BUTTER DUMPLINGS
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
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
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
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
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
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
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
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
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
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)
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
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)
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
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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