Moms Simple Dumplings Recipes

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HOMEMADE DUMPLINGS



Homemade Dumplings image

Dumplings for stew.

Provided by katiewhite506

Categories     Main Dish Recipes     Dumpling Recipes

Time 10m

Yield 6

Number Of Ingredients 4

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk

Steps:

  • Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 34.1 g, Cholesterol 3.3 mg, Fat 1.2 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 0.6 g, Sodium 567.6 mg, Sugar 2 g

EASY DROP DUMPLINGS FOR SOUPS AND STEWS



Easy Drop Dumplings for Soups and Stews image

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

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk (or water)
Stew or soup for cooking and serving

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

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

SOUTHERN MOMMA'S CHICKEN AND DUMPLINS



Southern Momma's Chicken and Dumplins image

This is what I have come up with trying to duplicate my Momma's chicken and dumplins. She is requested to make them at every family function--always. I took the reigns this year in doing all the family dinners so I had to try and measure out what she handfuls.

Provided by Cynthia Rivers Martinez

Categories     Chicken

Time 2h40m

Number Of Ingredients 8

4 c all purpose flour
2 Tbsp baking powder
1 tsp salt
6 Tbsp butter flavor shortening
1 1/2 c buttermilk
1 chicken--about med size
4 boiled eggs
3 tsp black pepper

Steps:

  • 1. Boil a whole chicken in lots of water til falling apart. Take out of stock and debone. *Remember that you will need lots of chicken stock for the recipe. No one can make it better than if it is from scratch.
  • 2. While the chicken is boiling but mostly done start the batter for the dumplins. You want a large mixing bowl dump 3 1/2 C of flour into the bowl and mix the baking powder and salt til blended.
  • 3. Make a well in the middle of the flour and add the 5 T Crisco and 1 C buttermilk, save the rest for if you think you need it. With your hands mix the flour, starting at the sides, into the well until all is mixed and forms a ball. You can add crisco and buttermilk as you go if you think you need it, this recipe is not based on specifics.
  • 4. Dust the counter top of your kitchen area with flour. Place a handful of the batter onto the flat surface. Roll to a thin layer adding flour as you need it to roll. A marble rolling pin is best. Then cut into squares and drop in boiling chicken stock. Stir as you go and with each layer sprinkle on some pepper. Repeat this until you are finished.
  • 5. Put the deboned chicken back into the pot and turn to simmer. Chop hard boiled eggs and stir into pot. Let this cook for a hour or so stirring constantly at low heat.

MOM'S EASY APPLE DUMPLINGS



Mom's Easy Apple Dumplings image

my mom's apple dumplings are famous in my family and they are really easy to make. my mom makes her own pie crust but i do better with frozen. feel free to use your own crust recipe though!

Provided by moonbaby1619

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 (15 ounce) package frozen pie crusts
4 small apples
4 teaspoons sugar
4 teaspoons cinnamon
nutmeg
1/4 cup butter

Steps:

  • roll out pie crust. cut into 4 even sections.
  • peel, core, and quarter apples.
  • place 1 whole apple into 1 section of dough. fill with 1 teaspoons sugar, 1 teaspoons cinnamon, a pinch of nutmeg, and 1 pat of butter. bring up sides of dough to enclose apple. place in greased baking dish.
  • repeat with rest of apples.
  • bake at 350F for 20 minutes or until apples are soft.

Nutrition Facts : Calories 664.9, Fat 42.8, SaturatedFat 12, Cholesterol 30.5, Sodium 695.8, Carbohydrate 67.5, Fiber 4.7, Sugar 19.3, Protein 4.6

MOM'S APPLE DUMPLINGS



Mom's Apple Dumplings image

"My mother and her twin sister used to make these dumplings together when they were younger," writes Gina Hill of Ottawa, Kansas. "Now my mom and I make them for many special family occasions.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6 servings.

Number Of Ingredients 18

1-1/2 cups water
1-1/2 cups sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter
3 to 6 drops red food coloring, optional
DUMPLINGS:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1/3 cup 2% milk
6 small tart apples, peeled and cored
4 teaspoons sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 teaspoons butter, softened
3/4 cup heavy whipping cream

Steps:

  • For syrup, in a small saucepan, bring the water, sugar, cinnamon and nutmeg to a boil, stirring occasionally. Remove from the heat; add butter and food coloring if desired. Stir until butter is melted; set aside. , For dumplings, in a small bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough forms a ball. , On a lightly floured surface, roll dough into an 18x12-in. rectangle. Cut into six squares. Place an apple in the center of each square. , Combine 2 teaspoons sugar, cinnamon and nutmeg; sprinkle over apples. Dot with butter. Bring up corners of pastry to center; pinch edges to seal. , Place in a greased 11x7-in. baking dish. Pour syrup over dumplings; sprinkle with remaining sugar. , Bake at 375° for 35 minutes or until pastry is golden brown and apples are tender. Serve warm with cream.

Nutrition Facts : Calories 794 calories, Fat 43g fat (18g saturated fat), Cholesterol 68mg cholesterol, Sodium 642mg sodium, Carbohydrate 98g carbohydrate (63g sugars, Fiber 3g fiber), Protein 6g protein.

DUMPLINGS



Dumplings image

Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash

Provided by Cassie Best

Categories     Supper

Time 35m

Number Of Ingredients 3

150g self-raising flour, plus a little extra
70g suet
small handful of parsley, chopped (optional)

Steps:

  • Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
  • When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

DUMPLINGS



Dumplings image

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

Provided by Carol

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

Time 20m

Yield 6

Number Of Ingredients 6

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk

Steps:

  • Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
  • Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
  • To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g

MOM'S CHICKEN AND DUMPLINGS (SLOW COOKER VERSION)



Mom's Chicken and Dumplings (Slow Cooker Version) image

This is a favorite recipe originally made by my mother with chicken on-the-bone and homemade broth cooked over a stove. I have found I don't have the time to start from scratch and that this version tastes just as good with less fuss! You can substitute freshly cooked chicken, if desired. You can line the slow cooker with a slow cooker liner for easy clean-up.

Provided by jterrij

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

Time 6h20m

Yield 6

Number Of Ingredients 10

4 (14.5 ounce) cans chicken broth
3 (12.5 fl oz) cans chunk chicken (such as Kirkland®), drained and broken into chunks
4 baking potatoes, peeled and cubed
4 carrots, sliced
2 cups chopped broccoli
1 cup water
2 tablespoons quick-mixing flour (such as Wondra®)
salt and cracked black pepper to taste
2 ¼ cups all-purpose baking mix (such as Bisquick®)
⅔ cup milk

Steps:

  • Stir chicken broth, chicken, potatoes, carrots, and broccoli together in a slow cooker.
  • Whisk water and quick-mixing flour together in a bowl until a paste-like consistency is reached; stir into slow cooker mixture. Season with salt and pepper.
  • Cook on Low for 5 hours. Stir baking mix and milk together in a bowl. Drop milk mixture by the teaspoonful into the slow cooker on top of the chicken mixture. Continue cooking, turning the dumplings once, until dumplings are cooked through, about 1 hour more.

Nutrition Facts : Calories 648.8 calories, Carbohydrate 62.9 g, Cholesterol 116.7 mg, Fat 22.2 g, Fiber 5.9 g, Protein 47.8 g, SaturatedFat 6.1 g, Sodium 2692 mg, Sugar 6.9 g

MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS



Mom's Chicken 'n' Buttermilk Dumplings image

Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 8 servings.

Number Of Ingredients 20

1 stewing chicken (about 5 pounds), cut up
10 cups water
1 large onion, chopped
2 medium carrots, sliced
3 celery ribs, chopped
4 garlic cloves, minced
1 teaspoon salt
1/4 cup butter
6 tablespoons all-purpose flour
1/8 teaspoon paprika
1/8 teaspoon pepper
1/2 cup half-and-half cream
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
2 large eggs, room temperature
1/2 cup buttermilk
1/4 cup butter, melted

Steps:

  • In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. , In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer. , For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. , Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.

Nutrition Facts : Calories 614 calories, Fat 32g fat (14g saturated fat), Cholesterol 201mg cholesterol, Sodium 1059mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g protein.

MOM'S SOUTHERN STYLE CHICKEN AND DUMPLINGS



Mom's Southern Style Chicken and Dumplings image

This is a truly delicious recipe, but it was very difficult to get the exact amounts of ingredients. It's one of those handed down recipes where mom and grandma just said, "add a little of this and that." Please note that it may not take both cartons of broth. I usually add about 1 1/2 cartons and add the rest if I need to. The...

Provided by Elaine Bovender

Categories     Casseroles

Time 45m

Number Of Ingredients 11

4 to 6 boneless, skinless chicken breasts, cooked and cut into small pieces
2-32 oz cartons chicken broth (you may not need as much. start with 1 1/2 cartons and if it seems too thick, add the remaining broth).
3 can(s) cream of chicken soup
1/2 to 1 tsp hot sauce (optional)
1 dash(es) black pepper
DUMPLINGS
2 c all purpose flour
2 c self-rising flour
1 c shortening
1 1/2 - 2 c milk
NOTE: THIS RECIPE CAN BE CUT IN HALF FOR SMALLER FAMILIES

Steps:

  • 1. Cook chicken breasts. Cool and cut into bite-sized pieces, set aside while making the dumplings.
  • 2. DUMPLINGS: In a large bowl, mix together flours and shortening until mixture resembles a coarse meal. Add milk a little at a time and mix until it forms a soft dough. On a floured surface, roll or pat out dough to about 1/4" thickness. Cut into small squares using a pizza wheel. Squares do not have to be uniform. NOTE: You may also drop dumplings by heaping teaspoons into broth, but we prefer them rolled out and cut.
  • 3. BROTH: In a large Dutch oven, combine broth, soups, and hot sauce and bring to a boil. Add chicken and then add dumplings one at a time and stir very lightly, sprinkle with black pepper. Return to boil and reduce heat. Cover and simmer for about 15 to 20 minutes or until dumplings are cooked and sauce has thickened. If sauce is too thin, mix a couple of tablespoons flour and water and mix into a pourable paste. Add to broth to thicken.
  • 4. SPECIAL NOTE: It is very important to add the dumplings one at a time. Do not add them all at once or you will have one big clump.

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