Fluffy Little Clouds Old Fashioned Dumplings For Stew Recipes

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FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW



Fluffy Little Clouds - Old Fashioned Dumplings for Stew image

This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.

Provided by French Tart

Categories     Stew

Time 40m

Yield 8 Dumplings, 4 serving(s)

Number Of Ingredients 11

4 ounces self raising flour
2 ounces shredded vegetable suet or 2 ounces grated frozen butter
cold water, to mix
salt
pepper
garlic granules (optional)
dried herbs (optional)
onion salt (optional)
oregano (optional)
chili powder (optional)
chopped fresh herb (optional)

Steps:

  • Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
  • (If you are adding herbs or extra seasonings, add them now & mix well.).
  • Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
  • Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
  • Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
  • Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
  • They should have doubled in size at least, and be very light & fluffy looking!
  • Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
  • Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.

FLUFFY DUMPLINGS



Fluffy Dumplings image

I use these in soup and stews, you can add chili powder, and parsley, Then they are called Parsley, Chili Fluffy Dumplings, and you can also make them smaller.

Provided by Dancer

Categories     Canadian

Time 25m

Yield 12 plump dumplings.

Number Of Ingredients 5

1 1/2 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1/2 cup milk

Steps:

  • Sift flour, baking powder and salt.
  • Beat egg until light and fluffy and add to dry ingredients.
  • Stir in milk.
  • Drop by tablespoons on gently boiling vegetable gravy.
  • Cover tightly and cook 15 minutes.
  • Do not peek.

Nutrition Facts : Calories 69.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 16.9, Sodium 217.1, Carbohydrate 12.6, Fiber 0.4, Sugar 0.1, Protein 2.5

DUMPLINGS FOR STEW



Dumplings for Stew image

Make and share this Dumplings for Stew recipe from Food.com.

Provided by truebrit

Categories     Healthy

Time 35m

Yield 12 dumplings

Number Of Ingredients 5

2 cups all-purpose flour, sifted
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
2/3 cup milk

Steps:

  • Sift together flour, baking powder and salt.
  • Cut in butter, then add enough milk to make a soft dough.
  • Turn out on a floured board and roll about 1/2" thick.
  • Cut into small squares, and drop in hot liquid.
  • Cover tightly and cook for 20 to 25 minutes.

Nutrition Facts : Calories 93.2, Fat 1.7, SaturatedFat 0.9, Cholesterol 4.4, Sodium 197, Carbohydrate 16.6, Fiber 0.6, Sugar 0.1, Protein 2.6

CHICKEN AND FLUFFY DUMPLINGS



Chicken and Fluffy Dumplings image

This is an old-fashioned northern style recipe. Very homemade, very easy and very tasty. I can't remember where I got it, but I believe it was from one of those little cookbooks you pick up in the checkout line at the grocery store.

Provided by Deely

Categories     One Dish Meal

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 20

6 lbs roasting chickens, cut up
4 -4 1/2 cups water
5 stalks celery, cut up
1 cup carrot, sliced
3 sprigs fresh parsley
1 bay leaf
4 peppercorns
2 teaspoons salt
1 1/2 cups flour
1 tablespoon minced parsley
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
2/3 cup milk
2 tablespoons oil or 2 tablespoons melted shortening
1 egg, slightly beaten
1 cup water
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine the first 8 ingredients in a large pot.
  • Simmer covered, 1 to 1 1/2 hours or until chicken is tender.
  • Skim off fat.
  • DUMPLINGS.
  • Combine dry ingredients.
  • Stir in remaining ingredients.
  • Drop by tablespoonfuls onto hot chicken and boiling stock.
  • Cover tightly and return to boiling.
  • Reduce heat to a simmer, Do Not Lift Cover.
  • Simmer 12 to 15 minutes or until dumplings are dry and fluffy.
  • Arrange dumplings and chicken on a platter.
  • Strain broth.
  • GRAVY.
  • Combine flour and water, blend till smooth.
  • Bring 4 cups reserved broth to boiling, add flour mixture.
  • Bring to boil and cook till thickened.
  • Add salt and pepper.
  • Pour over chicken and dumplings.

LIGHT AND FLUFFY HEAVENLY HERB-SCENTED DUMPLINGS FOR STEW!



Light and Fluffy Heavenly Herb-Scented Dumplings for Stew! image

These fluffy little light-as-a-cloud herb scented dumplings are simply heavenly served with my recipe #112055 #112055, or chicken stew. Great comfort food! Use any herb you wish-- try chives, thyme, sage, etc. French thyme, recipe #376859 -or- Herbes de Provence are my favorites.

Provided by BecR2400

Categories     Breads

Time 45m

Yield 20-24 dumplings, 10-12 serving(s)

Number Of Ingredients 7

6 tablespoons shortening (preferably Crisco butter flavor shortening)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup minced fresh parsley
1/4 cup snipped fresh herb (you may use chives, thyme, sage or whatever else you prefer,-or- 1 teaspoon dry herbs)
1 1/2 cups milk

Steps:

  • In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
  • Stir in milk.
  • Drop by heaping spoon fulls onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
  • Cook uncovered 15 minutes.
  • Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
  • Serve immediately. Also good reheated the next day.

Nutrition Facts : Calories 229.8, Fat 9.4, SaturatedFat 2.8, Cholesterol 5.1, Sodium 398.1, Carbohydrate 30.9, Fiber 1.1, Sugar 0.1, Protein 5.2

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