White Flour Dumplings Little House Recipes

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MOM'S SIMPLE DUMPLINGS



Mom's Simple Dumplings image

As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!

Provided by Zen K.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 30m

Yield 6

Number Of Ingredients 5

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

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.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 25.7 g, Cholesterol 2.4 mg, Fat 7.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 466.3 mg, Sugar 1.5 g

HOMEMADE DUMPLINGS



Homemade Dumplings image

Dumplings for stew.

Provided by katiewhite506

Categories     Main Dish Recipes     Dumpling Recipes

Time 10m

Yield 6

Number Of Ingredients 4

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk

Steps:

  • Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 34.1 g, Cholesterol 3.3 mg, Fat 1.2 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 0.6 g, Sodium 567.6 mg, Sugar 2 g

DUMPLINGS



Dumplings image

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

Provided by Carol

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 6

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk

Steps:

  • Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
  • Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
  • To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW



Fluffy Little Clouds - Old Fashioned Dumplings for Stew image

This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.

Provided by French Tart

Categories     Stew

Time 40m

Yield 8 Dumplings, 4 serving(s)

Number Of Ingredients 11

4 ounces self raising flour
2 ounces shredded vegetable suet or 2 ounces grated frozen butter
cold water, to mix
salt
pepper
garlic granules (optional)
dried herbs (optional)
onion salt (optional)
oregano (optional)
chili powder (optional)
chopped fresh herb (optional)

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.

WHITE FLOUR DUMPLINGS (LITTLE HOUSE)



White Flour Dumplings (Little House) image

These are buttermilk dumplings, ideal for stew or soup. This recipe came from "The Little House Cookbook" by Barbara M Walker, and the food featured in "On The Banks of Plum Creek."

Provided by Sascha

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups white flour
1 teaspoon salt
1 teaspoon baking soda
1/2-1 cup buttermilk
2 cups broth

Steps:

  • Have a kettle of stew or a skillet of broth simmering on the stove.
  • In a bowl, mix dry ingredients well. Pour in 3/4 cup of buttermilk and mix quickly with a fork. Your dough should be soft but too moist for rolling; add remaining milk if needed.
  • With a soup spoon drop the dough onto the bubbling liquid, covering the surface. Let simmer on medium low heat until the dumplings puff and lose their gloss (8 to 10 minutes). Cover with a lid, reduce heat to low, and simmer another 8 to 10 minutes until dumplings are cooked through.
  • Dumplings in a skillet an be cooked uncovered by turning them halfway through.

Nutrition Facts : Calories 249.3, Fat 1.2, SaturatedFat 0.4, Cholesterol 1.6, Sodium 1608.7, Carbohydrate 50.1, Fiber 1.7, Sugar 2.3, Protein 8.1

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