Best Nans Dumplings Recipes

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NANA'S APPLE DUMPLINGS WITH NUTMEG MILK



Nana's Apple Dumplings With Nutmeg Milk image

This is the way our family always ate apple dumplings. The dumplings are baked in a cinnamon syrup and rather than a scoop of ice cream, we made nutmeg milk to pour over the top.

Provided by MarylandMomof3

Categories     Dessert

Time 1h5m

Yield 6 dumplings, 6 serving(s)

Number Of Ingredients 18

2 cups water
1 1/2 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
8 drops red food coloring
1/4 cup butter
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1/2 cup milk
6 small apples
6 teaspoons butter
1 cup sugar
3 tablespoons cinnamon
2 cups whole milk
1/2 cup sugar
1/4-1/2 teaspoon nutmeg

Steps:

  • Mix syrup; boil 5 minutes. Remove from heat and add butter.
  • Sift dry ingredients and cut in shortening until coarse crumbs. Add milk, all at once and stir until just moistened. Divide into 6 pieces and roll to 1/4" circle, each.
  • Preheat oven to 375 degrees.
  • Place a cored apple on each circle. Fill core with cinnamon sugar mix. Place pat of butter on top. Fold pastry up over apple and pinch to seal. Place in 9 x 13 pan 1" apart.
  • Pour syrup over dumplings and sprinkle with cinnamon sugar.
  • Bake at 375 for 35-40 minutes.

Nutrition Facts : Calories 1018.4, Fat 41.3, SaturatedFat 15.8, Cholesterol 41.4, Sodium 660.7, Carbohydrate 160.9, Fiber 6.9, Sugar 119.7, Protein 8.2

NANA'S SOUTHERN CHICKEN & DUMPLINGS



Nana's Southern Chicken & Dumplings image

Make and share this Nana's Southern Chicken & Dumplings recipe from Food.com.

Provided by jc834979

Categories     White Rice

Time 35m

Yield 5-10 serving(s)

Number Of Ingredients 6

2 cups self-rising flour
1 -1 1/2 cup ice water
3 (10 1/2 ounce) cans low sodium chicken broth
2 -3 chicken breast halves
2 cups long-grain white rice
1 -2 tablespoon ground pepper

Steps:

  • Boil 2-3 split chicken breasts in low-sodium chicken broth & water.
  • While the chicken is boiling, lay out a large area of wax paper.
  • Sift 3 cups of self-rising flour into a mixing bowl.
  • Slowly pour 1 - 1/2 cups ice water into flour - roll into a dough ball. (If you have excess flour, use to coat wax paper.).
  • Using a rolling pin, roll out dough to desired consistency. (I prefer thin dumplings, but you may create your dumplings in any consistency you like.).
  • Cut rolled out dough with a knife or pizza cutter into small or medium squares.
  • Check on your boiling chicken. Once the chicken breast separates, take the meat off the bone.
  • Make sure broth is boiling and slowly place dumplings in with the chicken and broth. (Do not drop all dumplings in at once or they will stick together.).
  • Season dumplings with salt and pepper to your liking. (I do not use salt since chicken broth is high in sodium, but lots of pepper really makes the dumplings taste good!).
  • While the dumplings are finishing, prepare long-grain white rice using low-sodium chicken broth instead of water.

NAN'S DUMPLINGS



Nan's Dumplings image

This was my great-grandmothers recipe. I have been asked for it many times since the dumplings are always as light as a dumpling can be.

Provided by Tara1183

Categories     Breads

Time 17m

Yield 12-24 dumplings

Number Of Ingredients 9

1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon chicken bouillon or 1/2 teaspoon vegetable bouillon granules (optional)
1/4 cup grated cheddar cheese
1 egg, beaten
1 1/2 tablespoons melted butter
1/3 cup milk
2 sprigs of chopped fresh parsley (optional)

Steps:

  • Mix dry ingredients together then stir in cheese.
  • Mix Egg, butter and milk together.
  • Stir into flour mixture until well mixed (dont over mix).
  • Drop into soup or stew, cover and simmer for 12 min.
  • I sometimes drop 1/2 teaspoons into soup for mini dumplings.
  • They also freeze well once cooked.

Nutrition Facts : Calories 71, Fat 3, SaturatedFat 1.7, Cholesterol 24.9, Sodium 192.9, Carbohydrate 8.5, Fiber 0.3, Sugar 0.1, Protein 2.4

WINTER BROTH WITH DUMPLINGS THE WAY MY NANA MAKES



Winter Broth With Dumplings the Way My Nana Makes image

This is another of the dishes I've been brought up on. A warming, comforting dish, very nutritious and, without the dumplings, low in fat. The vegetables can be substituted, there are no hard and fast laws, after all, my nana makes it with whatever she has in the house! Feel free to experiment with combinations of vegetables. The only must is that the herbs are fished out before serving and that you serve with crusty buttered bread! I also like to liquidise some or all of the broth to give a thicker texture, though it then becomes vegetable soup. You may find you need more or less liquid--again, experiment.

Provided by LC69414

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon oil or 1 tablespoon butter
2 large leeks, washed and sliced
3 large carrots, washed, scraped and sliced
1/2 small cabbage, washed and shredded
1 small swede or 1 small turnip, peeled and cubed
2 large tomatoes, deseeded and chopped
2 stalks celery, washed and sliced
2 bay leaves
1 sprig thyme
1 sprig oregano
salt
pepper
3 vegetable bouillon cubes
2 pints boiling water
1/4 cup dried red lentils or 1/4 cup barley
6 ounces plain flour
3 ounces vegetable suet
1 pinch salt
cold water

Steps:

  • In a very large pan, heat the oil or butter very gently.
  • Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid.
  • Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes.
  • Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables.
  • Add the barley or lentils after about 20 minutes cooking time.
  • Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water.
  • Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup.
  • Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy.
  • Serve with lots of crusty bread and butter!

DUMPLINGS



Dumplings image

Provided by Food Network Kitchen

Yield 6-8 servings

Number Of Ingredients 8

3 cups all-purpose flour, plus more for dusting
3/4 cup minced mixed fresh herbs and celery leaves
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Freshly ground pepper
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk

Steps:

  • Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
  • Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
  • Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

THE BEST CHICKEN AND DUMPLINGS



The Best Chicken and Dumplings image

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
3 medium carrots, halved lengthwise, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 medium onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 cup dry white wine
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 1/2 cups homemade chicken stock (see Cook's Note)
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
1 cup frozen peas
1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup whole milk

Steps:

  • For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
  • Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
  • Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
  • For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
  • Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

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