Best 20 Herb Dumplings Recipes

BEEF STEW WITH HERB DUMPLINGS

Steps:

• In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

CHICKEN AND HERB DUMPLINGS

Steps:

• Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

CHICKEN WITH HERB DUMPLINGS

Steps:

• Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
• Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
• Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.

TOMATO SOUP WITH HERB DUMPLINGS

Steps:

• In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer. , Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.

CROCK POT- BEEF STEW WITH RED WINE AND HERB DUMPLINGS

Steps:

• Preparation:.
• Combine the beef, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine or beef broth.
• If you are using wine, use all the salt.
• If you are using beef broth you might not need it depending on the saltiness of the broth so taste it to see.
• Cover and cook on a low heat for 8 to 10 hours or a high heat for 4 or 5 hours.
• The vegetables and beef will become tender.
• Combine the flour and water and stir this slowly into the beef stew.
• For Herb Dumplings.
• Combine flour, baking powder, sage, rosemary, thyme, chives and salt in a bowl.
• Cut in butter that's been kept at room temperature or use soft margarine.
• Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
• Drop spoonfuls of the dough on to the hot beef stew, then cover allow to cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.
• Do not overcook dumplings. Dumplings may disintegrate if left to cook too long.

VEGETABLE STEW WITH HERB DUMPLINGS

Steps:

• Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
• Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
• Stir together Bisquick mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients are moistened.
• Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

CROCK POT CHICKEN AND HERB DUMPLINGS

Steps:

• Sprinkle chicken with salt and pepper, place in a crock Pot.
• Put all onions into pot.
• Add garlic, marjoram, thyme, bay leaf and wine.
• Cover and cook on low 5 to 6 hours.
• Remove bay leaf.
• Increase heat to high, and stir in sour cream.
• Combine biscuit mix with parsley.
• Add milk to biscuit mix and mix until well moistened.
• Drop dumplings from teaspoon around edge of pot.
• Cover and cook on high for 30 minutes, or until dumplings are done.

A WINTER'S WALK BEEF AND CARROT STEW WITH HERB CRUSTED DUMPLINGS

Steps:

• BEEF AND CARROT STEW:.
• Toss the meat in the flour that has been seasoned with salt and pepper.
• Fry the meat in the butter (over a medium to high heat) in a large roomy frying pan or skillet until browned, turning constantly.
• Remove the sealed browned meat and set aside.
• Add the onions, garlic and carrots (and optional vegetables) to the same pan and fry for 5 to 7 minutes or until golden and coloured.
• Put the meat in to a suitable sized oven proof casserole dish or dutch oven, such as a Le Creuset. Add the fried vegetables, tinned chopped tomatoes and the beef stock - mix well, cover with a lid and place into a pre-heated oven 170C/325F/Gas Mark 3 for 2 hours.
• Twenty minutes before the end of the 2 hours cooking time, take the stew out of the oven, remove the lid and add the dumplings, drop them on top of the stew. Do NOT replace the lid, continue to bake uncovered for a further 20 to 25 minutes or until dumplings have risen and are crusty, crispy and golden brown.
• Serve immediately with steamed cabbage, greens and baby potatoes.
• DUMPLINGS:.
• Mix the flour with the salt, pepper and herbs in a mixing bowl.
• Stir in the suet or grated frozen butter and then add water VERY carefully and slowly - mixing in between, until the dumpling dough is soft, but not sticky.
• Shape the dough into 8 round dumplings, and drop them on top of the beef stew 20 minutes before the end of the cooking time.

BEEF CASSEROLE WITH HERB DUMPLINGS

Steps:

• Cut beef into 2 1/2cm cubes. Toss in flour to coat all over, shaking off any excess.
• Heat half the oil in a large flameproof casserole dish (20 cup capacity). Cook beef, in batches, until browned all over. Remove from dish.
• Heat remaining oil to same dish. Add onion, carrots and garlic. Cook, stirring, until onion is soft. Add wine. Simmer 1 minute or until sauce thickens. Whisk in stock until smooth. Return beef to pan with swedes, potatoes and thyme. Bring to boil.
• Cook, covered, in a moderately slow oven (160C) for about 2 hours, or until beef is tender, stirring occasionally during cooking.
• Meanwhile, to make dumplings, place flour, salt and pepper in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in parsley. Using a butter knife, stir in milk until mixture forms a firm dough. Turn dough onto a floured surface. Roll dough until 1 1/2cm in thickness. Using a 5cm cutter, cut 12 rounds from dough, rerolling dough if necessary.
• Remove casserole from oven. Carefully discard thyme sprigs. Arrange dumplings over top of casserole and brush with a little extra buttermilk.
• Cook, uncovered, in a very hot oven (240C) for about 20 minutes, or until dumplings are golden brown and cooked through.
• Serve garnished with extra fresh thyme.

HERB DUMPLINGS

Steps:

• Combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
• Spoon dumplings mixture on top of simmering soup or stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and toothpick comes out clean.

OLD-FASHIONED POT ROAST WITH HERB DUMPLINGS

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Trim excess fat from the chuck roast.
• 3. Dredge the roast with flour and season with salt and pepper.
• 4. Place a heavy-bottomed casserole over medium heat and add the oil.
• 5. When hot, add the meat and brown well on all sides.
• 6. Remove the meat; then add the carrots and onions and cook until browned.
• 7. Return the meat to the pot; add the stock, wine, thyme and bay leaf.
• 8. When the liquid comes to a simmer, cover the pot and place on the lower shelf of the preheated oven.
• 9. Bake for about 2 hours, turning the meat once or twice during cooking.
• 10. Toss the prepared vegetables with the olive oil or fat and season with salt and pepper.
• 11. About 40 minutes before serving, place the vegetables in a roasting pan, put in the oven and roast until they are tender and lightly browned.
• 12. When the meat is tender, remove to a platter and keep warm.
• 13. Strain the juices from the pot and skim off the fat.
• 14. Return the juices to the pot and cook over high heat until reduced to about half.
• 15. Reduce heat to a simmer; add dumplings and cook as directed.
• 16. Surround the roast with the vegetables and the dumplings.
• 17. Pour the remaining juices from the pot into a sauce boat, spoon a little over the meat before serving.
• 18. Herb Dumplings: Cut shortening into flour, herb, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
• 19. Stir in milk.
• 20. Drop dough by 10 spoonfuls onto stew (do not drop directly into liquid).
• 21. Cook uncovered 10 minutes.
• 22. Cover and cook 10 minutes longer.
• 23. Note: If using self-rising flour, omit baking powder and salt.

WW CHICKEN AND HERB DUMPLINGS

Steps:

• 1. Heat oil in a dutch oven over medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until tender. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.
• 2. While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, rosemary, and salt into a bowl. Cut in butter with a pastry blender or 2 knives until mixtures resembles coarse meal. Add buttermilk, stirring just until moist.
• 3. Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil). YIELD: 6 servings (serving size: about 3/4 cup chicken mixture and 3 dumplings).

JENNIFER'S HERB DUMPLINGS

Steps:

• Sift flour, baking powder and salt into a bowl.
• Rub in the butter with your fingers until crumbly.
• Mix in pepper, parsley, onion and thyme (or use basil or rosemary, whatever you fancy).
• Beat the egg well in a small bowl, and add. Stir in roughly.
• Now add just enough milk to make a sticky dough -- not too wet, not dry, just sticky enough to stick to your fingers.
• The soup (or meat stew with a lot of sauce) should be simmering. Drop in dessertspoons of the dough, scraping it out of spoon with a finger, into the soup.
• Cover the pot. Simmer 20 minutes. By now the dumplings should be cooked.
• Take off the lid, and simmer for a further 5 minutes or so, so that the tops of the dumplings dry a little.
• Real comfort food on a cold night!

BEEF AND STOUT STEW WITH HERB DUMPLINGS

Steps:

• 1. Preheat oven to 225 F. Heat oil in a flameproof casserole dish or dutch oven. Add carrots and onions and cook over low heat, stirring occasionally, for 5 minutes, or until onions are softened. Meanwhile, put flour into a big Ziploc bag. Season well with salt and pepper. Add beef and shake well to coat. Do this in batches if necessary. Reserve any remaining seasoned flour for later.
• 2. Remove onions and carrots from your cooking dish with a slotted spoon and place in a bowl. Set aside for later. Add beef to your dish, in batches, and cook, stirring frequently, until browned all over. Once finished, return all meat, onions and carrots to the dish and sprinkle in the reserved flour. Pour in your stout and add sugar, bay leaves and thyme. Bring to a boil on the stove. Cover and cook in preheated oven for 7-8 hours.
• 3. To make your dumplings, sift your flour, baking powder and salt together into a large bowl. Stir in your suet or shortening, parsley and add just enough water to make a soft dough. (If dough is too sticky, add a sprinkle of flour. If dough is to solid, add a touch of water.) Shape dough into balls in the palms of your hands. Add to your casserole or dutch oven, then return to the oven for about 30-35 minutes. Remove and discard the bay leaves. Serve immediately, sprinkled with parsley.

VEGETABLE STEW WITH HERB DUMPLINGS

Steps:

• 1. Heat the oil in a large pot and fry the onion until soft. Add the carrots, celery and potato. Let sweat over a gentle heat for about 5 minutes. Add the rest of the ingredients, bring to the boil and then simmer for about 20 minutes.
• 2. Meanwhile, prepare the dumplings. Rub the butter into the flour until it resembles breadcrumbs. Add the herb, salt and pepper and mix with the egg, adding enough water to form a sticky dough.
• 3. Using a wet spoon drop tablespoons of the dough on top of the simmering stew. Place the cover on the pot and leave for about 10 minutes.Remove a dumpling, if when you cut into it its fluffy and "bready", it's done!! Remove them all at the one time, just like bread, they'll get soggy if you leave them too long.

BEEF HOT POT WITH HERB DUMPLINGS

Steps:

• HOT POT.
• Heat half the butter and oil in a large flameproof casserole dish, add onions (eshalots) and mushrooms, cook stirring until onions (eshalots) are golden brown. Remove from dish.
• Add bacon to dish, cook, stirring until browned all over. Remove and drain on absorbent paper.
• Heat remaining butter and oil in same dish, add beef in batches, stir until browned all over.
• Return beef to dish with flour. Stir in beer, stock and bay leaves, cook stirring until mixture thickens slightly. Season with salt and pepper.
• Cook in moderate oven (180 degree celsius) for 1 hour. Add mushrooms, eschalots, bacon and thyme. Cook covered for a further 30 minutes.
• Time to add Herb Dumplings - have step 9 ready and go to 10.
• HERB DUMPLINGS.
• Sift flour, salt and mustard in a bowl; rub in butter until mixture resembles coarse breadcrums (can do in a food processor). Stir in herbs, add egg yolk and enough milk to form a sticky dough.
• Drop tablespoons of Herb Dumpling mixture into Beef Hot Pot. Cook covered, for a further 30 minutes, or until dumplings are cooked through.
• Serve Hot Pot garnished with extra fresh thyme. Mashed potatoe and steamed vegetables to complete for hearty meal and crusty bread to mop up the gravy.

IRISH STEW WITH HERB DUMPLINGS

Steps:

• 1. Heat oil on medium high in large saute pan. Season meat well with salt and pepper and dredge in flour. Brown meat in pan and transfer to a large dutch oven. Add more oil to the pan if necessary and cook onions for about 5 minutes. Add mushrooms and minced garlic and cook for an additional 3 minutes. Add 1/2 cup of the Guinness and bring to a boil, scraping up browned bits. Season your veggies with salt and pepper while sauteing them. Add to the dutch oven.
• 2. Add the remaining Guinness, bay leaf, herbs, tomato paste, Worcestershire sauce, and beef stock to the pot. Bring to a simmer over medium low and cover for 40 minutes. Add potatoes, and carrots. Cover and continue to simmer for 20 minutes.
• 3. Thicken stew with a little cornstarch and water if needed. Taste and season if needed. Drop dumpling mix by spoonfuls on top of stew, cover and continue to simmer for another 20-25 minutes or until toothpick comes out clean from center of the dumplings.

CHICKEN & HERB ROLLED DUMPLINGS

Steps:

• 1. This dish starts out with lots of flavor by using lots of chicken, garlic, onions & celery soup, because I was out of fresh celery.
• 2. Begin by seasoning the chicken pieces with the steak seasoning and granulated garlic. If chicken is frozen just add pieces to a large pot, cover with water and add in the spices. Place pot over medium high heat, cover with lid and bring to boil, then lower heat and allow to simmer.
• 3. Mince the cloves of garlic, and chop the onions and shred carrots & add to the pot as well. Then over a medium high heat, continue to cook the chicken parts until tender. About an hour to 1 and a half hour.
• 4. When chicken is fully cooked remove to a large platter and allow to cool.
• 5. When cool enough to handle remove & discard the outer skin bones and cartlidge, set chicken aside till needed.
• 6. Prepare the dumplings by combining the flour with the herbs and spices. Then add in the eggs and olive oil, and stir with a spoon or spatula. Then add in the chicken stock and stir until dough comes together.
• 7. Liberally dust the counter surface with extra flour. Divide dough into 2 pieces, then roll each half on counter into a long rectangle shape.
• 8. Then using a pastry cutter or knife cut dough into long strips, then cut into opposite directions creating one and a half to two inch pieces.
• 9. Alternate the dumpling pieces onto a platter and repeat until all the dough has been cut. In the mean time cover the chicken stock with a lid and bring to a rolling boil. Then drop dumplings into hot stock and stir occasionally to prevent dumplings from sticking. Repeat until all the dumplings has been added. Then add in the boneless pieces of chicken.
• 10. Cover the pot with lid and return to boil and cook for 15 to 20 minutes, dumplings will rise to the top of pot. add a few pats of butter if desired, adjust seasoning after tasting if desired, then serve while still hot.

CHICKEN SOUP WITH HERB DUMPLINGS

Steps:

• Longer method: In a large dutch oven, cover the chicken with the water and bring to a gentle simmer. Poach the thighs about 20 mins. Remove from heat. Pull chicken out of broth. When cooled, shred the meat from the bones and set aside. Return the bones/scraps to the pot- bring to a gentle simmer. Cover and keep the heat low. Simmer for at least an hour, or several hours if you have the time. Strain stock through cheesecloth, return to the pot. Quick version: Put the broth in a large dutch oven and heat over a low flame. Pick about 2 cups worth of chicken meat from the roast. Set aside. Both versions can continue on here: 1 cup thinly sliced carrots (2 carrots) 1/2 cup thinly sliced celery (1 rib celery) 1/2 cup thinly sliced green onion (2 large onions) Add to the simmering stock and start the dumplings. To make the dumplings: 3 tablespoons finely chopped fresh herbs such as parsley, chives, or thyme Combine flour, baking powder and salt in a bowl. Quickly rub in the butter with your fingers and then add the milk and herbs. Stir. To finish: Add the onions and chicken to the soup. Raise the heat a little and drop the dumpling dough into the soup by pulling rough balls from the dough, slightly smaller than a ping-pong ball. Cover and cook for 5 minutes. Remove the cover and poke at the dumplings, which should be bopping on the surface, to turn them. Keep the soup at a steady simmer and cook another 10 minutes or so.

SMOKED CHICKEN STEW WITH HERB DUMPLINGS

Steps:

• 1. Bring the stock to a simmer in a large stockpot. Brown the bacon in a Dutch oven until lightly crisp.
• 2. Remove the bacon, but keep some of the fat; add the leeks and sauté for 5 minutes. Add the celery and the carrots and sauté for 5 minutes. Add the potatoes, turnip, and warm stock and bring to a boil; cook for 10 minutes.
• 3. Add the chicken, salt, tarragon, and thyme; return to a simmer.
• 4. Cover and cook at a low boil until the potatoes are tender. Stir in the parsley, bacon, and cream; add the white pepper.
• 5. **FOR DUMPLINGS**
• 6. Stir the flour and baking powder together in a bowl Stir in the salt and herbs. Beat the milk, butter, and eggs together in another bowl. Add the wet ingredients to the dry ingredients; mix well. Stir in the cheese.
• 7. Place the dumplings by spoonfuls on the top of the stew Cover and cook for 10 minutes; dumplings are done when they are plump and firm.