Best 2 Dutch Dumplings Recipes

Dutch dumplings, a staple in Dutch cuisine, are a versatile dish that can be enjoyed as a main course or a side. From sweet to savory, Dutch dumplings come in various flavors and textures, offering a delightful culinary journey. In this article, we will explore the world of Dutch dumplings, providing you with the ultimate guide to cooking these delicious treats. We will delve into the different types of dumplings, their unique ingredients, and the step-by-step process of preparing them. Whether you are cooking for a special occasion or just looking to expand your culinary horizons, this comprehensive article will equip you with the knowledge and skills to create the perfect Dutch dumplings.

Check out the recipes below so you can choose the best recipe for yourself!

DUTCH OVEN CHICKEN AND DUMPLINGS

Dutch Oven Chicken and Dumplings image

I was born in Arkansas, and this recipe is one I grew up on. It's one of my favorite Dutch oven soup recipes. Plus, it's so easy and filling...you can fix it for anyone. Sometimes, if my husband and I are going fishing all day, I'll prepare the chicken the day before. Then, when we get home, I'll reheat it, mix up my dumplings, plop them on top and have supper ready to serve within 20 minutes. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
3 cups water
1 cup chopped onion
4 celery ribs, sliced
3 medium carrots, sliced
1 teaspoon celery seed
2 teaspoons rubbed sage, divided
1 teaspoon salt
1/4 teaspoon pepper
3 cups biscuit/baking mix
3/4 cup plus 2 tablespoons milk
1 tablespoon minced fresh parsley

Steps:

Place chicken and water in a Dutch oven. Cover and bring to a boil. Reduce heat to simmer; cook until chicken is tender, about 30 minutes. , Remove chicken from kettle; bone and cube. Return chicken to kettle along with the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 45-60 minutes or until the vegetables are tender. , For dumplings, combine the biscuit mix, milk, parsley and remaining sage to form a stiff batter. Drop by tablespoonfuls into the simmering chicken mixture. Cover and simmer for 15 minutes. Serve immediately.

Nutrition Facts :

DUTCH BEEF STEW WITH BEER AND DUMPLINGS

Dutch Beef Stew With Beer and Dumplings image

This is pretty darned close to the delicious stew I used to get in the Netherlands. The secret is using a very dark, very malty beer or ale. It's baked in the oven and then finished on the stove, so be sure to use a Dutch oven or pot that can be heated both ways.

Provided by SheCooksToConquer

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb lean stewing beef, cubed
1/2 cup flour
2 tablespoons oil
1 large onion, sliced
2 minced garlic cloves
1 tablespoon brown sugar
4 teaspoons red wine vinegar
2 tablespoons chopped parsley
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 cup beef broth or 1 cup stock
12 ounces dark beer
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon butter
2/3 cup milk

Steps:

Preheat oven to 325.
Dredge beef in flour, then brown in oil in a Dutch oven. Remove and set aside.
Brown onion and garlic in pan drippings. Add 1 T brown sugar, 2 t of wine vinegar, thyme, pepper, bay leaf, and chopped parsley.
Pour stock over stew, and then add beer.
Cover, and bake for 2 hours at 325.
While the stew is baking, make the dumplings. Mix the flour, baking soda and salt together. Mix the butter in (I melt it first), and then stir in the milk. Batter should be a little bit dry but fluffy.
Remove from oven and place on stove on medium heat. Stir in remaining 2 t of vinegar. When bubbling, drop dumpling batter by the tablespoon into the stew.
Cover and simmer 15 minutes.

Tips:

Use fresh Dutch potatoes: Fresh, waxy varieties such as Nicola or Bintje are ideal for making dumplings, as they hold their shape well during cooking.
Grate the potatoes finely: This will help the dumplings to hold together and prevent them from becoming too dense.
Do not over-mix the dough: Over-mixing will make the dumplings tough. Mix just until the ingredients are combined.
Season the dough well: Salt and pepper are essential, but you can also add other spices and herbs to taste.
Form the dumplings into small, bite-sized balls: This will help them to cook evenly.
Poach the dumplings in lightly salted water: Bring the water to a gentle simmer before adding the dumplings. Cook for 15-20 minutes, or until they float to the top of the pot.
Serve the dumplings immediately: They are best eaten hot, with melted butter or your favorite sauce.

Conclusion:

Dutch dumplings are a delicious and versatile dish that can be enjoyed as a side dish, main course, or snack. They are easy to make and can be customized to your own taste. With the right ingredients and a little bit of effort, you can easily create a delicious batch of Dutch dumplings that your family and friends will love.