Parsley Dumplings With Tomatoes Recipes

Steps:

• In a large skillet over medium-high heat, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed., Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.

Steps:

• In a large saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally. , In a small bowl, combine biscuit mix and milk. Drop batter in four mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Steps:

• Bring a large pot of water to a boil.
• In a large bowl, whisk together the flour and salt. In another bowl whisk together 2 cups water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes.
• Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water. Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan. Repeat with remaining dough (Reserve 2 cups of cooked dumplings for Round 2 Recipe German Dumpling Soup.)
• In a large nonstick skillet over medium-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Repeat with remaining butter and dumplings. Transfer to platter and serve immediately.

Steps:

• Spray bamboo steamer basket or large metal steamer rack with nonstick spray. Add enough water to large skillet to reach depth of 1 inch. Bring water to boil; reduce to simmer.
• Meanwhile, whisk flour, baking powder, and kosher salt in medium bowl to blend. Using fingertips, rub butter into dry ingredients until incorporated. Add milk and chopped parsley and stir just to blend. Drop small walnut-size mounds of dough into prepared steamer basket, spacing dumplings apart. Set steamer basket atop simmering water and cover tightly. Steam dumplings until cooked through, about 10 minutes. DO AHEAD: Dumplings can be made 3 hours ahead. Cool, cover, and let stand at room temperature.

Steps:

• To make your own self-rising flour, measure the desired amount of flour into a separate container. For each cup of all-purpose flour used, add 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt. Mix to combine.
• *** If you absolutely can't find suet, vegetable shortening may be substituted. See Hints below.
• In a large bowl, combine the flour, breadcrumbs, suet, parsley, and grated lemon zest (rind); mix together well with a fork or wooden spoon. Season with salt and pepper. Blend in the beaten egg.
• Using a lightly floured hand, shape pieces of the dough into balls the size of large walnuts.
• Make the Parsley Dumplings. Drop the balls of dough onto the top of the stew, replace the lid, and cook for the last 15 to 20 minutes of cooking the stew. When done, the dumplings should be about doubled in size.

Steps:

• Mix ingredients lightly into a soft dough.
• Drop by slightly rounded tablespoonful into boiling soup or stew.
• Simmer 10 minutes uncovered.
• Cover tightly and simmer 10 minutes more.