop of ice cream. The apples. the sauce, the dough, the cinnamon...it's so GOOD!! I hope you love these as much as we do!
- 10. For More Delicious Homemade Recipes Please Visit Bunny's Warm Oven. http://wwwbunnysovencom.blogspot.com/2013/09/barbs-apple-dumplings.html
HOMEMADE CHICKEN N NOODLES WITH DUMPLINGS
This was a recipe that a boyfriend made for me. He never gave me the recipe, but I loved the dish and started it on my own. Hope you all enjoy.
Provided by Shelie Gallaugher
Categories Meatloafs
Time 3h30m
Number Of Ingredients 13
Steps:
- 1. Bring 8 cups of water to a boil, add chicken whole. Boil for about 30 to 40 minutes till chicken is tender. I boil mine at a lower temperature so it doesn't boil over.
- 2. While chicken is boiling, cut up veggies to desired size. Add the chicken base and salt n pepper to taste to the water when chicken is done cooking. W
- 3. In a bowl add flour, salt, and baking powder. In a seperate bowl add water and eggs and beat for one minute. Pour over flour mixture and stir with a fork until it is stiff. Then you use your hands to push together to get a smoother dough. Take dough, flour surface to roll dough out. Make sure to roll hard and get the dough so it is no more than 1/8 inch thick. This does take awhile to get to the desired thickness. If you leave them to thick they don't cook all the way through. Once rolled out, take a knife and slice about 1/2 inch wide, then slice each about a 1/2 inch long, or cut to your desired length. They do expand once cooking. Noodles should dry about 3 to 4 hours. I have immediately added these noodles once rolled out and have had no problems with them cooking. During boiling you might find you have to add more water and maybe some more chicken base. Tasting throughout is highly recommended. Cook noodles for about 20 minutes before adding dumplings.
- 4. Mix dumplings according to recipe on Bisquick box. Scoop teaspoons full onto boiling stew. Lower temperature to a simmering temperature. Let boil for 10 minutes with no lid. Then cover with lid for 10 more minutes. Serve and Enjoy!!! Makes good for a leftover the next day also. Just reheat and Enjoy.
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