CHICKEN AND HERB DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
- Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.
HERBED DUMPLINGS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 20m
Yield About 15 dumplings
Number Of Ingredients 9
Steps:
- Combine the flour, baking powder and salt in a bowl. Cut in the butter with a pastry blender or your fingertips until the mixture is crumbly. Stir in the parsley, chives and pepper.
- Beat the egg and stir in three tablespoons of milk. Using a fork, lightly mix the egg mixture into the flour, just until all the ingredients are moistened and hold together to form a soft doughy batter.
- Shape the batter into rounds and drop them into simmering stock or water. Allow them to cook for 10 minutes.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN CASSEROLE WITH HERBY DUMPLINGS
Bypass the suet and make lighter dumplings for this family-friendly one-pot stew
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
- Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
- Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
- Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
- Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium
BEST HERB DUMPLINGS
This recipe probably came from the Huisgenoot, a South African magazine where I found many wonderful recipes. The dumpling can be added to any soup for the last 15 - 20 minutes of cooking time. I usually add it to a thick vegetable soup. It is so comforting and satisfying on a cold winters day.
Provided by Good Looking Cooking
Categories Winter
Time 25m
Yield 15 dumplings, 15 serving(s)
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder, salt & pepper in a mixing bowl.
- Rub the butter into the flour using your fingertips, like when making scones.
- Add the parsley, onion and mixed herbs.
- Beat the egg and add to the mixture.
- Add just enough milk to obtain a soft dough the same consistancy as scones.
- Add to soup during the last 15-20 minutes of cooking, by dropping tablespoons of dough into the boiling soup.
- Replace the lid securely and simmer for allotted time.
- Do not be tempted to open the lid until the dumplings are done.
- The dumplings should have a scone like texture on the inside.
Nutrition Facts : Calories 45.5, Fat 1.3, SaturatedFat 0.7, Cholesterol 16.7, Sodium 99.6, Carbohydrate 6.8, Fiber 0.3, Sugar 0.1, Protein 1.4
HERBED POTATO DUMPLINGS
I like to think of myself as a "recipe tinkerer". It's fun to take a recipe, add ingredients (like shredded potato to a traditional dumpling) and make the final result my very own. -Shawn Asiala, Boca Raton, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix the first eight ingredients. Stir in potatoes. Shape into 1-1/2-in. balls; dust with flour., Drop dumplings on top of simmering soup or stew of your choice. Reduce heat to low; cover and cook 30 minutes or until dumplings are cooked through. Serve immediately.
Nutrition Facts : Calories 143 calories, Fat 2g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 327mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.
HERB DUMPLINGS
Make and share this Herb Dumplings recipe from Food.com.
Provided by Debbwl
Categories < 30 Mins
Time 25m
Yield 6 Dumplings
Number Of Ingredients 5
Steps:
- Combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
- Spoon dumplings mixture on top of simmering soup or stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and toothpick comes out clean.
HERBED DUMPLINGS
Steps:
- Stir flour, baking powder and salt in medium bowl to blend. Add 2 tablespoons butter. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Add parsley and thyme. Gradually add milk, mixing until dough comes together. On lightly floured surface, press out dough to 6-inch square. Cut dough into 24 pieces.
- Bring 1 inch of water to boil in large saucepan. Butter vegetable steamer rack; place rack in pan. Arrange dumplings in single layer on rack. Cover pan; steam dumplings until doubled in size and cooked through, about 14 minutes. Using tongs, transfer dumplings to bowl. Drizzle with melted butter and serve.
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