Fluffy Homemade Dumplings Recipes

Steps:

• Mix dry ingredients together in large bowl.
• Cut in Shortening until mixture resembles coarse cornmeal or crumbs.
• Lightly mix in milk to make a soft dough; Stir as little as possible.
• Drop tablespoons of dough on top of chicken pieces or meat and vegetables in stew. Simmer 10 minutes uncovered;
• then cover tightly and simmer 10 minutes longer.

Steps:

• (Have chicken already cooked and boiling).
• Put all DRY ingredients in food processor, combine milk, salad oil, and food coloring; add to dry ingredients in food processor and process on high just till well blended.
• Lay large clean dry cloth on table and have it already dusted with flour.
• And about a cup of flour right in the middle.
• Pour soft gooey dough on mound of flour and put some flour on top of dough so dough won't stick to your hands while you work the flour into the dough. Keep working flour into dough till of a consistency to roll out into dumplings. Roll as thin as you like (I like mine very thin) and then cut with a pizza cutter or knife and then drop into BOILING juice with chicken already cut up and cooked.
• Simmer covered on very low heat (so as not to boil over or stick) for about 20 to 25 minutes. DO NOT Stir. If you check them and think they are sticking, take a pancake turner and scoot them around on the bottom till unstuck, but DO NOT stir. Then shut off and let sit for about 30 minutes.
• Then turn back on till boiling, shut off and let sit for another 30 minutes.
• Serve and enjoy.

Steps:

• Sift flour, baking powder and salt.
• Beat egg until light and fluffy and add to dry ingredients.
• Stir in milk.
• Drop by tablespoons on gently boiling vegetable gravy.
• Cover tightly and cook 15 minutes.
• Do not peek.

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

Steps:

• Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
• (If you are adding herbs or extra seasonings, add them now & mix well.).
• Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
• Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
• Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
• Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
• They should have doubled in size at least, and be very light & fluffy looking!
• Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
• Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Steps:

• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
• Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.