Iones Parsley Dumplings Recipes

Steps:

• Mix ingredients lightly into a soft dough.
• Drop by slightly rounded tablespoonful into boiling soup or stew.
• Simmer 10 minutes uncovered.
• Cover tightly and simmer 10 minutes more.

Steps:

• Bring a large pot of water to a boil.
• In a large bowl, whisk together the flour and salt. In another bowl whisk together 2 cups water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes.
• Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water. Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan. Repeat with remaining dough (Reserve 2 cups of cooked dumplings for Round 2 Recipe German Dumpling Soup.)
• In a large nonstick skillet over medium-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Repeat with remaining butter and dumplings. Transfer to platter and serve immediately.

Steps:

• Spray bamboo steamer basket or large metal steamer rack with nonstick spray. Add enough water to large skillet to reach depth of 1 inch. Bring water to boil; reduce to simmer.
• Meanwhile, whisk flour, baking powder, and kosher salt in medium bowl to blend. Using fingertips, rub butter into dry ingredients until incorporated. Add milk and chopped parsley and stir just to blend. Drop small walnut-size mounds of dough into prepared steamer basket, spacing dumplings apart. Set steamer basket atop simmering water and cover tightly. Steam dumplings until cooked through, about 10 minutes. DO AHEAD: Dumplings can be made 3 hours ahead. Cool, cover, and let stand at room temperature.

Steps:

• In a medium mixing bowl sift together the flour and salt. Cut in the butter, in small pieces, with a fork. Beat the egg well and stir in chopped parsley.
• In a large pot or dutch oven, bring salted water to a boil. When water is at a full boil drop mixture by teaspoonfuls into water. Place lid on pot and gently boil for 10 minutes, turning halfway through. Lift dumplings out with a slotted spoon and let drain. These can be served in a clear soup, beef stew, or with boiled beef. If cooking dumplings in same pot as stew, add 10 minutes before the end of the cooking time.

Steps:

• Preheat the oven to 350°F
• Toss the beef in the flour then shake it to get rid of the excess flour.
• Heat 2 tablespoons of olive oil in a casserole dish. Fry the beef in batches, browning on each side, then removing with a slotted spoon.
• Pour the red wine into the casserole dish and heat through, scaping the pan with a wooden spoon to deglaze it.
• Add the browned beef to the wine. Add the stock and season with salt and freshly ground pepper.
• Heat 1 tbsp olive oil in a frying pan and fry the onion until tender. Add the fried onion to the beef mixture.
• Cover the casserole and bake in the oven for 1 1/2 hours.
• Meanwhile, make the dumplings. In a mixing bowl mix together the flour, suet, Stilton and parsley. Season with salt and freshly ground pepper.
• Make a well in the centre. Add a little water and, using a spoon, mix in the dry ingredients, adding more water as need to form a soft dough. Using wetted hands shape the dough into small dumplings.
• Once the casserole has baked for 1 and a half hours add the potatoes, carrots and port wine. Top with the dumplings. Return to the oven and bake for a further 30 minutes until the dumplings have risen and the beef is tender.

Steps:

• FOR THE DUMPLINGS:.
• Combine and sift flour, baking powder and salt.
• Add milk and mix lightly.
• Do not overmix.
• Consistency should be slightly softer than biscuit dough.
• FOR THE STEW:.
• Saute onions in melted butter until soft.
• add flour.
• Stir and cook slowly for 10 minutes.
• do not brown.
• Add hot stock.
• stir until thickened and smooth.
• Add hot milk and cream and blend well.
• Saute peppers, carrots and celery until soft add to stew.
• Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
• Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
• Cover and bake 20 minutes at 350°F or until dumplings are cooked.

Steps:

• Sift flour, baking powder and salt together. Stir in parsley.
• Cut in shortening until it looks like cornmeal.
• Make a well in the center and add the milk stirring with a fork until combined. Don't over-mix.
• Drop dumplings with a large cookie scoop onto hot bubbly soup/stew and cook for ten minutes with the lid off and then cover for ten minutes.