Best 2 Light And Fluffy Dumplings Recipes
When preparing light and fluffy dumplings, mastering the art of the perfect dough is essential. Whether steamed, boiled, or fried, dumplings should possess a delicate texture that melts in your mouth. Achieving this sought-after lightness requires careful attention to ingredient ratios, mixing techniques, and cooking methods. From selecting the right flour to incorporating the perfect amount of leavening agents, each step plays a crucial role in creating dumplings that are both visually appealing and texturally delightful.
Let's cook with our recipes!
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!
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!
Tips:
- Use the right flour: All-purpose flour is the most common type of flour used for dumplings, but you can also use bread flour, cake flour, or a combination of flours. Bread flour will give you a chewier dumpling, while cake flour will give you a lighter, fluffier dumpling.
- 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 before cooking will help the dumplings to become light and fluffy.
- Use a large pot of boiling water: The dumplings should have plenty of room to float around in the pot. If the pot is too small, the dumplings will stick together and become mushy.
- Don't overcrowd the pot: Don't add too many dumplings to the pot at once. This will also cause the dumplings to stick together and become mushy.
- Cook the dumplings until they are cooked through: The dumplings are cooked through when they float to the top of the pot and are no longer doughy in the center.
- Serve the dumplings immediately: Dumplings are best served immediately after they are cooked. They can be served with a variety of sauces, such as soy sauce, vinegar, or chili oil.
Conclusion:
Dumplings are a delicious and versatile dish that can be enjoyed in many different ways. With a little practice, you can make light and fluffy dumplings that will impress your family and friends.
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