Fluffy Dumplings Recipes

Steps:

• 1. Mix all ingredients together so that it is sticky but able to drop from a tablespoon. Last 15 minutes before serving your stew or soup drop in broth with a tablespoon(you can make them smaller but they puff up as you can see in the photo)cover and cook for the remainder of time. Will make 6 very good sized dumplings, but could make as many as 10. Don't lift the lid while cooking.

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.

Steps:

• Sift flour, baking powder and salt.
• Beat egg until light and fluffy and add to dry ingredients.
• Stir in milk.
• Drop by tablespoons on gently boiling vegetable gravy.
• Cover tightly and cook 15 minutes.
• Do not peek.

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:

• (Have chicken already cooked and boiling).
• Put all DRY ingredients in food processor, combine milk, salad oil, and food coloring; add to dry ingredients in food processor and process on high just till well blended.
• Lay large clean dry cloth on table and have it already dusted with flour.
• And about a cup of flour right in the middle.
• Pour soft gooey dough on mound of flour and put some flour on top of dough so dough won't stick to your hands while you work the flour into the dough. Keep working flour into dough till of a consistency to roll out into dumplings. Roll as thin as you like (I like mine very thin) and then cut with a pizza cutter or knife and then drop into BOILING juice with chicken already cut up and cooked.
• Simmer covered on very low heat (so as not to boil over or stick) for about 20 to 25 minutes. DO NOT Stir. If you check them and think they are sticking, take a pancake turner and scoot them around on the bottom till unstuck, but DO NOT stir. Then shut off and let sit for about 30 minutes.
• Then turn back on till boiling, shut off and let sit for another 30 minutes.
• Serve and enjoy.

Steps:

• Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
• (If you are adding herbs or extra seasonings, add them now & mix well.).
• Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
• Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
• Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
• Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
• They should have doubled in size at least, and be very light & fluffy looking!
• Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
• Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.