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Dumplings

I am going to share two types of dumplings.  The first is more of a bready dumpling I like to cook on beef stew.  The second is an egg dumpling that resembles pasta more than it does anything else, but it’s not rolled or cut into a pasta shape.  It’s rather thick, but formed by the liquid it’s cooked in and takes the place of pasta in thinner soups.

Bready Dumplings

Ingredients:

  • 1-1/2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3tb butter
  • 3/4 milk

Method:

  1. Combine all ingredients but the milk.  Using a pastry cutter or two knives, “cut” the butter into the flour mixture.  You can also use a food processor and process the mix until it resembles oatmeal.  Stir in the milk until a pasty dough forms.  Drop dough by the spoonful on top of meat and veggies in boiling liquid.  Cook uncovered for 10 minutes, then cover for another 10 minutes.

Egg Dumplings

Ingredients:

  • 3-6 eggs
  • enough flour to make a soft dough
  • salt and pepper to taste

Method:

  1. Combine the above ingredients until you have a soft dough.  Drop into boiling liquid by the spoonful and boil until they float.

 

December 17th, 2014 | Category: import, Ingredients, Soups

53 comments to Dumplings

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