Light As A Feather Chive Dumplings Annettes Recipes

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



Light-As-A-Feather Dumplings (For Soup or Stews) image

You can add in some cayenne pepper and garlic powder to the dumplings also if desired, these will really expand when cooking so use only a teaspoonful of batter! Servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Healthy

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups flour
1 teaspoon salt
1/4 teaspoon black pepper (optional, can use more to taste)
1 tablespoon baking powder
1 egg, well beaten
2 tablespoons melted butter
2/3 cup full-fat milk

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.

Nutrition Facts : Calories 323.3, Fat 8.9, SaturatedFat 4.9, Cholesterol 72.2, Sodium 929.7, Carbohydrate 50.5, Fiber 1.7, Sugar 2.4, Protein 9.4

LIGHT AND FLUFFY HEAVENLY HERB-SCENTED DUMPLINGS FOR STEW!



Light and Fluffy Heavenly Herb-Scented Dumplings for Stew! image

These fluffy little light-as-a-cloud herb scented dumplings are simply heavenly served with my recipe #112055 #112055, or chicken stew. Great comfort food! Use any herb you wish-- try chives, thyme, sage, etc. French thyme, recipe #376859 -or- Herbes de Provence are my favorites.

Provided by BecR2400

Categories     Breads

Time 45m

Yield 20-24 dumplings, 10-12 serving(s)

Number Of Ingredients 7

6 tablespoons shortening (preferably Crisco butter flavor shortening)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup minced fresh parsley
1/4 cup snipped fresh herb (you may use chives, thyme, sage or whatever else you prefer,-or- 1 teaspoon dry herbs)
1 1/2 cups milk

Steps:

  • In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
  • Stir in milk.
  • Drop by heaping spoon fulls onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
  • Cook uncovered 15 minutes.
  • Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
  • Serve immediately. Also good reheated the next day.

Nutrition Facts : Calories 229.8, Fat 9.4, SaturatedFat 2.8, Cholesterol 5.1, Sodium 398.1, Carbohydrate 30.9, Fiber 1.1, Sugar 0.1, Protein 5.2

LIGHT AS A FEATHER CHIVE DUMPLINGS-ANNETTE'S



Light as a Feather Chive Dumplings-Annette's image

We prepared these in chicken broth and added the suggested cheese sauce.... de-lish!

Provided by Annette W.

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 8

1 large egg, well beaten
2 c flour
2/3 c milk (may be less)
1/4 c chopped chives
3 Tbsp melted butter
4 tsp baking powder
1 tsp salt
1/2 tsp black pepper

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.

FEATHER DUMPLINGS FOR CHICKEN & DUMPLINGS



Feather Dumplings for Chicken & Dumplings image

Feather dumplings are a crowd-pleaser and are made relatively easy with this recipe. The homemade chicken broth is rich in flavor. The dumplings are made with real butter allowing them to fluff up nicely when cooked and gives them a wonderful buttery flavor. It's fun to watch the dumplings come together and your family will love...

Provided by Cathy Smith

Categories     Chicken

Time 50m

Number Of Ingredients 11

2 chicken breasts, boneless and skinless
10 c chicken stock, or 10 small chicken boullion cubes w/ 10 cups water
parsley flakes
1 stalk(s) celery chopped
1/2 medium onion chopped
DUMPLINGS
2 c self-rising flour
1/4 tsp pepper
2 eggs, well beaten
3 Tbsp melted butter
2/3 c milk

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.

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