Butter Dumplings Recipes

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DUMPLINGS



Dumplings image

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

Provided by Carol

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 6

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk

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.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g

DUMPLINGS



Dumplings image

If you ask me, it ain't a stew without good-old, fluffy, doughy dumplings like these!

Provided by Jamie Oliver

Categories     Uncategorised Recipes     Jamie's Ministry of Food     Stew     Beef     Pies & pastries

Time 45m

Yield 4 to 6

Number Of Ingredients 2

250 g self-raising flour
125 g unsalted butter, cold

Steps:

  • Preheat the oven to 190°C/375°F/gas 5.
  • Put your flour into a mixing bowl. Using a coarse grater, grate your cold butter into the flour. Add a pinch of sea salt and black pepper.
  • Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs. Add a splash of cold water to help bind it into a dough.
  • Divide the dough into 24 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture so if your stew looks dry, add a cup of boiling water and give it a good stir.
  • Place the dumplings on top of your fully cooked stew and press down lightly so that they're half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.

Nutrition Facts : Calories 294 calories, Fat 17.7 g fat, SaturatedFat 10.3 g saturated fat, Protein 3.9 g protein, Carbohydrate 31.6 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.9 g salt, Fiber 1.3 g fibre

BUTTER MANDU (BUTTER DUMPLINGS)



Butter Mandu (Butter Dumplings) image

This recipe comes from New York chef Deuki Hong's father and has origins in North Korea, the ancestral home of mandu. (Sharing a border with China, it is no coincidence that mandu sounds a lot like the Chinese word for steamed bread, mantou.) Unlike versions stuffed with finely chopped kimchi, Deuki grew up eating mandu with kimchi on the side. The star in this recipe is the very generous quantity of butter, which is mixed in with the pork, garlic and ginger and adds a real-deal richness to each bite. Not typically used in East Asian cooking, butter is a fully Americanized, fully awesome way to rethink the mandu.

Provided by Deuki Hong

Categories     Appetizer     Kid-Friendly     Cabbage     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4-6

Number Of Ingredients 10

2 cups green cabbage, roughly chopped
2-inch knob of ginger, minced
4 garlic cloves, minced
2 pounds ground pork (80 percent lean)
1 tablespoon kosher salt
1 pound (4 sticks) unsalted butter, cut into chunks and softened to room temperature
45 refrigerated or frozen and thawed round Asian dumpling wrappers
Fresh Napa Cabbage Kimchi for serving
Light soy sauce, for serving
Vegetable or sesame oil, as needed (optional, for panfrying)

Steps:

  • Place the cabbage, ginger and garlic in the bowl of a food processor and pulse until finely chopped. Place the cabbage mixture in a large bowl.
  • Using your hands, fold the ground pork into the cabbage mixture just enough to combine. Evenly sprinkle it with the salt and fold it in. Gently fold the butter into the mixture until thoroughly combined.
  • To assemble the mandu, place about 2 tablespoons of the filling in the center of each wrapper. Be careful not to overfill or the filling could leak while cooking. (If your wrappers are small, decrease the amount of filling per dumpling; the mandu should be full but not hard to close.) Dip your fingertip in a glass of water and paint the edge of the wrapper. Fold the wrapper over to form a half-moon and pinch the edges together to seal. (This is the easiest fold, for simplicity's sake, but you can fold your mandu in a number of fancy ways, like the pros do.) Mandu can be cooked right away or frozen for later (see below).
  • TO STEAM:
  • In a large pot, bring a few cups of water to a boil over high heat and insert a lightly oiled steaming basket above the water; do not submerge it. Carefully place the dumplings in the basket in one layer. Cover and steam for 5 to 7 minutes, or until the wrapper is a little translucent and the filling feels firm. Serve immediately with kimchi and soy sauce.
  • TO FRY:
  • Coat a sauté pan with some vegetable or sesame oil and place over medium heat. When the oil is shimmering-hot, place the fresh or thawed mandu in the pan, just enough to fit comfortably in one layer, and sauté each side for a few minutes until golden brown and cooked through. Serve with kimchi and soy sauce.

BUTTER DUMPLINGS



Butter Dumplings image

Make and share this Butter Dumplings recipe from Food.com.

Provided by grandma2969

Categories     Stew

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1 large egg, beaten
6 tablespoons milk
1 tablespoon finely minced parsley
butter

Steps:

  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Cut in the cold butter with a pastry blender till mixture resembles coarse oatmeal.
  • Add the egg, milk and parsley.
  • Blend lightly, don't overmix.
  • Drop by approximately 6 tblsful on top of the simmering liquid.
  • Cover tightly and cook over medium-low heat for 20 minutes.do not lift the cover during the cooking process.
  • Serve in bowls, topped with butter.

Nutrition Facts : Calories 173.4, Fat 5.3, SaturatedFat 2.8, Cholesterol 63.7, Sodium 477.1, Carbohydrate 25.5, Fiber 0.9, Sugar 0.2, Protein 5.6

BUTTERNUT DUMPLINGS WITH BROWN BUTTER AND SAGE



Butternut Dumplings with Brown Butter and Sage image

Provided by Alton Brown

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 small butternut squash, halved and seeded
4 medium baking (russet) potatoes, pierced
1 egg
11/2 tablespoons kosher salt
1 pinch nutmeg
11/2 cups all-purpose flour, plus additional, for dusting
Oil
1 bunch sage, leaves chiffonade
8 tablespoons unsalted butter
1/2 cup grated Parmesan

Steps:

  • Preheat oven to 375 degrees F.
  • On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour.
  • Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist.
  • Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.
  • In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
  • Drain off the water and toss in a little oil. Store loosely in containers until ready to use.
  • To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.

BUTTERMILK DUMPLINGS



Buttermilk Dumplings image

Make and share this Buttermilk Dumplings recipe from Food.com.

Provided by Lindas Kitchen

Categories     Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
2 eggs
1/2 cup buttermilk
1/4 cup butter, melted

Steps:

  • Combine dry ingredients. Set aside.
  • Combine eggs, buttermilk, and melted butter.
  • Stir liquid ingredients into dry ingredients to form a stiff batter.
  • Drop tablespoons into simmering stew.
  • Cover and simmer 20 minutes.

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