Best 3 Cooking Dumplings In Broth Recipes

Dumplings in broth, a classic comfort food enjoyed across cultures, are delectable morsels of dough enveloping savory fillings, simmering in a flavorful broth that tantalizes the taste buds. These culinary delights come in diverse forms, each with unique characteristics that cater to various palates and preferences. Embark on a culinary adventure as we explore a collection of dumpling recipes that showcase the versatility and global appeal of this timeless dish. From the delicate wontons floating in wonton soup to the hearty beef dumplings swimming in a rich broth, these recipes offer a symphony of flavors and textures that will leave you craving for more. Whether you prefer the classic chicken and vegetable dumplings or the exotic shrimp and chive dumplings, this article presents an array of recipes that cater to every taste. So, gather your ingredients, prepare your taste buds, and let's delve into the art of crafting delectable dumplings in broth.

Let's cook with our recipes!

CHICKEN AND DUMPLINGS I

Chicken and Dumplings I image

A traditional, classic soup dish - mouthwatering and simple to make!

Provided by Lillian

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 2h20m

Yield 6

Number Of Ingredients 5

Ingredients

1 (2 to 3 pound) whole chicken
2 cups all-purpose flour
1 teaspoon baking powder
1 cup hot chicken broth
1 egg

Steps:

In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 32.1 g, Cholesterol 82.2 mg, Fat 13.5 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 3.6 g, Sodium 141.1 mg, Sugar 0.2 g

EASY DROP DUMPLINGS FOR SOUPS AND STEWS

Easy Drop Dumplings for Soups and Stews image

This easy recipe for drop dumplings requires only four ingredients and is perfect for chicken and beef stews and soups. Add parsley or chives for color.

Provided by Diana Rattray

Categories Dinner Lunch Ingredient Soup

Time 20m

Yield 8

Number Of Ingredients 5

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk (or water)
Stew or soup for cooking and serving

Steps:

Gather the ingredients.
Sift the flour, baking powder, and salt together in a large bowl.
Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.

Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Cholesterol 2 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 523 mg, Sugar 2 g, Fat 1 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

WINTER BROTH WITH DUMPLINGS THE WAY MY NANA MAKES

Winter Broth With Dumplings the Way My Nana Makes image

This is another of the dishes I've been brought up on. A warming, comforting dish, very nutritious and, without the dumplings, low in fat. The vegetables can be substituted, there are no hard and fast laws, after all, my nana makes it with whatever she has in the house! Feel free to experiment with combinations of vegetables. The only must is that the herbs are fished out before serving and that you serve with crusty buttered bread! I also like to liquidise some or all of the broth to give a thicker texture, though it then becomes vegetable soup. You may find you need more or less liquid--again, experiment.

Provided by LC69414

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon oil or 1 tablespoon butter
2 large leeks, washed and sliced
3 large carrots, washed, scraped and sliced
1/2 small cabbage, washed and shredded
1 small swede or 1 small turnip, peeled and cubed
2 large tomatoes, deseeded and chopped
2 stalks celery, washed and sliced
2 bay leaves
1 sprig thyme
1 sprig oregano
salt
pepper
3 vegetable bouillon cubes
2 pints boiling water
1/4 cup dried red lentils or 1/4 cup barley
6 ounces plain flour
3 ounces vegetable suet
1 pinch salt
cold water

Steps:

In a very large pan, heat the oil or butter very gently.
Over a low light, add the leeks, turnip, carrots and celery, toss around to coat in oil and then put on the lid.
Shaking the pan at regular intervals, allow the vegetables to 'sweat' for about 10 minutes.
Now add the rest of the vegetables, make the stock cubes up with the water and add this, along with the herbs and a touch of salt and pepper (you can taste and re-season later) Bring to the boil, replace the lid, and simmer for at least an hour to bring out the flavours of the vegetables.
Add the barley or lentils after about 20 minutes cooking time.
Meanwhile, make the dumpling mix by combining the dry ingredients and mixing to a soft but not sticky dough with cold water.
Divide this into small pieces about the size of a golf ball and drop one by one into the simmering soup.
Replace the lid and cook for 15-20 minutes, by which time the dumplings should have puffed up and become light and fluffy.
Serve with lots of crusty bread and butter!

Tips:

Choose the Right Dumplings: Select dumplings that are made with a thin wrapper and a flavorful filling.
Prepare the Broth: Make a flavorful broth using a combination of water, stock, and seasonings. You can also add vegetables or herbs to enhance the taste.
Bring the Broth to a Boil: Bring the broth to a gentle boil before adding the dumplings. This will help prevent them from sticking to the bottom of the pot.
Add Dumplings Carefully: Gently drop the dumplings into the boiling broth. Avoid overcrowding the pot, as this can prevent them from cooking evenly.
Cook Dumplings Properly: Cook the dumplings according to the package instructions. This will usually take a few minutes. Do not overcook the dumplings, as this will make them tough.
Serve Hot: Serve the dumplings immediately after cooking. You can garnish them with chopped herbs, scallions, or a drizzle of sesame oil.

Conclusion:

Cooking dumplings in broth is a simple and delicious way to enjoy this classic dish. By following these tips, you can create perfect dumplings that are cooked evenly and have a flavorful filling. Whether you are serving them as an appetizer or a main course, dumplings in broth are sure to be a hit.