Welcome to the world of fluffy dumplings, where taste and texture come together in perfect harmony. These delectable treats, often associated with comfort food, can elevate any meal with their soft, pillowy interiors and slightly crispy exteriors. Whether you prefer them sweet or savory, boiled or fried, dumplings have the remarkable ability to satisfy any craving. In this comprehensive guide, we will explore the secrets to creating the perfect fluffy dumpling, ensuring that each bite is an unforgettable culinary experience.
Here are our top 8 tried and tested recipes!
FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW
This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.
Provided by French Tart
Categories Stew
Time 40m
Yield 8 Dumplings, 4 serving(s)
Number Of Ingredients 11
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.
FLUFFY DUMPLINGS
This is the only way I knew to make dumplings before I came to the south. I still use this recipe and it goes great if your doing a big pot of soup or stew.
Provided by Barbie Cunningham
Categories Other Side Dishes
Time 20m
Number Of Ingredients 7
Steps:
- 1. Mix all ingredients together so that it is sticky but able to drop from a tablespoon. Last 15 minutes before serving your stew or soup drop in broth with a tablespoon(you can make them smaller but they puff up as you can see in the photo)cover and cook for the remainder of time. Will make 6 very good sized dumplings, but could make as many as 10. Don't lift the lid while cooking.
GRANDMA'S LIGHT AND FLUFFY DUMPLINGS
This is a fail safe dumpling recipe that my grandmother always used that is always light and fluffy. Make them plain or add herbs. Be creative! Have fun with them! They are a nice added feature to stews and soups.
Provided by Linda Kauppinen
Categories Other Side Dishes
Time 20m
Number Of Ingredients 5
Steps:
- 1. In a bowl, combine flour and salt. In a medium bowl, beat egg yolks until foamy. In another clean mixing bowl, beat egg whites until they hold peaks (egg whites should still be shiny and not separate into chunks). Set aside.
- 2. Pour milk into saucepan, Using a whisk, gradually stir flour/salt into milk.
- 3. Bring the mixture to a boil. Remove from heat.
- 4. Add butter, stirring until melted. Slowly stir a little of the hot milk mixture into the eggs yolks to temper, then add the rest of the egg yolks. Gently fold in the beaten egg whites.
- 5. NOTE: Before folding in the egg whites, you can add herbs to suit your taste such as parsley or thyme. Parsley adds a nice mild flavor to your dumplings but be careful not to add too much!! It can be overpowering. I use 1 sprig fresh parsley minced finely or 1 tbsp dry. mix well and then fold in the egg whites.
- 6. Drop mixture from spoon into any boiling stew, gravy, or soup (drop in small portions), let boil for 6 minutes without lifting cover. Will be light and delicious!
CHICKEN AND FLUFFY DUMPLINGS
This is an old-fashioned northern style recipe. Very homemade, very easy and very tasty. I can't remember where I got it, but I believe it was from one of those little cookbooks you pick up in the checkout line at the grocery store.
Provided by Deely
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine the first 8 ingredients in a large pot.
- Simmer covered, 1 to 1 1/2 hours or until chicken is tender.
- Skim off fat.
- DUMPLINGS.
- Combine dry ingredients.
- Stir in remaining ingredients.
- Drop by tablespoonfuls onto hot chicken and boiling stock.
- Cover tightly and return to boiling.
- Reduce heat to a simmer, Do Not Lift Cover.
- Simmer 12 to 15 minutes or until dumplings are dry and fluffy.
- Arrange dumplings and chicken on a platter.
- Strain broth.
- GRAVY.
- Combine flour and water, blend till smooth.
- Bring 4 cups reserved broth to boiling, add flour mixture.
- Bring to boil and cook till thickened.
- Add salt and pepper.
- Pour over chicken and dumplings.
TINK'S CIDER BEEF STEW WITH FLUFFY DUMPLINGS
I used to use a basic cider stew recipe, but one day about 25 years ago, I went to make it and found I was out of apple cider. I did have a packet of spiced cider mix, from a holiday gift basket, though. My family loved it, so I experimented further with the recipe. I've been buying the spiced cider packets ever since, just for stew. I find it year round, usually on the top shelf of the unrefrigerated juice aisle, at the grocery store. We've tried many other good stew recipes over the years, but this is the one, with its fluffy dumplings, that my family calls comfort food. The dumplings are optional, and I still use the recipe found in my first Betty Crocker cookbook.
Provided by Tinkerbell
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a large resealable bag, shake together stew meat, flour, salt and pepper. Heat vegetable oil in large Dutch oven, and brown beef in oil. Drain, if needed.
- Add spiced cider packet, water, beef stock, apple cider vinegar, salt, pepper, and thyme. Bring to a boil, reduce heat, cover and simmer 1-1/4 hours.
- Add potato, carrots, celery, and onion. Return to a boil, then reduce, cover, and simmer 30 minutes, or until meat and veggies are tender.
- Combine flour and cold water. (I like to shake it in a jar with a sealed lid.) Raise heat to high; slowly pour flour and water into stew, while stirring constantly. As the mixture heats it will thicken into gravy. Thicken as much or as little as you like. You may or may not use all of the flour/water mixture.
- Make dumplings: Combine flour, baking powder and salt in a small bowl. Using a pastry blender or two knives, cut the shortening into the flour mixture until it resembles fine crumbs.
- Stir in milk, and drop 10 spoonfuls of dough onto hot meat or vegetables (not directly onto hot liquid).
- Cook uncovered for 10 minutes.
- Cover and cook 10 minutes longer.
Nutrition Facts : Calories 458.5, Fat 15.7, SaturatedFat 5, Cholesterol 76.8, Sodium 1397.9, Carbohydrate 46.6, Fiber 3.6, Sugar 2.6, Protein 32.8
FLUFFY APPLE DUMPLINGS
Fluffy Apple Dumplings
Provided by Joyce
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth. Stir in diced apple.
- Into a 4-quart pot with a tight fitting lid, pour 2 cans of apple juice. Bring to a boil over medium heat. Drop diced apple mixture by soup-spoonfuls into boiling juice. Cover and let boil 20 minutes. Do not remove lid during cooking. After 20 minutes, remove dumplings from pan; set aside.
- Stir cornstarch into remaining apple juice in pot and cook until thickened. Serve over dumplings.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 67.4 g, Fat 0.7 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 407.7 mg, Sugar 40 g
LIGHT AND FLUFFY DUMPLINGS
I have finally discovered the secret to light and fluffy dumplings after having made my fair share of undesirable ones all these years. You know, the hard as a brick ones or even worse, the ones that just fade away into the broth. A must try recipe for those that have had these problems!
Provided by Dianne Hocut
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Stew your own chicken for the broth or use ready made chicken broth. Put 4 cups of the chicken broth (reserve 1 1/2 cups for dumplings), the stick of butter, and the poultry seasoning in a large pot and have this SIMMERING on medium low heat on the stovetop.
- 2. Mix the flour, salt, and baking powder in a bowl. Add the reserved 1 1/2 cups of chicken broth and mix. The dough will be sticky.
- 3. Mound the sticky dough onto heavily floured cutting area and sprinkle the top generously with more flour. Let rest for 15 minutes.
- 4. Now roll out the dough to a 1/8 inch thickness and let rest for another 15 minutes.
- 5. As I cut into squares, I cut and scoop up each dumpling and place in the simmering chicken stock. The extra flour from the dumplings will thicken the broth.if
- 6. DO NOT BOIL or they will fall apart! Add all the dumplings as you gently separate them in the stock. Cover and simmer for about 30 minutes.
- 7. Serve as a side dish or if you like, add cooked chicken for chicken and dumplings. Yum Yum!
FLUFFY DUMPLINGS
Number Of Ingredients 6
Steps:
- 1. In medium bowl, combine flour, baking powder and salt mix well. Add milk, oil and egg stir just until dry ingredients are moistened.2. Drop dough by rounded tablespoonfuls onto boiling soup or stew mixture. Reduce heat cover tightly and cook 13 to 16 minutes or until dumplings are fluffy and no longer doughy on bottom.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Dumpling * Calories: 90 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 20 mg 7% * Sodium: 180 mg 8% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 6% * Iron: 4% * Dietary Exchanges: 1 Starch, 1/2 Fat or 1 Carbohydrate, 1/2 FatVariationsChive-Basil Dumplings: Add 1 tablespoon chopped fresh chives and 1/2 teaspoon dried basil leaves, crushed, to flour.Parsley-Sage Dumplings: Add 1 tablespoon chopped fresh parsley and 1/2 teaspoon dried sage leaves, finely crushed, to flour.
Nutrition Facts : Nutritional Facts Serves
Tips for Making Perfect Dumplings:
- Use the right flour: All-purpose flour is a good choice for dumplings, as it provides a light and fluffy texture. If you want a chewier dumpling, you can use bread flour or whole wheat flour.
- Don't overmix the dough: Overmixing the dough will make the dumplings tough. Mix the dough just until it comes together, then stop.
- Let the dough rest: Letting the dough rest for at least 30 minutes will allow the gluten to relax, making the dumplings more tender.
- Bring the water to a boil before adding the dumplings: This will help to prevent the dumplings from sticking to the pot.
- Don't overcrowd the pot: When cooking the dumplings, don't overcrowd the pot. This will prevent them from cooking evenly.
- Cook the dumplings until they are cooked through: The dumplings are cooked through when they float to the top of the water and are no longer doughy in the center.
Conclusion:
Dumplings are a delicious and versatile dish that can be enjoyed in many different ways. Whether you are making them for a special occasion or just a weeknight meal, these tips will help you make perfect dumplings every time.
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