Best 12 Homemade Dumplings Recipes

HOMEMADE DUMPLINGS

Steps:

• Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
• Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

HOMEMADE DUMPLINGS RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
• Roll out dough on a floured surface and knead until smooth.
• Divide the dough into 4 equal parts.
• Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
• Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
• Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
• Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
• For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
• Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
• Enjoy!

HOMEMADE DUMPLINGS

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

MOM'S HOMEMADE PEACH DUMPLINGS

Steps:

• 1. In a large pot or dutch oven, combine the peaches & syrup/juice, water, sugar, cinnamon, nutmeg, salt and butter. Over medium heat, cover and bring mixture to a boil; stirring occasionally to ensure butter and seasonings are well dispersed. Cook for approximately 15 minutes. **You can add more sugar to taste once the peaches have cooked for a little while.
• 2. While the peaches are cooking, prepare the dumpling dough. Sift the flour in a medium or large bowl. Cut the shortening into the flour until you get a mealy consistency. Gradually add the cold water, mixing just until the dough holds together. Do not add too much water. Knead lightly 4 to 5 times. ~ Mealy Consistency - you will finely cut the shortening into the flour.
• 3. On a floured surface, roll out the dough very thinly (no thicker than about 1/4" thick). Cut into 2 to 2 1/2 inch wide strips; then cut each strip diagonally into even pieces. ~~Picture is of my mom kneading and cutting the dough strips. I just had to add her in this!
• 4. Place enough strips of dough into the boiling peach mixture to cover and press them down into the juice. Cook those strips for approximately 7 minutes. Repeat the process (of adding dough strips & cooking) until all of the dough has been used up. Cook until the dumplings look translucent and start to settle into the juice and the juice thickens....then they are done. *Once you add & start cooking the dumplings, you may need to add a little more water.

OLD FASHIONED HOMEMADE CHICKEN & DUMPLINGS

Steps:

• 1. CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
• 2. Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
• 3. FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
• 4. Take half of a shell and add milk to it six times... pour into the egg mixture.
• 5. Add in salt and pepper.
• 6. Add 3 cups of flour; mixing in the flour a little at a time.
• 7. You want the dough to be rather sticky.
• 8. Add a couple of drops of yellow food coloring to give it a rich looking blend.
• 9. Heap about 2 cups of flour onto a wooden board or counter.
• 10. Using a tablespoon, add about a cup of the mixture to the center of the flour.
• 11. Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
• 12. Roll very thin.
• 13. Using a pizza cutter, cut strips of the dough.
• 14. Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
• 15. Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
• 16. After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
• 17. Remove from heat and place a lid on the pot.
• 18. Let sit for 10 minutes or so before serving.

VERONICA'S HOMEMADE GNOCCHI (ITALIAN POTATO DUMPLINGS)

Steps:

• IN LARGE KETTLE, bring the water and oil to a boil.
• Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
• Let it cool for about 4 hours.
• In a large bowl combine the flour and grated cheese (mix well).
• Add the slightly beaten egg yolks and cold mashed potato mixture.
• Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1" thick) (do not use any flour when you are making the ropes).
• Cut the rope into 1" pieces or smaller.
• Sprinkle flour over the little pieces.
• Using a cheese grater that has been floured real good, roll each 1" inch piece with your finger to form your gnocchi.
• (HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
• They will sorta look like a crocheted hat without a rim when you are done rolling them.
• Flour your cookie trays and only put one layer of gnocchi's per tray.
• You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
• When ready to cook them, place them in boiling water.
• When they float to the top of the pan, they are done.
• Drain and put in big pasta bowl.
• Pour your sauce (tomato or pesto) over the top and mix and serve.
• This recipe will serve about 10 to 12 people.
• You might want to cut it in half.

HOMEMADE SOUTHERN CHICKEN AND DUMPLINGS

Steps:

• Heat oil in a large stockpot over medium-high heat. Add carrots, celery, onion, and parsley. Add salt and pepper and cook vegetables until they sweat, about 5 minutes. Drop the chicken right into the stockpot and add water to cover by 3 to 4 inches. Bring to a boil and cook until no longer pink in the center and juices run clear, about 1 hour.
• Meanwhile, place flour in a large bowl; cut in shortening. Add buttermilk slowly until flour comes together in a a large ball. Knead dough slightly; do not overdo it or dumplings will not be fluffy. Roll dough out and cut into dumpling strips.
• Pull cooked chicken out of pot and let cool until safe to handle, about 15 minutes. Reserve stock.
• Shred chicken meat. Pull all veggie chunks out of stock. Add shredded chicken back to the pot with stock and bring to a boil.
• Add dumplings slowly, 1 at a time, stirring constantly to keep from sticking. Cook until stock is thickened and dumplings are no longer cream-colored, but almost brownish-grey, 5 to 10 minutes.

HOMEMADE CHICKEN AND DUMPLINGS

Steps:

• Heat oil in a large skillet over medium-high heat. Liberally season chicken drumsticks and thighs with salt and pepper and add to the hot skillet. Sear until crispy, 5 to 7 minutes per side. Remove chicken to a plate and allow to cool. Bone chicken, discarding any skin and bones.
• Add 1 tablespoon butter to the skillet and turn heat to medium. Add carrots, onion, and celery and saute until onion is soft, about 5 minutes. Stir in 1/3 cup flour until incorporated and slightly mushy. Whisk in chicken broth and water until smooth, scraping any browned bits of food off the bottom of the pan. Add chicken meat and bring to a simmer. Cook until carrots are tender, about 30 minutes.
• Meanwhile, mix together flour, baking powder, parsley, salt, and pepper for dumplings in a medium bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in milk until smooth. Drop batter by spoonful on top of broth, cover, and cook for 10 minutes. Uncover and simmer until dumplings are cooked through, about 10 minutes more.

CRACKER BARREL HOMEMADE CHICKEN & DUMPLINGS RECIPE - (4/5)

Steps:

• In a bowl combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You'll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It's okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15 to 20 minutes or until they don't taste doughy. Add the cooked chicken to the pot and serve.

HOMEMADE APPLE DUMPLINGS WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the flour, 2 teaspoons sugar and salt; cut in shortening until crumbly. In a small bowl, combine 1 egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into seven portions. , On a lightly floured surface, roll each portion into a 7-in. square. Place an apple on each pastry square; place 1 tablespoon butter in the center of each. Combine cinnamon and remaining sugar; sprinkle over apples., Bring up corners of pastry to center; pinch edges to seal. Beat remaining egg; brush over pastry. Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes., Meanwhile, in a large saucepan, combine the sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake 35-40 minutes longer or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.

HOMEMADE DUMPLINGS

Steps:

• Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
• Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

HOMEMADE DUMPLINGS

Steps:

• stir the salt in to the flour, then slowly add the cold water until a smooth ball is formed. Don't add more water than is necessary so you might not need to use it all. knead the dough until smooth then cover and let it rest for at least 30 minutes.
• While the dough was resting, mix together the ground meat, soy sauce, salt, dry sherry and white pepper. Then add the remaining ingredients to the meat, mix well and set aside.
• When the dough is ready, I knead it until formed into a smooth ball and divided in to 40 pieces. flatten each piece into a circle about 4-5 inches in diameter. They don't have to be perfect! If your dough is sticky, just dip your fingers in a cup of water to make handling the dough a bit easier. place a heaping teaspoon of the filling in the middle of each wrapper, wet the edges of the dumpling dough, fold over the edges and pinched to seal.
• To cook the dumplings, bring a large pot of water to a boil, add half of the dumplings and give them a gentle stir so they wont stick together. When the water returns to a boil, add 1/2 cup of cold water and cover the pot. When the water returned to a boil again, follow the same process one more time and then the dumplings are ready. drain and removed them from the hot water and follow the same process with the remaining dumplings.
• At this point, you can eat the dumplings plain, dip them in your favorite sauce, pan-fry, or place in a soup (recipe link attached). http://www.food.com/recipe/delicious-chinese-dumpling-soup-470838.