Feather Dumplings Recipes

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.

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

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.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

LIGHT AS A FEATHER CHIVE DUMPLINGS-ANNETTE'S

Steps:

• 1. Sift all of your dry ingredients together.
• 2. Add egg, butter, and enough milk to make a moist but stiff dough.
• 3. Drop by teaspoons full into boiling chicken broth. (or liquid of your choice) If cooking in Chicken and dumplings or beef and dumplings, remove the meat to make room for the dumplings. Once they have cooked, add meat back to pot to finish heating.
• 4. Cover loosely and cook 16-18 minutes. (Cooking times may vary) Use your judgement as to when the dumplings are done. It will depend on what type of liquid you are cooking them in and the amount of other ingredients you have in the pot. If using cheese sauce. Remove the dumplings from the cooking liquid and transfer them to a plate. Top with cheese sauce and enjoy!
• 5. ***These can be dropped into a boiling pot of chicken soup, chili or sauerkraut or you can make a cheese sauce to pour over them which is divine! Just make sure you have some amount of liquid to cook them in no matter what you are using.
• 6. CHEESE SAUCE 1 1/2 cups milk 1 cup grated sharp Cheddar or smoky flavor Cheddar cheese or any cheese of your choice. 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon ground black or white pepper dash of hot sauce Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Mix in dash of hot sauce if desired.

3 WAYS TO MAKE DUMPLINGS WITH SELF RISING FLOUR - WIKIHOW

Steps:

• Put the flour, butter, milk, egg, and parsley into a bowl. Get out a large mixing bowl and put 1 1/2 cups (187 g) of self-rising flour into it along with 3 tablespoons (42 g) of melted butter, 2 tablespoons (30 ml) of milk or buttermilk, and 1 beaten egg. For a fresh herb flavor, add 1 tablespoon (4 g) of chopped fresh parsley. If you don't have butter, you can substitute vegetable shortening.
• Mix the ingredients into a soft dough. Stir the dumpling ingredients until the flour absorbs the butter, milk, and egg. Then use your hands to gently knead the dough until it comes together into a ball. Stop kneading as soon as the crumbs from the bottom of the bowl are incorporated into the dough. Working the dough too much will make tough dumplings.
• Roll the dough 1⁄4 inch (0.64 cm) thick. Sprinkle some flour on your work surface and place the dumpling dough on it. Use a rolling pin to roll the dough into an even 1⁄4 inch (0.64 cm) thickness. While you don't have to roll the dough into a specific shape, try to roll it into a square or a rectangle. This will make it easier to cut the dough into small squares.
• Cut the dough into 2 in (5.1 cm) pieces. Use a knife or pasta cutter wheel to slice the dough into 2 in (5.1 cm) thick strips. Then turn the knife or cutter 90-degrees and cut the strips into 2 in (5.1 cm) squares. For wavy dumplings, use a fluted pastry wheel to cut the dough. If you prefer long, thin dumplings, leave the dough in long strips and don't cut them into squares.
• Lay the dumpling squares in a pot of hot soup or broth. Heat at least 4 cups (950 ml) of hot soup or broth in a large pot on the stove. Place the dumpling pieces on top of the soup. You'll probably need to overlap the dough pieces a little to get them to fit in the pan. Avoid pushing the dough down into the soup or broth.
• Simmer the uncovered dumplings for 10 minutes. Turn the burner to medium so the soup or broth bubbles gently. Gently stir the dumplings occasionally as they cook. This will prevent them from baking into a large clump. Simmer the dumplings until they're no longer doughy. Turn off the burner and serve the soup or broth with some of the rolled dumplings. To test if the dumplings are doughy, insert a toothpick into the thickest one. It should come out clean if the dumplings are finished cooking.

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.

FEATHER DUMPLINGS

Steps:

• Sift the dry ingredients together.
• Add the egg, melted butter and enough milk to make a moist, stiff batter.
• Drop by heaping teaspoons into boiling liquid.
• Cover and cook for 18 minutes.

ROLLED DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.

FEATHER DUMPLINGS FOR CHICKEN & DUMPLINGS

Steps:

• 1. In a large pot boil the chicken in chicken stock or add 8 chicken bouillon cubes to the water. To add some flavor, add parsley, onion, and celery.
• 2. When done, take the chicken out and shred.
• 3. Return to pot.
• 4. Dumplings: In a large bowl, sift dry ingredients.
• 5. Add egg and melted butter.
• 6. Then add enough milk to make a moist stiff batter.
• 7. Drop by small teaspoons into the boiling chicken stock.
• 8. Reduce heat, cover tightly and cook 18 minutes.
• 9. Some people like to eat like a stew in a bowl, but we like them with mashed potatoes and a vegetable. The stock thickens to make gravy for the potatoes. Enjoy!
• 10. Just an added note: AFTER the dumplings have cooked, I recently added a can of cream of mushroom soup mixed with a packet of McCormick's chicken gravy. (Make sure you wait until the dumplings are done.) I gently added it between the dumplings. Stir gently and it made the creamiest gravy we have ever had. My husband and grandson just raved that this was the best chicken and dumplings I had ever made.

INSTANT POT STEAMED DUMPLINGS (MOMOS)

Steps:

• Take a large mixing bowl, take the flour and salt. Mix well and add water slowly followed by oil and mix the dough until it comes together.
• Knead the dough well for a few minutes till the dough is stretchy and smooth. Cover the dough with a damp towel and let it rest for 30 minutes.
• Mix together all the veggies and add salt. Allow the mixture to stand for 5-10 minutes, and then use a kitchen towel to squeeze the water out of veggies. You can also use a nut milk bag or muslin cloth for this.
• Once squeezed, add the veggies to a bowl, season with pepper, chili oil, soy sauce, and sesame oil. Mix well. Your filling is ready. Taste and add salt if needed.
• If you want to make a sautéed filling, refer to the instructions under the notes section.
• Start by working with the dough half an hour after the resting time. Divide the dough into small pieces or Squeeze a ball sized dough out and leave the rest under the damp towel.
• Use a rolling pin and roll the ball sized dough on a lightly floured counter or rolling base until it is a very thin disc-like tortilla.
• Try to make this as thin as you can. To make the rolling easier, flip and dust with more flour as you roll the dough ball into a thin disc. This helps the dough not to stick on the rolling base.
• Use a cookie cutter to cut the disc into 3 1/2 - 4-inch circles. Remove the scraps of dough and reuse it for making another disc.
• Take one piece of the small circle and place it on your palm or on the rolling board. Now add 1 tbsp of filling in the center. Moisten the edges with little water and then fold and punch the circle edges to form a round dumpling.
• Use the same process to make more dumplings and place the finished ones on a lightly greased plate.
• Prepare a steamer basket or rack and lightly brush it with oil. Add two cups of water in the inner pot and place the steamer basket or the rack on a trivet. Now place each dumpling or momo on it. Leave a little gap between them as they may stick to each other while cooking.
• Set the instant pot to steam mode and set 12 minutes on the timer. Cover the instant pot with a glass lid or secure the lid while the vent is open. Steam the dumplings for 12 minutes or until the dough is not sticky to touch.
• Use silicone tongs to remove the dumplings and transfer them to a plate. Repeat the same steaming process with the remaining dumplings.
• Serve the instant pot steamed dumplings warm with dark sweet soy sauce or chutney.