Glissant Quebec Dumplings Recipes

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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

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

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.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

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

GLISSANT (QUEBEC DUMPLINGS)



Glissant (Quebec Dumplings) image

Make and share this Glissant (Quebec Dumplings) recipe from Food.com.

Provided by Nat Da Brat

Categories     Healthy

Time 47m

Yield 8 serving(s)

Number Of Ingredients 4

3 eggs, beaten
2 cups flour
3/4 cup milk
salt and pepper

Steps:

  • Beat the eggs very well.
  • add eggs and milk to flour and mix by hand.
  • Drop by the spoonful on top of soup.
  • Cover on medium for 1/2 hour to 45 minutes. Do not open the lid!

Nutrition Facts : Calories 155.2, Fat 2.9, SaturatedFat 1.2, Cholesterol 73, Sodium 38.5, Carbohydrate 25.1, Fiber 0.8, Sugar 0.1, Protein 6.3

GLEASANTS FRENCH CHICKEN SOUP DUMPLING 1962



Gleasants French Chicken Soup Dumpling 1962 image

When growing up I used to eat a nice homemade chicken soup at my girlfriends house. In it was a 2 inch square flat dumpling instead of our fulffy dumplings that my mom made in our stews. This is my friends recipe.

Provided by andypandy

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon salt
1 pinch nutmeg (optional)
1/8 teaspoon white pepper
2 teaspoons baking powder
1 tablespoon melted butter
water or milk

Steps:

  • Melt the butter, add the flour, salt, pepper and a dash of nutmeg. Add enough of the cold water to bring to a soft but non sticky dough. Do not knead the dough, just bring together.
  • Roll out really thin on a floured board and cut into 2 inch squares.
  • Drop into boiling soup broth or a thin stew and replace lid on pot. Cook at least twenty minutes.

Nutrition Facts : Calories 254.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 784.6, Carbohydrate 48.3, Fiber 1.7, Sugar 0.2, Protein 6.5

GLISSANTS



GLISSANTS image

Categories     Soup/Stew     Chicken     Quick & Easy     Dinner     Boil

Yield 4 dumplings

Number Of Ingredients 11

1 whole chicken cut into parts
1 onion diced
1 stalk of celery diced
salt and pepper to taste
6 cups of water (or chicken broth)
1/4 tsp sage (optional)
2 cups of flour
1 egg
salt and pepper
1 tsp baking powder
water

Steps:

  • Place chicken, onion, celery, and salt and pepper in 6 cups water and bring to a boil. Turn down to simmer about 1 hour or until the chicken is almost falling off the bone. In the meantime, combine the flour, baking powder, egg, salt, pepper and water to make a slightly firm dough. Flour the table and roll the dough paper thin. Cut into squares. Take the cooked chicken out of the broth and bring the broth to a boil. Drop the dough squares into the boiling broth (in small batches)and cook until they puff up (about 5 minutes) Remove with a slotted spoon and reserve and repeat until desired number reached. Serve with the broth and the chicken. Enjoy!

DUMPLINGS



Dumplings image

Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash

Provided by Cassie Best

Categories     Supper

Time 35m

Number Of Ingredients 3

150g self-raising flour, plus a little extra
70g suet
small handful of parsley, chopped (optional)

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.

Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

CHICKEN AND DUMPLINGS WITH BISQUICK®



Chicken and Dumplings with Bisquick® image

Basic chicken and dumplings stew made with Bisquick®...yummo.

Provided by Pam Smith

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

Time 1h35m

Yield 4

Number Of Ingredients 16

2 tablespoons clarified butter
1 pound skinless, boneless chicken thighs
4 slices bacon
5 new potatoes, chopped
2 carrots, chopped
2 stalks celery, chopped
½ red onion, finely chopped
2 cloves garlic, finely chopped
1 cup chicken broth
1 cup 2% milk
1 (10.75 ounce) can condensed cream of mushroom soup
½ (10 ounce) package frozen corn
¼ teaspoon smoked paprika
salt and ground black pepper to taste
1 cup baking mix (such as Bisquick®)
⅓ cup milk

Steps:

  • Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
  • Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
  • Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
  • Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.

Nutrition Facts : Calories 659.4 calories, Carbohydrate 61.2 g, Cholesterol 98.1 mg, Fat 32.7 g, Fiber 5.5 g, Protein 31.5 g, SaturatedFat 11.7 g, Sodium 1544.3 mg, Sugar 10.5 g

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