TEENY TINY BUTTER DUMPLINGS FOR ONE
These tasty little dumplings are great when you are a little under the weather and can't eat much, but plain chicken broth isn't enough. They can also be added to tomato soup (good!) or any soup or stew you wish. I often add them to chicken broth for a quick mid-afternoon snack.
Provided by Martha Price
Categories Other Side Dishes
Time 15m
Number Of Ingredients 5
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.
MOM'S CHICKEN 'N' BUTTERMILK DUMPLINGS
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
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.
BUTTER DUMPLINGS
Make and share this Butter Dumplings recipe from Food.com.
Provided by grandma2969
Categories Stew
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- Cut in the cold butter with a pastry blender till mixture resembles coarse oatmeal.
- Add the egg, milk and parsley.
- Blend lightly, don't overmix.
- Drop by approximately 6 tblsful on top of the simmering liquid.
- Cover tightly and cook over medium-low heat for 20 minutes.do not lift the cover during the cooking process.
- Serve in bowls, topped with butter.
Nutrition Facts : Calories 173.4, Fat 5.3, SaturatedFat 2.8, Cholesterol 63.7, Sodium 477.1, Carbohydrate 25.5, Fiber 0.9, Sugar 0.2, Protein 5.6
BUTTERNUT DUMPLINGS WITH BROWN BUTTER AND SAGE
Provided by Alton Brown
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour.
- Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist.
- Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.
- In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
- Drain off the water and toss in a little oil. Store loosely in containers until ready to use.
- To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.
DUMPLINGS
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
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
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