Fluffy Dumplings For Stew Recipes

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DUMPLINGS



Dumplings image

If you have always wondered how to make dumplings so they are light and lovely every time, this recipe is for you. The delightful part is that it cooks right with the stew.

Provided by Karen Ciancio

Categories     Side Dish

Time 25m

Number Of Ingredients 6

3 tablespoons shortening
1 1/2 cups flour
1 tablespoon parsley (dried (optional))
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk

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.

Nutrition Facts : Calories 198 kcal, Carbohydrate 27 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 3 mg, Sodium 355 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

DUMPLINGS



Dumplings image

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

Provided by Carol

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 6

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk

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.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW



Fluffy Little Clouds - Old Fashioned Dumplings for Stew image

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

4 ounces self raising flour
2 ounces shredded vegetable suet or 2 ounces grated frozen butter
cold water, to mix
salt
pepper
garlic granules (optional)
dried herbs (optional)
onion salt (optional)
oregano (optional)
chili powder (optional)
chopped fresh herb (optional)

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.

HOMEMADE DUMPLINGS



Homemade Dumplings image

Just like Grandma used to make! Savory mounds of dough to top bubbling stew.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 10

Number Of Ingredients 6

1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon parsley flakes, if desired
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk

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.

Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg

DUMPLINGS



Dumplings image

If you ask me, it ain't a stew without good-old, fluffy, doughy dumplings like these!

Provided by Jamie Oliver

Categories     Uncategorised Recipes     Jamie's Ministry of Food     Stew     Beef     Pies & pastries

Time 45m

Yield 4 to 6

Number Of Ingredients 2

250 g self-raising flour
125 g unsalted butter, cold

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.

Nutrition Facts : Calories 294 calories, Fat 17.7 g fat, SaturatedFat 10.3 g saturated fat, Protein 3.9 g protein, Carbohydrate 31.6 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.9 g salt, Fiber 1.3 g fibre

FLUFFY DUMPLINGS



Fluffy Dumplings image

I use these in soup and stews, you can add chili powder, and parsley, Then they are called Parsley, Chili Fluffy Dumplings, and you can also make them smaller.

Provided by Dancer

Categories     Canadian

Time 25m

Yield 12 plump dumplings.

Number Of Ingredients 5

1 1/2 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1/2 cup milk

Steps:

  • Sift flour, baking powder and salt.
  • Beat egg until light and fluffy and add to dry ingredients.
  • Stir in milk.
  • Drop by tablespoons on gently boiling vegetable gravy.
  • Cover tightly and cook 15 minutes.
  • Do not peek.

Nutrition Facts : Calories 69.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 16.9, Sodium 217.1, Carbohydrate 12.6, Fiber 0.4, Sugar 0.1, Protein 2.5

FLUFFY DUMPLINGS



Fluffy Dumplings image

This is the only way I knew to make dumplings before I came to the south. I still use this recipe and it goes great if your doing a big pot of soup or stew.

Provided by Barbie Cunningham

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 7

SIFT DRY INGREDIENTS(OPTIONAL)
1 c all purpose flour
2 tsp baking powder
1/2 tsp salt
COMBINE
1/2 c milk any kind
2 Tbsp salad oil or any kind

Steps:

  • 1. Mix all ingredients together so that it is sticky but able to drop from a tablespoon. Last 15 minutes before serving your stew or soup drop in broth with a tablespoon(you can make them smaller but they puff up as you can see in the photo)cover and cook for the remainder of time. Will make 6 very good sized dumplings, but could make as many as 10. Don't lift the lid while cooking.

DUMPLINGS FOR STEW-GRANDMA'S OLD FASHIONED RECIPE



Dumplings for Stew-Grandma's Old Fashioned Recipe image

These dumplings were a staple in Grandma's recipe file. She made them for chicken, turkey, and beef stews and soups. These dumplings are basically fluffy biscuits without a crust. They are moist when done and they actually melt in your mouth. I'm also posting her dessert dumplings recipe using stewed fruit. Yummm.....

Provided by Kathie Carr

Categories     Other Breads

Time 35m

Number Of Ingredients 5

1 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 Tbsp butter
1/2 c milk

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 WITHOUT SUET



Dumplings without suet image

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

115g butter
200g self-raising flour
3 Tbsp Water (plus more - see instructions)

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

EASY DROP DUMPLINGS FOR SOUPS AND STEWS RECIPE



Easy Drop Dumplings for Soups and Stews Recipe image

Learn how to make these easy drop dumplings for soups and stews recipe. Winter is a great time to cook up big pots of comforting soups and stews. And what's better than a delicious, hearty dumpling floating in your soup or stew? Not much, in our opinion.

Provided by wholesomefarmhouserecipes

Categories     Soup

Time 20m

Number Of Ingredients 4

3 Cups All Purpose Flour
2 Teaspoons Salt
1 Large Egg
1 Cup Milk

Steps:

  • In a medium bowl, add the flour and salt. Stir to incorporate the dry ingredients.
  • Mix in the egg and milk. Let rest 1-2 minutes.
  • Make sure that the soup or stew is at a full boil. Either tear off pieces of the dumpling dough and drop into the soup or use a teaspoon to drop pieces of the dough into the soup.
  • When the dumplings float, they are almost done. Continue cooking for an additional three minutes.

Nutrition Facts : Calories 198 kcal, Carbohydrate 37 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 26 mg, Sodium 604 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

CHICKEN STEW WITH NEVER FAIL DUMPLINGS



Chicken Stew with Never Fail Dumplings image

This aromatic chicken stew is delicious on its own, but goes to the next level thanks to the addition of tender, fluffy dumplings.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 6

Number Of Ingredients 18

2 ½ lb whole chicken
6 carrot(s), peeled
1 cup celery, sliced
6 potato(es), medium, skin on
1 cup onion(s)
1 bay leaf
1 sprig rosemary, fresh
6 cups water
1 cup frozen peas
3 tbsp whole wheat flour
½ tsp black pepper, freshly ground
½ tsp salt
2 tbsp cold water
¼ cup cornmeal (polenta)
1 cup whole wheat flour
2 tsp baking powder
½ cup 2% milk
2 tbsp olive oil, extra virgin

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.

Nutrition Facts :

EASY DROP DUMPLINGS FOR SOUPS AND STEWS



Easy Drop Dumplings for Soups and Stews image

This easy recipe for drop dumplings requires only four ingredients and is perfect for chicken and beef stews and soups. Add parsley or chives for color.

Provided by Diana Rattray

Categories     Dinner     Lunch     Ingredient     Soup

Time 20m

Yield 8

Number Of Ingredients 5

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk (or water)
Stew or soup for cooking and serving

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.

Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Cholesterol 2 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 523 mg, Sugar 2 g, Fat 1 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

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