how do you make a dumpling?

Answer 1

Here's a really easy recipe. Mix equal weights of self raising flour and suet and a pinch of salt. Add enough water to make a dough. Drop them in the stew about 20 mins before the end of cooking.

Idiot proof, delicious (and hopefully worth 10 points ?)

Answer 2

Cornish farm broth with dumpings Serves 4
Broth
4oz dried split peas
1lb boiling beef
2 pints stock or water
2 large carrots
1 onion
1 leek
2oz turnip
A few cauliflower sprigs
Salt and pepper
4 suet dumpling

Suet Dumplings
1 1/2 oz shreded suet
3oz plain flour
hand full of currants or rasins
salt
water or milk to mix

To make the broth
Soak the dried split peas overnight in cold water.
Drain and put with the meat in a large saucepan.
Cover with the stock or water.
Bring to the boil and simmer for 1 1/2 hours.
Peel and chop the carrots,onion and turnip.
Wash and chop the leek and breakthe cauliflower into florets.
Add the vegetables to the soup, season with salt and pepper, and continue cooking for abput 45 minutes.

To Make the Dumplings
Put the shredded suet, flour currants or rasins salt into a bowl.
Mix with a little or milk to a soft dough.

Form with thehands into small balls rooling each one in flour.
Drop the dumplings into the simmering broth and continue cooking for a further 20 minutes or until dumplings are light and fluffy and the meat and vegetables nand cooked.
Remove the boiled beef, which can be served slicd with boiled potatoes and vegetables as a hot meal after the soup, or cold with salad at another time.
Serve the broth in bowls in bowls with the dumplings.

Answer 3

In the UK:

Buy a box of ATORA suet, some Self Raising flour. Have a pinch salt, and some cold water.

Mix 6 ounces Atora suet with 3 ounces Self Raising flour, add a pinch salt. Then bind the suet pastry together stiffly with water.

Roll into little balls and either: Place them in a hot oven to bake golden

OR

place them into the pan of cooked stew and fix the lid on tight for 20 minutes. (for stew and dumplings)

You can put some herbs in them if you like, too. If you are on a budget, buy 2 tins of Baxter's soup to use as stew and chuck in the baked dumplings!

Answer 4

The easiest way I have fould to make dumplings is to buy a box of Bisquick with the dumpling recipe on it and follow the directions.

Answer 5

Drop Dumplings

Ingredients

(8 servings)

2 c Flour
3 ts Baking powder
3/4 c Milk
1/2 ts Salt
1 tb Shortening


Instructions

Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add sufficient milk to make a drop batter. Drop by spoonfuls into boiling liquid. Cover closely and cook about 10 minutes. The liquid must be kept boiling during the entire 10 minutes. Serve at once. 8 servings

Answer 6

the best dumplings ever are as follows:-

4 oz self raising flour
1 oz of suet...either beef suet or vegie doesnt matter
milk to bind the mix
salt & pepper

mix all dry ingredients together, then add a little at a time of the milk until you achieve a dough, not too dry and not too wet. Then shape into balls around the size off a golf ball and place in your stew with the lid on until they puff up to the size of a tennis ball, then allow the tops to brown basting with a little gravy from the stew, GORGEOUS honest honey, they the best ever, lovely and fluffy. not all greasy and heavy.

Answer 7

Dumplings:
1 c flour
1 1/2 tsp baking powder
2 tblsp me;ted shortening
1/3 c milk
1 egg
1/2 tsp salt
Mix together, 1tblesp in chicken broth or beef broth and cook in closed pot for 20 minutes.

Answer 8

Here's a good recipe for Chicken & Dumplings

Serves 4-6
4 chicken thighs, trimmed of excess fat, about 2 pounds total
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1/2 cup coarsely chopped onion, plus 1 large onion, cut into 1-inch chunks
3 carrots, cut on the diagonal into 1/2-inch slices, plus 1/4 cup coarsely chopped carrot
1/4 cup coarsely chopped celery plus 2 stalks celery, cut on the diagonal into 1/2-inch slices
4 sprigs fresh thyme
1 bay leaf
6 cups chicken broth
2 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/2 cup frozen peas
1 tablespoon chopped fresh parsley leaves
For the dumplings:
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup plus 2 tablespoons milk
1 tablespoon butter
1/4 teaspoon salt

Season the chicken thighs on both sides with the salt and pepper. Heat the oil in a cast iron Dutch oven and, when hot, add the chicken thighs, skin side down, and cook until golden brown, about 4 minutes. Turn the chicken thighs over and add the chopped onion, carrot and celery and cook until the thighs are lightly browned on the second side, about 3 minutes. Add the thyme, bay leaf, and chicken broth. Cover the pan and cook on medium heat until the thighs are tender and the meat pulls away from the bone easily, 25 to 30 minutes.

While the chicken is cooking, combine the butter and flour in a small heatproof bowl and, using your fingers or a pastry blender, blend until smooth. Set aside.

Using a slotted spoon, remove the chicken thighs and chopped vegetables from the cooking liquid and transfer to a plate to cool. Ladle 1 cup of the hot cooking liquid into the bowl with the butter-flour mixture and whisk to combine. Add this mixture to the pan along with the onion chunks, sliced carrot and sliced celery and stir to combine. Cover and cook for 10 minutes over medium heat, or until the vegetables are just tender.

While the veggies are cooking, make the dumplings by combining the flour, baking powder and salt in a small mixing bowl. Heat the milk and butter until warm and the butter is melted. Add the warm milk mixture to the flour mixture and stir until just combined. Transfer to a floured work surface and knead lightly once or twice. Using a floured rolling pin, roll to a thickness of 1/8-inch. Using a knife, cut the rolled out dumpling batter into 1 1/2-inch strips.

When the chicken has cooled enough to handle, remove the meat from the bones and discard the bones, chicken skin and cooked vegetables. Reserve the meat separately.

When the veggies are crisp-tender, uncover the pan and add the reserved chicken meat, peas, and parsley to the cooking liquid. Stir to combine, increase the heat to medium-high and, when the mixture comes to a boil, add the dumplings, 1 strip at a time, to the pan, using a spoon to gently submerge the dumplings in the hot mixture. Cook, uncovered and undisturbed, until the dumplings are cooked through, 7 to 10 minutes. Stir gently and serve in wide shallow bowls.

Answer 9

Selfraising Flour & Water to make a dough.

After you've made your dough. Break into little pieces and roll into little balls.

When you've finished rolling it into little balls. You can put it in the pot of whatever stew you're making.

Its really nice with a chicken & Vegie stew.

I made one and it was delicious. Its called the Chicken and Dumpling Stew.

Answer 10

Here's sites for tons of different dumplings!

http://www.recipegoldmine.com/soupdumpling/soupdumpling.html

http://www.basic-recipes.com/r/du/index.htm

http://www.dianaskitchen.com/page/recipes03/a31012l.htm

http://www.recipestogo.com/soup/soup.html

http://www.recipegoldmine.com/soupdumpling/soupdumpling.html

http://recipes.epicurean.com/asc_results.jsp?title=Dumpling