LIGHT-AS-A-FEATHER DUMPLINGS (FOR SOUP OR STEWS)
You can add in some cayenne pepper and garlic powder to the dumplings also if desired, these will really expand when cooking so use only a teaspoonful of batter! Servings is only estimated.
Provided by Kittencalrecipezazz
Categories Healthy
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
- In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
- Drop by a teaspoon into simmering soup or stew.
- Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.
Nutrition Facts : Calories 323.3, Fat 8.9, SaturatedFat 4.9, Cholesterol 72.2, Sodium 929.7, Carbohydrate 50.5, Fiber 1.7, Sugar 2.4, Protein 9.4
FEATHER DUMPLINGS
Make and share this Feather Dumplings recipe from Food.com.
Provided by truebrit
Categories High In...
Time 28m
Yield 24 dumplings
Number Of Ingredients 7
Steps:
- Sift the dry ingredients together.
- Add the egg, melted butter and enough milk to make a moist, stiff batter.
- Drop by heaping teaspoons into boiling liquid.
- Cover and cook for 18 minutes.
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
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