3 Minute Water Dumplings Recipes

WATER DUMPLINGS

Steps:

• Combine all ingredients except egg and egg roll skins in electric mixer. Blend evenly. Refrigerate for 4 hours. Cut egg rolls into a circle shape. Place 2 teaspoons of filling in the center of the skin. Brush egg around the outside edge of the skin. Fold into half-moon shape and press together tightly. Cook dumplings in 3 quarts boiling water for 7 minutes. Serve.

DUMPLING NOODLE SOUP

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
• Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
• Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
• Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
• Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
• Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.

30-MINUTE SHORTCUT CHICKEN AND DUMPLING RECIPE - (4.3/5)

Steps:

• In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

HOMEMADE PORK DUMPLINGS

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.

3-MINUTE WATER DUMPLINGS

Steps:

• Into mixing bowl sift together flour, baking powder and salt. Add remaining ingredients; mix until blended. Drop by spoonfuls into boiling salted water; cover; boil for 3 minutes; drain. Serves 4 to 6 Bon Appetit!