Dumplings which flour

Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review JulesDiner. Rating: 5 stars. Absolutely outstanding!

My darling hubby has been asking for chicken and dumplings for months. With the weather turning a bit cooler, I decided to give this recipe a try. I was not disappointed, and neither was he. These are absolutely delicious. I used butter rather than margarine and I used two tablespoons rather than one. These were light, fluffy and so tender.

I followed the recipe and some of the suggestions by other reviewers. Mix only until incorporated, add to simmering not boiling liquid and put a lid on it! Leave the pot alone for the full 15 minutes. This is now our family dumpling recipe. Thank you Carol's Mom. Read More. Had to work with what we had at home since I live in Finland and I did these during corona quarantine.

There was left over dough, because the recipe for carrot filling wasnt quite enough. I wonder if I could make Sujebi out of the leftover dough. Very informative and helpful recipe, thank you! Very Excited. Thanks for the recipe! So excited to try it! If so, how? The dough is designed for boiled dumplings and is quite soft. To store the wrappers without sticking together, you need to dust a lot of cornstarch on both sides so you can stack them.

That will affect the texture and the wrappers will become more stiff. It was easier than I thought it would be still need to practice the folding ro look more pro. Hi Shaina, this dough uses cold room temperature water. First timer and it turned out perfectly! It was a lotta tasty fun with friends. Thank you so much for sharing these recipes and explaining them so well!

I love how detailed the instructions are, and the video helped a lot. The whole process was almost 5 hours by myself in the kitchen. It was fun though!

Cooking Frozen Dumplings. Pan fried dumplings are a favorite of mine. With your excellent, detailed directions I feel confident to try this. I need to make them tomorrow but they wont be serveduntil the following day. Should I make them and freeze them for 1 day. Or should I cook them after making them and reheat the next day? If the answer is to freeze, how do I cook them pan fried the directions for cooking frozen ones only talks about boiled ones. Re your question — you should freeze the dumplings if you plan to serve them the next day.

The filling contains a lot of moisture and it will penetrate the wrapper and make the dough soggy if not cooking immediately after wrapping. Cover to steam for a few minutes to cook the inside, then uncover to cook until the wrapper turns crispy. Thank you, I will use the steamed dumpling recipe. I wont eat the dumplings until the next day, My question was, should I steam them right away and reheat by pan frying the next day?

Or, should I freeze them right away and pan fry the next day? Hi Therese, I would freeze them right away and pan fry the next day. Thanks Maggie. We are caribbean and we make dumplings that we eat in soups or with a fish gravy. We also boil our dumplings.

We will definitely try your recipe. We have dumplings in broth too but most of the time we just serve the boiled dumplings with a dipping sauce. I am a die hard fan of those yummy dumplings, they look so delicious and perfect. Everything is so nicely described that helped me to make those at home easily. Thanks for this and looking for more in future too.

Hi good day! I love love love this recipe. I made it and it was delicious. In my first attempt the dough was way too sticky and Wasnt forming properly. In my second attempt I shortened the time for the dough to rest and it was much easier to work with the dough.

I also used my own recipe for the filling. I made it and everyone on my instagram loved it. Is it okay if i post a video of how i made on my ig with your recipe? Hi Aliya, of course! Unfortunately most chinese restaurants in my country don t serve dumplings.

I am definitely going to try this. Thanks so much for this recipe! But we all worked together and made far too many dumplings and feasted, with enough frozen for another meal! Hey Maggie!

I have made these dumplings before, but now I can not eat anything with wheat anymore — can I just substitute with spelt flour? Any recommendations or tips? Best regards Luzie. According to some research I saw that you can use it to replace regular wheat flour. I think you can definitely give it a try.

Just note that the water ratio might be different. Clear concise descriptive instructions. These instructions were wonderful! Making this recipe now but realized it is only for boiled dumplings. Could I boil them and then pan fry some for variety? Happy Chinese New Year! I love this recipe!!!

One question: how long can the dough last in the fridge??? Can I prepare it the night before and leave it in the fridge for as long as I want? Thank you so much for sharing this recipe. The instructions and video were so helpful. I really enjoyed making and eating homemade Chinese dumplings for the first time! Hello Maggie. Made those a while back and forgot to say how good they are.

We had never had boiled dumplings before. It is now our favourite way, with a spicy dipping sauce. If I freeze the raw dumplings and want to cook it potstickers way, do I fry immediately from frozen or should I boil them first?

Delicious recipe! I swapped the green onions for ramp leaves since they are in season, and it was delicious. I am not sure what to do with the extra filling — I have a lot leftover, and no more dough.

Glad to hear you like the recipe! So this is made without yeast? Can you confirm? This is made without yeast. It was great though it was a little unclear. I thank you for this recipe. It was labor intensive but so worth it. I appreciate them more now than ever.

The video helped greatly. Wonderful instructions even for the very beginner! I just got a mold to make dumplings so my kids can join in too. Unlike wontons, for which it is OK that they fall apart in the soup because the soup is flavorful , a broken dumpling will lose almost all of its flavor. It will end up plain and tasteless.

It requires a lot of work. To put it more precisely, it requires teamwork most of the time. One reason is that the wrappers will dry out really fast. If you make steamed buns , you will find it only takes a few of them to make a filling meal. Thus, you will need to make a lot of dumplings.

A properly made dumpling is really moist and even soupy. Compared to potstickers, their wrappers are thin and tender. The filling is very juicy and mouthwateringly good. Teamwork is really fun and rewarding. You can get everyone in the family involved and cooking this dish together, making the cooking easier and faster. Each person will be in charge of one step of the process, and there is plenty of time for chatting and laughter throughout.

Then everyone will enjoy the delicious dish that each person worked together to create. Sound good to you? Dumplings contain a good amount of protein, vegetables, and carbs, so they are a nutrition-balanced one-dish meal by themselves. So each dumpling contains fewer calories. Have I convinced you to cook some dumplings at home yet? If yes, keep reading. Want to Know More? Author: Maggie Zhu. Course: Main, Snack.

Cuisine: Chinese. Keyword: chinese new year, comfort food, home style. Prep Time: 4 hours. Cook Time: 20 minutes. Total Time: 4 hours 20 minutes. Servings: 70 to 80 dumplings. Dumpling filling About 4 cups preferable dumpling filling Pork and napa cabbage Lamb with carrot and zucchini Pork with shiitake mushrooms Beef filling Carrot and eggs Vegetarian Vegan.

Dipping sauce 4 dumpling dipping sauce Homemade chili oil. Instructions To prepare the dough Add flour into a large bowl. Slowly pour the water into the bowl, mixing them together with a pair of chopsticks. When the water is mixed with the flour, dust both hands with flour and start kneading to form dough. The dough will be quite tough and should easily be able to be lifted from the bowl without sticking to the bottom. When dough has formed, dust the working surface with flour and dust hands again.

Transfer the dough to the working surface and continue to knead it until its surface becomes smooth, about 10 minutes. Rinse a clean dish towel with water. Dust the bottom of a large bowl with flour and transfer the dough into it.

Cover bowl with the damp dish towel and a lid or plastic wrap. Let the dough rest for 2 hours. You can let the dough rest longer, 4 to 5 hours. After resting, the dough will be softened and have a smooth texture. Dust the working surface and your hands with extra flour and transfer the dough onto the surface.

Knead the dough repeatedly for another 3 to 5 minutes, until the dough hardens again. Let the dough rest for about 30 minutes or longer. During this time, you can prepare the dumpling filling s. To make dumplings Dust the working surface again and transfer the dough onto it. Cover it with the damp dish towel. Drop the dumplings into your casserole or stew 25 minutes before the end of the stew cooking time.

Cover with a lid and cook for 25 minutes — until puffed up and cooked through — then serve and enjoy! For example, if the cooking time for your casserole is 3 hours, put the dumplings in after 2 hours, 35 mins. You can use these dumplings in the slow cooker, too, simply remove the lid and pop them in, then continue cooking for an hour.

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Hi Helen , Your are a star.. Thank you so much. I shall add mixed herbs to mine like my mother in law.

I wonder what she would think if she was alive. I have had trouble trying to find the perfect vegan dumpling mix ratio. I used Flora plant butter with these and they came up lovely.

I shall be using those recipe every time now. I made these they turned out extremely well! So glad you enjoyed the recipe! Just tried this recipe for dumplings really easy to follow and tried the end product wow they taste amazing thankyou for this recipe 5 stars from me. Thank you. Going to try these in my slow cooker. I live in Spain and have a job getting suet.

These must be more better for you as well. So he said look on line, has there still stew left so we see, if they come out good I be makeing some for my veggie stew,. Great recipe thank you. I also add 2 desert spoons of sage and onion stuffing. I use Clover spread. They always turn out wonderful. Hi Helen, Thank you for making this suet substitute, to be honest I hate cooking at the best of times so have to faff around shopping for suet …in a pandemic..

Not made stew for ages but no suet so looked for a recipe and came across this I was delighted with the outcome I use flora light and added mixed germ. This was the first time making dumplings and turned out beautiful, turned my plain flour into self-raising. Ready to make? These dumplings may taste like they took all day in the kitchen but with just four ingredients and three simple steps, our homemade dumplings recipe is beyond easy. Steps 1. Combine flour, salt and baking powder.

Add oil and water and mix until smooth. Add a bit more water until dumplings are soft and not at all dry. Bring broth to a boil and add dumplings by spoonful. Reduce heat and cook dumplings minutes.

Do in batches if you are using a small pan.