Dumpling Stew Recipes

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW

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.

TURKEY DUMPLING STEW

Steps:

• Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups stock).
• About 45 minutes before serving, prepare the Dumplings. Keep covered with plastic wrap while you make the stew.
• Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
• Stir in the turkey meat, lemon juice and green beans. Add the Dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the Dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.
• 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.

CHICKEN STEW WITH DUMPLINGS

Steps:

• De-bone chicken and cut into chunks or shred. Set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
• Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

DUMPLINGS

Steps:

• Measure the flour, parsley, baking powder and salt in a medium bowl.
• Cut the shortening into this mixture, using a pastry blender or crisscrossing 2 knives, until the mixture looks like fine crumbs. Stir in the milk.
• Drop the dough by 10 to 12 spoonfuls onto hot meat or vegetables in a boiling stew (do not drop directly into liquid) Cook, uncovered, for 10 minutes. Cover and cook another 10 minutes.

MOM'S SIMPLE DUMPLINGS

Steps:

• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
• Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

MMM BEEF STEW & DUMPLINGS

Steps:

• Heat oil in heavy large pot over medium-high heat. Coat Beef in flour and add to the hot oil. Saute beef until browned on all sides. Add beef stock, water, wine, tomato paste, sugar, thyme, Worcestershire sauce, garlic, bay leaf, celery, onions and carrots. Do not add the parsley at this point!
• Bring mixture to boil. Reduce heat to medium-low, cover and simmer for 1 hour and 45 minutes.
• Discard bay leaves.
• Make dumplings according to recipe (see recipe description above for my suggested recipe--Recipe#30965). Roll into small bite size rounds and drop into stew. Continue to simmer for an additional 15 minutes.
• Sprinkle with parsley and serve.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

BISQUICK DUMPLINGS

Steps:

• In a medium bowl add Bisquick mix and milk stirring until a soft dough forms.
• Drop mixture by spoonfuls onto boiling stew and reduce heat.
• Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes. Serve immediately.

HOMEMADE DUMPLINGS

Steps:

• Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
• Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

DUMPLINGS

Steps:

• Preheat the oven to 190°C/375°F/gas 5.
• Put your flour into a mixing bowl. Using a coarse grater, grate your cold butter into the flour. Add a pinch of sea salt and black pepper.
• Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs. Add a splash of cold water to help bind it into a dough.
• Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir.
• Place the dumplings on top of your fully cooked stew and press down lightly so that they're half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.

TRADITIONAL BRITISH BEEF STEW AND SUET DUMPLINGS

Steps:

• Gather the ingredients.
• In a large bowl mix together the flour and the chunks of cooking steak. Make sure all the beef is covered in flour.
• In a large frying pan heat half the oil to hot but not smoking. Add half the floured steak pieces and brown all over. Remove the steak and place it into a Dutch oven or casserole dish. Add the remaining oil to the frying pan, heat again, then add the remaining steak and brown all over. Again, add the steak to the dish.
• Turn the heat up high and add the brandy to the frying pan, stir well, scraping up all the meat juices on the bottom of the pan. Continue to cook this mixture, taking care not to burn it, until it becomes a sticky glaze.
• Add the onion, leeks, and carrots to the frying pan, stir them well to coat all the vegetables with the glaze, then tip them all into the dish.
• Place the frying pan back onto the heat; stir in a third of the stock (1/2 pint) and bring to a boil, scraping all the bits from the bottom of the pan. Once all the bits are released, pour the stock into the casserole.
• Add the remaining stock, cover with a tight-fitting lid, then simmer gently on the stovetop or in a medium oven (350 F/175 C) for 2 hours. Check from time to time to make sure the stock isn't reducing too much. If it is, add a little boiling water. The meat and vegetables should always be covered by liquid. You can also make this recipe in a slow cooker if you have one.
• Move on to the next steps for the dumplings.
• In a roomy bowl, mix the flour with the suet and a pinch of salt. Add 3 tablespoons cold water and stir. If the dough is dry add more water until you have a soft, slightly sticky dough.
• Divide the dough into 8 to 9 pieces and shape into round balls with lightly floured hands. Leave to one side while you roll the remaining dumplings.
• After the beef stew has cooked for 2 hours, remove the lid, check the seasoning and add salt or pepper to taste. Add the dumplings to the stew, laying them on the surface at even distances apart. Pop one of the dumplings in the middle as well if you have enough. Cover the dish again with the lid and cook for a further 20 minutes.
• Remove the lid and you will see the dumplings well-risen; if not, cook for a few minutes more.
• Serve hot into warm bowls. Enjoy!

DUMPLINGS FOR STEW-GRANDMA'S OLD FASHIONED RECIPE

Steps:

• 1. Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling soup or stew. Cover and simmer 15 minutes without lifting lid. Serve.
• 2. VARIATION: To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

DUMPLINGS

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

CHICKEN STEW WITH DUMPLINGS

Steps:

• Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. , Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. , Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.

BEEF STEW WITH DUMPLINGS

Steps:

• Mix flour, salt and pepper together in a bowl. Dredge beef cubes in flour and remove, shaking off excess flour.
• Over medium high heat, melt one tablespoon of butter and one tablespoon of oil in 6-quart heavy bottomed stock pot or Dutch oven until slightly brown and frothy. Place half of the beef in the hot fat making sure that meat pieces do not touch each other. Sear two minutes per side. Remove from pan and heat another tablespoon of butter and oil then cook the second half of the meat. Remove meat from pan when done and set aside. Total time to sear all the meat is 15 minutes.
• Turn heat to medium and add the remaining butter and olive oil to the pan. Add in chopped onions and cook three minutes. Add chopped garlic and cook for one more minute. Add tomato paste and cook for an additional minute.
• Add in red wine to deglaze pan, scraping up any brown bits from bottom.
• Add browned beef cubes, stock, water, bay leaf, thyme, paprika, Worcestershire sauce and sugar. Bring to a boil then turn heat down to a simmer and cover pot with lid slightly ajar. Simmer for 2 ½ hours or until beef is tender, adjusting water as needed. If all of the liquid does not fit, set some aside and add later as the liquid in the pan evaporates. Either way, check at the two hour mark and if needed, add more liquid. We used exactly four quarts of liquid (Three quarts beef stock and one quart of water).
• After 2 1/2 hours, add in carrots, potatoes, green beans, pearl onions and parsley and simmer for 15 minutes or until vegetables are tender.
• While vegetables are cooking, prepare dumpling batter as follows: Sift flour, baking powder and sugar together. Add salt and thyme into the bowl and then cut in butter with a fork until pieces are rice size. Add milk and stir with spoon until mixed.
• Add green peas to stew, adjust seasoning and turn heat to low. Remove and discard bay leaves.
• Drop heaping tablespoons of dumpling batter into stew until all batter is used. (Do NOT just pour the dumpling batter in all at once.) Cover and cook 15 minutes without lifting the lid. Check and if they are not puffed up enough, cook for another minute or two covered. Ours took exactly 15 minutes .
• Serve bowls of stew with dumplings on top.

DUMPLING STEW

Steps:

• Cut the beef or lamb into one-and-a-half-inch cubes. Pat them dry with paper towels.
• Heat the oil in a casserole or heavy stew pan. Brown the meat over medium to high heat. Add the onions and garlic and saute for five minutes. Season to taste with salt and pepper.
• Add the water and herb bouquet. Bring to simmer, turn down heat and cook gently, uncovered, for 45 minutes. Add the potatoes and the carrots. Cut the beans into two-inch pieces and set aside.
• Meanwhile, make the dumplings. Put the suet and the flour in a mixing bowl. Add the salt, herbes de Provence and Cayenne pepper. Mix thoroughly. Make a well in the middle and gradually add the water. Knead the mixture until you have a thick dough (as for pastry). Shape into balls slightly smaller than a walnut.
• After the stew has cooked for one hour, add the dumplings. Drop them into the simmering stew. Add the beans, cover and cook at low temperature for one-half hour.

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

GORDON RAMSAY'S BEEF STEW RECIPE

Steps:

• Preheat the oven to 150℃. Season the beef with salt and pepper. Then, dust it with flour.
• In a large casserole, heat oil over medium heat. Cook the beef in it until the beef turns brown.
• Then, add carrots, shallots, garlic, thyme, and bay leaves to it.
• Add some ale to deglaze and scrape. Then. Add the puree and the stock to it. Stir it for 2-3 minutes.
• Cover it with a lid and place the casserole in the oven. Cook it for about 2 and a half hours.
• Meanwhile, mix flour, suet, salt, pepper, and mustard in a bowl. Add warm water to it and mix to make a dough.
• Make small balls from this dough.
• Then, take the stew out of the oven and increase the temperature of the oven to 180℃.
• Place the dumplings in the stew and cover it with the lid. Cook it in the oven for 25 minutes more.
• Your beef stew with mustard dumplings is ready.

CHICKEN STEW WITH NEVER FAIL DUMPLINGS

Steps:

• Slice celery and dice onion. Place in large pot with tight fitting lid. Add bay leaf, sprig of fresh rosemary, whole chicken and water and simmer with lid on for 45 minutes or until chicken is cooked through and starting to fall off the bone.
• Remove chicken and let cool. Remove and discard skin and cut chicken through the bone into serving size pieces. Discard bay leaf.
• Wash potatoes and cut into quarters or large chunks. Cut the carrots into quarters (or halves depending on size) length-wise and add to hot stock with salt, pepper and the chicken pieces and simmer with lid on for 25 minutes or until potatoes are tender.
• To thicken, mix flour with cold water and stir to form a smooth paste. Add some hot stock to the flour mixture and mix into stew. Simmer another 5 or so minutes until it thickens.
• Stir in frozen peas.
• To make dumplings mix together the flour, cornmeal and baking powder in a bowl. Stir in milk and oil and mix until just moistened.
• Drop 6 mounds of dumpling batter approximately ¼ cup - 60 mL each by spoonfuls into the simmering stew.
• Cover with lid and simmer over medium low heat for 15 minutes or until toothpick inserted in centre of dumplings comes out clean. Don't lift the lid or peek as the dumplings need to steam.

BEEF STEW WITH DUMPLINGS

Steps:

• Trim excess fat from the steak and cut the beef into 1-inch pieces. Place in a 4- to 5-quart crock pot along with the carrots, celery, onions, garlic, tomatoes, beef broth, 1 1/2 teaspoons dried thyme, marjoram, salt, and pepper.
• Cover the slow cooker and cook on low for 8 to 9 hours until vegetables are tender and the beef is very tender. Then, in a small bowl, combine the water and flour and blend with a wire whisk. Stir this mixture into the crockpot.
• In a medium bowl, combine the Bisquick Mix (or any purchased baking mix), 1/2 teaspoon thyme, milk, and melted butter just until the dry ingredients are moistened.
• Drop the dumpling batter by spoonfuls onto the hot and simmering beef mixture in the crock pot. Cover and cook on high for 25 to 35 minutes, until a toothpick poked into the center of the dumplings, comes out clean. Serve immediately.

BEEF STEW WITH DUMPLINGS

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

EASY DROP DUMPLINGS FOR SOUPS AND STEWS

Steps:

• Gather the ingredients.
• Sift the flour, baking powder, and salt together in a large bowl.
• Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
• Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
• Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
• Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.