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.
LIGHT AND FLUFFY HEAVENLY HERB-SCENTED DUMPLINGS FOR STEW!
These fluffy little light-as-a-cloud herb scented dumplings are simply heavenly served with my recipe #112055 #112055, or chicken stew. Great comfort food! Use any herb you wish-- try chives, thyme, sage, etc. French thyme, recipe #376859 -or- Herbes de Provence are my favorites.
Provided by BecR2400
Categories Breads
Time 45m
Yield 20-24 dumplings, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
- Stir in milk.
- Drop by heaping spoon fulls onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
- Cook uncovered 15 minutes.
- Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
- Serve immediately. Also good reheated the next day.
Nutrition Facts : Calories 229.8, Fat 9.4, SaturatedFat 2.8, Cholesterol 5.1, Sodium 398.1, Carbohydrate 30.9, Fiber 1.1, Sugar 0.1, Protein 5.2
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.
HERB DUMPLINGS WITH PORK CHOPS
Trying out this recipe was the first time I had ever made dumplings. I liked it, and think it is a cool cooking technique.
Provided by berry271
Categories One Dish Meal
Time 50m
Yield 1 skillet, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil.
- Brown pork chops on both sides.
- Slice onion, and place on top of pork chops.
- Mix together the soup, mushrooms, water, and sage. Pour over pork chops.
- Bring to a boil and reduce heat.
- Mix together flour, baking powder, salt, celrey seed, and sage. Cut in butter.
- Stir in milk just until dry ingredients are moistened.
- Drop by spoonfuls into soup mixture.
- Sprinkle with parsley.
- Simmer for 15 minutes.
- Cover and simmer until a toothpick inserted in a dumpling comes out clean, about an additional 15 minutes.
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
BEEF STEW WITH HERB DUMPLINGS
Nothing could be more comforting on a chilly day than a bowlful of this nicely seasoned stew.-Anna Broschart, Elkins, West Virginia
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10-12 servings.
Number Of Ingredients 22
Steps:
- In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.
Nutrition Facts : Calories 312 calories, Fat 11g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 663mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
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
HOMEMADE DUMPLINGS
Just like Grandma used to make! Savory mounds of dough to top bubbling stew.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
- Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
HERB DUMPLINGS
Great with any casserole/stew type dish. You can use fresh herbs(like parsley)or dried Italian herbs as a suggestion. What ever tickles your fancy really!
Provided by kirstyfishr
Categories Pressure Cooker
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sift flour and salt into mixing bowl,.
- Rub butter in lightly with fingertips,
- Beat egg and mix with herbs and milk, add egg mixture to flour and mix to soft dough, scoop dough into bubbling stew,
- Cover and cook 15 minutes.
- Serve with stew.
Nutrition Facts : Calories 199.4, Fat 8.4, SaturatedFat 4.8, Cholesterol 72.4, Sodium 760.9, Carbohydrate 24.7, Fiber 0.8, Sugar 0.2, Protein 5.7
HERB DUMPLINGS
Use this recipe when making our Consomme with Herb Dumplings.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes enough for 6 bowls of soup
Number Of Ingredients 6
Steps:
- Beat eggs lightly and stir in remaining ingredients.
- Bring a pan of salted water to a simmer. Drop tiny spoonfuls of batter into water. Simmer until dumplings are tender and rise to the surface, about 4 to 5 minutes.
- Remove dumplings from water with a slotted spoon and set aside until ready to serve; reheat in consomme.
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Servings 12Total Time 40 mins
- Whisk first 7 ingredients, 1 teaspoon coarse salt, and pepper in large bowl until blended. Whisk in flour (batter will be soft).
- Bring large pot of water to boil. Stir in 1 1/2 tablespoons coarse salt. Working with half of batter at a time, quickly add dumpling batter to pot by teaspoonfuls, submerging teaspoon with batter into boiling water each time and shaking spoon to dislodge batter. Cook dumplings at gentle boil until just tender (do not overcook), about 8 minutes per batch. Using large skimmer, transfer dumplings to large rimmed baking sheet. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
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