|
2 cups flour 1 tsp salt 1 tsp baking powder 3 tbsp shortening 3/4 cup milk Sift flour, salt, and baking powder together. Rub in shortening with knife or finger tips. Add milk to make a soft dough. Roll ovt very, very thin on a floured board. Cut in squares. Drop separately into gently boiling liquid and cook 15 minutes. Do not cover. |
|
4 large dried mushrooms 3 green onions, quartered crosswise 1/2 clove garlic 8 oz shrimp, shelled and deveined 6 oz ground turkey 2 tsp soy sauce 1 tsp dark sesame oil 3 dahsed of hot red pepper sauce 6 egg roll wrappers, each cut into 4 squares or 24 wonton skins, each cut into 2 1/2 inch squares 2 tbs soy sauce 2 tsp rice wine vinegar 1/2 tsp honey 1/2 tsp dark sesame oil 1/2 tsp minced fresh ginger or 1/8 tsp ground ginger Coat a steamer basket with non-stick cooking spray and set aside. In a small saucepan, soak the mushrooms in boiling water to cover for 15 minutes, then drain. Remove and discard the stems, cut the caps into quarters. In a food processor, combine the mushroom caps, green onions, and garlic and whirl until coarsely chopped. Add the shrimp and whirl until finely chopped. Transfer to a medium sized bowl and stir in the ground turkey, soy sauce,oil and red pepper sauce. Place 1 tbs of the shrimp mixture in the center of each wrapper square. Dampen the edges with water, then fold up the sides around the filling, pleating the edges. Place in the steamer basket, leaving 1/2 inch of space between the dumplings for the steam to circulate. Set over boiling water, cover and steam for 15 minutes. Meanwhile prepare the dipping sauce. In small bowl, whisk together the soy sauce, vinegar, honey, oil and ginger. Serve the dumplings hot with the dipping sauce. Makes 24 dumplings. |
|
2 eggs 1 cup flour 1/2 tsp nutmeg 1 tsp salt Beat eggs. Add flour, nutmeg and salt. Beat until smooth. Drop into boiling soup. Dumplings are done when they float. |
|
Sift together into mixing bowl: 1 1/2 cup sifted flour 1/4 tsp salt 3 tsp baking powder Add: 2 tsp poppy seed, if desired 1 tsp celery seed, if desired 1/2 tsp instant minced onion 3 tbs cooking oil 3/4 cup milk Stir until just moistened. Drop dough by rounded teaspoonfuls into mixture of: 3 tbs melted butter 2/3 cup coarse bread crumbs Roll to coat with crumbs. Place on stew. Bake uncovered at 375 for 40-50 minutes until deep golden brown. Larger Amount: 2 cup flour 4 tsp baking powder 1/2 tsp salt 1 cup crumbs 1/4 cup salad oil 1 cup milk 4 cup melted butter |
|
2 lb baking potatoes 1 to 1 1/2 cup flour 2 eggs, lightly beaten 1 tsp salt 25-30 croutons Cook, peel and mash potatoes the day before you intend to make dumplings. Refrigerate. Before cooking, mix with 1 cup flour, beaten eggs and salt. Add more flour, 1 tbs at a time if necessary, until dough is smooth and can be kneaded. Knead thoroughly on floured board until smooth. Shape dumplings with floured hands or two wooden spoons. Press a few croutons into center of each, molding dumpling around. Cook; should be done in 10 minutes. |
|
Sift together: 1 cup all-purpose flour 2 tsp baking powder 1 tsp salt 1 cup yellow cornmeal Add 2 beaten eggs, combined with 2 tbs melted butter and 1/2 cup milk. On waxed paper, spread 1/2 cup cornmeal and drop dumpling mixture by heaping tsp on corn meal. Coat dumplings completely. Have chicken stock just below the top of the chicken pieces and drop dumplings on top of the chicken. Cover tightly and cook gently for 15 mins. Do not lift cover during this time. Take out dumplings and chicken, thicken gravy slightly, pour a little over, and serve rest in gravy boat. |
|
1 cup flour 2 tsp baking powder 1/2 tsp salt 2 tsp shortening milk to make stiff dough Sift flour, baking powder and salt; rub in shortening lightly. Add enough milk to make dough hold together. Drop by spoonfuls into stew. Cover pot and cook 10-12 mins 'without' lifting cover. No peeking either.... |
|
2 tbs fat 1 tbs onion, chopped 1/2 cup raw grated potato, drained 2 lb boiled potatoes (5 cup riced) 1 tbs salt 3/4 cup flour 2 eggs, slightly beaten Heat fat in frying pan, add onion and fry until golden brown. Add grated potato, cook until mixture forms a paste, let cool. Add riced and cooled potatoes, salt, flour and eggs. Stir until smooth, then form balls the size of a walnut. Drop into boiling salted water. Cook until dumplings rise to the top and are cooked through, about 15 min. Drain. Serves 5. |
|
1 cup flour 2 tsp baking powder 1/2 tsp salt 3 tbs cold water 1/2 cup condensed mushroom soup 2 tbs parsley flakes Add liquid to dry ingredients. Cover and steam 15 min. |
|
6 uncooked potatoes 10 slices bread salt and pepper to season 1 onion, grated 1 tsp minced parsley 2 eggs, well beaten Pare potatoes and grate. Soak bread in cold water, squeeze out as much of the water as possible. Mix together bread, salt, pepper, grated potatoes and egg; mix well. Form into balls, roll in flour gently, drop into boiling water, cover closely and cook for 15 mins. These dumplings are excellent with sauerkraut, stew, chicken or pork. |
