Light As A Feather Dumplings For Soup Or Stews Recipes

LIGHT AND FLUFFY HEAVENLY HERB-SCENTED DUMPLINGS FOR STEW!

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.

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.

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.

FLUFFY DUMPLINGS

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.

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.

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.