Basic Dumplings

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Basic Dumplings

As Well As A Topping For Stews, Dumplings Can Be Simmered In A Rich Stock As A Side Dish For Roasts & Grilled Meats.

1-½ Cups All Purpose Flour
1 Tbsp Baking Powder
½ Tsp Salt
¾ Cup Milk
2 Tsp Chopped Fresh Parsley

In Mixing Bowl, Sift Together Flour, Baking Powder & Salt. Stir In Milk & Parsley Just Until Blended.

Drop By Heaping Tablespoons On Top Of Simmering Stew. (if Cooking Dumplings In Stock To Accompany Meats, Make Sure There Are At Least 3 Cups Liquid Because Dumplings Soak Up A Lot Of Liquid.

Cover & Cook For 10 – 12 Minutes Or Until Firm. Do Not Lift Cover During Cooking Time Or Dumplings Will Become Heavy.

Makes 6 – 8 Servings.

Parsley, Caraway & Wheat Germ Dumplings

Follow Basic Dumplings Recipe, Replacing ½ Cup Of All Purpose Flour With Wheat Germ, Increasing Parsley To ¼ Cup & Adding 1 Teaspoon Caraway Seeds.

Delicious With Veal Stew.

Onion & Bacon Dumplings

Follow Basic Dumplings Recipe, Omitting Chopped Parsley. Add 4 Slices Chopped Cooked Bacon & 1 Small Onion, Finely Chopped & Sautéed In Bacon Fat.

Perfect With Beef Stew.

Sage & Parmesan Dumplings

Follow Basic Dumplings Recipe, Omitting Chopped Parsley. Fold In 2 Tablespoons Chopped Fresh Sage, Or 1 Teaspoon Dried Sage & ¼ Cup Grated Parmesan Cheese.

Goes Well With Chicken Stew.

Garlic Crouton Dumplings

Follow Basic Dumplings Recipe & Add ½ Cup Garlic Croutons.

Goes Well With All Stews.

Spiced Apple Dumplings

Follow Basic Dumplings Recipe, Replacing ¼ Cup Of All Purpose Flour With 1 Grated, Peeled, Cored Green Apple. Add 1 Small Onion, Finely Chopped & Sautéed In 1 Tablespoon Butter, ½ Teaspoon Ground Ginger & ¼ Teaspoon Ground Allspice.

Wonderful With Pork Stew.
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I usually use 2 cups Self-Rising Flour, 1 tsp. baking powder, omitting salt, and 2/3 to 1 cup water to mix til blended and dough together from the bowl, but not too dry like you’d make for biscuits…then heaping 1 teaspoonful each time into hot stew like chicken and dumpling…and turn down to simmer for few minutes til it’s cooked til done…if wanted some "big’ dumplings, I’d use tablespoons. I’ve made that recipe for many years…I never thought of using milk…hhahahaaaa…I’ve learned from my mama a long time ago…my kids and me always love them…sometimes I’d add parsley flakes to the dough. :wink:

Funny :o is whenever I visit some friends or thier families, they’d use store-bought biscuits for dumplings and dump them into hot stew and take them out after like 2 minutes…didn’t always taste very good or right…but I had to swallow and bear it, didn’t want to hurt their feelings, if you get my meaning…lol…even my boyfriend uses them, so I always say, " no thanks…I’d rather eat vegs and chicken or meat wihtout dumplings and liquid…thanks…" lol:p