Gamblers Lucky Day Dumplings Recipes
BEEF STEW WITH DUMPLINGS
Steps:
- Trim excess fat from the steak and cut the beef into 1-inch pieces. Place in a 4- to 5-quart crock pot along with the carrots, celery, onions, garlic, tomatoes, beef broth, 1 1/2 teaspoons dried thyme, marjoram, salt, and pepper.
- Cover the slow cooker and cook on low for 8 to 9 hours until vegetables are tender and the beef is very tender. Then, in a small bowl, combine the water and flour and blend with a wire whisk. Stir this mixture into the crockpot.
- In a medium bowl, combine the Bisquick Mix (or any purchased baking mix), 1/2 teaspoon thyme, milk, and melted butter just until the dry ingredients are moistened.
- Drop the dumpling batter by spoonfuls onto the hot and simmering beef mixture in the crock pot. Cover and cook on high for 25 to 35 minutes, until a toothpick poked into the center of the dumplings, comes out clean. Serve immediately.
Nutrition Facts : Calories 431 kcal, Carbohydrate 28 g, Cholesterol 97 mg, Fiber 3 g, Protein 37 g, SaturatedFat 7 g, Sodium 682 mg, Sugar 5 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g
GERMAN DUMPLINGS
Steps:
- In a large saute pan, over medium heat, cook bacon until crispy. Reserve bacon in pan with rendered fat.
- In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and baking powder to combine. Beat eggs and milk together in a small bowl and stir into dry mixture until smooth and uniform.
- Bring 6 cups salted water to a boil in a large pot. Poke holes using a pointed chopstick through the bottom of the aluminum pie pan to create a disposable spaetzle maker. Push the dough through the holes into the boiling water. Stir and cook for 3 minutes, or until dumplings float. Remove dumplings and immediately toss in pan with bacon. Season, to taste, with salt and pepper and garnish with parsley. Serve immediately.
CHINESE HEALTHY DUMPLINGS
Steps:
- Remove turkey sausage from skins and combine with minced turkey in a food processor. Shell and de-vein shrimp and combine in food processor with turkey (if you do not have a food processor, you can chop shrimp into small pieces and hand mix with turkey). Mix in finely chopped scallions, finely chopped cabbage, soy sauce, sesame oil, pepper, cornflour mixture and white wine. Set on manual "pulse" control or on lowest chop setting and process for just a few seconds until shrimp is chopped coarsely into the turkey. If the amount is too much for your food processor, mix in batches.
- Set up dumpling wrapping area with a half full bowl of water, a clean surface to work on, a damp clean hand or kitchen towel, chopsticks, or small spoons and whoever is around to help you wrap the dumplings!
- Set turkey mixture on wrapping area. On your clean working area, place a few wonton wrappers flat down on surface (keep other wonton wrappers in plastic and they can dry out). Using chopsticks or a teaspoon, place about a teaspoon of mixture onto the center of wrapper. Dip a finger into the bowl of water and moisten one side of the dumpling wrapper with turkey mixture on it. Pick up the parcel and with fingers, pinch the two opposite sides of the wonton wrapper together forming the parcel into the shape of a half-circle dumpling. If you are using square wrappers, you will have to pinch the square shape down into a half-circle shape. Keep dumplings covered with damp cloth to keep them from drying out (do not have cloth dripping, it should be just damp to the touch). Meanwhile, in a large deep pasta pot, fill a little above half with water. Bring to a boil. Lower temperature so that the water is at a low boil, too high a boil can break the dumplings. Place dumplings in carefully and close to the water to prevent them from breaking. Boil uncovered for about 10 to 12 minutes (checking to see if the inside is cooked). Gently take out immediately with a strainer spatula. They are ready to eat with a ginger scallion soy sauce!
- The next day, you can make pot stickers by frying the left over dumplings. Use a sweeter dipping sauce such as a plum or duck sauce for pot stickers.
GINA'S FAVORITE DUMPLINGS
This is the only fool proof dumpling I have ever made. It is a keeper! It stirs together in no time and cooks up so light and fluffy every time. It has never failed me. It is perfect for chicken dumplings. Just spoon on top of your favorite recipe and enjoy. I usually double the recipe.
Provided by Gina
Categories Main Dish Recipes Dumpling Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together flour, baking powder, and salt in a large bowl. Beat egg, water, and melted butter in a small bowl. Stir flour mixture into the egg mixture until well blended.
- Drop batter by spoonfuls onto simmering broth or gravy. Cover and simmer until fully cooked through, about 10 minutes.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 24.9 g, Cholesterol 54.1 mg, Fat 4.4 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 2.3 g, Sodium 695.6 mg, Sugar 0.2 g
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