Herbed Potato Dumplings Recipes

HERBED DUMPLINGS

Steps:

• In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
• Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

HERBED POTATO DUMPLINGS

Steps:

• In a large bowl, mix the first eight ingredients. Stir in potatoes. Shape into 1-1/2-in. balls; dust with flour., Drop dumplings on top of simmering soup or stew of your choice. Reduce heat to low; cover and cook 30 minutes or until dumplings are cooked through. Serve immediately.

CHICKEN AND HERB DUMPLINGS

Steps:

• Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

VEGETABLE STEW WITH HERB DUMPLINGS

Steps:

• Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
• Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
• Stir together Bisquick mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients are moistened.
• Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

SAVORY HERB POTATO DUMPLINGS IN A BUTTERY CRUST

Steps:

• Cook your potatoes -- now I just did mine in the microwave. I poked them with the fork a couple of times and then baked 5 minutes on high - turned over and 5 minutes the other side. I let them cool, cut in half and scooped out the potato to a medium size bowl.
• Now in that bowl, add the potatoes and mash just with a fork, then add the eggs, flour, cheese, salt pepper, scallions and herbs. Mix well.
• Just dust your hands with flour to handle the dough because it will be a little sticky. Make golf ball size dumplings. I like to put mine on a cookie sheet and into the refrigerator for a hour or so to firm up before cooking them. Just lay them out on some foil and then cover with saran wrap or plastic wrap. These can easily be made a day in advance. Just as easy.
• Now just in a large pot of water or large sauce pan, medium boil, boil your "balls" potatoes that is. I like to use a pot so I can see when they float to the surface. They should take about 5-10 minutes depending on the size. And don't try to cook a huge batch at once, Just like frying chicken or anything -- just a few at a time. Just set to the side.
• Best part -- In the same pot that you just cooked the potato balls in, just pour out the water and add butter and the bread crumbs, letter the butter melt and mix with the bread crumbs. Then just roll the ball around it inches That's it. The butter and bread crumbs make such a great flavor to the potatoes.
• This is a first class side dish worth every minute. They are just heavenly.

HERBED DUMPLINGS

Steps:

• Combine the flour, baking powder and salt in a bowl. Cut in the butter with a pastry blender or your fingertips until the mixture is crumbly. Stir in the parsley, chives and pepper.
• Beat the egg and stir in three tablespoons of milk. Using a fork, lightly mix the egg mixture into the flour, just until all the ingredients are moistened and hold together to form a soft doughy batter.
• Shape the batter into rounds and drop them into simmering stock or water. Allow them to cook for 10 minutes.

HERB DUMPLINGS (SLOW COOKER)

Steps:

• Rub butter into flour, add herbs, season with salt & pepper.
• Add a little water bit by bit to form a sticky dough
• Shape into walnut-sized balls and quickly place on top of your slow cooker stew
• Cook on HIGH for the last 45-60mins of your cooking time.

HERBED BEEF STEW AND DUMPLINGS

Steps:

• In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours. , Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute. , For dumplings, combine the flour, baking powder, parsley if desired and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

CRUSTY HERB POTATO WEDGES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
• Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.