Burnt Sugar Dumplings Yum Recipes
BURNT-SUGAR DUMPLINGS - YUM!
This recipe is by Ruth Berolzheimer, who was Editor of the Culinary Arts Institute Enclyclopedia Cookbook at the time my copy was printed. These dumplings are a real taste treat served along-side vanilla ice cream. *Enjoy*
Provided by twissis
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, sugar & salt together. Cut in the butter w/a pastry blender.
- Add the walnuts & stir in the milk all at once (mixing only enough to moisten the flour) & set aside.
- Heat 1/2 cup sugar in a skillet till it melts to a golden brown syrup. Add butter, salt & remaining sugar. Stir to combine.
- Add hot water gradually & stir constantly. Heat to boiling & cook till the sugar is dissolved, stirring freq (about 10 min).
- Drop dumpling mixture by tablespoons into the gently boiling caramel sauce. Reduce heat, cover tightly & simmer the dumplings gently for 12-15 min w/o removing the lid.
- Serve dumplings immediately w/caramel sauce.
Nutrition Facts : Calories 500.7, Fat 17.4, SaturatedFat 7.4, Cholesterol 29.7, Sodium 382.1, Carbohydrate 83.4, Fiber 1.5, Sugar 56.6, Protein 5.8
CHEF LOU'S BURNT SUGAR DUMPLINGS
Chef Lou runs the Westside Drive-In here in Boise, Idaho. Although everything I've tasted there has been delicious, I always came back for his fish and chips. When I saw this recipe of his on the local news website, I had to try it. Burnt sugar cake is a childhood favorite that only Gramma ever made to perfection, and lets be honest, if it's doughnut-like in any way, I'm gonna eat it! :) I haven't made this one yet, but when I do it'll be altered for gluten free and without the walnuts. I'm posting it in it's original form here with edits only for clarity in instructions and ingredient format for posting. The yield and cook time are estimates until I make this myself.
Provided by Tinkerbell
Categories Dessert
Time 40m
Yield 12 dumplings
Number Of Ingredients 12
Steps:
- Heat ½ cup of the sugar in a large pan, until it melts to a golden brown syrup.
- Add butter, salt, and remaining sugar.
- Gradually add the hot water, stirring constantly.
- Heat to boiling and cook until sugar dissolves, about 10 minutes.
- Stir together flour, baking powder, sugar, and salt.
- Drizzle in butter and mix well.
- Add walnuts; stir in milk and only mix until flour is moistened.
- Drop by ¼ cup spoonfuls into gently boiling caramel sauce.
- Cover tightly and simmer about 12 minutes without removing cover.
- To serve, invert a serving platter over the top of the pan and flip the pan over quickly. (If you don't feel comfortable doing this, you can use a spatula to remove the dumplings from the pan and transfer to a serving platter).
- Serve at once with whipped cream or ice cream.
Nutrition Facts : Calories 250.4, Fat 8.7, SaturatedFat 3.7, Cholesterol 14.9, Sodium 198.9, Carbohydrate 41.7, Fiber 0.8, Sugar 28.3, Protein 2.9
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
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