Can someone please tell me how to make homemade dumplings?

Question

I need to know how to make them from scratch...not from bisquick or from refridgerator biscuits. Thanks

Answer 1

I make them all the time and they are yummy heres the recipe i use
2 cups of flour
1tsp salt
2 level tsp baking powder
1/4 cup butter or marg
1 egg
1 cup milk

mix together dry ingredients
add the egg mixed in with milk and the
butter(melted a bit)

if they seem really thick add a touch more milk
drop by spoonfuls into the soup or stew that is a full rolling boil. Cover and cook 10 minutes(reduce heat slightly to maintain an easy boil) Try not to remove the lid until the time is up and Voila!

Answer 2

Dumplings

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

DIRECTIONS
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.

Answer 3

Chicken And Dumplings

1 (3-pound) whole chicken, cut up
4 tablespoons chicken bouillon granules
1 teaspoon pepper
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
2/3 to 3/4 cup milk
4 hard-cooked eggs, chopped

Bring chicken and water to cover to a boil in a large Dutch oven; reduce heat, and simmer 1 hour. Remove chicken; cool. Pour broth through a wire-mesh strainer into a large saucepan, discarding solids. Skim off fat. Return broth to Dutch oven; bring to a simmer.
Skin and bone chicken. Cut chicken into bite-size pieces, and add chicken, bouillon, and pepper to broth. Return to a simmer.

Combine flour, baking powder, and salt in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; sprinkle lightly with flour, and cut into 3- x 2-inch strips.

Bring broth mixture to a boil. Drop strips, 1 at a time, into boiling broth, stirring gently, until all are added. Reduce heat, and simmer, stirring often, 20 minutes. Stir in egg just before serving.
Yield: 6 to 8 servings

Answer 4

Chicken and Dumplings...easy as pie!


You can boil a whole chicken seasoned with salt, pepper, and garlic...or you can boil only chicken breast in seasoned broth. Pull meat off of bones and pull apart into smaller pieces, set aside. Add a large can of cream of chicken soup, or cream of celery soup. (I sometimes add both). If it needs more flavor and some chicken broth or bullion cubes. Broth needs to be rolling before adding dumplings one at a time. Boil 10 to 15 minutes until cooked tender. Add meat and serve.

To make easy dumplings you can use:

Canned biscuits....cut in half, then in half again, use pizza cutter!
(you want your pieces about an inch in size)

Large egg noodles

Frozen dumplings (found in most grocery stores, I have found them at Winn Dixie and Harris Teeter)

Flour tortilla's....Place in a stack of 4 - 5 and cut into strips with a pizza cutter. Make your pieces about 3" long and add to boiling chicken broth one at a time. Broth needs to be rolling.


My family loves dumplings. We especially love dumplings in speckled butter beans or green lima beans. Talk about good!

Enjoy, My Friend!

Answer 5

1 STEWING CHICKEN----2 QUARTS OF WATER--- 1 TBL. SALT---1/2 TSP. BLACK PEPPER---1 MED. ONION---2 STALKS CELERY 4 CHICKEN CUBES-----THIS IS FOR THE CHICKEN SIDE-------------DUMPLING SIDE AS FOLLOWS-----3 CUPS ALL-PURPOSE FLOUR-----1 1/2 TSP. BAKING POWDER ----I TBLS.SALT---1EGG---BEATEN---1 CUP CHICKEN STOCK BROTH----MIX TOGETHER DRY INGREDIENTS . MIX EGG WITH COOLED BROTH & STIR IN ENOUGH TO MAKE MEDIUM STIFF DOUGH. KNEAD DOUGH ON FLOURED BOARD, ROLL OUT THINLY. CUT INTO 2IN. SQUARES. DROP INTO SIMMERING BROTH ONE AT ATIME AND LET COOK FOR 25 MINUTES. ALSO ADD 1 OR 1/2 STICK OF BUTTER TO SIMMERING BROTH ABOUT 5 MIN. BEFORE DONE....SERVES 6 TO EIGHT.................AS TO CHICKEN PART---STEW CHICKEN UNTIL TENDER IN 1 QT. OF WATER, ADD CHOPPED ONION & CELERY.....COOL & REMOVE MEAT FROM BONES,DISCARD BONES. CUT MEAT INTO CHUNKS. ADD REST OF WATER , SALT, PEPPER & CUBES HEAT TO SIMMERING & THIS IS WHERE THE BROTH TO SIMMER DUMPLINGS IS.......