SLOVAK EGG DUMPLINGS
We always made this to go with chicken pakrikash. It is very easy and it does taste good. We never had a recipe but I just measured the ingredients i used the last time I made the dumplings. I have my mother's dumpling maker. You can also use the back of a spoon (we used to use a tablespoon), Place the dough on a dinner plate, dip the back of the spoon in boiling water and push the dough in the boiling water. Keep dipping the spoon in boiling water as the spoon cools.
Provided by Jane from Ohio
Categories Southwest Asia (middle East)
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingredients in a bowl.
- Stir until smooth.
- Dip spoon into boiling water.
- Push small amounts of dough in water.
- Keep dipping spoon in boiling water as spoon cools.
- Boil for 3 minutes.
- Drain in colander.
- Rinse with water, if desired.
EGG DUMPLINGS
Steps:
- Bring 2 1/2 quarts of water to a boil in a large pot. Add 3 1/2 teaspoons salt.
- In a medium bowl, combine the flour, and eggs. Add 2/3 cup water and remaining 1/2 teaspoon salt. Using your hand, mix to form a dough. Divide the dough into quarters.
- Place one quarter of the dough on a small, dampened cutting board, flattening to 1/2-inch thick. Dip a paring knife into the boiling water, and cut the dough into 1-by-1/2-inch pieces directly into the boiling water. Repeat process with remaining dough. If the knife begins to stick to the dough, dip it into the boiling water.
- As dumplings are cooking, stir water occasionally to prevent sticking. When dumplings rise to the surface, use a slotted spoon to transfer them to a colander to drain. Place in a medium and drizzle with remaining tablespoon oil, and toss to coat. Serve immediately.
FARM-STYLE CHICKEN AND DROP DUMPLINGS
Provided by Nancy Fuller
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
- Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
- In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
- Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
- For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
- Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.
ROPA VIEJA DUMPLINGS
Steps:
- In a large pot over medium heat, add the flank steak, bell peppers and onion. Add the beef stock and cilantro. Bring to a boil, then lower the heat and cover. Simmer, checking the liquid level once an hour and adding more beef stock if necessary, until the ropa vieja (steak) can be easily shredded upon picking up with tongs, 6 to 8 hours. Remove the ropa vieja and set aside to cool down, then shred.
- For the tamarind hoisin sauce: In a medium pan over medium heat, add the hoisin sauce, tamarind syrup and soy sauce. Cook, stirring, to allow the ingredients to emulsify, 5 minutes. Remove and set aside.
- For the dumplings: Grab a dumpling wrapper and brush egg wash over the edges only. Ball up a small amount of ropa vieja and place it in the middle of the dumpling wrapper. Crimp the two outer edges of the dumpling wrapper over the ropa vieja. Bring the top and bottom to the center over the ropa vieja and crimp with the other. (This should look like a small purse.) Fold the right edge to the backside and crimp. Fold the left side to the front and crimp. (The outcome looks like a mini money bag.) Repeat with the remaining wrappers and filling. Place the dumplings in the freezer for 2 hours.
- Fill a medium pot three-quarters of the way with water and set over medium heat. Bring the water to a boil. Add 5 dumplings from the freezer and for the first minute, stir to prevent them from sticking to the bottom. Cook until the wrappers become translucent, then remove.
- Heat the sesame oil in a small nonstick saute pan over medium-high heat. Turn off the heat and let sit for 30 seconds. Use a slotted spoon to drain the excess water from the dumplings as much as possible. Carefully transfer the dumplings to the pan (be careful; the water from the dumplings may make the oil splatter). Turn the heat to medium-high and cook, moving the dumplings continuously. This can be done by pushing the pan forward and back or by using tongs to flip the dumplings. Once the dumplings are seared on all sides, remove from the pan.
- In pasta bowl, add 1/4 cup of the tamarind hoisin sauce. Place the dumplings in the middle and garnish with the crushed pork rinds and sesame seeds. Save the remaining dumplings and sauce for another use.
OLD-FASHIONED CHICKEN AND DUMPLINGS
This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.
Provided by Lana Walker
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 3h20m
Yield 6
Number Of Ingredients 5
Steps:
- Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
- Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
- In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
- Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
- Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
- Add chicken meat, and stir. Serve hot.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 32.8 g, Cholesterol 294.7 mg, Fat 38.1 g, Fiber 1.1 g, Protein 51.2 g, SaturatedFat 10.9 g, Sodium 1362 mg, Sugar 0.4 g
GRANDMOTHER'S CHICKEN 'N' DUMPLINGS
While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
CHINESE EGG DUMPLINGS
Do not let the number of ingredients scare you, these are fantastic and so easy. You may want to double the recipe because everyone will love them. Great as an appetizer.
Provided by PIPPYMOE
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 5
Number Of Ingredients 18
Steps:
- Whisk together the eggs, 2 teaspoons of cornstarch, water, and 1/4 teaspoon of salt in a bowl, and let stand for 25 minutes.
- Mix the pork, water chestnuts, green onions, 1 teaspoon cornstarch, ginger, 1/2 teaspoon sugar, 1/2 teaspoon salt, and toasted sesame oil in a bowl, kneading the mixture till well-combined. Cover the bowl with plastic wrap, and let rest in refrigerator until needed.
- To make wrappers, spray a nonstick skillet with cooking spray and heat over medium heat. Slowly pour about 1 tablespoon of the egg mixture into the skillet, and tilt the skillet to spread the batter, forming a flat circle about 3 inches in diameter. Let the egg wrapper cook until firm on the bottom but still moist on top, about 1 minute. Stack the finished egg wrappers on a wax-paper-lined plate as you finish them, and let cool.
- Stir together the chicken broth, soy sauce, sherry, 1/4 teaspoon salt, 1/2 teaspoon sugar, and black pepper in a saucepan, and heat to a simmer over medium-low heat.
- Place about 1 teaspoon of the pork filling into the center of each wrapper, fold the wrapper over to make a half-moon shape, and gently press the wrapper together to seal. Drop the filled dumplings into the seasoned chicken broth and simmer them until the filling is cooked through, 10 to 15 minutes. Serve with broth.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 3.6 g, Cholesterol 136.1 mg, Fat 7.5 g, Fiber 0.2 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 719.6 mg, Sugar 1.3 g
EGG DUMPLINGS RECIPE - (3.9/5)
Provided by á-49759
Number Of Ingredients 4
Steps:
- Beat egg, salt and milk together Stir in flour Drop spoonfuls into boiling soup or water for 15 minutes, 30 minutes if cooking soup on low in a slow cooker.
EGG DUMPLING SOUP
-Mary Lou Christman, Norwich, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-3/4 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the broth, celery and parsley to a boil. , Meanwhile, in a small bowl, beat eggs. Beat in flour and enough milk to form a mixture the consistency of cake batter. Drop by teaspoonfuls into boiling broth. Reduce heat to medium-low; cover and simmer for 10-15 minutes or until dumplings are light and not gummy. Season with pepper.
Nutrition Facts : Calories 101 calories, Fat 3g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1041mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
SPINACH AND EGG DUMPLINGS
Recipe for homemade vegetarian dumplings filled with spinach and eggs.
Provided by Helen You
Categories Lunar New Year Spinach Egg Vegetarian
Yield Makes 24 dumplings
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil over high heat. Add the spinach and cook for 30 seconds, until it turns a vivid green, then, using a slotted spoon, transfer it to a bowl of ice water. Chill thoroughly and drain. Wrap the spinach in a clean cheesecloth or tea towel to wring out excess moisture, then roughly chop it and set it aside.
- In a small bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt and set aside. In a medium nonstick skillet, heat the vegetable oil over medium-low heat until a few drops of water added to the pan sizzle and evaporate. Pour in the egg mixture and cook, stirring occasionally, for 4 minutes, just until the eggs form fluffy curds but have not fully set; they should still be slightly runny. Remove from the heat and let cool in a medium bowl.
- Use your hands to gently fold the eggs, sesame oil, oyster sauce, remaining 1¼ teaspoons of salt, and pepper together until fully combined. Gently fold in the spinach and mix until fully incorporated.
- Bring a large pot of water to a boil. Meanwhile, make the dumplings. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
- Fold the dumpling into the round yuan bao shape: Cradle the wrapper in your hands and fold the edge closest to you over the filling. Lightly squeeze the dumpling to push out any air bubbles. Clasp one end of the dumpling between your thumb and index finger to pinch it shut; repeat on the other side of the dumpling. Cradle the dumpling in your palms, clasping the sealed edge between your thumbs and index fingers, and squeeze it shut while pushing inward, making sure to squeeze out any air bubbles. The dumpling's belly should form a teardrop shape between your thumbs, which will create the yuan bao shape. Inspect the dumpling for any fissures that could rupture during cooking and pinch them shut. Repeat with the rest of the wrappers.
- Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 1 minute, then reduce the heat again to medium and cook for 2 more minutes. The dumplings are ready a minute or so after they rise to the surface; their skins will turn puffy. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately. Bring the water back to a boil over high heat and repeat with the remaining dumplings.
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
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