Best Teeny Tiny Butter Dumplings For One Recipes

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BUTTER DUMPLINGS



Butter Dumplings image

Make and share this Butter Dumplings recipe from Food.com.

Provided by grandma2969

Categories     Stew

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1 large egg, beaten
6 tablespoons milk
1 tablespoon finely minced parsley
butter

Steps:

  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Cut in the cold butter with a pastry blender till mixture resembles coarse oatmeal.
  • Add the egg, milk and parsley.
  • Blend lightly, don't overmix.
  • Drop by approximately 6 tblsful on top of the simmering liquid.
  • Cover tightly and cook over medium-low heat for 20 minutes.do not lift the cover during the cooking process.
  • Serve in bowls, topped with butter.

Nutrition Facts : Calories 173.4, Fat 5.3, SaturatedFat 2.8, Cholesterol 63.7, Sodium 477.1, Carbohydrate 25.5, Fiber 0.9, Sugar 0.2, Protein 5.6

DUMPLINGS WITHOUT SUET



Dumplings without suet image

This easy dumplings recipe is made with no suet. The perfect pairings to stews and casseroles - you'll be able to make this recipe with simple ingredients!

Provided by Hint of Helen

Categories     Sides

Time 30m

Number Of Ingredients 3

115g butter
200g self-raising flour
3 Tbsp Water (plus more - see instructions)

Steps:

  • In a mixing bowl, combine the flour and butter using your finger tips - rub it together to form a crumb dry
  • Then, add in the 3 tbsp of water - and stir using a spoon. Then, take your hands and stir/press it together, keep adding water - a tablespoon at a time, and mixing it in until a soft dough ball forms. Don't add much water at once, it can easily become too wet!
  • Once your soft dough is formed, use floured hands to roll into 10 dumplings (or, however many you can depending on the size you want - remember, they'll grow as they cook)
  • Place the dumplings in the top of your stew or casserole, when there's 25 minutes cooking time left* (remember, the dumplings will soak up some liquid so make sure you have enough liquid in your stew
  • Put the lid on the stew or casserole, and cook for 25 minutes - or until the dumplings are soft and cooked through
  • Optional: Cook for a further 5 mins with the lid off if you're making a casserole and want the dumplings to be a bit crunchy on top

Nutrition Facts : Calories 155 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 75 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

TEENY TINY BUTTER DUMPLINGS FOR ONE



Teeny Tiny Butter Dumplings for One image

These tasty little dumplings are great when you are a little under the weather and can't eat much, but plain chicken broth isn't enough. They can also be added to tomato soup (good!) or any soup or stew you wish. I often add them to chicken broth for a quick mid-afternoon snack.

Provided by Martha Price

Categories     Other Side Dishes

Time 15m

Number Of Ingredients 5

1 Tbsp soft butter
pinch of salt
1/2 tsp baking powder
1 egg
3 Tbsp flour

Steps:

  • 1. Cream butter and egg. Add salt, baking powder and flour.
  • 2. Bring soup or broth to a boil.
  • 3. Drop dough from teaspoon into boiling mixture, cover, and simmer for 8 minutes. *If the steam hurts your hands, this is an alternative way to drop in the dough: Put the mixture into a zip-lock plastic bag. Snip off a corner. Keep a cup of cold water next to you to wet you fingers, and squeeze out the dough through corner of bag, snipping off dough with your fingers. Wet finger tips as needed. This way your hands can be held to the side of pot, rather than directly above the steam.

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW



Fluffy Little Clouds - Old Fashioned Dumplings for Stew image

This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.

Provided by French Tart

Categories     Stew

Time 40m

Yield 8 Dumplings, 4 serving(s)

Number Of Ingredients 11

4 ounces self raising flour
2 ounces shredded vegetable suet or 2 ounces grated frozen butter
cold water, to mix
salt
pepper
garlic granules (optional)
dried herbs (optional)
onion salt (optional)
oregano (optional)
chili powder (optional)
chopped fresh herb (optional)

Steps:

  • Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
  • (If you are adding herbs or extra seasonings, add them now & mix well.).
  • Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
  • Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
  • Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
  • Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
  • They should have doubled in size at least, and be very light & fluffy looking!
  • Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
  • Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.

TINY DUMPLINGS WITH DILL



Tiny Dumplings with Dill image

Provided by Paul Grimes

Categories     Egg     Appetizer     Cocktail Party     Quick & Easy     Oscars     Dill     Butter     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

4 cups all-purpose flour
3 tablespoons chopped dill
5 large eggs
1 1/4 cups water
4 to 6 tablespoons unsalted butter, softened
Equipment: a spaetzlemaker or a colander with 1/4-inch holes

Steps:

  • Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.
  • Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
  • Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.
  • Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes.
  • Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.

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



Light-As-A-Feather Dumplings (For Soup or Stews) image

You can add in some cayenne pepper and garlic powder to the dumplings also if desired, these will really expand when cooking so use only a teaspoonful of batter! Servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Healthy

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups flour
1 teaspoon salt
1/4 teaspoon black pepper (optional, can use more to taste)
1 tablespoon baking powder
1 egg, well beaten
2 tablespoons melted butter
2/3 cup full-fat milk

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.

Nutrition Facts : Calories 323.3, Fat 8.9, SaturatedFat 4.9, Cholesterol 72.2, Sodium 929.7, Carbohydrate 50.5, Fiber 1.7, Sugar 2.4, Protein 9.4

SPAETZLE (TINY DUMPLINGS)



Spaetzle (Tiny Dumplings) image

Make and share this Spaetzle (Tiny Dumplings) recipe from Food.com.

Provided by Anne Edgell

Categories     German

Time 20m

Yield 1 batch

Number Of Ingredients 7

3 cups all-purpose flour (750 ml)
1 teaspoon salt (5 ml)
nutmeg (fresh)
4 large eggs
1 cup milk (250 ml)
1 cup dry breadcrumbs, toasted in (250 ml)
6 tablespoons butter (90 ml) (optional)

Steps:

  • Combine the flour, 1/2 the salt, and the nutmeg in a large mixing bowl.
  • Beat the eggs into the flour mixture.
  • Add the milk in a thin stream, stirring constantly with a wooden spoon and continue to stir until the batter is smooth.
  • Bring 2 quarts (2 L) of water with the remaining salt to a boil in a 4 to 5 quart (4-5 L) saucepan over high heat.
  • Place a large colander (with large holes) over the saucepan and press a few tablespoons of batter at a time through the holes with a spoon or rubber spatula.

Nutrition Facts : Calories 2241.8, Fat 38.2, SaturatedFat 13.6, Cholesterol 880.2, Sodium 3523.1, Carbohydrate 376.8, Fiber 15, Sugar 9.2, Protein 86.3

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