PIONEER CUT DUMPLINGS FROM THE 1800'S
Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.
Provided by BARB MAXWELL
Categories Main Dish Recipes Dumpling Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
- Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 37.2 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.3 g, Protein 6.6 g, SaturatedFat 0.6 g, Sodium 458.2 mg, Sugar 1.6 g
ROLLED EGG DUMPLINGS
I wanted to create a lighter fluffier dumpling, not the traditional heavier ones, so I thought since I use White Lily Flour in my cakes & they are very light in texture why not use it for the dumplings, it worked perfectly. Adding the eggs also helped. I found the original version for this dumpling recipe in a cookbook called The...
Provided by Rose Mary Mogan
Categories Savory Breads
Time 45m
Number Of Ingredients 7
Steps:
- 1. Add the flour, salt, garlic powder & chopped chive if desired to a medium size bowl. Then add in the room temperature eggs.
- 2. Add in the extra virgin Olive oil and water and whisk together with a large fork or whisk until dough begins to come together.
- 3. Shape dough into a ball, then divide in half.
- 4. Sprinkle a small amount of flour on work surface, enough excess flour to prevent dough from sticking to surface. Then add half of dough to counter, flour rolling pin, and roll out dough to desired thickness about 1/8 inch or so.
- 5. Then with a pastry cutter, knife or pizza cutter, cut dough into long 1 inch wide strips or as desired. Then cut across strips to make squares into desired size pieces.
- 6. I prefer to separate my strips by alternating the direction that I place them on a plate or platter, before I start to drop them into the hot pot of chicken stock.
- 7. Once I have them all cut, I start dropping them into the pot of boiling liquid, and stirring frequently to prevent them from sticking together.
- 8. Once they have all been added to the pot, then I add the remaining ingredients and continue to cook for about 20 additional minutes. Taste and add additional spices if desired.
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
HARD DUMPLINGS FOR SOUP
Make and share this Hard Dumplings for Soup recipe from Food.com.
Provided by Janae
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Break egg in cup.
- Add milk & beat with fork.
- Mix flour, baking powder & salt.
- Add egg & milk and mix.
- Batter will be stiff.
- Drop in little pieces on end of spoon into boiling soup.
Nutrition Facts : Calories 38.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.7, Sodium 93.9, Carbohydrate 6.1, Fiber 0.2, Sugar 0.1, Protein 1.7
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.
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.
HEAVY DUMPLINGS
These go nicely with stew or anything with gravy.
Provided by Colleen Bockman
Categories Other Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- 1. Beat together milk, salt and eggs.
- 2. Add enough flour to make a stiff dough.
- 3. Bring a large pot of salted water to a full boil. Dip a large clean spoon into the water and then drop a large spoonful of dough into the water. Dipping the spoon into the boiling water before each spoonful of dough helps keep the dough from sticking onto the spoon.
- 4. When all dumplings are in the water, cover loosely and cook 20 minutes stirring occasionally.
- 5. Drain, place in a serving dish and add melted butter. Toss to coat.
More about "firm egg dumplings recipes"
EGG DUMPLINGS (蛋饺) - HOME - THE WOKS …
From thewoksoflife.com
4.9/5 (7)Calories 83 per servingCategory Eggs
HOW TO MAKE DUMPLINGS FROM SCRATCH FOR SOUP
From tasteofhome.com
HOW TO MAKE EASY DROP DUMPLINGS AND …
From marthastewart.com
EASY DROP DUMPLINGS RECIPE FOR SOUPS AND STEWS
From thespruceeats.com
EASY NO-FAIL FLAT DUMPLINGS - MY COUNTRY TABLE
From mycountrytable.com
4 WAYS TO MAKE DUMPLINGS FOR SOUP - WIKIHOW
From wikihow.com
EGG DUMPLINGS FOR SOUP - COOK LIKE CZECHS
From cooklikeczechs.com
Reviews 7Category SoupCuisine CzechTotal Time 20 mins
EGG DUMPLINGS - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
5/5 (5)Category Main CourseCuisine AmericanPublished Jan 11, 2021
GERMAN BUTTER DUMPLINGS RECIPE FOR SOUPS - THE SPRUCE EATS
From thespruceeats.com
SIMPLE DROP DUMPLINGS RECIPE | KITCHN
From thekitchn.com
10 BEST HARD DUMPLINGS RECIPES | YUMMLY
From yummly.com
ROLLED DUMPLINGS FOR CHICKEN AND DUMPLINGS RECIPE - THE SPRUCE …
From thespruceeats.com
HARD DUMPLINGS - RECIPE - COOKS.COM
From cooks.com
FIRM "EGG" DUMPLINGS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love