Best 6 Tiny Dumplings With Dill Recipes

MOM'S SIMPLE DUMPLINGS

Steps:

• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
• Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

SPAETZLE (TINY DUMPLINGS)

Steps:

• Combine the flour, 1/2 the salt, and the nutmeg in a large mixing bowl.
• Beat the eggs into the flour mixture.
• Add the milk in a thin stream, stirring constantly with a wooden spoon and continue to stir until the batter is smooth.
• Bring 2 quarts (2 L) of water with the remaining salt to a boil in a 4 to 5 quart (4-5 L) saucepan over high heat.
• Place a large colander (with large holes) over the saucepan and press a few tablespoons of batter at a time through the holes with a spoon or rubber spatula.

TINY DUMPLINGS WITH DILL

Steps:

• Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.
• Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
• Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.
• Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes.
• Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.

CHICKEN STEW WITH DUMPLINGS

Steps:

• De-bone chicken and cut into chunks or shred. Set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
• Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

BEEF STEW WITH DILLY DUMPLINGS

Steps:

• In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat. , In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf., For dumplings, in a large bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine the egg, milk and oil; stir into dry ingredients just until moistened., Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

SPATZLE (TINY DUMPLINGS)

Steps:

• In a large mixing bowl, combine flour, salt and nutmeg.
• Break eggs into flour mixture and mix with a fork, then slowly pour in milk, stirring constantly with a wooden spoon.
• In a large saucepan bring 2 quarts of water , with a pinch of salt, to a boil.
• If you do not have a spatzle cutter, place a colander with very large holes over the pot of water and with a spoon press dough through the colander directly into the boiling water.
• Stir to keep the spatzle from sticking together.
• Cook about 5-8 minutes, or until tender.
• Toss with butter and serve.