Dumplings advice?!
Answers: how do u make dumplings?
If you just want to make normal dumplings for a stew, use half the amount of shredded suet (Atora) to self-raising flour and mix that with a pinch of salt and just enough water to bind it. Knead it for a bit, roll it out into like a long sausage shape and tear off pieces about 2/3 the size of a golf ball. Throw them into the stew 20 minutes before it is done cooking and, while cooking dumpings, do not remove the lid during the whole 20 minutes. You don't need to put herbs or anything in them because they should nicely soak up the flavours of the stew.
Bisquick is good. Just follow the directions on the box!
I have also used canned biscuits and just drop the dough into the stew while boiling.
4 oz self raising flour, 2oz suet and a bit water, mix flour and suet, then add water a tiny bit at a time until you have a pliable dough, not too sticky, roll into balls with floured hands, then add to whatever you are putting the dumplings into (soup or stew etc must be hot and simmering), they take about 20-30 minutes to cook depending on how big you made them, keep checking them. Good Luck.
suet, water salt
Want to know how to make dumplings? Dumplings can make a casserole or stew really tasty and they are so easy to make. Ideally they should be light and fluffy to compliment the meal.
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POTATO DUMPLINGS
4 medium potatoes, boiled
1/2 cup sifted flour
1/2 tsp baking powder
1 tsp salt
1/4 tsp pepper
2 T grated onion with juice
1/2 cup dried bread crumbs
1 1/2 tsp melted butter
1 egg, slightly beaten
2 quarts boiling water
1/2 tsp salt
Rice the potatoes. Sift together flour, baking powder, salt and pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, butter and egg.
Mix well. Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water.
Cover and boil 15 minutes.
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Bread Dumplings (Austrian way)
1 lb white bread DRIED and CUT into 1/2-inch cubes
1 large onion
4 whole eggs
2-3 cups milk
1/4 lb butter OR margarine
salt, nutmeg
2 tablespoons parsley freshly CHOPPED
2 tablespoons flour (optional, to bind dumpling)
Pour bread into a big bowl. Chop the onion very fine and sauté lightly in the butter. Pour milk over onions and butter and heat the mixture. Now pour this mix over the bread and stir together, but not too much. The dough has to be airy; DO NOT squeeze the bread, just moisturize it, add eggs, season with salt, nutmeg and chopped parsley.
Form to the size and shape of a tennis ball. When all dumplings are formed and the water is boiling, place them in the pot. Cover the pot and bring to a boil again. Let boil for 5 minutes, then reduce the heat and let them simmer another 10 minutes.
what kind of dumpling you want to make?
i suggest you to try Kimchi dumpling,i'll give a link and good luck!
http://mykoreankitchen.com/2007/02/15/st...
use good quality ground meat... use less salt, and use more soysauce for your seasoning and flavoring because most dumpling recipes needs to have an asian flavor... also, add a few drops of sesame oil to the mixture, it adds a smoky and nutty flavor to your dumpling mixture.
oh, and for your last tip... use the largest siumai wrapper (wanton wrapper) that you could find, in this way you would not have a hard time wrapping the dumplings...
fried with i.e caribbean curry and boiled for stew
Hi! There are many ways to make dumplings and many different types of dumplings; it depends on what you want to cook them with or what you want to complement dumplings with. There are books out just on bread and dumpling recipies.
Do you want old fashioned chicken and dumplings? the German/Hungarian type of dumplings.,or jewish dumplings. Do you want dumplings to add to soup or stew or serve as a side dish to meat and vegetables? Jewish dumplings use farina, the others use flour or potatoes... as the main medium to give texture and firmness and hold everything together-including eggs.
The dumplings are hand made; yes, by hand, and are then dropped into lightly boiling water or gravy.
It can be involved but don't get discouraged!! It might take a few dumpling sacrifices in the pot to get them right. But it is so worth it when you can sit down on a cold winter day and have hot, yummy dumplings with any soup or food.
My Hungarian aunt taught me to make spatzle or csipetke dumplings that you serve with beef stew or paprikas chicken. and farina dumplings to use in soups...Yum!
The recipie for csipetke calls for using a spatzle machine; but you don't have to use anything specialized as long as you have a big slotted spoon with medium sized holes in it. The dumpling dough is pushed through the holes in the spoon which drops into boiling water.
For regular potato dumplings, here is one recipie I have used
in the past and is very good.
Makes 2 dozen small dumplings, or 1 doz. stew dumplings:
3 med. size potatoes boiled in skin, then peeled(be careful! they will be hot!)
2 eggs, lightly beaten
1/3 to 1/2 cup flour
salt to taste
May have to adjust flour
Boil potatoes till cooked, peel and put in large bowl and mash well or put through a ricer. Add eggs, flour and salt and mix well. It will begin to fim up during mixing.
Form into 1" or 2" balls. If the balls will not stay together, add a bit more flour. This should take care of any stickiness too. You can use a bit of water on your hands if dough is too sticky.
Drop dumplings into medium boiling soup broth or water or stew and cook uncovered 5-7 min. for 1" and 10-12 min. for 2" dumplings. Do not crowd dumplings; you may have to make two separate batches. The dumplings will be cooked when they rise to the top of the soup. Give them about 5 minutes after they rise. If they are overcooked, then the inside of the dumpling will be very hard/dry. Under cooked will be very mushy and fall apart.
You might want to experiment with them in a separate saucepan of water or soup stock first.
By the way, 25 calories for each soup dumpling; and about 50 cal. for the stew dumplings each.
Let me know if you would like the recipie for Hungarian farina or floured based dumplings that can be made with a large tablespoon....it is easier to make and just as nutritious.
Hope this helps!
E. Farkas