Best 5 Drop Dumplings Recipes

POLISH DROP POTATO DUMPLINGS (CIN)

Steps:

• 1. Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix all ingredients until a thick paste forms. Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water. Continue until all the dumpling dough is gone. Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal (OR, in soup). Makes enough Drop Potato Dumplings for about 8 servings of soup (but not in our house). NOTE: If you like you can roll some of the dough between 2-spoons before dropping them into the broth. Just depends on how you like the look them ...taste same either way. The pic above is just drops of loose dough; bottom pic is the rolled look.

EASY CHICKEN & DROP DUMPLINGS

Steps:

• Broth:.
• Bring stock to boil, add carrots, celery, onion, chicken base, garlic powder, and onion powder cook for 5 to 10 minutes.
• Add parsley, pepper, and cook for another 10 minutes.
• When vegetables are tender add chicken.
• Adjust seasoning by adding salt and extra pepper if needed.
• Dumplings:.
• Stir ingredients until soft dough forms.
• Drop by spoonfuls onto boiling stew; reduce heat to simmer.
• Cook uncovered 10 minutes then cover and cook 10 minutes.

DROP DUMPLINGS (FOR CHICKEN SOUP)

Steps:

• Mix together first three ingredients being sure to get all flour evenly incorporated into mix.
• Crush the rosemary leaves in the palm of your hand to break them up and release the oils and add to the mix along with the cheese.
• While mixing the dumplings; bring your soup or broth to a slow soft boil.
• Take two kitchen tablespoons and use them to drop tablespoons of dumpling mix into your broth by spooning up mix then using other spoon to roll it into the soup.
• Do not over crowd your soup with raw dumplings or they will stick together.
• Move around the pot as you drop to allow the dumpling to start to set before another raw one is dropped next to it.
• Cook at a slow boil for about 15 minutes to allow the dumplings to cook through and absorb some of the chicken flavoring from the broth.
• NOTE: You can change the cheese flavor with another hard cheese and use other types of herbs to create your own blend of flavors.
• Re Comment on thicknss of dumplings -- tis true this is a very thick style dumpling (my mothers side of family is russian and this is more their style I guess). You can certainly add abit more liquid to thin it out but it is still going to be a heavier dumpling than the roll out style.

CHICKEN AND DROP DUMPLINGS

Steps:

• Preheat oven to 375°F.
• Sweat onion, celery, herbs, and cayenne in butter in a covered Dutch oven over medium heat for 5-8 minutes until vegetables are softened. Stir in flour and cook 1 minute; don't worry about clumps.
• Deglaze with wine, whisk in cicken broth, and simmer 15 minutes, or until thickened. Whisk in cream. Add chicken, peas, lemon juice, salt, and pepper; bring to a simmer. Stir carrots, squash and green beans into stew.
• Meanwhile, make the dumpling dough. Warm buttermilk and 3 tablespoons butter in for the dumplings in a saucepan over low heat until butter melts (do not worry if the buttermilk curdles).
• Combine cake flour, parsley, baking powder, and salt in a bowl. Stir buttermilk mixture into dry ingredients to form a wet dough.
• Drop dough onto simmering stew with a cookie scoop or spoon. cover, transfer pot to the oven, and steam 15 minutes, or until a toothpick inserted in the dumplings comes out clean.

CHICKEN STEW WITH DROP DUMPLINGS

Steps:

• 1. Heat the 4 tablespoons of butter in a large dutch oven over medium heat. add the onions, celery and carrots and cook for about 5 minutes. Stir in the flour and continue cooking for a couple of minutes to cook out the flour taste. Whisk in the chicken broth and 1/4 cup of skim milk. Add the thyme, bay leaves and salt and pepper to taste. Add the chicken. Cover and simmer about 30 minutes. Discard the bay leaves.
• 2. Right before you are ready to add the dumplings, Melt the remaining 3 tablespoons of butter. Heat the skim milk in the microwave for 1 minute. Add both the butter and the milk to the flour and mix well until smooth.
• 3. Return the stew to a simmer. Add the peas and parsley. Drop golf-ball sized dumplings onto the hot stew. It will make about 18 dumplings. Reduce heat to low, cover and simmer until the dumplings have doubled in size, about 15 minutes.