Mortadella Dumplings Recipes

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CHICKPEAS AND DUMPLINGS



Chickpeas and Dumplings image

We gave the classic comfort food dish, chicken and dumplings, a plant-based twist! We swapped out the chicken broth and shredded meat for vegetable broth and protein-packed chickpeas. Then topped it with homemade drop dumplings that are super fluffy and flavorful, thanks to a squeeze of lemon juice and fresh herbs. Not to mention, the whole dish comes together in one pot, making cleanup a breeze.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

7 tablespoons cold vegan butter
2 large carrots, finely chopped
2 stalks celery, finely chopped
1 shallot, chopped
One 15.5-ounce can chickpeas, rinsed and drained
1 bay leaf
Kosher salt and freshly ground black pepper
One vegan vegetable bouillon cube (about 0.3 ounces)
1 3/4 cups all-purpose flour
1 quart low-sodium vegetable broth
2 teaspoons baking powder
2/3 cup vegan half-and-half
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill fronds, plus more for topping
1 tablespoon chopped fresh parsley leaves, plus more for topping
1/2 cup frozen peas, thawed

Steps:

  • Heat 3 tablespoons of the vegan butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, shallot, chickpeas, bay leaf, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add the bouillon cube and 1/4 cup of the flour; stir until the bouillon has fully dissolved and the flour is toasted, about 1 minute. Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
  • Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons vegan butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the half-and-half, lemon juice, dill and parsley with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
  • Stir the peas into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more chopped dill and parsley.

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



Grandma's Dumplings from Scratch: 100+ Year Old Recipe image

Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.

Provided by CookingBlues

Categories     Stew

Time 20m

Yield 1 big pot, 6-8 serving(s)

Number Of Ingredients 7

2 cups flour
1 teaspoon baking powder, scant
1 tablespoon Crisco
1 teaspoon Crisco
1 pinch salt
1 pinch pepper
3/4 cup water

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!

Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3

DUMPLINGS



Dumplings image

Provided by Food Network Kitchen

Yield 6-8 servings

Number Of Ingredients 8

3 cups all-purpose flour, plus more for dusting
3/4 cup minced mixed fresh herbs and celery leaves
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Freshly ground pepper
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk

Steps:

  • Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
  • Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
  • Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

SKILLET CHICKEN AND DUMPLINGS



Skillet Chicken and Dumplings image

The secret to this shortcut version of the comfort classic is using rotisserie chicken and prepared biscuit dough: With these two products on hand, a three-hour dish becomes fast enough for a weeknight dinner and easy enough (just one pot!) that you can make it almost anywhere--from a camping trip to a vacation rental.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

1/4 cup stone-ground cornmeal
2 teaspoons paprika
Kosher salt and freshly ground black pepper
One 16.3-ounce tube refrigerated biscuit dough
3 tablespoons unsalted butter
1 large onion, diced
1/3 cup all-purpose flour
One 32-ounce box low-sodium chicken broth
1 rotisserie chicken, skin discarded and meat cut into large chunks (about 4 cups)
2 stalks celery, diced
1 large carrot, diced
1/4 cup fresh flat-leaf parsley leaves, chopped

Steps:

  • Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
  • Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
  • Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.

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