Best 5 Rolled Dumplings Recipes

ROLLED DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.

OLD FASHIONED ROLLED DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.

EASY CHEATER ROLLED DUMPLINGS

Steps:

• 1. Mix bisquick and flour according to directions on box. I use my KA to knead the dough until it leaves the side of the bowl and is of a smooth consistancy.
• 2. Roll out on a lightly floured surface until dough is about the thickness of a pie crust.
• 3. Cut into strips or squares. Let them set until they dry out some. (I like to leave mine out at least 6 hours or overnight.)
• 4. Drop in boiling broth, one at a time, until dumplings are gone. You may want to reduce the heat to medium if the dumplings start to stick to the bottom of the pan.
• 5. Stir gently a couple of times so the dumplngs will not stick to each other.
• 6. After about 10 minutes, turn the heat off. Let them set for another few minutes before serving.
• 7. I always make a full box of bisquick dough for my clan, but I always feed at least 25 from this. I also use 4 or more quarts of broth. If you let the dumplings dry completely they freeze well.

ROLLED EGG DUMPLINGS

Steps:

• 1. Add the flour, salt, garlic powder & chopped chive if desired to a medium size bowl. Then add in the room temperature eggs.
• 2. Add in the extra virgin Olive oil and water and whisk together with a large fork or whisk until dough begins to come together.
• 3. Shape dough into a ball, then divide in half.
• 4. Sprinkle a small amount of flour on work surface, enough excess flour to prevent dough from sticking to surface. Then add half of dough to counter, flour rolling pin, and roll out dough to desired thickness about 1/8 inch or so.
• 5. Then with a pastry cutter, knife or pizza cutter, cut dough into long 1 inch wide strips or as desired. Then cut across strips to make squares into desired size pieces.
• 6. I prefer to separate my strips by alternating the direction that I place them on a plate or platter, before I start to drop them into the hot pot of chicken stock.
• 7. Once I have them all cut, I start dropping them into the pot of boiling liquid, and stirring frequently to prevent them from sticking together.
• 8. Once they have all been added to the pot, then I add the remaining ingredients and continue to cook for about 20 additional minutes. Taste and add additional spices if desired.

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.