Best 9 Parsley Dumplings Recipes

CHICKEN STEW WITH PARSLEY DUMPLINGS

Steps:

• In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
• Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.

PARSLEY DUMPLINGS

Steps:

• Spray bamboo steamer basket or large metal steamer rack with nonstick spray. Add enough water to large skillet to reach depth of 1 inch. Bring water to boil; reduce to simmer.
• Meanwhile, whisk flour, baking powder, and kosher salt in medium bowl to blend. Using fingertips, rub butter into dry ingredients until incorporated. Add milk and chopped parsley and stir just to blend. Drop small walnut-size mounds of dough into prepared steamer basket, spacing dumplings apart. Set steamer basket atop simmering water and cover tightly. Steam dumplings until cooked through, about 10 minutes. DO AHEAD: Dumplings can be made 3 hours ahead. Cool, cover, and let stand at room temperature.

MARTHA'S CHICKEN SOUP WITH PARSLEY DUMPLINGS

Steps:

• Chop chicken, celery, carrots,onion, and mince garlic.
• bring two quarts water, chicken, carrots,onion, celery, garlic, bay leaf, stock, and some salt to a boil.
• reduce heat to medium-low. simmer 20 minutes.
• add thyme.
• In a mixing bowl, whisk cornmeal, flour, baking powder, parsley,1/2 tsp salt, shallot, zest and cheese.
• cut butter into small pieces, add butter to mixture with fingertips, until mixture resembles course meal.
• add milk, and stir until a dough forms.
• roll into 1 inch balls, add all at once to simmering broth.
• cover, simmer undisturbed, for 20 minutes.
• don't forget to remove the bay leaf before serving!

MUSHROOM AND LEEK SOUP WITH PARSLEY DUMPLINGS

Steps:

• For soup:
• Bring 2 cups water and porcini mushrooms to boil in small saucepan. Remove from heat, cover, and soak 20 minutes. Using slotted spoon, transfer mushrooms to work surface; slice thinly. Reserve cooking liquid.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add crimini mushrooms and thyme; sprinkle with sea salt and sauté until mushrooms are browned, stirring often, about 12 minutes. Add Sherry; stir until liquid is absorbed, about 1 minute. Set mushroom mixture aside.
• Heat 1 1/2 tablespoons oil in another heavy large skillet over medium-high heat. Add onion; cook until translucent and beginning to brown, stirring often, about 6 minutes. Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about 15 minutes.
• Bring broth to simmer in large pot over medium-high heat. Pour in reserved mushroom cooking liquid, leaving sediment behind. Add all mushrooms, onion mixture, and cayenne. Simmer 1 minute to heat through. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
• For parsley dumplings:
• Puree cottage cheese in mini processor until smooth. Using electric mixer, beat 3 tablespoons butter and eggs in medium bowl. Add cottage cheese, 1/2 cup flour, 1 teaspoon sea salt, and nutmeg; beat on low speed just to blend. Stir in 1/2 cup flour, cheese, and parsley.
• Bring large pot of salted water to boil. Using teaspoon, scoop piece of dough about size of cherry. Holding spoon just above boiling water, use second spoon to push dough into water. Working quickly, repeat about 10 more times. When dumplings rise to surface, simmer until cooked through, 2 1/2 to 3 minutes. Using slotted spoon, transfer dumplings to large plate. Repeat with remaining dough. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Melt 3 tablespoons butter in large skillet over medium heat. Working in 2 batches, add dumplings to skillet. Cook until brown in spots, 2 to 3 minutes per side.
• Bring soup to simmer. Divide dumplings among wide shallow bowls. Divide soup among bowls and serve.
• Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

PARSLEY DUMPLINGS

Steps:

• Bring a large pot of water to a boil.
• In a large bowl, whisk together the flour and salt. In another bowl whisk together 2 cups water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes.
• Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water. Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan. Repeat with remaining dough (Reserve 2 cups of cooked dumplings for Round 2 Recipe German Dumpling Soup.)
• In a large nonstick skillet over medium-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Repeat with remaining butter and dumplings. Transfer to platter and serve immediately.

CHICKEN AND PARSLEY DUMPLINGS

Steps:

• FOR THE DUMPLINGS:.
• Combine and sift flour, baking powder and salt.
• Add milk and mix lightly.
• Do not overmix.
• Consistency should be slightly softer than biscuit dough.
• FOR THE STEW:.
• Saute onions in melted butter until soft.
• add flour.
• Stir and cook slowly for 10 minutes.
• do not brown.
• Add hot stock.
• stir until thickened and smooth.
• Add hot milk and cream and blend well.
• Saute peppers, carrots and celery until soft add to stew.
• Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
• Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
• Cover and bake 20 minutes at 350°F or until dumplings are cooked.

IONE'S PARSLEY DUMPLINGS

Steps:

• Mix ingredients lightly into a soft dough.
• Drop by slightly rounded tablespoonful into boiling soup or stew.
• Simmer 10 minutes uncovered.
• Cover tightly and simmer 10 minutes more.

CHICKEN STEW FRANCAIS WITH PARSLEY DUMPLINGS

Steps:

• 1. Place a 5-quart Dutch oven over medium high heat and add all but 1 tablespoon of the oil. While oil is heating in pot, place the 1/2 cup flour, black pepper and 1 tablespoon of the dry gravy mix in a sturdy zip-top plastic bag. Put chicken pieces in bag and shake and/or knead until all pieces are coated with flour mixture.
• 2. Transfer chicken to pot on stove. Cook, stirring constantly to break apart chicken pieces, until chicken is browned, about 15-20 minutes. Remove from pot, cover and set aside.
• 3. Add remaining oil to same pot. Add the onions, potatoes, carrots and celery. Mix well and cook for 4-5 minutes, stirring well to incorporate and browned bits on bottom of pot. Add the chicken broth, remaining gravy mix, chicken gravy, white wine and French tarragon. Mix well, bring to a simmer and return chicken pieces to pot. Reduce heat and cover. Let simmer, stirring often, for an additional 10-12 minutes.
• 4. Meanwhile, make the dumpling batter: In a medium bowl, mix the flour, baking powder, salt, milk, 1 tablespoon oil and parsley flakes. Mix just until combined.
• 5. To make dumplings: Remove cover from pot and drop tablespoonsfuls of batter onto simmering stew. Reduce heat slightly, cover and cook for 10-12 minutes or until dumplings are cooked and puffed up. Toothpick instered into dumpling should come out clean. DO NOT TAKE LID OFF OF POT WHILE DUMPLINGS ARE COOKING!!!

PARSLEY DUMPLINGS WITH TOMATOES

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon remove to paper towels; drain. In the same skillet, saute onions in butter until tender. Stir in the tomatoes, sugar, salt and bacon; bring to a boil. Reduce heat; cover and simmer. , Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in butter until mixture is crumbly. Add parsley. Gradually stir in milk just until moistened., Drop by tablespoonfuls onto simmering tomato mixture. Cover and simmer for 20-25 minutes or until a toothpick inserted into dumplings comes out clean (do not lift cover while simmering). Serve immediately.