Northern Style Dumplings Recipes

FLUFFY DUMPLINGS

Steps:

• Sift flour, baking powder and salt.
• Beat egg until light and fluffy and add to dry ingredients.
• Stir in milk.
• Drop by tablespoons on gently boiling vegetable gravy.
• Cover tightly and cook 15 minutes.
• Do not peek.

THE BEST CHICKEN & DUMPLINGS

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.

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.

CHICKEN & DUMPLINGS -NORTHERN STYLE (DOUGH BALLS, NOT FLAT N

Steps:

• Combine in a large dutch oven or covered pot, the skinned chicken, the chicken broth + 3 or more cups of hot water (enough to completely cover the chicken). Add celery, onion, parsley, bouillon cubes, salt and pepper.
• Cover and simmer for 1-1/2 hours (depending on the size of the pieces) or until tender enough to pull of the bone.
• Remove chicken and let stand until cool enough to handle. Pull meat off bones and add meat back to pot.
• If you want your broth to be gravy-like (recommended, but optional): this doesn't need to be exact:.
• For each cup of broth, blend 1 T flour and 3 T water or milk to form smooth paste.
• Gradually stir this into broth.
• Add carrots and return soup to a simmer.
• DUMPLINGS:.
• In a mixing bowl, sift flour, baking powder and salt together. Add parsley.
• With 2 knives, scissor fashion, cut in the shortening until it looks like very coarse corn meal.
• With fork, lightly mix in milk to form soft dough, stirring as little as possible. Be sure not to add too much milk so you can roll the dumplings into balls in your hands.
• Turn broth down to a simmer.
• Drop by tablespoon size or slightly larger, into the stew.
• Simmer 1 side of dumplings about 12 minutes, uncovered.
• Gently turn over with a spoon as many as possible and simmer another 15 minutes, COVERED.
• Serve immediately, being gentle with the dumplings.

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.

NORTHERN-STYLE DUMPLINGS

Steps:

• Place the minced cabbage in a bowl, add the salt and toss lightly to mix evenly. Let sit 30 minutes, then grab handfuls of the cabbage and squeeze out as much water as possible.
• Return the cabbage to the bowl, add the ground pork, minced Chinese garlic chives or leek mixture, the 2 1/2 tablespoons of soy sauce, sesame oil, rice wine, ginger root and 1 tablespoon of the cornstarch. Stir vigorously to combine evenly.
• Place a teaspoon of the filling in the center of a dumpling skin. Moisten the edge of the skin with a little water. Fold skin over to make a semicircle (opened edges should be up). Use the thumb and index finger to form small pleats along one edge. Press the other edge against it to seal. Or simply press the edges together, without the pleats. Arrange the finished dumplings on a cookie sheet that has been dusted with remaining cornstarch.
• In a large pot, heat 3 quarts of water until boiling. Add half the dumplings, stir and return to the boil. Let boil for 5 minutes, then remove with a handled strainer or a slotted spoon. Bring the water back to a boil, add the remaining dumplings and cook as above.
• Mix the 1/2-cup soy sauce and chopped garlic to make a dipping sauce.

SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• Heat a large dutch oven pot over medium high heat. Add in olive oil and heat through, 1 minute. Add onion and saute 5 minutes, or until onions are soft and translucent. Stir in garlic and cook 1 minute more.
• Add in chicken breasts and season with salt and pepper. Pour in chicken broth. Bring to a boil, reduce the heat to medium low, and simmer 15 to 20 minutes, or until chicken is cooked through and easily shreds with a fork.
• Meanwhile, make the dumpling dough. Mix flour, baking powder, and salt in a mixing bowl. Cut in the cold shortening using a pastry cutter or food processor. Gradually pour in the buttermilk, stirring until the dough comes together. Turn the dough out on a floured surface and work it just until everything is well combined. The dough should not be sticky. Roll the dough out about 1/4-inch thick. Cut into 1 inch strips. Cut each of those strips into pieces that are approximately 2 inches in length.
• Remove chicken from soup pot and shred. Add in milk and bring to a simmer. Drop dumplings strips into soup and simmer 15-20 minutes until cooked through.
• In a small bowl, whisk together cornstarch and water. Pour into soup pot, stir, and return to a simmer. Simmer 2-3 minutes until broth is thickened. Return chicken to soup pot and serve hot.

CHINESE STYLE PORK DUMPLING

Steps:

• For the pork rub: Stir salt, granulated sugar, garlic powder, black pepper and white pepper together in a bowl.
• For the braising liquid: Combine the lime juice, sesame oil, soy sauce, vinegar, wine and 1 tablespoon water together in a bowl.
• For the braising spices: Heat oven to 400 degrees F.
• Add coriander, fennel, Sichuan peppercorns, cloves, anise, cardamom and cinnamon stick to a muslin bag or tea strainer.
• For the filling: Preheat the oven to 400 degrees F.
• Slice shoulder into small chunks. Apply 1 1/2 cups rub to all pieces and place in an oven-safe pan. Add braising liquid and braising spices.
• Cover pork with foil and braise for 1 hour, then turn oven to 275 degrees F and continue to braise for another 1 hour 30 minutes.
• Remove pork chunks from braising liquid, then cool and shred. (Reserve liquid for anything your heart desires.)
• Combine rice vinegar, sesame oil and soy sauce with pork. Add cabbage, carrots, garlic, ginger, green onions and cilantro and let cool.
• For the dumpling dough: Combine demerara sugar, yeast, baking powder, baking soda and salt in a mixer or mixing bowl.
• Add flour and 3/4 cup water and mix until smooth, about 10 minutes.
• Divide dough into twenty-five to thirty 1.7-ounce balls.
• Roll into rounds with a rolling pin and place on lightly floured parchment paper. Lightly stretch edges of dough rounds, leaving center as firm as possible. Place a dough round flat on your palm. Use an ice cream scoop to scoop compacted filling in center. Using your free hand, pinch 1 inch or so of the edge of the round together between thumb and index finger. The dough between the pinch should fold together. Use middle finger to pinch another 1 inch or so section of the edge of the dough round. Pull index finger from where it is and pinch another section of dough to the clump of pinches you've started in a finger-walking motion. Switch between middle and index finger of main hand as you "walk" your fingers around the edge of the dough. The key is to pinch, not twist! Use thumb of other hand in a spatula motion to help corral filling within round. Keep as much of the rim of the dough round as clean as possible, as the more dry the dough is, the easier it will stick to itself when pinched. Perform 7 to 9 total pinches until there is a clump of pinches at the center/top of the now mostly formed dumpling. Bring all pinches together into one, central pinch, then flatten. Flip over so top of dumpling is smooth and base of dumpling is where the pinched folds are. Place dumpling in a cupcake wrapper. Repeat with the remaining dough and filling.
• Put wrapped dumplings into a steamer and cook until it looks flat in texture, not shiny, 10 to 13 minutes.

NORTHERN CHICKEN AND DUMPLINGS

Steps:

• 1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, celery and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
• 2. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
• 3. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
• 4. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.