Tiny Dumplings With Dill Recipes

SPAETZLE (TINY DUMPLINGS)

Steps:

• Combine the flour, 1/2 the salt, and the nutmeg in a large mixing bowl.
• Beat the eggs into the flour mixture.
• Add the milk in a thin stream, stirring constantly with a wooden spoon and continue to stir until the batter is smooth.
• Bring 2 quarts (2 L) of water with the remaining salt to a boil in a 4 to 5 quart (4-5 L) saucepan over high heat.
• Place a large colander (with large holes) over the saucepan and press a few tablespoons of batter at a time through the holes with a spoon or rubber spatula.

MOM'S SIMPLE DUMPLINGS

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.

TEENY TINY BUTTER DUMPLINGS FOR ONE

Steps:

• 1. Cream butter and egg. Add salt, baking powder and flour.
• 2. Bring soup or broth to a boil.
• 3. Drop dough from teaspoon into boiling mixture, cover, and simmer for 8 minutes. *If the steam hurts your hands, this is an alternative way to drop in the dough: Put the mixture into a zip-lock plastic bag. Snip off a corner. Keep a cup of cold water next to you to wet you fingers, and squeeze out the dough through corner of bag, snipping off dough with your fingers. Wet finger tips as needed. This way your hands can be held to the side of pot, rather than directly above the steam.

CHICKEN SOUP WITH DILL DUMPLINGS

Steps:

• SOUP: Heat oil over medium-high heat in a large 8-quart soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper; bring to a boil.
• Stir and skim off foam from surface as it boils, 5-10 minutes. Reduce heat to simmer; add 1/4 cup chopped dill and parsnip. Cover and cook for 2-3 hours. The longer it cooks, the thicker it will be.
• DUMPLINGS: Once soup is cooked, combine all ingredients in medium-size bowl, and stir until until a soft batter forms. Drop batter by teaspoonfuls into simmering soup broth. Simmer for 5 minutes, turn over and continue for another 5 minutes longer. The dumplings will be puffy. Serve immediately.
• Remove dumplings from leftover soup and store in a separate container in the refrigerator.