Best 6 Stuffed Dumplings Recipes

STUFFED POTATO DUMPLINGS

Steps:

• For croutons, melt butter in small skillet; brown bread cubes. Set aside. , In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape. , With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. , Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet; cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.

OMA REICH'S MAULTASCHEN - ADDICTING GERMAN STUFFED DUMPLINGS

Steps:

• Bring oil and spinach to low.
• Add onion, parsley, oatmeal, salt and pepper.
• Simmer for 10 min, and let cool in fridge.
• After spinach mixture is cool add two pounds of ground chuck or round and the 4 eggs.
• Return mixture to fridge until ready.
• Make the dough:.
• Combine water salt and eggs.
• Add 1+cup of flower until at "perfect" consistency.
• Divide into three balls, Roll out one at a time to about 1/16th inch thick.
• Place about 1inch balls onto rolled out dough and for rectangular ravioli shaped dumplings. Roll and use fork to crimp the ends. Dumpling ending at about two inches long. (feel free to be creative on the shape).
• Boil slowly for 12 minutes.
• Serve in chicken broth, or freeze for later.

AUSTRIAN MEAT STUFFED DUMPLINGS (G'HACKKNOEDEL)

Steps:

• Boil potatoes in their skins until very tender; peel while still warm and run through a food mill or potato press; let cool until you feel comfortable handling them.
• Add flour, semolina, butter,and seasonings- test and reseason if needed, then add the eggs& yolks.
• Using a mixer, blend this mixture into a smooth dough.
• Form into a long log and wrap in plastic; chill for about 15 minutes (while you are making the filling).
• Cut off about 12-15 rounds, rolling out each round into a flat circle (dusting surface with flour if needed to keep from sticking).
• Have a large pot of salted water set to boil on your stovetop.
• Fill each dough round with a spoonful of the filling, then close dough around filling to cover completely, using dampened fingertips to seal (it will look like a doughball).
• Drop dumplings gently into the boiling water, turn the heat to low, and cook about 15-20 minutes, or until cooked through.
• Remove dumplings using a slotted spoon.
• Serve drizzled with some melted butter or with your favorite gravy.
• Filling: Mince together the cooked meats and the raw sausage using a meat grinder or food processor.
• Add minced onions and garlic, as well as salt, pepper, and marjoram to taste.

COCONUT STUFFED RICE DUMPLINGS

Steps:

• Mix in the salt to the rice flour and knead with hot water to form a soft dough.
• Mix the coconut with the sugar/jaggery.
• Make medium sized balls of the dough.
• Take each ball and flatten them in the well of your palm, spoon in a little of the coconut mix and close it in to make a ball again; do the rest.
• Steam these balls until cooked.
• Serve hot!

MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE

Steps:

• Combine goat cheese, sundried tomatoes and basil in a bowl, set aside.
• Place potatoes in a large covered microwave safe bowl. Microwave for six minutes or until potatoes are very soft, cool to room temperature. Add eggs to bowl, beat mixture until potatoes and eggs are well combined. Add salt, pepper and spinach, continue beating. Slow down mixer, or stir in flour and parmesan cheese to create stiff dough.
• Divide dough into 10 balls; flatten into ¼ "thick circles. Place cheese filling in the middle of each circle. Pinch edges up around filling to create a ball, roll in palms to smooth.
• Fill a large pot half way with water, bring to a gentle boil. Add dumplings, cook for 10 minutes or until cooked through. Remove each dumpling from water with a slotted spoon.
• Using medium high heat in a heavy skillet, add diced bacon. Cook until bacon is crisp. Remove bacon, and all but 2 tablespoons of bacon drippings from pan. Add onion to skillet, cook until onion is softened. Add mushrooms to pan and continue to cook for additional four minutes or until mushrooms are browned around edges and cooked through. Add cream to pan. Cook until cream is reduced and thickened, about 10 minutes. Salt to taste.
• To assemble place dumpling on plate, cover with sauce. Sprinkle with reserved bacon and diced chives. Great served as a side dish, or even as a main course!

STUFFED DUMPLINGS

Steps:

• Combine soups, broth, green peppers, and 2 Tbsp onion in a large pan.
• Heat until bubbling hot (Med to med low heat).
• Combine canned chicken, parsley, celery, 2Tbsp onion and a dash of black pepper.
• mix together well.
• Separate the rolls- pat it out slightly to allow for filling.
• Put approx 1/4 cup filling on each (depending on size of roll/biscuit).
• Wrap dough around the filling and seal the edges.
• Put dumplings edge down into bubbling gravy.
• Spoon soup over the dumplings.
• Cover/Cook over medium heat approx 20 minutes or until dumplings are done.