What type of flour for dumplings

To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review JulesDiner. Rating: 5 stars. Absolutely outstanding! My darling hubby has been asking for chicken and dumplings for months.

With the weather turning a bit cooler, I decided to give this recipe a try. I was not disappointed, and neither was he. These are absolutely delicious. I used butter rather than margarine and I used two tablespoons rather than one. These were light, fluffy and so tender. I followed the recipe and some of the suggestions by other reviewers. Mix only until incorporated, add to simmering not boiling liquid and put a lid on it! Leave the pot alone for the full 15 minutes.

This is now our family dumpling recipe. Thank you Carol's Mom. Read More. Most helpful critical review Gavi. Rating: 3 stars. I found that forming the dough into small balls keeps the dumplings from falling apart. Reviews: Most Helpful. I made these to go in "Grandma's Chicken Noodle Soup" and instead of making large dumplings, I made very small ones as requested by my kids, so that they would be bite sized. The recipe was easy to follow, and the resulting soup was so incredibly good.

It's a definite keeper! Tess Serna Ramirez. I am traumatized from a childhood of eating Bisquick dumplings. This recipe has healed me! I made a simple chicken soup by boiling the chicken and adding carrots, celery and a few potatoes. The dumplings are so tender, flavorful and comforting, they thickened the soup to a perfect consistancy. My kids love it too! It's a great change from noodles or rice. Leslie Schnare Harnish. As soon as all the water has been added, stop the machine and check the dough.

It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade.

Avoid overworking the dough. Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl it is not terribly hot to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.

Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough it is not hot with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining.

Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours.

The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more.

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