Best Jennifers Herb Dumplings Recipes

HERB DUMPLINGS

Steps:

• Sift flour and salt into mixing bowl,.
• Rub butter in lightly with fingertips,
• Beat egg and mix with herbs and milk, add egg mixture to flour and mix to soft dough, scoop dough into bubbling stew,
• Cover and cook 15 minutes.
• Serve with stew.

HERBED DUMPLINGS

Steps:

• In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
• Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

BEST HERB DUMPLINGS

Steps:

• Sift the flour, baking powder, salt & pepper in a mixing bowl.
• Rub the butter into the flour using your fingertips, like when making scones.
• Add the parsley, onion and mixed herbs.
• Beat the egg and add to the mixture.
• Add just enough milk to obtain a soft dough the same consistancy as scones.
• Add to soup during the last 15-20 minutes of cooking, by dropping tablespoons of dough into the boiling soup.
• Replace the lid securely and simmer for allotted time.
• Do not be tempted to open the lid until the dumplings are done.
• The dumplings should have a scone like texture on the inside.

JENNIFER'S HERB DUMPLINGS

Steps:

• Sift flour, baking powder and salt into a bowl.
• Rub in the butter with your fingers until crumbly.
• Mix in pepper, parsley, onion and thyme (or use basil or rosemary, whatever you fancy).
• Beat the egg well in a small bowl, and add. Stir in roughly.
• Now add just enough milk to make a sticky dough -- not too wet, not dry, just sticky enough to stick to your fingers.
• The soup (or meat stew with a lot of sauce) should be simmering. Drop in dessertspoons of the dough, scraping it out of spoon with a finger, into the soup.
• Cover the pot. Simmer 20 minutes. By now the dumplings should be cooked.
• Take off the lid, and simmer for a further 5 minutes or so, so that the tops of the dumplings dry a little.
• Real comfort food on a cold night!

LIGHT-AS-A-FEATHER DUMPLINGS (FOR SOUP OR STEWS)

Steps:

• In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
• In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
• Drop by a teaspoon into simmering soup or stew.
• Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.

HERB DUMPLINGS

Steps:

• Combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
• Spoon dumplings mixture on top of simmering soup or stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and toothpick comes out clean.

BEEF STEW WITH HERB DUMPLINGS

Steps:

• In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

CHICKEN AND HERB DUMPLINGS

Steps:

• Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

LIGHT AND FLUFFY HEAVENLY HERB-SCENTED DUMPLINGS FOR STEW!

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.