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 ~~~~Dumpling's~~~~

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PostSubject: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:11 pm

BlueBerry Dumplings

From Paula dean

Thankyou mmyslvdrvr (Judy)





1 cup all-purpose flour

1 tablespoon sugar plus 1 1/2 cups

1 teaspoon baking powder

Pinch salt

1/2 cup (1 stick) butter, softened

1/4 cup milk

1 quart fresh or frozen blueberries

2 cups water

Vanilla ice cream or fresh cream for serving



Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Wet dumpling dough aside.



In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20-30 minutes. DO NOT REMOVE THE LID BEFORE 20 MINUTES HAS PASSED, AND DO NOT STIR DUMPLINGS. Serve warm with vanilla ice cream or fresh cream.
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PostSubject: Re: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:12 pm

Cheese Dumplings




1 cup biscuit mix

1/3 cup milk

1 1/2 cups (6 oz) shredded Cheddar Cheese



Combine biscuit mix and milk, add cheese, Mix well.
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PostSubject: Re: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:12 pm

Chive Dumplings




1-1/2 cups sifted all purpose flour

2 tsp baking powder

3/4 tsp salt

1 egg well beaten

2 tbsp melted shortening or salad oil

1 cup milk

2 tsp finely chopped chives



Sift flour with baking powder and salt and chives into medium bowl



In small bowl, combine egg, shortening, and milk until well combined

Pour, all at once, into flour mixture, mixing only until dry ingredients are moistened



Drop batter, by rounded tablespoonfuls, onto gently boiling stew in large Dutch oven or heavy skillet

Cook, uncovered, over low heat, 10 minutes

Cover tightly, cook 10 minutes longer



Remove dumplings, keep warm while thickening stew

Serve dumplings with stew

Makes about 10 dumplings
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PostSubject: Re: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:12 pm

Caraway Dumplings




1-1/2 cups sifted all purpose flour

2 tsp baking powder

3/4 tsp salt

1 egg well beaten

2 tbsp melted shortening or salad oil

1 cup milk

1 tsp caraway seed



Sift flour with baking powder and salt and caraway seed into medium bowl



In small bowl, combine egg, shortening, and milk until well combined

Pour, all at once, into flour mixture, mixing only until dry ingredients are moistened



Drop batter, by rounded tablespoonfuls, onto gently boiling stew in large Dutch oven or heavy skillet

Cook, uncovered, over low heat, 10 minutes

Cover tightly, cook 10 minutes longer



Remove dumplings, keep warm while thickening stew

Serve dumplings with stew

Makes about 10 dumplings
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PostSubject: Re: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:13 pm

Curry Dumplings




1-1/2 cups sifted all purpose flour

2 tsp baking powder

3/4 tsp salt

1 egg well beaten

2 tbsp melted shortening or salad oil

1 cup mil1 tsp curry powder



Sift flour with baking powder and salt and curry powder into medium bowl



In small bowl, combine egg, shortening, and milk until well combined

Pour, all at once, into flour mixture, mixing only until dry ingredients are moistened



Drop batter, by rounded tablespoonfuls, onto gently boiling stew in large Dutch oven or heavy skillet

Cook, uncovered, over low heat, 10 minutes

Cover tightly, cook 10 minutes longer



Remove dumplings, keep warm while thickening stew

Serve dumplings with stew

Makes about 10 dumplings
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PostSubject: Re: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:13 pm

Egg Dumplings
(My mom's recipe)




3 eggs well beaten

1 cup milk

Salt to taste



Flour to make medium stiff, boil in salt water for 1/2 hour

Pour in boiling water by tbsp

Be sure and loosen dumplings from bottom of kettle a few seconds after dropping them in, as they like to stick

Boil over easy so watch

Serve with sauerkraut
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PostSubject: Re: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:13 pm

Fluffy Egg Dumplings




1-1/2 cups sifted all purpose flour

2 tsp baking powder

3/4 tsp salt

1 egg well beaten

2 tbsp melted shortening or salad oil

1 cup milk



Sift flour with baking powder and salt into medium bowl



In small bowl, combine egg, shortening, and milk until well combined

Pour, all at once, into flour mixture, mixing only until dry ingredients are moistened



Drop batter, by rounded tablespoonfuls, onto gently boiling stew in large Dutch oven or heavy skillet

Cook, uncovered, over low heat, 10 minutes

Cover tightly, cook 10 minutes longer



Remove dumplings, keep warm while thickening stew

Serve dumplings with stew

Makes about 10 dumplings
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PostSubject: Re: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:14 pm

Parsley Dumplings



1-1/2 cups sifted all purpose flour

2 tsp baking powder

1/2 tsp salt

1-1/2 tbsp chopped parsley

1 tbsp butter or margarine melted

1 egg beaten

1/3 to 1/2 cup milk



Into medium bowl, sift flour, baking powder, salt

Stir in parsley

With fork, stir in butter and egg

Add 1/3 cup milk, stirring

If mixture seems dry add a little more milk (Dumpling mixture should be stiff, but moist)

Cook dumplings by dropping batter, by heaping tablespoonfuls, onto simmering water

Cook, tightly covered, 20 minutes or until they are light

Makes enough for 6 servings
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PostSubject: Re: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:14 pm

Potato Dumplings




3 lbs (9) medium size potatoes

3 egg yolks, beaten

3 tbsp cornstarch

3 tbsp raw farina

1/2 tsp pepper

1-1/2 tsp salt

1/4 tsp grated nutmeg

1 cup toasted or fried white bread cubes

Flour

1-1/2 quarts boiling salted water (1-1/2 tsps salt)



Scrub potatoes

Boil in salted water until just soft enough to mash

Drain and mash smoothly

Add egg yolks, cornstarch, cereal, pepper, salt, and nutmeg

Beat well shape into dumplings, place a few bread cubes in center of each

(it is a good idea to shape 1 dumpling first, and if it does not hold together while cooking, beat a little flour into dumpling mixture before shaping remainder)



Roll each dumpling lightly in flour

Cook in rapidly boiling salted water 15 to 20 minutes

Remove cooked dumplings from water

Serve hot

Makes 12 or more dumplings,

Serves 6 to 8



Any left over dumplings may be cut in half, sautéed in butter, and used as garnish on a meat or salad platter
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PostSubject: Re: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:15 pm

Potato Dumplings
(My mom's recipe)


Cut up bread in very small pieces (keep pieces from crust separate)



1 cup dry bread (cut in small pieces)

1 small onion and



1 cup bread (cut up small, fry onion in butter, and then add the 1 cup bread until toasted lightly



1 cup bread cut up (use crusts) etc. Soaked just enough to moisten bread with hot water



2 eggs well beaten



3 cups ground potatoes (cold)

Put ground potatoes in big pan,

Salt and pepper to taste

Pour beaten egg over potatoes, Mix lightly

Add all bread,

Mix lightly

Add flour enough to hold together lightly (when small ball is made (handle gently)

Roll lightly all over in flour

Boil for about 20 minutes in salted boiling water, unless making big dumplings then boil a little longer

Test couple of little ones first to see if they hold together



I used

1 large cup flour for 8 cups of potatoes and used

About 2 slices bread for 1 to 2 cups bread pieces

Serve with sauerkraut.
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PostSubject: Re: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:15 pm

Parsley Dumplings




1-1/2 cups sifted all purpose flour

2 tsp baking powder

1/2 tsp salt

1-1/2 tbsp chopped parsley

1 tbsp butter or margarine melted

1 egg beaten

1/3 to 1/2 cup milk



Into medium bowl, sift flour, baking powder, salt

Stir in parsley

With fork, stir in butter and egg

Add 1/3 cup milk, stirring

If mixture seems dry add a little more milk (Dumpling mixture should be stiff, but moist)

Cook dumplings by dropping batter, by heaping tablespoonfuls, onto simmering water

Cook, tightly covered, 20 minutes or until they are light

Makes enough for 6 servings
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PostSubject: Re: ~~~~Dumpling's~~~~   Mon Nov 10, 2008 10:15 pm

Sage Dumplings




1-1/2 cups sifted all purpose flour

2 tsp baking powder

3/4 tsp salt

1 egg well beaten

2 tbsp melted shortening or salad oil

1 cup milk

1/2 tsp rubbed sage



Sift flour with baking powder and salt and rubbed sage into medium bowl



In small bowl, combine egg, shortening, and milk until well combined

Pour, all at once, into flour mixture, mixing only until dry ingredients are moistened



Drop batter, by rounded tablespoonfuls, onto gently boiling stew in large Dutch oven or heavy skillet

Cook, uncovered, over low heat, 10 minutes

Cover tightly, cook 10 minutes longer



Remove dumplings, keep warm while thickening stew

Serve dumplings with stew

Makes about 10 dumplings
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