ROSE DUMPLINGS RECIPE BY TASTY
Here's what you need: shrimp, ground pork, sake, salt, soy sauce, grated ginger, garlic, Chinese chives, sugar, dumpling wrappers or gyoza skins, water, sesame oil, rice vinegar, soy sauce, chili oil
Provided by Saki Yamada
Categories Appetizers
Yield 8 dumplings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the chopped shrimp, ground pork, sake, salt, soy sauce, ginger, garlic, sugar, and Chinese chives and mix until thoroughly combined.
- Using your finger, rub the right edge of a dumpling wrapper with water. lay another dumpling wrapper over the edge so that it slightly overlaps, sealing tightly. Repeat with 2 more wrappers.
- Scoop a spoonful of filling onto the middle of each dumpling wrapper. Wet the edges of the wrappers and fold each wrapper over from top to bottom, ensuring that the edges are still overlapped, sealing tightly. Gently roll the dumplings from one end to the other, starting from the left side, creating a flower shape. Repeat with the remaining dumpling wrappers and fillings to create 8 rose dumplings in total.
- Heat 1 tablespoon of sesame oil in a medium pan over medium-high heat. Add the dumplings to the pan and cook for 2 minutes, until the bottoms begin to brown. Add a splash of water to the pan and cover with the lid. Steam for 10 minutes. Remove the lid and drizzle with the remaining tablespoon of sesame oil. Cook on low heat for 3 minutes.
- Make the sauce: In a small bowl, combine the rice vinegar, soy sauce, and chili oil.
- Remove the dumplings from the pan and serve with the sauce on the side.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 4 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, Sugar 1 gram
LEFTOVER TURKEY SOUP WITH ROSEMARY PARMESAN DUMPLINGS
This easy and filling soup is a wonderful way to make the most out of leftover turkey or chicken, and it tastes great!
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 8h30m
Yield 6
Number Of Ingredients 23
Steps:
- Place turkey carcass in large slow cooker and cover with broth, water, and lemon juice. Add carrots, celery, onion, parsley, bay leaves, garlic, pepper, thyme, poultry seasoning, oregano, dill, onion powder, and garlic powder.
- Cook on High for 4 hours. Remove carcass from soup, separate meat from bones. Return meat to the slow cooker and discard bones. Continue cooking on High for 4 hours more.
- Bring a pot of water to a boil 30 minutes before serving. In the meantime, combine flour, Parmesan cheese, baking powder, and rosemary in a bowl. Cut in shortening until mixture is crumbly. Add enough milk to create a thick batter that pulls away from the sides of the bowl.
- Drop rounded spoonfuls of dumpling batter into the boiling water. Reduce heat to low and let simmer, covered, for 5 minutes. Serve cooked dumplings on top of the turkey soup.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 29.4 g, Cholesterol 17.5 mg, Fat 10.8 g, Fiber 3.5 g, Protein 7.9 g, SaturatedFat 3 g, Sodium 1929.2 mg, Sugar 7 g
ROSEMARY DUMPLINGS
From the Good Housekeeping step by step cookbook. I love these because they are not made with shortening and turn out light and fluffy, not like some recipes where they are heavy and dense. Enjoy!
Provided by Floofies
Categories Low Cholesterol
Time 25m
Yield 12 dumplings
Number Of Ingredients 7
Steps:
- Bring broth to a boil in a large saucepan.
- Mix dry ingredients together.
- Mix egg and milk together.
- Pour milk mixture into flour mixture and stir just until blended.
- Drop by rounded tablespoon into boiling broth.
- Reduce heat to low, cover and simmer 15 minutes.
Nutrition Facts : Calories 63.9, Fat 1.4, SaturatedFat 0.5, Cholesterol 19.1, Sodium 422.9, Carbohydrate 9, Fiber 0.3, Sugar 0.3, Protein 3.5
CREAMY ROSEMARY TURKEY AND VEGETABLE POTPIE WITH HERBED DUMPLINGS
Steps:
- Make the turkey mixture
- In a kettle melt the butter over moderately low heat and in it cook the onion, the carrots, and the celery, stirring occasionally, until the vegetables are softened.
- Add the wine and cook the mixture for 3 minutes. Add the flour and cook the roux, stirring, for 3 minutes. Add the broth in a stream and bring the sauce to a boil, whisking. In a bowl whisk together the cream and the yolks, whisk about 1/2 cup of the sauce into the bowl to temper the cream mixture, and add the cream mixture, in a stream, to the sauce. Cook the mixture over moderately low heat, whisking, until it is thickened (do not let it boil) and stir in the turkey, the rosemary, and salt and pepper to taste.
- Make the dumpling batter
- In a bowl whisk together the flour, the baking powder, the salt, the rosemary, the parsley, and pepper to taste, add the milk, and stir in the batter until it is just combined.
- Drop the batter by spoonfuls into 6 or 8 mounds (do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.
- Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering turkey mixture ( do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.
CHICKEN AND ROSEMARY DUMPLINGS
A few years ago I found this recipe from Sacred Heart Medical Center's magazine "Heart Insight". Warm, comforting, aromatic,and healthy - What could be better? This is a family favorite. My grown children now make it (and) request it. In fact, I am adding this because I'm in the process of making it for my son's chosen birthday dinner.
Provided by Jekase
Categories One Dish Meal
Time 1h26m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.
- Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.
- To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.
- Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.
Nutrition Facts : Calories 419.8, Fat 15.3, SaturatedFat 5.3, Cholesterol 151.8, Sodium 677.6, Carbohydrate 31.9, Fiber 2.7, Sugar 4.2, Protein 36.5
More about "rosemary dumplings recipes"
SAVORY CHICKEN STEW WITH ROSEMARY DUMPLINGS
From cooganskitchen.com
Reviews 4Category Dinner, Main CourseServings 6
- Prepare the chicken by removing the skin and halving each breast down the middle. Thoroughly season with salt and pepper, your favorite poultry seasoning. Transfer to the refrigerator while you prepare the stew ingredients.
- Prepare a bouquet garni by using a square of cheesecloth and string, add fresh herbs like bay leaves and lemon thyme to the center of the cheesecloth, gather up the corners, and tie off with kitchen twine. Along one end of the string to be much longer than the other. Set to the side.
- Heat 2 tablespoons of oil in a large (8-quart or larger) Dutch oven over medium-high heat until hot. Add the chicken broth and bouquet garni and cook for about 15 minutes until browned. Transfer chicken to a separate bowl.
- Add the remaining oil in the Dutch oven along with the chicken drippings and browned bits on the bottom of the pan. Pour pan juices back into the large Dutch oven, if need be. Stir in the carrots, celery, and onion; cook until the vegetables have browned and softened, about 10 minutes.
HERBED CHICKEN WITH GARLIC AND ROSEMARY DUMPLINGS …
From oprah.com
EASY DUMPLINGS RECIPE | JAMIE OLIVER DUMPLINGS RECIPE
From jamieoliver.com
BEEF CASSEROLE WITH CHEDDAR & ROSEMARY DUMPLINGS …
From abelandcole.co.uk
BLACKBERRY-GINGER SLUMP WITH ROSEMARY DUMPLINGS
From leitesculinaria.com
5/5 (1)Total Time 1 hr 15 minsCategory DessertCalories 495 per serving
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Cut the butter up into small pieces and add it in. Using your hands, a pastry cutter, or a fork, work the butter into the flour mixture until about half of it looks like coarse meal and the rest is left in pea-sized pieces.
CHICKEN STEW WITH ROSEMARY DUMPLINGS - GOOD …
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hrCategory Easy Chicken, Dinner, Main DishCalories 400 per serving
- Add 3 chicken-breast halves; sprinkle with 1/4 teaspoon salt and cook until chicken is lightly browned, 8 to 10 minutes.
- In drippings and remaining 1 tablespoon vegetable oil, cook carrots, celery, and onion until vegetables are browned and tender, about 10 minutes, stirring frequently.
CHICKEN AND ROSEMARY DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
4.6/5 (11)Calories 366 per servingServings 6
- Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.
- Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.
- To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.
- Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.
ROOT VEGETABLE STEW WITH HERBED DUMPLINGS RECIPE | EATINGWELL
From eatingwell.com
RUSTIC TURKEY AND DUMPLINGS RECIPE - FOOD ABOVE GOLD
From foodabovegold.com
BEEF IN GUINNESS WITH ROSEMARY DUMPLINGS - WAITROSE
From waitrose.com
THE BEST BISQUICK DUMPLINGS RECIPE - THE KITCHEN COMMUNITY
From thekitchencommunity.org
ROSEMARY-DIJON CHICKEN AND DUMPLINGS – INSTANT POT RECIPES
From recipes.instantpot.com
CHICKEN AND DUMPLINGS SOUP - SIMPLY WHISKED
From simplywhisked.com
LAMB STEW RECIPES - BBC FOOD
From bbc.co.uk
CHICKEN WITH ROSEMARY DUMPLINGS - CHICKEN RECIPES
From goodhousekeeping.com
HOUSE & HOME - LAMB STEW WITH ROSEMARY DUMPLINGS
From houseandhome.com
LAMB STEW RECIPE - BBC FOOD
From bbc.co.uk
DILLY STEW WITH ROSEMARY DUMPLINGS - ISA CHANDRA MOSKOWITZ
From theppk.com
You'll also love