Dane Dumplings Recipes

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HOMEMADE DUMPLINGS RECIPE BY TASTY



Homemade Dumplings Recipe by Tasty image

Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we're bringing that warm, fuzzy feeling right to your very own kitchen table.

Provided by Pierce Abernathy

Categories     Sides

Yield 24 dumplings

Number Of Ingredients 18

4 cups all-purpose flour
2 teaspoons salt, divided
1 ¼ cups warm water
2 cups red cabbage
2 cups green onion, sliced
6 cloves garlic, minced
4 tablespoons ginger, minced
2 tablespoons soy sauce
2 tablespoons sesame oil
½ lb ground pork
½ teaspoon pepper
¾ cup mushroom, diced
¾ cup carrot, diced
½ lb shrimp, peeled and deveined
¼ cup soy sauce
¼ cup rice wine vinegar
1 teaspoon sesame oil
1 teaspoon crushed red pepper flake

Steps:

  • In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
  • Roll out dough on a floured surface and knead until smooth.
  • Divide the dough into 4 equal parts.
  • Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
  • Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
  • Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
  • Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
  • For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
  • For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
  • For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
  • To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
  • Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
  • In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 150 calories, Carbohydrate 21 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, Sugar 1 gram

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

DANE DUMPLINGS



Dane Dumplings image

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

Provided by Queen Dragon Mom

Categories     Norwegian

Time 1h15m

Yield 1 soup recipe

Number Of Ingredients 5

1/2 cup butter
1 1/2 cups water
1 1/2 cups flour
salt
6 eggs

Steps:

  • In heavy saucepan, heat butter and water over med-low heat until butter melts.
  • Remove from heat and stir in flour.
  • Return to med-low heat and cook, stirring constantly, until thickened.
  • Remove from heat and cool.
  • Add the eggs, 3 at a time, beating well after each addition.
  • Stir in a dash of salt.
  • Drop dumplings into boiling soup.
  • Cook for 10 to 15 minutes with lid off.

Nutrition Facts : Calories 1937.3, Fat 123.7, SaturatedFat 67.9, Cholesterol 1513, Sodium 1084.6, Carbohydrate 145.5, Fiber 5.1, Sugar 2.9, Protein 58.1

DOVE DUMPLINGS



Dove Dumplings image

Tired of Chicken and Dumplings? Have any left over dove from the Fall's hunt? Try this. Totally different with the beef broth and the liverish dove breast. I would like to try it reducing the broth and omitting the dumplings and making a thicker mixture to spoon over noodles. I used the last of my dove though and I can't until September. If anybody does let me know how it turns out.

Provided by Chef Jeff Garland

Categories     Wild Game

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 12

12 dove breasts, boned
2 cups milk
8 cups beef broth
6 slices bacon
6 green onions
1 cup button mushroom
1/4 cup butter
8 ounces sour cream
1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
16 dumplings, I use Dumplings

Steps:

  • Put Dove Breast in a bowl and cover with milk. Cover and refrigerate at least 4 hours.DO NOT SKIP THIS STEP!
  • Bring Broth to a boil in a stock pot. Add Breast (discard milk) and cook 45 minutes at a slow boil.
  • While Breast are cooking, cook Bacon in a fry pan until crisp. Remove Bacon (crumble and set aside) and reserve the drippings.
  • Slice the Onions and Mushrooms to 1/8" slices. Keep the green tops and chop to a fine chop. Set the tops aside for garnish.
  • Add the Onions and Mushrooms to the drippings and sautee for about 5 minutes. Add the Butter, Garlic Powder and Cayenne pepper and simmer until Butter is clarified about 2 to 3 minutes. Slowly sprinkle the Flour over the mixture stirring constantly.
  • Continue cooking about 2 minutes constantly stirring to disperse the flour evenly. Add sour cream and stir until smooth. Cut off heat and cover.
  • Add Dumplings recipe #30965 to Stock pot with the breast and simmer covered for 10 minutes.
  • Uncover pan and add the Onion and Mushroom mixture slowly to the Stock Pot. Stir until smooth and creamy.
  • Ladle in bowls and sprinkle the onion tops and crumbled bacon on top.
  • Serve hot with a good hearty bread for dipping.

Nutrition Facts : Calories 509.7, Fat 45.5, SaturatedFat 23, Cholesterol 98.5, Sodium 1606.9, Carbohydrate 12.4, Fiber 0.9, Sugar 1, Protein 15.1

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