Fluffy Dumplings Food

LIGHT AND FLUFFY DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Make a well in the center.
• Combine egg and milk, mixing well. Pour into well in flour mixture and stir with fork until just blended.
• Drop by tablespoons into boiling broth or gravy. Cook 10 minutes uncovered. Cover pot and cook another 10 minutes. DON'T PEEK. That's the secret to light and fluffy dumplings!

FLUFFY DUMPLINGS

Steps:

• Sift flour, baking powder and salt.
• Beat egg until light and fluffy and add to dry ingredients.
• Stir in milk.
• Drop by tablespoons on gently boiling vegetable gravy.
• Cover tightly and cook 15 minutes.
• Do not peek.

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW

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 JAMAICAN DUMPLINGS

Steps:

• Sieve s/r flour, add into a bowl
• Sieve polenta, add to bowl of flour
• Add pinch of salt and sprinkle of black pepper
• Mix together gently with fingertips
• Add 1 tbsp water and blend in with hands until a smooth dough (not too sticky) add a second tbsp if needed
• Knead dough and then pinch off a small amount and roll into a ball shape approx size of satsuma
• Take each dough ball and immerse into liquid (either boil, or casserole, stew etc) for 15 mins
• You could also deep fry until golden brown. Test these by sticking in a fork through the middle and if it comes out clean they are readyto devour.

CHICKEN AND FLUFFY DUMPLINGS

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.

FLUFFY APPLE DUMPLINGS

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.