Dumplings For Soup Recipes

Steps:

• Mix ingredients together, add enough flour to make it the consistency of thick ketchup.
• To make dumplings, dip a spoon into soup that is softly boiling for a second.
• Then scoop a small amount of dumpling and dunk it in the soup.
• The dumpling will immediately fall off the spoon and plump up.
• Repeat until dumpling mix is gone.
• Cook in a stock, and throw in some vegetables.
• Suggested: chicken stock with celery, lots of carrots, some onion, and a bit of rosemary.

Steps:

• For the wrappers: Combine the flour and salt in a large bowl and create a well in the middle. Add the boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in the cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel for 30 minutes while you make the filling.
• For the soup: Heat the chicken stock, then add the soy sauce and gelatin powder. Whisk to combine. Pour into a shallow dish and chill until set, around 1 hour. Break up the gelatin by fluffing with a fork. Set aside.
• For the filling: Put the pork in a large bowl and sprinkle on the salt, then add the soy sauce, ginger, sambal oelek, sesame oil, rice vinegar and scallions. Mix everything together with your hands (don't overmix), then set up your dumpling folding station.
• Line a sheet pan with parchment paper and dust with flour. To assemble the dumplings, divide the dough into 32 balls and keep them covered when you're not working with them. Roll them out into 3 1/2- to 4-inch circles, flouring the surface as needed. Place 1/2 tablespoon pork filling in the center of each circle and 1/2 tablespoon soup gelatin on top of the filling. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling and place on the lined sheet pan.
• To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out. Place the dumplings in the steamer, leaving a little bit of room between them, then set the steamer over a pot of boiling water. Steam in batches until cooked through, 8 to 10 minutes. Alternately, line a plate with cabbage leaves or parchment paper. Place in a pot of boiling water, making sure the water doesn't cover the plate (you will need about 1/2 to 3/4 cup). Cook 8 to 10 minutes.
• Let cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste.

Steps:

• Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
• Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!

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.

Steps:

• In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
• In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
• In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
• Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

Steps:

• Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.
• Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
• For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.

Steps:

• In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.
• In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low.
• Cook uncovered 10 minutes. Cover and cook 15 minutes longer.

Steps:

• In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
• Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
• Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

Steps:

• In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
• Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
• Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
• When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

Steps:

• Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
• Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
• Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.