Grandma Bouclairs Dumplings For Stew Recipes

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

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!

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.

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.

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.

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.