how do you make a simple dumpling?

Question

preg mrs with cravings

Answer 1

Just saw this recipe so hopefully she will like it
Mini sausage dumplings with tomato sauce
Ingredients
140g/5oz cumberland sausages, diced
1 tbsp oil
For the pastry
85g/3oz plain flour
55g/2oz butter
pinch of salt
1 egg, beaten
water, to bind
For the tomato sauce
1 tomato, diced
2 tbsp tomato purée
splash of white wine
drizzle of olive oil
salt and freshly ground black pepper

Method
1. To make the pastry, place the flour, butter and salt in a food processor and blend for a few seconds until the mixture resembles coarse breadcrumbs. While blending, slowly trickle in enough water to bind the mixture together.
2. Remove the dough from the food processor and gently work into a ball, taking care not to overwork the pastry.
3. Wrap the pastry in cling film and chill for five minutes.
4. Meanwhile, make the tomato sauce. Purée the diced tomatoes in a clean food processor or blender.
5. Strain the purée through a sieve into a small saucepan.
6. Add a tablespoon of tomato purée and a splash of white wine to the pan.
7. Heat the sauce until slightly thickened, then drizzle with olive oil.
8. Season with salt and pepper.
9. Remove the pastry from the fridge and roll out on a floured board.
10. Cut the pastry into squares large enough to wrap the sausages.
11. Place a sausage in the middle of each pastry square and wrap tightly, brushing the sides of the pastry with beaten egg to secure it.
12. Glaze the pastry dumplings with beaten egg and pierce the top of each dumpling with the tip of a small sharp knife, to allow steam to escape during cooking.
13. Bake the dumplings for 8-10 minutes until the pastries are golden brown.
14. Serve warm with the tomato sauce.

OR Fruity beef casserole with parsley dumplings
Ingredients
1 kg/2lb beef cut into 5cm/2inch pieces
seasoned flour for dusting
2 tbsp vegetable oil or beef dripping
175g/6oz smoked bacon, diced
2 stalks celery, finely chopped
1 large onion, finely diced
2 cloves garlic, finely chopped
2 sprigs thyme
2 tbsp redcurrant jelly
275ml/10fl oz of red wine
500ml/1 pint game or beef stock
150ml/5fl oz port
1 tbsp Worcestershire sauce
12 stoned prunes
55g/2oz dried cherries
55g/2oz dried cranberries
225g/8oz chestnuts, cooked and peeled
115g/4oz button mushrooms
2 bay leaves
organic orange, zest only
1 tbsp tomato purée
2 tbsp rough chopped parsley
salt
freshly black ground pepper
For the dumplings
250g/9oz plain flour, plus extra for dusting
1 tsp salt
2 tsp baking powder
2 tbsp olive oil
4 tbsp fresh flatleaf parsley, chopped, plus extra for garnish
4 tbsp fresh chives, snipped
150ml/¼ pint milk
To serve
new potatoes and braised red cabbage

Method
1. Preheat the oven to 140C/275F/Gas 1.
2. Meanwhile, toss the beef in the seasoned flour. Heat the oil or dripping in an ovenproof casserole dish and brown the beef all over.
3. Add the bacon, celery, onion, garlic and thyme and cook for 6-8 minutes without browning. Add the redcurrant jelly, wine, stock, port and Worcestershire sauce along with the dried fruit, chestnuts, mushrooms, bay leaves, orange zest and tomato purée.
4. Bring slowly to simmering point then cover and cook in the oven for two to two and a half hours or until the beef is tender.
5. Turn the oven up to 180C/350F/Gas Mark 4 after about an hour-and-a-half to two hours.
6. To make the dumplings - sift the flour, salt and baking powder into a large bowl. Make a well in the centre and add the olive oil and herbs, then pour in the milk and, using a fork, mix to form a soft dough.
7. Place the dough on a lightly floured surface and knead briefly. Divide and shape into 16 teaspoon-sized dumplings.
8. Place the dumplings on the surface of the casserole, cover and place in the oven (now at the higher temperature) for the last 35-40 minutes, or until the dumplings have risen and are golden brown.
9. Remove the casserole from the oven and allow to rest for five minutes. Skim off any fat that has risen to the surface. Season to taste and fold in the parsley.
10. Serve with new potatoes and red braised cabbage

Answer 2

"Dumplings" - Makes 10 to 12

Add 3/4 cup milk to 2 cups Bisquick. Mix thoroughly with fork; drop by spoonfuls onto chicken, meat or vegetables in boiling stew (not into liquid). Cook over low heat for 10 minutes with kettle uncovered and 10 minutes with kettle covered. Liquid should just bubble gently. Remove dumplings.

Answer 3

2ounces suet. 4 ounces self-raising flour about 5tablespoons water.Mix to a pliable dough.Divide into about 8 balls. Stick 'em in a casserole or stew for about 20 minutes.
I don't know what journlee is making ,but they sure ain't dumplings. You can't make a dumpling in Britain, anyway, without suet. You yanks are making something altogether different.

Answer 4

get a container, a mug of water, salt, sugar and flour first add the flour in the container then a little bit of water, a spoon of sugar at least three pinch of salt and start combining everything together with one hand till u make it into a ball when finish sprinkle some flour over it and leave for 5Min's then roll and flatten on Ur platform, put the water to boil at a little oil in the water so the dumplings wont stick together then one by one add the dumplings

Answer 5

Homemade Dumplings
1 1/2 cups Gold Medal all-purpose flour
1 tablespoon parsley flakes, if desired
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk
1. Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
2. Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=34643&MSCSProfile=3C79F0C7EA3162B2CBD0FBE711EB53EB5E736E18703B0631405BC499CC5827754C983C28156134CC1012AE5B74D2F4FFE85960B4F9BAC7933D1424FF33493DB913F7C5A32992A326911AEFA3DB9A6BC0798AA39EF9A5ED4AD21523A5F9F7F0B6C393FE52E20115A6A2CB1F9C0411EA1109E036F5C6ADC78FEA691B6A1A2C6540

Bisquick Dumplings
http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35314&MSCSProfile=3C79F0C7EA3162B2CBD0FBE711EB53EB5E736E18703B0631405BC499CC5827754C983C28156134CC1012AE5B74D2F4FFE85960B4F9BAC7933D1424FF33493DB913F7C5A32992A326911AEFA3DB9A6BC0798AA39EF9A5ED4AD21523A5F9F7F0B6C393FE52E20115A6A2CB1F9C0411EA1109E036F5C6ADC78FEA691B6A1A2C6540

Answer 6

Plain flour plus suet (50/50), about 2oz each, mix together then add a very small amount of water until it forms a dough which can be rolled into small balls with a bit of flour on the work surface.

Answer 7

1 cup of self raising flour 1/2 a cup suet pinch of salt mix. mix in a little cold water with a fork til a dough forms.coat hands in flour , split dough into six parts, rolling into golf ball shape.cook in gravy for 20 mins.

Answer 8

The quickest way is to keep 'Aunt Bessies' frozen they only take a few minutes in the microwave and it saves on all the mess and a 20 to 25 minute wait for them to cook. BTW Congratulations!

Answer 9

Atora suet, flour and water. The instructions are on the box.
No good without a stew though.

Answer 10

i make mine by simply mixing flour with water to a consistency that you can spoon up, then drop into the boiling water, when they are done i add milk and mmmmmmmmmm