Dumplings
ckish
Posts: 341 Member
This is a very verastile recipe. This is the most common version I use but it works very well using water instead of milk which obviously lowers the calories. I use "Egg Beaters" which is basically just egg whites made to look like whisked whole eggs so it is lower in calories too compared to whole eggs. When I don't have it available I use 4 whole eggs and my family can't tell the difference. I sometimes use up to 5 cups of flour because my family likes firmer dumplings.
Depending upon what I am using them in I will add other herbs/seasonings or broth/bullion cube that will compliment the dish. Using less flour produces a thinner batter that can be placed on a large sieve or collander and allowed to drip slowly into the boiling water for small spatzel like dumplings. The 4-5 cups of flour produces a dumpling batter that I drop in the water by placing a large quantity on my largest spoon and cut off using a smaller spoon or knife. I have also made heavier dumplings by adding enough flour so the dough can be rolled out on a cutting then dropped into boing water.
I always use baking powder because my family likes the fluffier texture it provides. You can omit it if you like denser chewier dumplings.
Combine all ingredients. Add additional cup of flour to make firmer dumplings..
Drop into boiling water and cook for about 5-7 minutes.
Enjoy!
Depending upon what I am using them in I will add other herbs/seasonings or broth/bullion cube that will compliment the dish. Using less flour produces a thinner batter that can be placed on a large sieve or collander and allowed to drip slowly into the boiling water for small spatzel like dumplings. The 4-5 cups of flour produces a dumpling batter that I drop in the water by placing a large quantity on my largest spoon and cut off using a smaller spoon or knife. I have also made heavier dumplings by adding enough flour so the dough can be rolled out on a cutting then dropped into boing water.
I always use baking powder because my family likes the fluffier texture it provides. You can omit it if you like denser chewier dumplings.
Combine all ingredients. Add additional cup of flour to make firmer dumplings..
Drop into boiling water and cook for about 5-7 minutes.
Enjoy!
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Replies
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Thank you. Can I ask, do they stay intact? I made dumpings recently and they all came apart in the water. Mine had suet in them (I know - lethal for the calories and cholesterol!). I think maybe the water was not boiling hard enough. I must definitely try these - they do sound healthier.0
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Yes they stay together if you drop them in boiling water. They float to the surface very quickly. If the water is not boiling and you stir them they will start to fall apart. I tend to make large dumplings because they are quicker to drop and my family likes huge dumpling on their fork.0
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Thanks - that is probably the problem when mine dissintegrated. Funny how when you are not used to cooking something a simple mistake can ruin it and you can't figure out why. I have to say that I am sometimes impatient in the kitchen - I bet I didn't have the water boiling enough - would be just like me to put them in too early : ) I must try some again. I have always loved dumpings - my mum made them when I was a child, but I only mde them twice in my adult life in the last couple of years.0
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They are definately my family's go to comfort food in the winter time.0
