3 Ways To Make Flour Dumplings Wikihow Recipes

3 WAYS TO MAKE DUMPLINGS WITH SELF RISING FLOUR - WIKIHOW

Steps:

• Put the flour, butter, milk, egg, and parsley into a bowl. Get out a large mixing bowl and put 1 1/2 cups (187 g) of self-rising flour into it along with 3 tablespoons (42 g) of melted butter, 2 tablespoons (30 ml) of milk or buttermilk, and 1 beaten egg. For a fresh herb flavor, add 1 tablespoon (4 g) of chopped fresh parsley. If you don't have butter, you can substitute vegetable shortening.
• Mix the ingredients into a soft dough. Stir the dumpling ingredients until the flour absorbs the butter, milk, and egg. Then use your hands to gently knead the dough until it comes together into a ball. Stop kneading as soon as the crumbs from the bottom of the bowl are incorporated into the dough. Working the dough too much will make tough dumplings.
• Roll the dough 1⁄4 inch (0.64 cm) thick. Sprinkle some flour on your work surface and place the dumpling dough on it. Use a rolling pin to roll the dough into an even 1⁄4 inch (0.64 cm) thickness. While you don't have to roll the dough into a specific shape, try to roll it into a square or a rectangle. This will make it easier to cut the dough into small squares.
• Cut the dough into 2 in (5.1 cm) pieces. Use a knife or pasta cutter wheel to slice the dough into 2 in (5.1 cm) thick strips. Then turn the knife or cutter 90-degrees and cut the strips into 2 in (5.1 cm) squares. For wavy dumplings, use a fluted pastry wheel to cut the dough. If you prefer long, thin dumplings, leave the dough in long strips and don't cut them into squares.
• Lay the dumpling squares in a pot of hot soup or broth. Heat at least 4 cups (950 ml) of hot soup or broth in a large pot on the stove. Place the dumpling pieces on top of the soup. You'll probably need to overlap the dough pieces a little to get them to fit in the pan. Avoid pushing the dough down into the soup or broth.
• Simmer the uncovered dumplings for 10 minutes. Turn the burner to medium so the soup or broth bubbles gently. Gently stir the dumplings occasionally as they cook. This will prevent them from baking into a large clump. Simmer the dumplings until they're no longer doughy. Turn off the burner and serve the soup or broth with some of the rolled dumplings. To test if the dumplings are doughy, insert a toothpick into the thickest one. It should come out clean if the dumplings are finished cooking.

DUMPLINGS

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.

HOMEMADE DUMPLINGS

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.

MOM'S SIMPLE DUMPLINGS

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.

DUMPLINGS

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

HOMEMADE DUMPLING WRAPPERS

Steps:

• Place the flour in a large bowl and set the bowl on a damp kitchen towel so it won't slip. Add the hot water in a steady stream while stirring with chopsticks or a fork. Stir until all the flour is hydrated and the mixture becomes shaggy. Let stand until cool enough to handle, 2 to 5 minutes.
• Use your hands to gather and knead the shaggy mass into a ball in the bowl. Turn out onto a work surface and knead until slightly elastic, 5 to 10 minutes. The dough should be tacky but not sticky, and it won't look completely smooth. If it sticks to the surface, flour the work surface lightly and continue kneading. Knead into a ball and cover loosely with a clean damp kitchen towel or plastic wrap. Let stand for at least 30 minutes or up to 1 hour.
• Divide the dough in half. Roll one piece to a 1/16-inch thickness. You shouldn't need to flour the surface while rolling, but do so if the dough is sticking. Once the dough is thin enough, lift it off the surface, flour the surface lightly, and place the dough back down. Cut out 3 1/2-inch rounds as close together as possible, then gather the scraps and cover the rounds with the damp kitchen towel or plastic wrap. Repeat with the remaining dough and knead those scraps with the first batch of scraps, then let rest for 5 minutes before rerolling and cutting. (See Note for a more traditional way to roll the wrappers.) Use the wrappers immediately for dumplings, such as chile crisp dumplings.