Grandmas Dumplings Recipes

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GRANDMA'S POTATO DUMPLINGS



Grandma's Potato Dumplings image

Don't be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings. -Wendy Stenman, Germantown, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 day-old hard rolls
1/2 cup water
2 teaspoons canola oil
1/2 cup leftover mashed potatoes
1 large egg, lightly beaten
Dash ground nutmeg
1 to 2 tablespoons all-purpose flour
1/4 cup butter, cubed

Steps:

  • Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.

Nutrition Facts : Calories 255 calories, Fat 17g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 322mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

GRANDMA'S CHICKEN AND DUMPLINGS



Grandma's Chicken and Dumplings image

This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!

Provided by bigred

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 4h5m

Yield 8

Number Of Ingredients 10

2 cups all-purpose flour
½ cup shortening
1 egg
½ cup milk
1 whole chicken
2 cubes chicken bouillon
2 cups chopped celery
2 cups chopped carrots
1 small onion, chopped
salt and ground black pepper to taste

Steps:

  • Mix flour and shortening together in a bowl until it resembles cornmeal.
  • Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
  • Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
  • Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE



Grandma's Dumplings from Scratch: 100+ Year Old Recipe image

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

2 cups flour
1 teaspoon baking powder, scant
1 tablespoon Crisco
1 teaspoon Crisco
1 pinch salt
1 pinch pepper
3/4 cup water

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

GRANDMA ALMA'S CHICKEN AND DUMPLINGS



Grandma Alma's Chicken and Dumplings image

Provided by Cat Cora

Time 1h30m

Yield 4 servings

Number Of Ingredients 24

1 (3 pound) broiler-fryer chicken, with skin removed and cut up
6 plus 1-1/4 cups water
1 tablespoon salt
1 teaspoon pepper
1 cup milk
2 tablespoons of oleo (butter or margarine)
1 cup flour,sifted
6 cups chicken broth (from cooking the chicken)
1 cup water
Black pepper, to taste
Salt, to taste
6 teaspoons baking powder
3 cups flour, sifted
3 tablespoons of chicken fat
1 cup milk
Salt, to taste
1 cup self-rising flour or all-purpose flour
1/3 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar sliced dill pickles (hamburger pickles)
4 cups vegetable or canola oil, to fry
1 cup buttermilk
Salt, to taste

Steps:

  • Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve.
  • Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve.
  • Yield: 2 to 4 servings as a side.

GRANDMA SIMPSON'S APPLE DUMPLINGS



Grandma Simpson's Apple Dumplings image

These apple dumplings are a family favorite! Delicious individual desserts that are always pleasing. Serve with vanilla ice cream for an extra decadent treat.

Provided by SunnyDaysNora

Categories     Apple Desserts

Time 1h35m

Yield 6

Number Of Ingredients 17

2 ¼ cups all-purpose flour
¾ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup shortening
7 teaspoons ice cold water, or as needed
6 medium apples, peeled and cored
½ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 tablespoons unsalted butter
1 cup water
½ cup white sugar
½ cup light corn syrup
2 tablespoons unsalted butter
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Steps:

  • Whisk together flour, salt, and cinnamon for crust. Cut in shortening until very crumbly. Sprinkle enough water over the mixture to just hold the dry ingredients together; mix together and form into a ball. Wrap with waxed paper and chill in the refrigerator for 20 minutes.
  • Roll dough on a lightly floured surface (1/2 batch at a time) to a 1/8-inch thickness. Cut into six 7-inch squares. Reserve any extra dough for decorative garnish, if desired.
  • Place one apple in the center of each square of dough.
  • Combine brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Divide mixture evenly between the apple cores and dot the top of each apple with 1 teaspoon butter. Bring the opposite corners of each square together at the top of each apple, pressing gently to seal the seams. Transfer to a large baking dish, making sure the dumplings do not touch.
  • Preheat the oven to 500 degrees F (260 degrees C).
  • Combine water, sugar, corn syrup, butter, cinnamon, and nutmeg for syrup in a pan and bring to a boil. Allow to boil for 3 minutes. Pour syrup mixture over the top of all of the dumplings.
  • Bake immediately in the preheated oven until the crust begins to turn light golden brown, 5 to 7 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake, occasionally spooning hot syrup from the bottom of the pan over the top of the dumplings, until apples are tender, 30 to 35 more minutes.
  • Serve warm.

Nutrition Facts : Calories 726.9 calories, Carbohydrate 104.8 g, Cholesterol 20.4 mg, Fat 34.1 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 315.9 mg, Sugar 50.2 g

GRANDMA'S APPLE DUMPLINGS



Grandma's Apple Dumplings image

The aroma of these melt-in-your-mouth dumplings reminds me of my grandma's old-fashioned kitchen. All of her cooking and baking was wonderful!

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 17

SAUCE:
1-1/2 cups sugar
1-1/2 cups water
1/4 cup red cinnamon candies
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
DUMPLINGS:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
2/3 cup cold whole milk
6 small baking apples, peeled and cored
3 tablespoons butter
1 large egg white, beaten
1 tablespoon sugar
Half-and-half cream, optional

Steps:

  • Combine all sauce ingredients in a medium saucepan. Bring to a full rolling boil, stirring occasionally. Set aside. , For dumplings, combine flour, baking powder and salt in a large bowl. Using a fork or pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle in milk, mixing lightly with a fork until a soft dough forms. Shape into a ball. , On a lightly floured surface, roll dough to an 18x12-in. rectangle. Cut into six squares. Place an apple in the center of each square; dot with butter. Bring corners of pastry up to top of apple; press edges to seal. , Place in an ungreased 13x9-in. baking dish. Pour sauce into pan around dumplings. Brush dumplings with egg white and sprinkle with sugar. , Bake at 375° for 50 minutes or until light golden brown and apples are tender. Serve warm with cream if desired.

Nutrition Facts : Calories 716 calories, Fat 29g fat (10g saturated fat), Cholesterol 19mg cholesterol, Sodium 610mg sodium, Carbohydrate 109g carbohydrate (72g sugars, Fiber 3g fiber), Protein 6g protein.

GRANDMA'S CHICKEN N DUMPLINGS



Grandma's Chicken N Dumplings image

Wonderful old fashioned recipe that was passed down to me by my Grandmother. These dumplings were ALWAYS a treat at holiday time or for a wonderful Sunday dinner after church.

Provided by dlm2005sassy

Categories     One Dish Meal

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

5 cups all-purpose flour
2 eggs (well beaten)
1 teaspoon salt
1/2 cup oil
4 chicken bouillon cubes
4 (16 ounce) cans chicken broth, plus broth from boiled chicken
1 whole chicken (or preferred chicken parts)

Steps:

  • Boil chicken in enough water to cover adding the bouillon cubes when water begins boiling until chicken is fully cooked.
  • After chicken is done remove it from the broth and let cool.
  • Strain chicken broth, add canned broth and bring back to a boil.
  • Mix oil, flour and salt until crumbly, then add eggs and enough water until the dough is stiff enough to roll out.
  • Roll out thin, cut into strips, (I use a pizza cutter for this) and drop into BOILING broth immediately.
  • While dumplings are cooking, debone the chicken and add to dumplings just before dumplings are finished cooking.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 662.2, Fat 35, SaturatedFat 8.2, Cholesterol 134.9, Sodium 1318.2, Carbohydrate 48.8, Fiber 1.7, Sugar 1.1, Protein 34.8

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS



Grandmother's Chicken 'n' Dumplings image

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

1 large chicken (6 pounds)
2 medium carrots, chopped
2 celery ribs, sliced
1 large onion, sliced
4 quarts water
2 tablespoons white vinegar
2 teaspoons salt
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 large egg
1/2 cup reserved chicken broth
1/2 teaspoon pepper

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.

CHICKEN & DUMPLINGS LIKE GRANDMA'S (CROCK-POT)



Chicken & Dumplings Like Grandma's (Crock-Pot) image

Kid approved chicken & dumplings made in the crockpot, with easy ingredients to throw into the crockpot in the morning before work. My son says this is as good as his Grandma's, so it must be pretty good! Note: Prep time does not include cooking the chicken...use already prepared chicken.

Provided by breezermom

Categories     One Dish Meal

Time 5h10m

Yield 5 serving(s)

Number Of Ingredients 8

2 cups chopped cooked chicken
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 3/4 ounce) can cream of chicken soup, undiluted
2 (10 3/4 ounce) soup cans water
4 teaspoons all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon black pepper
1 (8 count) package refrigerated buttermilk biscuits

Steps:

  • Mix all ingredients except biscuits in the Crockpot.
  • Cut biscuits into quarters and gently stir into mixture.
  • Cover; cook on low for 4 to 6 hours.

CHICKEN AND DUMPLINGS, GRANDMA STYLE



Chicken and Dumplings, Grandma Style image

You can't get much more comfort food-y than this. No more mushy or yucky dumplings--these are wonderful. Very easy to make, and very delicious to eat!

Provided by ciao4293

Categories     Stew

Time 1h20m

Yield 5-6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
3 -4 lbs chicken pieces
1 small onion, chopped
2 celery ribs, thinly sliced
3 1/2 cups water, divided
1 bay leaf
3 chicken bouillon cubes (or I prefer 3 tsp Better Than Bouillon soup base)
1 teaspoon salt
pepper
5 carrots, peeled and thinly sliced
1/3 cup all-purpose flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon fresh parsley, chopped
2/3 cup milk
1 large egg
1 tablespoon vegetable oil

Steps:

  • For the chicken: Heat oil in a large Dutch oven or large covered skillet.
  • Add the chicken and brown for 2 minutes on each side.
  • Stir in onion and celery, sauté for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper.
  • Bring to a boil, reduce heat and simmer for 30 minutes, covered.
  • Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes.
  • While carrots are cooking, remove the chicken from the bones.
  • Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth.
  • Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer.
  • For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl.
  • Make a well in the center of the dry ingredients and add the milk, egg and oil.
  • Stir quickly to make the batter.
  • For each dumpling, spoon a rounded tbsp of batter into the simmering broth.
  • Cover and simmer for another 13-15 minutes, but DO NOT STIR.
  • Ladle servings into big bowls and eat up!

GRANDMA'S APPLE DUMPLINGS



Grandma's Apple Dumplings image

This is a simple and delicious recipe for apples wrapped in dough with an orange vanilla sauce. Don't forget the ice cream!

Provided by Megan Sneed

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 7

2 Granny Smith apples - peeled, cored and quartered
1 (8 ounce) can refrigerated crescent rolls
⅛ teaspoon ground cinnamon
½ cup butter
¾ cup white sugar
1 cup orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon.
  • In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls.
  • Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 37.4 g, Cholesterol 30.5 mg, Fat 17.6 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 8.8 g, Sodium 302.4 mg, Sugar 27 g

MOM'S SIMPLE DUMPLINGS



Mom's Simple Dumplings image

As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!

Provided by Zen K.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 30m

Yield 6

Number Of Ingredients 5

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Steps:

  • Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
  • Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 25.7 g, Cholesterol 2.4 mg, Fat 7.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 466.3 mg, Sugar 1.5 g

GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

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

Categories     Dinner     Lunch

Time 3h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 24

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup 2% milk
Snipped fresh parsley, optional

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.

GRANDMA WANDA'S CABBAGE & DUMPLINGS



Grandma Wanda's Cabbage & Dumplings image

Very simple and tasty. Great with pork roast & gravy. This is "My" dish to bring to Oktoberfest.

Provided by KJK 5

Categories     Polish

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 head cabbage
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon garlic powder
1 teaspoon salt
1 dash pepper
1 large onion, chopped
1 cup flour
2 eggs
1/8 teaspoon pepper
1/2 teaspoon garlic salt
1 teaspoon parsley flakes

Steps:

  • Chop cabbage into large chunks and steam until clear in color; drain.
  • In same pan melt butter, sauté onions, add seasonings and cabbage.
  • Dumplings:.
  • Measure flour in to a deep bowl. Make well in middle of flour. Add eggs and seasoning. Start beating eggs and gradually mix flour into eggs; will make a stiff dough. If too dry add a little milk. Drop about 1/4 tsp into boiling water. Best if spoon dipped into hot water after each dumpling - they will come off the spoon easier. Dumplings are done when they float to the top.
  • Remove dumplings directly to cabbage mixture, combine and enjoy.
  • I have successfully served in a crock pot on low setting for parties.

Nutrition Facts : Calories 216, Fat 9.7, SaturatedFat 5.4, Cholesterol 90.8, Sodium 494.1, Carbohydrate 27.2, Fiber 4.5, Sugar 6.7, Protein 6.8

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From spendwithpennies.com


GRANDMA’S SOUTHERN STYLE CHICKEN & DUMPLINGS
2018-10-26 Start the Soup. In a large stock pot over medium heat add in the butter and oil. When the butter starts to foam, add in the carrots, celery and onion. Sauté these for 3 minutes gently mixing around. Add in 1/2 teaspoon of salt and mix. Continue cooking for 3 minutes then add in the stock, thyme, pepper and chicken.
From thekitchenwhisperer.net


GRANDMA'S YEAST DUMPLINGS - COOKINPOLISH - POLISH FOOD RECIPES
2020-12-17 Place forest mushrooms in a pot, cover with water. Simmer for half an hour. Strain and chop once they are cool. Place sauerkraut in a pot, cover with water. Simmer for about an hour. Strain and let cool down. Then chop or blend it in a food processor. Chop an onion and saute on the butter. Combine mushrooms, sauerkraut and onion in the bowl.
From cookinpolish.com


GRANDMAS DUMPLINGS RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended.
From stevehacks.com


GRANDMA’S APPLE DUMPLINGS - SWEET PEA'S KITCHEN
Step 2: Take the rolls out of the can and wrap each apple piece in one crescent roll. Step 3: Place apples covered with rolls upside down in a baking dish. Step 4: Sprinkle with cinnamon on top. Step 5: In a medium saucepan, add butter, orange juice, and sugar. Combine until butter is completely melted and sugar is dissolved.
From sweetpeaskitchen.com


HOW TO MAKE MY GRANDMA'S RUSSIAN DUMPLINGS | THE NOSHER
2020-04-30 Directions. To make the dough: Add the flour and salt to the bowl of a stand mixer fitted with a dough hook attachment. Add the water and egg to the center, and turn the mixer to low until it starts to combine. If for any reason, it is not starting to ball up and looks dry, add another tablespoon full of water.
From myjewishlearning.com


GRANDMA'S MEAT AND DUMPLING CASSEROLE | LOVEFOODIES
Instructions. Set your oven to 170 C , Gas 3, 325 F. 1. In the same pan you will use for the oven, add the olive oil, chopped onion, mushrooms and fry until translucent. 2. Add the meat and fry until brown to seal the juices. Add the flour and combine it all. 3. Add your other vegetables.
From lovefoodies.com


CHICKEN AND DUMPLINGS, GRANDMAS RECIPE - FLOWER PATCH ...
Stew your chicken in a large pot (I used a 6 qt pot), Make sure to more than cover the chicken with water as you want lots and lots of chicken broth. Add 2 teaspoons of salt to water. I also salt the water. Stew the chicken for 2 hours. (I now use my Instant Pot which speeds this step up) Let cool a bit then remove chicken from pot, strain broth.
From flowerpatchfarmhouse.com


GRANDMA'S CHICKEN DUMPLINGS - RECIPE | COOKS.COM
2011-02-26 Put these ingredients in a large sauce pan (about 3 qt) to simmer over low heat until the chicken is done. Then remove the chicken and remove the skin. While the chicken is cooking, make the dumplings. Put flour into a mixing bowl and stir in salt. Work in shortening as you would when making pie crust, using two knives or a pastry cutter.
From cooks.com


GRANDMA'S CHICKEN AND DUMPLINGS - BROWNIE BITES BLOG
2020-03-27 Instructions. In a metal soup pot over medium heat, melt 1 TBS of butter and add the onions and cook until translucent and fragrant. Add the remaining butter and stir until melted. Sprinkle on the flour and stir until a paste forms. Add the milk and let the mixture heat for a minute or two, and then whisk to remove any lumps.
From browniebites.net


DUMPLINGS FOR STEW GRANDMA'S OLD FASHIONED RECIPE - CREATE ...
All cool recipes and cooking guide for Dumplings For Stew Grandma's Old Fashioned Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Whole Wheat Biscuits Recipe Whole Wheat Biscuit Recipe Healthy Healthy Edible Brownie Batter Healthy Apple Crisp Dessert Recipe ...
From recipeshappy.com


15 CLASSIC GRANDMA DESSERTS YOU'LL LOVE TO MAKE AND SHARE
2022-01-01 Grandma's Lemon Meringue Pie. Grandma's Lemon Meringue Pie. Credit: Dianne. View Recipe. this link opens in a new tab. "This is a very fun recipe to follow because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk." — Emilie S. 5 of 16.
From allrecipes.com


GREAT-GRANDMA'S FROM SCRATCH CHICKEN AND DUMPLINGS ...
2013-09-13 In a bowl add the flour, baking powder, and salt. Stir well. Using a fork, blend in the salted butter. Slowly add the milk. When your chicken mixture starts to boil, add dough by spoonfuls allowing it to rest on chicken and vegetables. You don't want it to sink. Turn down the heat to medium-low and cover.
From nevermorelane.com


HOW TO MAKE GRANDMA'S DUMPLINGS | DESSERT RECIPES ...
Easy dumplings to make for dessert! Use a package of crescent rolls, cut granny smith apples , and roll them up! A decadent sauce with components of orange j...
From youtube.com


GRANDMA'S CHICKEN AND DUMPLINGS RECIPE - THERESCIPES.INFO
For the chicken: Heat oil in a large Dutch oven or large covered skillet. Add the chicken and brown for 2 minutes on each side. Stir in onion and celery, sauté for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes, covered.
From therecipes.info


DUMPLINGS FOR STEW GRANDMA'S OLD FASHIONED RECIPE ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Dumplings For Stew Grandma's Old Fashioned Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


GRANDMA'S OLD FASHIONED BLACKBERRY DUMPLINGS RECIPE ...
2022-05-06 Pour berries, water, brown and white sugar, salt, and lemon juice into a large pot. Heat over medium-high heat till they come to a light boil. Maintain boil for 15 to 20 minutes. Use a fork to cut the shortening into pea sized pieces in the dry mix. While the blackberries simmer, mix dry dumpling ingredients in a large mixing bowl.
From realtree.com


GRANDMA DURHAM'S CHICKEN AND DUMPLINGS: AUTHENTIC SOUTHERN ...
Grandma Durham's Chicken and Dumplings3 to 4 pounds chicken, (bone-in will give more flavor)Cold water to cover1/2 teaspoon parsley1 teaspoon sage1 teaspoon ...
From youtube.com


GRANDMA WANDA S CABBAGE DUMPLINGS RECIPE - FOOD NEWS
The ingredients or substance mixture for grandma wanda s cabbage dumplings recipe that are useful to cook such type of recipes are: Cabbage; Butter; Garlic Powder; Salt; Pepper; Onion; Flour Recipe. 1 chop cabbage into large chunks and steam until clear in color; drain. 2 in same pan melt butter, sauté onions, add seasonings and cabbage. 3 dumplings:.
From foodnewsnews.cc


GRANDMA’S SOUTHERN-STYLE CHICKEN N’ DUMPLINGS - RECIPES ONLINE
2022-01-18 While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide …
From mrhealthyalternative.com


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