What is a good recipe for homemade dumpling?

Homemade Dumplings

1 1/2cups all-purpose flour

1 tablespoon parsley flakes, if desired

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

3/4 cup milk

Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Chicken & Rice soup w/Dumplings 1 cup sliced mushrooms 1 stalk celery, sliced 1 carrot, chopped 1 tbsp margarine or butter 5 cups chicken broth 2 cups chopped cooked chicken 1 cup frozen peas or corn 1/2 cup uncooked quick-cooking rice 1 teaspoon of thyme (optional) 1/4 teaspoon pepper 1 recipe Dumplings Cook mushrooms, celery, and carrot. in 1 tblsp of hot butter til tender. Stir in the broth,chicken, peas or corn, rice and seasonings. Bring to a boiling. Meanwhile, make dumplings. Drop dumpling batter from a teaspoon to make 16 mounds on top of the boiling soup; reduce heat. Simmer covered, 10 minutes or until dumplings are cooked. DUMPLINGS: Beat together 2 eggs , 1/4 cup melted margarine or butter, and 1/4 teaspoon salt. Stir in 2/3 cup instant flour (Wondra) or all-purpose flour.

Here's a link for both rolled and drop dumplings. I've never tried this particular recipe, but there are plenty of recipes online, and most of them are similar and pretty basic:

http://southernfood.about.com/od/chickendumpling/r...

I've never made rolled dumplings, but drop dumplings are delicious and extremely easy, one of the easiest things there is to make, and one of the most rewarding, for both taste and effort. You can also make them with low-fat milk or buttermilk. I've even made them without the fat and gotten fine dumplings. If you don't have buttermilk, you can add 1 tsp of vinegar to one cup of milk, and let it set for a minute or two before adding to the recipe.

One thing to remember with both dumplings and biscuits, or any kind of quick bread, is not to over mix them; only stir till the dry and liquid ingredients are just blended, or they will be less tender.

This is Tyler Florence's Food 911 recipe for chicken and dumplings. The dumplings are at the bottom. I've used the entire recipe with excellent results...not exactly like my grandma, but pretty darned close!! I've also added herbs to the dumpings such as chopped parsley, thyme, rosemary, whatever compliments the dish you are using them with. Even garlic powder works well.

Chicken & Dumplings

When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.

Chicken Stock:

2 tablespoons olive oil

2 carrots, cut in large chunks

2 celery stalks, cut in large chunks

1 onion, halved

1 garlic bulb, halved

Reserved chicken bones

2 quarts cold water

4 sprigs fresh parsley

4 sprigs fresh thyme

2 bay leaves

To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

Dumplings:

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 eggs

3/4 to 1 cup buttermilk

To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

Supreme Sauce:

2 tablespoons butter

1 tablespoon oil

1 tablespoon flour

1/2 cup diced carrot

1/2 cup diced celery

3 cloves garlic, minced

2 bay leaves

1/4 cup flour

6 cups chicken stock

1/4 cup heavy cream

Freshly ground black pepper, for garnish

Chopped flat-leaf parsley, for garnish

To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.

2 tablespoons of self raising flour & 1 tablespoon of suet per person.

Pinch of salt to taste & herbs if you want.

Mix with water or milk to a dough ball. (a bit of liquid at a time until you get there)

Drop tablespoons of the dough into the boiling soup. Takes about 15 minutes to cook through.

You can put it on the top of an oven baked stew / casserole but give it 15 - 30 minutes and keep an eye on it.

Enjoy.

try looking online...

www.foodnetwork.com

www.recipelink.com

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1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup chicken broth

2 tbl oil

2 quarts broth or soup

Combine flour, baking powder and salt. Add 1/2 cup

broth and oil; stirring until dry ingred. are moist. Turn

dough onto floured board. Roll dough in 1/16"

thickness. Cut into 5x1" strips. Drop into boiling broth.

Cover and cook 15 min. or until tender.

http://www.bettycrocker.com/recipes/recipe.aspx?re...

i worked at a cracker barrel and they sell their bisquit and dumpling mix..the best i have seen and easy.......

scat is the secret ingredient