GLISSANT (QUEBEC DUMPLINGS)
Make and share this Glissant (Quebec Dumplings) recipe from Food.com.
Provided by Nat Da Brat
Categories Healthy
Time 47m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat the eggs very well.
- add eggs and milk to flour and mix by hand.
- Drop by the spoonful on top of soup.
- Cover on medium for 1/2 hour to 45 minutes. Do not open the lid!
Nutrition Facts : Calories 155.2, Fat 2.9, SaturatedFat 1.2, Cholesterol 73, Sodium 38.5, Carbohydrate 25.1, Fiber 0.8, Sugar 0.1, Protein 6.3
EASY DROP DUMPLINGS FOR SOUPS AND STEWS
This easy recipe for drop dumplings requires only four ingredients and is perfect for chicken and beef stews and soups. Add parsley or chives for color.
Provided by Diana Rattray
Categories Dinner Lunch Ingredient Soup
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Sift the flour, baking powder, and salt together in a large bowl.
- Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
- Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
- Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
- Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.
Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Cholesterol 2 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 523 mg, Sugar 2 g, Fat 1 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
DUMPLINGS
Provided by Food Network Kitchen
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
- Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
- Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.
GRAND PERES (QUEBEC STYLE MAPLE SYRUP DUMPLINGS)
Make and share this Grand Peres (Quebec Style Maple Syrup Dumplings) recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring syrup and water to a boil in a 6 qt Dutch oven over medium-high heat.
- While the syrup/water is rising to a boil, whisk flour, baking powder, and salt in a bowl. Set aside.
- Grate butter on large holes of a box grater into flour and toss to coat. Add milk and stir with a fork until dough forms.
- When syrup mixture reaches a boil, use a spoon to drop large clumps of dough into syrup.
- Cover pot and simmer until dumplings are cooked through (10-15 minutes). Spoon dumplings and sauce into 6 bowls and serve.
FISH DUMPLINGS
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. Homemade fish dumplings are an important part of Bergen Fish Soup. The goal is to make them as light as possible. The dumplings can also be served on their own, or with a dill-flavored béchamel sauce.
Provided by Andreas Viestad
Yield Makes 10 to 12 dumplings
Number Of Ingredients 6
Steps:
- Run the fish through a meat grinder twice; it should be very fine and smooth. (You can use a food processor, although it can be more difficult to get a smooth consistency that way.)
- In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. Gently fold the cream into the fish mixture, trying not to deflate cream.
- With a spoon, form the dumpling mixture into small balls.
HOMEMADE DUMPLINGS RECIPE BY TASTY
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
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
Quick, easy and downright delicious...what's not to love about these classic Bisquick dumplings? They're a comforting choice for any day of the week and only take 5 minutes of prep! Believe us, these little bites are packed with irresistible flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Stir ingredients until soft dough forms.
- Drop by spoonfuls onto boiling stew; reduce heat.
- Cook uncovered 10 minutes. Cover and cook 10 minutes.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Dumpling, Sodium 350 mg
GYOZA DUMPLINGS RECIPE BY TASTY
Here's what you need: minced pork, sake, salt, sugar, garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, chinese chive, gyoza skin, water, potato starch, sesame oil, soy sauce, vinegar, chili oil, gyoza sauce
Provided by Spencer Kombol
Categories Sides
Yield 30 dumplings
Number Of Ingredients 19
Steps:
- Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
- Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
- Scoop a spoonful of filling onto the middle of the gyoza skin.
- Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
- Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
- When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
- Take off the lid, put more sesame oil and cook over low heat.
- Cover a pan with a plate, turn over a pan.
- Enjoy!
Nutrition Facts : Calories 93 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
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