Homely Old Time Dumplings Recipes

DUMPLINGS

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

Provided by Carol

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 6

Dumplings image

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.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.

Provided by CookingBlues

Categories Stew

Time 20m

Yield 1 big pot, 6-8 serving(s)

Number Of Ingredients 7

Grandma's Dumplings from Scratch: 100+ Year Old Recipe image

Steps:

Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3

Ingredients

2 cups flour
1 teaspoon baking powder, scant
1 tablespoon Crisco
1 teaspoon Crisco
1 pinch salt
1 pinch pepper
3/4 cup water

HOMEMADE DUMPLINGS

Dumplings for stew.

Provided by katiewhite506

Categories Main Dish Recipes Dumpling Recipes

Time 10m

Yield 6

Number Of Ingredients 4

Homemade Dumplings image

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.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 34.1 g, Cholesterol 3.3 mg, Fat 1.2 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 0.6 g, Sodium 567.6 mg, Sugar 2 g

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk

HOMELY OLD-TIME DUMPLINGS

These are the dumplings I make to serve with Recipe #51453. I originally got the recipe from "The Grassroots Cookbook" and have used this many times. These are ugly looking,odd ball shaped flour dumplings but they taste great with the chicken recipe or with a hearty stew ladled on top. I usually serve 2 dumplings per bowl. I usually cook these in boiling water, not broth. Prep time allows for bringing a pot of water to the boil - it only takes about 10 minutes to mix up the batter.

Provided by HeatherFeather

Categories Low Cholesterol

Time 42m

Yield 8 dumplings, 4-8 serving(s)

Number Of Ingredients 5

Homely Old-Time Dumplings image

Steps:

Make sure you have a large pot of water or broth heating up before you begin- you want to have it boiling by the time you are finished mixing the batter.
Sift together the flour, baking powder and salt.
Grab a fork in one hand, and have your milk in a small pitcher in the other hand.
Slowly pour the milk into the flour mixture in a steady stream,while tossing very quickly with the fork to combine the ingredients just until they are moistened.
Press out any big lumps, but the batter should not be perfectly smooth.
Don't overmix or you'll end up with very pasty dumplings.
Have a large potful of boiling water (or chicken broth) ready to go.
Drop heaping spoonfuls of batter into the boiling liquid- you should have enough for 8-12 scoops (bearing in mind that they grow a bit while cooking).
Cover firmly with tight lid and let cook 12 minutes exactly with no peeking under the lid (If your lid isn't very tight, the starchy liquid can seep out the sides).
Scoop cooked dumplings out of pot using a slotted spoon and serve with stew ladled over them or add to soup.
They will be large and look like wet,odd shaped balls- they aren't very attractive.
To test for doneness, poke a drained dumpling with a toothpick- it should come out fairly clean and the middle of the dumpling should be tender but not goopy (you can also cut one in half).

Nutrition Facts : Calories 280.9, Fat 3.6, SaturatedFat 1.9, Cholesterol 11.4, Sodium 681.4, Carbohydrate 52.1, Fiber 1.7, Sugar 0.2, Protein 9.1

Ingredients

2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 1/3 cups milk (you may use skim milk)
boiling water or broth, enough to fill a large pot

PIONEER CUT DUMPLINGS FROM THE 1800'S

Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.

Provided by BARB MAXWELL

Categories Main Dish Recipes Dumpling Recipes

Time 35m

Yield 8

Number Of Ingredients 4

Pioneer Cut Dumplings from the 1800's image

Steps:

In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 37.2 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.3 g, Protein 6.6 g, SaturatedFat 0.6 g, Sodium 458.2 mg, Sugar 1.6 g

Ingredients

3 cups all-purpose flour
1 ½ teaspoons salt
1 egg
1 cup milk

MOM'S SIMPLE DUMPLINGS

As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!

Provided by Zen K.

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Time 30m

Yield 6

Number Of Ingredients 5

Mom's Simple Dumplings image

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.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 25.7 g, Cholesterol 2.4 mg, Fat 7.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 466.3 mg, Sugar 1.5 g

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

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Homely Old Time Dumplings Recipes

DUMPLINGS

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

HOMEMADE DUMPLINGS

Dumplings for stew.

HOMELY OLD-TIME DUMPLINGS

PIONEER CUT DUMPLINGS FROM THE 1800'S

Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.

MOM'S SIMPLE DUMPLINGS

As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!

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