[{"id":"60935","title":"Blueberry Dumplings","ingredients":"blueberries, raw
sugars, granulated
water, bottled, generic
lemon juice, raw
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine berries, 1 cup sugar, water and lemon juice in large saucepan.
Bring to a boil, then simmer gently.
While blueberries simmer, measure remaining 1/4 cup sugar,flour,salt and baking powder into a bowl, stir to blend.
Cut in the butter and add milk.
Stir until moistened.
Drop by spoonfuls over simmering blueberry mixture.
Simmer cover 15 to 20 minutes.
Serve with cool whip or ice cream.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60935/blueberry-dumplings"},{"id":"60572","title":"Rich Caramel Dumplings","ingredients":"water, bottled, generic
sugars, brown
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Boil the syrup ingredients in a saucepan for 10 minutes.
Blend the dry ingredients together.
Cut the butter into the dry ingredients until grainy[I just pinch everything until it all feels about the same size grains].
Add the milk and stir lightly until mixed.
Pour the syrup into a medium baking dish (9\"x9\") and drop soup spoonfuls of the dumpling mixture into the syrup.
Bake at 350F for 30 minutes.
When it is done, flip the dumplings over so the crispy side will soak up more of the yummy stuff.","url":"https://recipe.bluelayer.org/recipe/60572/rich-caramel-dumplings"},{"id":"60158","title":"Dumpling Dipping Sauce","ingredients":"soy sauce made from soy (tamari)
rice vinegar,
garlic chili sauce,
oil, sesame, salad or cooking","directions":"In a small bowl, whisk the soy sauce with the rice vinegar, chile-garlic sauce and sesame oil, then serve.","url":"https://recipe.bluelayer.org/recipe/60158/dumpling-dipping-sauce"},{"id":"60026","title":"Herb Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, thyme, dried
salt, table
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"In one bowl stir together the four dry ingredients.
In a second bowl combine the three wet ingredients.
Combine the dry mixture with the sour cream mixture.
Stir until all of the dry ingredients are fully moistened.
Using a tablespoon, drop the mixture into your boiling soup or stew.
Reduce heat, cover, and let simmer for about 15 minutes.
KEEP COVER CLOSED.","url":"https://recipe.bluelayer.org/recipe/60026/herb-dumplings"},{"id":"58952","title":"Amish Peach Dumplings","ingredients":"water, bottled, generic
sugars, granulated
butter, without salt
peaches, yellow, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes.
Add peaches to syrup; bring to a boil.
Whisk flour, baking powder, and salt together in a bowl.
Stir milk into flour mixture until a stiff batter forms.
Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/58952/amish-peach-dumplings"},{"id":"58743","title":"Foamy White Steamed Rice and Bean Dumplings","ingredients":"beans, snap, green, raw
water, bottled, generic
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
leavening agents, baking soda
oil, olive, salad or cooking","directions":"Pick clean and wash the beans.
Put them in a bowl and add water to cover by at least 2 inches, and let them soak for 8 hours.
Drain and rinse the beans.
Add the beans and 1 1/3 cups water to the container of a food processor or blender and puree them.
The puree should be extremely smooth, light, and fluffy.
Transfer to a large bowl.
Line a sieve with a double layer of cheesecloth and put the cream of rice cereal in it.
Hold the sieve under cold running water right in the kitchen sink.
Rinse the cereal until no clinging starch is remaining and the water begins to run clear through the cheesecloth.
Squeeze the rice cereal thoroughly of all moisture and add it to the bean paste.
Beat the bean and rice mixture thoroughly.
Add salt if desired.
Cover the bowl with a kitchen towel or plastic wrap and place it in a warm place for 8 to 12 hours to ferment the batter.
When you are ready to make the dumplings, stir the baking soda gently into the batter, using a rubber spatula.
(Do not overblend as the batter must remain foamy and airy for the dumplings to come out light.)
Let the batter rest for 4 to 5 minutes.
While the batter is resting, cut pieces of cheesecloth into neat rounds or squares to fit the depressions of the idlee dumpling racks.
Each piece of cheesecloth lining can be used twice.
Therefore you will need half as many pieces for lining as the number of dumplings.
The cheesecloth pieces should be slightly larger than the depressions so that they overhang by about 1/3 inch.
Line the dumpling racks with the pieces of cheesecloth.
Brush them lightly with oil.
Bring water to a boil in the idlee steamer, a pressure cooker, or a 6- to 8-quart sauce pot in which the idlee racks fit.
Spoon about 1/4 to 1/3 cup batter into each lined depression of the rack.
Attach the racks and place in the steamer.
Steam the dumplings for 12 to 15 minutes or until a toothpick inserted into them comes out clean.
Remove the racks from the steamer apparatus and separate the dumpling racks.
Pick up each dumpling with the cloth and gently peel away the cheesecloth.
Place the steamed dumplings in another steamer or a covered dish to keep them warm.
Turn the cheesecloth pieces over and line the racks with the smooth reverse side up.
Brush lightly with oil.
Proceed with the remaining batter the same way.
To serve, place the dumplings (2 per person) in a rimmed soup plate or a shallow bowl about 5 inches in diameter.
Make an indentation in the center of the dumpling with your index finger or with the back of a wooden spoon.
Pour about 1 to 1 1/2 teaspoons sesame oil in the depression and over the dumplings.","url":"https://recipe.bluelayer.org/recipe/58743/foamy-white-steamed-rice-and-bean-dumplings"},{"id":"58000","title":"Golden Syrup Dumplings (Egg Free)","ingredients":"sugars, brown
syrup, maple, canadian
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"To make the dumplings: Rub the flour and butter together in a large bowl (a small bowl makes lots of mess on your counter).
Add the syrup and enough milk to make a soft dough.
Use floured hands to grab cherry sized portions and roll into a ball.
Place on a floured plate and cover with cling wrap and pop in the fridge (can be done upto 8 hours ahead of time).
For the sauce:.
In a medium saucepan (I have 4 kids, so my medium is a good size) add the first 3 ingredients, stir and bring to the boil.
Carefully drop the dumplings in, a single layer only.
Boil uncovered for 7-10 minutes.
Insert a toothpick to check for done-ness, they should resemble a scone inside.
If over cooked they loose al lightness and go stodgy - so timing is everything!
Don't walk away while boiling the dumplings.
Serve with either whipped cream and/or ice-cream.
Left over sauce makes a great ice-cream topping.
Please note - I often make double, due to guests OR a long day with swimming/basketball or other sport events due to 3 sons.","url":"https://recipe.bluelayer.org/recipe/58000/golden-syrup-dumplings-egg-free"},{"id":"57741","title":"Whole Wheat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried
spices, thyme, dried
spices, parsley, dried","directions":"Combine flours, baking powder and salt in a bowl.
Cut in margarine with a pastry blender or 2 knives.
Add milk, mix quickly.
Turn out onto a floured board.
Knead 6 to 8 times.
Roll 1/4 inch thick.
Cut into 12, 2 inch round biscuits or into wedges or squares.
Place on a lightly greased baking sheet.
Bake in a 425F oven 12 to 15 minutes until lightly browned.
For herb biscuits, add basil, thyme and parsley to dry ingredients.
(These make great dumplings).","url":"https://recipe.bluelayer.org/recipe/57741/whole-wheat-biscuits"},{"id":"57648","title":"Herb Dumplings","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, thyme, dried","directions":"Cut shortening into flour, herb, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
Stir in milk.
Drop dough by 10 spoonfuls onto stew (do not drop directly into liquid).
Cook uncovered 10 minutes.
Cover and cook 10 minutes longer.
Notes: If using self-rising flour, omit baking powder and salt.","url":"https://recipe.bluelayer.org/recipe/57648/herb-dumplings"},{"id":"57419","title":"Dumplings to Die For","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Combine the flour and baking powder.
In seperate bowl (or measuring cup) combine the milk and oil.
Add wet ingredients to the dry ingredients.
Drop from tsp into broth.
Cover, simmer 10 minutes.","url":"https://recipe.bluelayer.org/recipe/57419/dumplings-to-die-for"},{"id":"57312","title":"Maple Syrup Grandfathers (Sweet Dumplings)","ingredients":"water, bottled, generic
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix water and maple syrup in a saucepan.
Bring to boil and let simmer at a very low heat.
Meanwhile, prepare the dough:.
Dough: In a bowl, put flour, baking powder and salt.
Add butter and rub with your hands.
Add the milk and stir.
With a spoon, let drop dough by spoonful directly in the boiling syrup.
Cover and let simmer at very low heat for 15 minutes (Do not remove the cover in the 15 minutes).","url":"https://recipe.bluelayer.org/recipe/57312/maple-syrup-grandfathers-sweet-dumplings"},{"id":"56941","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine flour, salt, and baking powder in a bowl.
Cut in butter until it resembles course crumbs.
Add 1/2 C Buttermilk stir until moist.
Spoon 6 mounds onto boiling soup.
Lower heat and cover.
Cook for 12-15 minutes until wooden toothpick comes out clean.
Use a slotted spoon to remove dumplings into bowls.
Cover with soup and enjoy!","url":"https://recipe.bluelayer.org/recipe/56941/dumplings"},{"id":"55441","title":"Gnocchi","ingredients":"potatoes, raw, skin
spices, pepper, black
salt, table
spices, basil, dried
egg substitute, powder
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Put potatoes, pepper, salt, basil and flour in mixing bin and mix for one minute.
Slowly add butter.
Add additional flour 1 tablespoon at a time to keep the dough extruding.
Cut into 1 inch pieces.
Because this is a thicker pasta (dumplings), it will take longer to cook.
Cook in 6 qts of boiling water.
Test for firmness (about 5 minutes).","url":"https://recipe.bluelayer.org/recipe/55441/gnocchi"},{"id":"54281","title":"BASIC YEAST DOUGH FOR STEAMED BUNS Recipe","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Part 1: Making and proofing the dough.
Proofing the yeast: Dissolve sugar in hot water.
Add cold water to make a warm solution (105 - 115A degrees F).
Dissolve the yeast in the sugar solution.
Stir lightly, and let stand in a warm place until mixture develops a creamy foam, about 7 minutes.
(If mixture doesn't foam, discard and start over with new yeast.)
Sift flour and salt into a large bowl.
Make a well in the middle, and add yeast mixture and oil and stir to incorporate the flour until dough holds together and just come away from side of bowl.
Add a little more water if needed.
Transfer to a lightly floured surface and knead.
Lightly flour your hands if necessary.
Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center.
Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes.
Form into a ball.
Lightly oil a large bowl, put the dough into the bowl and turn the dough so that all sides are coated.
Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80A degrees F), draft-free place until doubled in bulk, 1-3 hours.
The dough is ready when it does not spring back when poked with a finger.
Part 2: Finishing the dough - Using the dough
Uncover the dough, punch it down and turn it out onto a lightly floured surface.
Flatten it and make a well in the center.
Sprinkle baking powder in the well, gather up the sides and fold to the center to incorporate the baking powder.
Knead lightly for a few minutes till it becomes a ball again.
Divide the dough into two cylinders about 1 inch thick.
Cut each into 10.
Make 20 1-inch ball portions.
Cover dough with a damp tea cloth as you work.
Proceed with dumpling recipes","url":"https://recipe.bluelayer.org/recipe/54281/basic-yeast-dough-for-steamed-buns-recipe"},{"id":"53812","title":"Blueberry Slump","ingredients":"blueberries, raw
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
yogurt, greek, plain, nonfat","directions":"In a large saucepan, combine blueberries, water and confectioners' sugar.
Set pan over high heat and bring to a boil.
Reduce heat to medium and simmer 5 minutes.
Meanwhile, in a medium bowl, whisk together flour, granulated sugar, baking powder and salt.
In a small bowl, whisk together milk and egg substitute.
Add milk mixture to flour mixture and stir until combined.
Using a 1/2 cup measure, pour 4 heaping half cups of batter into blueberry mixture (most of the batter will sink to the bottom).
Cover pan and simmer 10 minutes without liftting the lid.
Check dumpling for doneness (they should be firm and dry to the touch).
If not done, replace lid and cook 5 minutes longer.
Spoon mixture into shallow bowls and top each serving with 1/4 cup yogurt.","url":"https://recipe.bluelayer.org/recipe/53812/blueberry-slump"},{"id":"53465","title":"Flour Manju Buns (Brown Sugar)","ingredients":"sugars, brown
water, bottled, generic
leavening agents, baking soda
wheat flour, white, cake, enriched
beans, snap, green, raw","directions":"Add the brown sugar and water to a pot, and dissolve while heating it up.
Add in the baking soda and cake flour once it cools, and knead well.
Gather it all up and flatten it out, then cut into 8 equal portions.
Cover with a wet cloth to keep from drying out.
Roll up 1/8 into a ball, and roll it out with a small rolling pin (to about 10cm diameter).
Add in 1/8 of the anko paste in the center, and close it up like a dumpling.
It looks funny, but pinch both ends and tuck inside, flip it over, and carefully roll up the ingredients.
Line a steamer with paraffin wax paper and arrange the manju with plenty of space between each one.
Steam for 15 minutes, and then you will have hot and soft manju buns.","url":"https://recipe.bluelayer.org/recipe/53465/flour-manju-buns-brown-sugar"},{"id":"52764","title":"Easy Handmade Gyoza and Wonton Skins","ingredients":"wheat flours, bread, unenriched
water, bottled, generic","directions":"Put the lukewarm water in the flour in 3 batches, while mixing using a cutting motion with a spatula.
When the mixture is crumbly, press down with your hands while gathering in the flour to form a cohesive mass.
Add a bit more water if needed.
When the dough has come together and is fairly tender (about as soft as your earlobe), flour your work surface and your hands and knead.
You can adjust the consistency of the dough with the flour too.
Wrap the dough in plastic wrap and rest for at least 15 minutes.
I recommend making the filling while the dough rests.
By resting it, the dough becomes easier to roll out.
Flour both the work surface and a rolling pin.
Cut the dough in half, roll each piece into a ball and press flat onto the work surface.
Roll out back and forth and side to side with the rolling pin.
If you roll the dough onto the rolling pin diagonally at the end, this will result in a square.
Roll the dough out very thinly, and cut out with a cup or something similar.
You can just cut it into squares too.
Use the leftover bits in soups or ramen.
For wonton dumplings, make the dough as thin as possible, and cut into squares.
If you make the filling while letting the dough rest during Step 4, then fill the skins after they are cut, they'll be very stretchy and easy to handle.
Seal both gyoza and wonton dumpling skins tightly around the filling to trap in the meat juices.
Since the skins stretch very well, boil or cook just before dinner.","url":"https://recipe.bluelayer.org/recipe/52764/easy-handmade-gyoza-and-wonton-skins"},{"id":"52494","title":"Backpacking Biscuit Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite","directions":"Combine all the dry ingredients in large bowl.
Stir to mix well.
Cut in the shortening until the mix looks like corn meal.
see\"Backpacking dumplings\",\"Backpacking pancakes\",\"Backpacking biscuits\"and\"backpacking cobbler\"for uses for this mix.","url":"https://recipe.bluelayer.org/recipe/52494/backpacking-biscuit-mix"},{"id":"52264","title":"Korean Dipping Sauce","ingredients":"soy sauce made from soy (tamari)
oil, sesame, salad or cooking
spices, garlic powder
spices, pepper, red or cayenne
seeds, sesame seeds, whole, dried
onions, spring or scallions (includes tops and bulb), raw","directions":"Combine and serve in a pretty dipping dish along side dumplings or korean pan fried vegetables.","url":"https://recipe.bluelayer.org/recipe/52264/korean-dipping-sauce"},{"id":"51906","title":"Trickey Chicken and Dumplings (Noodle)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
noodles, egg, dry, unenriched
soup, cream of chicken, canned, condensed
soup, chicken broth or bouillon, dry
water, bottled, generic","directions":"Cut chicken into bite sized pieces.
Can brown first, then add water, or add water directly to pan with chicken and boil till done.
Stir in half a can of cream of chicken soup, chicken base, and noodles.
Cook until noodles are done and liquid is desired consistency.
*Note: Add more soup concentrate for thicker sauce, more water for thinner sauce.
This recipe is VERY easy to adjust as needed.
*Optional: Add peas, green beans, or other veggies for a one dish meal.","url":"https://recipe.bluelayer.org/recipe/51906/trickey-chicken-and-dumplings-noodle"},{"id":"51855","title":"Caramel Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
salt, table
water, bottled, generic","directions":"Rub white sugar and butter together.
Add flour, salt, vanilla and milk and mix through until it's a doughy consistency.
In a saucepan, melt the butter.
Add brown sugar, salt and water.
Bring to boil and ensure all the sugar is melted.
Drop tablespoonfulls of the dough mixture into the sauce.
Cover and simmer for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/51855/caramel-dumplings"},{"id":"49707","title":"Chicken Royal Dumplings","ingredients":"soup, cream of chicken, canned, condensed
wheat flour, white, all-purpose, unenriched","directions":"Pour cream of chicken soup into a large bowl.
Gradually stir in flour to form a thick dough, the consistency of biscuit dough.
Knead dough.
Roll out onto floured surface, about 1 inch thick.
Cut into 1 inch by 1 inch squares.
Remove Chicken Royal from broth.
Remove skin and bones and chunk chicken meat.
Bring broth to boil and drop dumplings into boiling broth.
They will bob to surface when done.
Add chicken back to broth and enjoy!","url":"https://recipe.bluelayer.org/recipe/49707/chicken-royal-dumplings"},{"id":"49504","title":"Chicken and Parsley Dumplings","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
parsley, fresh
onions, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
carrots, raw
peppers, sweet, green, raw
celery, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"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 350F or until dumplings are cooked.","url":"https://recipe.bluelayer.org/recipe/49504/chicken-and-parsley-dumplings"},{"id":"49423","title":"Low-Fat Blueberry Grunt","ingredients":"blueberries, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large nonaluminum saucepan, combine berries and 1/2 cup brown sugar.
Cook over medium heat, stirring occasionally, until berries come to a boil.
Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into medium bowl.
Add milk, mixing just to moisten.
Drop dumplings by tablespoonfuls into boiling berries.
Cover with tight-fitting lid.
Lower heat slightly.
Cook without lifting lid, about 15 minutes.
To serve, using large spoon, transfer dumplings into bowl.
Surround with berries.
Break dumplings open with two forks.
Serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.","url":"https://recipe.bluelayer.org/recipe/49423/low-fat-blueberry-grunt"},{"id":"48514","title":"Honey Soy Dipping Sauce (For Dumplings Or Potstickers)","ingredients":"soy sauce made from soy (tamari)
honey
spices, ginger, ground
oil, sesame, salad or cooking
spices, pepper, red or cayenne
seeds, sesame seeds, whole, dried","directions":"Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl.
(Can be prepared 1 day ahead.
Cover; chill.
Just before serving stir in sesame seeds.","url":"https://recipe.bluelayer.org/recipe/48514/honey-soy-dipping-sauce-for-dumplings-or-potstickers"},{"id":"48034","title":"Apple Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
shortening, vegetable, household, composite
apples, raw, with skin
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
salt, table
spices, cinnamon, ground
sugars, granulated
butter, without salt","directions":"For Pastry;Mix flour and salt, and cut shortening into flour until crumbly.
Stir in water until completely moistened.
Then from into 3 balls.
Flatten each ball on lightly floured surface and roll to 1/8-inch thick.
Cut each piece into four equal parts, making 12 pieces total.
Apple filling; Mix cinnamon and sugar.
on each pastry (12 total), place 1/2 cup chopped apples and 1 tablespoon cinnamon and sugar mixture.
Bring edges of dough to center, and pinch edges together, Place all 12 dumplings in a 9x13-inch baking dish, Pinched side down.
Cinnamon Sauce; Bring sauce ingredients to a boil and pour generously over dumplings.
Bake at 400 degrees for 15 minutes, Then Reduce Heat to 350 degrees for an additional 40 minutes.","url":"https://recipe.bluelayer.org/recipe/48034/apple-dumplings"},{"id":"47274","title":"Microwaved Caramel Dumplings","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, brown
butter, without salt
water, bottled, generic","directions":"To make dumplings: Rub butter into the flour and then add sugar, milk& vanilla essence.
Mix well and set aside while making the sauce.
To make the sauce: Place butter, water& brown sugar in a 2L microwave safe casserole dish and cook on high for 6 mins.
Drop Tablespoons of batter mix into the hot sauce and cook on Medium for 6 mins.
Leave to stand in hot sauce for another 5 mins.
Serve with whipped cream&/or vanilla ice-cream.","url":"https://recipe.bluelayer.org/recipe/47274/microwaved-caramel-dumplings"},{"id":"47178","title":"Frosty Sparkling Apple Cider","ingredients":"apples, raw, with skin
cranberry juice, unsweetened
water, bottled, generic
alcoholic beverage, distilled, rum, 80 proof","directions":"Place 4 mugs in the freezer for at least 30 minutes to get nice and frosty.
In a pitcher, stir together 3 1/4 cups apple cider and the cranberry juice.
(Reserve the remaining cider for Round 2 Recipe German Dumpling Soup and Online Round 2 Recipe Cabbage and Pear Slaw) Pour into the chilled mugs and top with the sparkling water.
Add 1 ounce spiced rum to each drink if desired.","url":"https://recipe.bluelayer.org/recipe/47178/frosty-sparkling-apple-cider"},{"id":"47110","title":"Sweet fried dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
water, bottled, generic","directions":"Put all dry ingredients in a bowl then add the water
Mix into a ball the texture should not be sticky so if sticky add more flour but only sprinkle as needed
Once mixed separate into six medium sized balls and fry on a medium heat until golden on both sides (don't cook on too high heat as it will cook on the outside and not all the way through)","url":"https://recipe.bluelayer.org/recipe/47110/sweet-fried-dumplings"},{"id":"46904","title":"Fricasseed Chicken and Dumplings","ingredients":"butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, black
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"For sauce, over low heat, melt the 1/2 cup plus 1 tablespoon butter in a 1 1/2 to 2 quart saucepan, then blend in the 3/4 cup flour and white pepper.
Gradually add and stir in the chicken broth.
Cook over medium heat until the sauce thickens.
Meanwhile, put the diced chicken all over the bottom of a 9 inch X 13 inch baking dish.
When sauce is finished cooking, pour on top of chicken and heat in a preheated 350 degree oven until it bubbles.
While fricassee sauce is heating to a boil in the oven, prepare the dumplings.
Mix the 1 cup flour, baking powder and salt together, then cut in the 1 1/2 tablespoons butter until mixture is crumbly.
Add milk and mix together into a soft dough.
Drop dumplings (a tablespoon each) onto the top of the bubbling fricassee sauce; cover tightly and bake at 350 degrees for about 20 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/46904/fricasseed-chicken-and-dumplings"},{"id":"45859","title":"Chunky Sweet Potato Dumplings","ingredients":"sweet potato, raw, unprepared
sugars, brown
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Peel the sweet potatoes and cut into 1cm or so dice.
Soak in plenty of water.
Drain the potatoes very well, transfer to a bowl, sprinkle with light brown sugar and leave for 10 minutes.
Boil water in the steamer.
Cut six 9 cm squares and three 6cm squares of parchment paper.
Moisture will start coming out of the sweet potatoes after 10 minutes.
The moisture will be used as is.
Add flour (no need to sift) and mix with a spatula.
Watch the texture of the dough and add water little by little while mixing.
Just add enough so that there are no lumps of flour, and the dough holds the potato pieces together.
Plop the dough on the parchment paper.
Put the dough and paper in the steamer and steam for 15 to 20 minutes.
There's no need to cover with a kitchen towel.
Test for doneness by sticking a toothpick through a piece of sweet potato; if it's cooked through the dumplings are done.
Make small ones for children, or for when you're just a bit hungry.
You can use less sugar to taste.
If you use white castor sugar, you'll have a clean, sweet flavor.
With light brown sugar the dumplings will have a mild sweetness.
If you use a mixture of white castor sugar and dark brown sugar, the result will be a rich sweet flavor.","url":"https://recipe.bluelayer.org/recipe/45859/chunky-sweet-potato-dumplings"},{"id":"45212","title":"Japanese Sweet Azuki Beans","ingredients":"beans, snap, green, raw
sugars, brown
salt, table","directions":"Soak beans overnight in a pot covered with an inch or two of water.
The next day, heat the pot of beans until they are almost ready to boil.
Meanwhile, prepare a big bowl of ice cold water, which you'll be throwing the beans in next.
This will \"shock\" them and help crack the skin so they become softer easily when boiling.
Drain off the hot water from the beans.
Immediately throw them into the ice water.
Drain beans and put back in pot.
Pour in enough water to cover.
Bring to a boil, then simmer on low for about 60 minutes until soft.
Skim off any foam that rises while simmering.
If the water gets low, add a little more.
Once the beans are soft (they should be easily mashable), mix in the sugar.
I used about 100g/half cup.
But I recommend starting with less and adding a little at a time until it's sweet enough for you.
Bring to a simmer again, making sure the sugar is dissolved.
If it's too soupy, simmer off some of the liquid.
That's it!
You can optionally pour off some of the water and mash into a paste (called anko).
Store it for up to week in the refrigerator, or freeze it along with the liquid.
There are lots of ways to use and turn sweet azuki into yummy Japanese goodies: -eat over rice dumplings (dango )or ice cream -use paste as spread for bread or baked inside sweet buns -Made into \"zenzai\" soup along with \"mochi\" (rice cakes).
Search and explore the internets for more ideas ;)","url":"https://recipe.bluelayer.org/recipe/45212/japanese-sweet-azuki-beans"},{"id":"45131","title":"Caribbean Dumplings - Spinners and Sinkers","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Place all ingredients in a bowl and rub butter and flour together until mixture looks like small peas.
Slowly add enough water to knead to a stiff dough.
Divide dough into 2 pieces.
Roll each piece into a long rope-like shape about 12 inches in length.
Cut into 2 inch lengths and drop into boiling soup or stew and cook for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/45131/caribbean-dumplings-spinners-and-sinkers"},{"id":"44786","title":"Mixed Berry Grunt","ingredients":"strawberries, raw
blueberries, raw
raspberries, raw
sugars, granulated
orange juice, raw
orange juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"In a nine inch covered skillet mix all the berrie ingredients together and simmer uncovered for 3 minutes.
In a large bowl, mix together flour, sugar, zest, baking powder, baking soda, and salt.
Stir in buttermilk.
Melt butter and stir into mixture just until a loose dough forms.
Drop dough over berries in skillet in dumpling shapes, about 1 heaping tablespoon each.
Cover and simmer over medium-low heat for 20 minutes without lifting cover.
To serve, spoon dumplings and fruit into bowl and top with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/44786/mixed-berry-grunt"},{"id":"43561","title":"Pretty Much Fat Free Peach Dumplings","ingredients":"peaches, yellow, raw
sugars, granulated
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the 1 cup sugar and hot water in a pan.
Add the sliced peaches.
Bring it to a boil.
Make the dumplings by combining the flour, baking powder, 2 teaspoons sugar and salt.
Then add the milk and mix.
Mine was quite thin.
Drop large spoonfuls onto the boiling syrup.
It will sink.
Cover and let boil for 20 minutes.
Spoon it all out of the pan and let it sit.
Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/43561/pretty-much-fat-free-peach-dumplings"},{"id":"42928","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stir together flour, baking powder, sugar, and salt in medium size bowl.
Cut in butter until crumbly.
Stir in milk to make a soft dough.
Drop by spoonfuls into boiling stew.
Cover and simmer 15 minutes without lifting lid.
Serve.
To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.","url":"https://recipe.bluelayer.org/recipe/42928/dumplings"},{"id":"42889","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together in a bowl the flour, salt and baking powder.
Bring to just a simmer in a small saucepan the butter and milk.
Add the milk mixture to the dry ingredients.
Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
Divide the dough into about 16 small puffy dumplings.
Roll each piece of dough into a small rough ball.
Gently lay the formed dumplings on the surface of your stew or soup.
Cover and simmer for 10 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/42889/dumplings"},{"id":"42752","title":"Blueberry Dumplings Recipe","ingredients":"blueberries, raw
sugars, granulated
water, bottled, generic
lemon juice, raw
spices, cinnamon, ground","directions":"SAUCE: Place all ingredients in 10-inch skillet, bring to boil, stirring constantly till all sugar is dissolved, reduce heat and simmer 3 min.
DUMPLINGS: Sift dry ingredients, cut in shortening, stir in lowfat milk, mix lightly to blend but don't beat.
Drop by spoonfuls into simmering berries.
Cover and cook 10 min.
Don't peek during cooking.
Serve hot with ice cream or possibly cream.
Other fruit can be used.","url":"https://recipe.bluelayer.org/recipe/42752/blueberry-dumplings-recipe"},{"id":"42598","title":"Caramel Dumplings","ingredients":"sugars, brown
butter, without salt
water, bottled, generic
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"For the sauce: Carmelize the brown sugar and butter.
Add the water and boil for a few minutes.
Pour into a 2 quart casserole dish.
For the dumplings: Preheat oven to 350 degrees.
Cream butter and sugar.
Add milk.
Stir in flour, baking powder and salt.
Drop by spoonfuls into the sauce.
Bake for 20 - 30 minutes.","url":"https://recipe.bluelayer.org/recipe/42598/caramel-dumplings"},{"id":"42577","title":"Potato & Dumpling Soup Recipe","ingredients":"potatoes, raw, skin
onions, raw
celery, raw
soup, chicken broth or bouillon, dry
spices, marjoram, dried
parsley, fresh
salt, table
spices, pepper, black
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine soup ingredients, except lowfat milk and cook together till tender.
Then add in the dumplings while the soup boils.
Add in lowfat milk; heat thoroughly and serve.
To make dumplings, combine ingredients in a bowl and mix with a fork.
The batter will resemble cheese curds.
Drop by teaspoonfuls into boiling soup.","url":"https://recipe.bluelayer.org/recipe/42577/potato-dumpling-soup-recipe"},{"id":"42163","title":"Quick Chicken and Dumplings","ingredients":"soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
parsley, fresh","directions":"In a 10 inch skillet non-stick works the best, heat soup over medium heat.
Stirring occasionally until it bubbles.
Separate dough into 10 biscuits, cut each into quarters.
Place biscuits on top of hot soup, simmer uncovered for 10 minutes.
Now ,cover and simmer for an additional 10 minutes or until biscuits are no longer doughy.
Sprinkle with parsley.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/42163/quick-chicken-and-dumplings"},{"id":"41810","title":"Grams Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all above ingredients.
Add to stew, that is just boiling.
Cooked when floating.
This recipe can easily be cut in half.","url":"https://recipe.bluelayer.org/recipe/41810/grams-dumplings"},{"id":"41808","title":"Grand Peres aux Bleuets (Blueberry Dumplings)","ingredients":"blueberries, raw
sugars, granulated
spices, ginger, ground
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt","directions":"In a large deep saucepan, boil blueberries, sugar, ginger and water for 5 minutes.
In a medium bowl, mix flour, brown sugar, cinnamon and baking powder; mix in butter with fingers or pastry blender.
Add milk and stir until a uniform batter is formed.
To prepare dough in a food processor: place flour, brown sugar, cinnamon and baking powder into bowl of food processor and mix for a few seconds; add butter and pulse a few times to blend; add milk while machine is running and stop the motor as soon as dough shapes into a ball around knife blade.
Use a tablespoon to drop batter on top of blueberry sauce, cover, and simmer 25 minutes or until a toothpick inserted in dumplings comes out clean.","url":"https://recipe.bluelayer.org/recipe/41808/grand-peres-aux-bleuets-blueberry-dumplings"},{"id":"41240","title":"Blackberry Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
sugars, granulated
salt, table
salt, table
water, bottled, generic
blackberries, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
syrup, maple, canadian
goji berries, dried
cream, whipped, cream topping, pressurized","directions":"Sift together flour and salt in a mixing bowl.
Cut in shortening with a pastry blender until mixture resembles large coarse crumbs.
Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).
Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other.
Chill dough for 1 hour, then roll out ball to a 8\" or 9\" circle.
Now, mix sugar, butter and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
Mix some of the \"crushed berries\" into the simple syrup.
Mound about a cup of the berry mixture onto the circle of dough, fold over the edges to enclose the filling.
Repeat until all dough and berries are used.
Preheat oven to 350f degrees.
The enclosed bundles of berries are placed in a 9x13 baking pan.
Over this a syrup is poured to the depth of the first knuckle of my grandmother's index finger (maybe about one inch).
I'm guessing it was a simple sugar syrup, but maybe with the addition of some smashed blackberries.
All of this was cooked in a 350F (180C) oven until it looked REALLY good--brown and bubbly--with the whole house smelling heavenly.
Seenote; Simple Syrup 2 1/2 cups sugar 3/4 cups light corn syrup 1 1/4 cups water Combine all ingredients in a large saucepan.
Stir over low heat until sugar is completely dissolved.
When clear, wash down sides of pan with a brush dipped in cold water.
Cover saucepan for 5 minutes to allow steam to dissolve any remaining sugar crystals.
Uncover and increase the heat.
Boil without stirring for 5 minutes.
Cool, pour into jars, and cover tightly.
Store at room temperature.
Makes about 2 3/4 cups.","url":"https://recipe.bluelayer.org/recipe/41240/blackberry-dumplings"},{"id":"40786","title":"Shiro-an (Shiro Koshian) Smooth Sweetened White Bean Paste","ingredients":"beans, kidney, all types, mature seeds, raw
sugars, granulated
salt, table","directions":"Soak the beans in about 3 times the amount of water for 1 to 2 nights.
Change the water about twice a day.
When the beans are no longer wrinkled, they have been soaked for long enough.
Transfer the beans to a pot and add enough water to completely cover.
Bring to a boil over high heat, then lower the temperature to medium and simmer for 5 minutes while skimming off the scum.
Drain into a sieve.
Soak the beans in water again so that they don't dry out, and take off the skins.
If any of the beans have sprouts, remove them too.
Once all the beans have been peeled, simmer in plenty of water until they are falling-apart tender.
Bring to a boil over high heat first, then simmer over low heat, skimming off scum.
When they have fallen apart, if there is only a little water in the pan, add more and heat through.
That makes the beans easier to pass through a sieve.
Scoop out a little at a time and pass the beans through a sieve.
When everything has been processed, rinse out the pan.
Take the sieved beans and squeeze them tightly in a clean kitchen towel.
Return the squeezed out bean paste to the pot.
Add sugar and set the heat to low.
The sugar will melt and liquify.
In about 20 minutes, the texture will change.
Keep an eye on the pot so that it doesn't burn.
Cook until it's a bit looser than you want it to be, and turn off the heat.
Add salt just before you turn the heat off and mix.
Transfer the bean paste to a storage container while it's still hot to prevent it from drying out, and smooth out the surface.
It dries out easily.
I also have a recipe for ichigo daifuku (strawberry mochi dumplings)..","url":"https://recipe.bluelayer.org/recipe/40786/shiro-an-shiro-koshian-smooth-sweetened-white-bean-paste"},{"id":"40683","title":"Pineapple Empanaditas (Mini-Pineapple Pockets)","ingredients":"cornmeal, degermed, unenriched, yellow
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, parmesan, hard
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
pineapple, raw, all varieties
apricots, dried, sulfured, uncooked
spices, cinnamon, ground","directions":"Sift cornmeal, sugar, flour, salt and baking powder together into a medium bowl.
(or mix well with a whisk)
Add the oil and cream cheese and mix with a fork until crumbly.
Add milk one tablespoon at a time and mix well with a fork until the dough begins to come together.
This mixture will be crumbly.
Using your hands knead the dough for a while bringing it together (it will be a bit soft and slightly sticky).
Place the dough in the refrigerator to chill.
At least 30 minutes or up to one day.
Meanwhile heat the pineapple, apricot jam and cinnamon into a small saucepan bringing to a boil.
Simmer for at least 15 minutes until thickened, breaking up the bits of pineapple with a fork.
You don't want the pieces of pineapple too large.
Break up any larger pieces.
Remove from heat and cool.
Preheat the oven to 350F (180C).
Spray a baking sheet lightly with cooking spray.
They are excellent served warm or at room temperature.
Divide the dough into two.
On a lightly floured surface roll the dough out to about 1/8\" thick.
Using a 3 inch round cookie cutter make 12 rounds of dough.
Please one teaspoon (at the most) of the mixture in the center of each round.
Gently fold over the dough making a small dumpling.
Crimp the edges to seal with a fork.
Use a gentle hand, it's ok if the dough breaks up a bit just be gentle.
Using a cookie spatula transfer each \"dumpling\" to the baking sheet.
Bake for 15 minutes until slightly brown.
Dust with powdered sugar if desired.","url":"https://recipe.bluelayer.org/recipe/40683/pineapple-empanaditas-mini-pineapple-pockets"},{"id":"40654","title":"Ogre Dumplings (Oni-Manjuu)","ingredients":"sweet potato, raw, unprepared
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Peel the sweet potatoes, cut into 1 cm chunks, and soak in water for 10 minutes.
Sift the flour and baking powder.
Add the sugar and mix together.
Add the milk to Step 2 and mix with a rubber spatula.
Add the sweet potatoes and mix again.
Line your steamer with kitchen parchment paper or a damp kitchen towel that has been thoroughly wrung out.
Use a spoon to scoop the batter from Step 3 into the heated steamer (it'll be hot, so remove the top tray and add the dough).
Steam for 15 minutes over high heat.
Once steamed, place them on a colander, sieve, or similar, and fan with a handheld fan while they're still hot.","url":"https://recipe.bluelayer.org/recipe/40654/ogre-dumplings-oni-manjuu"},{"id":"40569","title":"Basic Dumpling Wrappers","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Put the flour into a medium bowl.
Slowly drizzle in the boiling water and mix with a wooden spoon until the mixture just comes together.
Turn it out onto a lightly floured surface and knead until a smooth dough forms, 5 minutes.
Return the dough to the bowl and cover with plastic wrap.
Let rest at room temperature for at least 1 hour or up to 4 hours.
Turn the dough out onto a lightly floured work surface and, using a sharp knife, cut it into 36 equal pieces (9 to 10 grams each).
Roll each piece into a ball.
Using a small, lightly floured rolling pin, roll out 1 ball of dough to a 1/8-inch-thick round, then roll out just the outer edge until it is 1/16 inch thick and the wrapper is 3 1/2 inches in diameter.
(To hold the filling properly, the wrapper should be slightly thicker in the center than at the edge.)
Transfer the wrapper to a parchment paperlined baking sheet and cover with a damp kitchen towel.
Repeat with the remaining balls of dough.","url":"https://recipe.bluelayer.org/recipe/40569/basic-dumpling-wrappers"},{"id":"40528","title":"Steamed Shrimp Dumplings Har Gow","ingredients":"onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
water, bottled, generic
crustaceans, shrimp, raw (not previously frozen)
pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
salt, table
spices, pepper, black
cornstarch
soup, chicken broth or bouillon, dry
oil, sesame, salad or cooking
amazonas rainforest product, tapioca starch,
amazonas rainforest product, tapioca starch,
water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder","directions":"For the filling: Mix the chopped green onions and minced ginger with the water for 20 minutes.
Press on the solids to extract as much liquid as possible.
Discard the green onion and ginger, reserving the liquid.
Thaw the frozen shrimp then peel and devein the shrimp.
Rinse under cold running water.
Press down to crush shrimp with a cleaver and cut into 3 small pieces).
Combine the chopped shrimp, minced pork fat, reserved liquid extracted from green onion and ginger, and remaining filling ingredients).
Stir with a pair of chopsticks in one direction for 2 minutes until the mixture becomes sticky.
Set aside.
For the wrapper dough: Measure out wheat starch and 1 1/2 tablespoons tapioca starch in a medium bowl.
Stir in boiling hot water until it is well combined.
Cover the bowl with plastic wrap and let it stand for 5 minutes.
Add the remaining tapioca starch and knead to combine.
Finally, add lard and knead until the dough is smooth.
To prepare the dumplings: Rub a small amount of oil on the dough and divide into 3 equal portions.Cover the rest with a damp cloth while working on one portion.
On an oiled working surface, shape the dough into a log about 1 inch in diameter.
Cut into 5 equal portions.
Roll each one into a ball in your palms.
Press down with a cleaver or pastry scraper into an 11-cm disc.
If it is too hard to flatten, roll it out with a rolling pin.
Place 2 teaspoons filling in the center of the wrapper.
Starting from the right side, fold slightly the back to form 11-12 pleats.
Press the front against the back to seal.
Repeat with the remaining dough and filling.
(See the related blog post for a link to video instructions on folding the dough.)
Place dumplings on parchment paper squares on a steamer rack and brush the dumplings with garlic oil.
Fill the steamer with 3 cups of cold water.
Bring water to a boil over high heat.
Place the steamer rack in the steamer and steam for 5 minutes.
Remove from heat and place steamed shrimp dumplings on a serving plate.
Yummy!
Notes: 1.
Make sure to use the boiling hot water to make the dough.
If in doubt, heat the warm water in the microwave oven to make sure the temperature of the water reaches the boiling point.
Cover the unused dough with a damp cloth to avoid cracking.
To make the garlic oil, mix 1 tablespoon freshly minced garlic with 1 1/2 tablespoons corn oil.
Microwave for 30 seconds.
Stir and microwave for another 30 seconds.","url":"https://recipe.bluelayer.org/recipe/40528/steamed-shrimp-dumplings-har-gow"},{"id":"39865","title":"Full moon dumplings","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
margarine, regular, hard, soybean (hydrogenated)
sugars, granulated","directions":"Put rice powder in a bowl and add water.
Mix them well till they come together.
It will be like clay.
Shape it into small balls with your palms.
Boil them in plenty of hot water.
Drain hot water after they are done.
They are done when all of the dumplings come up on the surface of the hot water.
Mix soybean powder and sugar.
Put the dumplings into it and serve.
At usual times, I serve it like this:","url":"https://recipe.bluelayer.org/recipe/39865/full-moon-dumplings"},{"id":"39677","title":"Incredible Caramel Dumplings","ingredients":"sugars, brown
butter, without salt
salt, table
water, bottled, generic
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"For the sauce, combine first 4 ingredients in large, heavy skillet with lid.
Stir to combine mixture well as butter melts and heat to boiling.
Reduce heat to simmer before dropping dumplings inches.
For the Dumplings: combine sugar, baking powder, salt and flour.
Cut in the butter until the mixture resembles fine crumbs.
Stir in milk and vanilla extract just until combined.
Drop the dumplings by spoonfuls into sauce.
Cover and simmer for 12-15 minutes, turning dumplings halfway through cooking time.","url":"https://recipe.bluelayer.org/recipe/39677/incredible-caramel-dumplings"},{"id":"38956","title":"Jamaican Fried Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large bowl, stir together the flour, baking powder and salt.
Rub in the butter until it is in pieces no larger than peas.
Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball.
The dough should be a firm consistency.
Knead briefly.
Heat the oil in a large heavy skillet over medium heat until hot.
Break off pieces of the dough and shape into a patty - kind of like a flat biscuit.
Place just enough of the dumplings in the pan so they are not crowded.
Fry on each side until golden brown, about 3 minutes per side.
Remove from the pan and drain on paper towels before serving.","url":"https://recipe.bluelayer.org/recipe/38956/jamaican-fried-dumplings"},{"id":"38921","title":"Soy-Vinegar Dipping Sauce","ingredients":"soy sauce made from soy (tamari)
rice vinegar,
spices, ginger, ground","directions":"Combine all the ingredients in a bowl and stir.
To serve, divide among two or more small condiment bowls and put out a small spoon for each, so guests can dip their dumplings into the sauce or else drizzle it on, to taste.","url":"https://recipe.bluelayer.org/recipe/38921/soy-vinegar-dipping-sauce"},{"id":"38669","title":"Super Easy Gyoza Dumpling Skins","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic","directions":"Mix the bread and cake flours in a bowl, and add boiling water.
Mix with a rubber spatula lightly.
Take the dough out onto a clean surface and knead for a couple minutes.
If it needs more moisture, add boiling water.
Finish kneading when the dough becomes smooth like mochi rice cake.
Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
Cut into about 25 pieces.
Roll in your hands to make a ball, and flatten.
Cover the work space with flour (bread or cake flour), and roll out the dough with a rolling pin.
How to pan-grill the Gyoza: Heat a non-stick pan on high heat, and add vegetable oil.
When the oil is heated, line the Gyoza on the pan and grill until lightly browned on the bottom (do not move too much).
(Continued) Add water 1/3 of the way up on the side of the Gyoza.
Cover with a lid, and turn down the heat to low.
When there is barely any water, remove the lid and bring up the heat to high.
Pour vegetable oil around the pan, and the Gyoza is ready when the bottom is nicely browned.
How to boil Gyoza: Drop Gyoza into boiling water.
Boil for 2~3 minutes after they float to the surface.
The Gyoza is ready when they puff up.
Drain quickly and enjoy.","url":"https://recipe.bluelayer.org/recipe/38669/super-easy-gyoza-dumpling-skins"},{"id":"38410","title":"Homemade Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Whisk flour, baking powder, and salt together in a bowl.
Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.","url":"https://recipe.bluelayer.org/recipe/38410/homemade-dumplings"},{"id":"38385","title":"Oma's Potato Dumplings","ingredients":"potatoes, raw, skin
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Peel and dice the potatoes.
Boil until fork tender.
Drain.
Mash well without adding any ingredients to the potatoes.
Using the 4 cups of mashed potatoes, add the salt and the flour.
Mix with your hands until 4 inch balls can be formed and stick together.
Put into a large kettle of boiling water and boil for 30 minutes.
Stir occasionally so the dumplings do not stick together or stick to the pot bottom.
Serve with gravy.","url":"https://recipe.bluelayer.org/recipe/38385/omas-potato-dumplings"},{"id":"38351","title":"Grandpas Maple Dumplings (Grandperes)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
water, bottled, generic","directions":"Whisk together flour, baking powder, and cinnamon.
Add butter and cut it into flour mixture with a pastry cutter (or you could use a food processor).
Stir in milk and mix until combined.
In a wide pot, bring maple syrup and water to a simmer.
Once the syrup mixture is simmering, drop in small balls of dough (about meatball sized).
Simmer for 20 minutes, or until cooked through.
Serve hot with some of the cooking liquid.
This is really great with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/38351/grandpas-maple-dumplings-grandperes"},{"id":"38350","title":"Dumpling Wrappers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine the flour and salt in a large mixing bowl and gradually stir in about 1/2 cup cold water, until the dough comes together in a ball.
The dough should be quite dry.
Turn onto a floured surface and knead until smooth and elastic, about 5 minutes, flouring as necessary to prevent sticking.
You can also do this in a food processor: add the water gradually to the flour and salt in a food processor while the machine is running, adding as much water as necessary to form a dough ballagain, the dough should be drythen let the machine run for about 15 seconds.
Finish the kneading by hand, using as much flour as necessary to keep it from sticking.
Shape the dough into a ball, dust with flour, and cover with plastic wrap or a damp towel.
Let it rest for 20 minutes to 2 hours (or longer; see headnote).
Knead the ball for a minute, then cut into 4 pieces.
On a lightly floured surface, roll each piece into a 1-inch log, then cut into 1-inch pieces and roll each one out from the center to form a 4-inch round or square, adding a bit of additional flour if necessary.
Use immediately or dust with flour, stack, and refrigerate for up to a couple of days or freeze for up to 2 weeks.
These may be used as slightly richer dumpling wrappers or for egg rolls: Add 1 egg to the flour-salt mixture, then reduce the water to a little less than 1/2 cup.
In step 3, cut the dough ball into 4 pieces and roll out each one.
Cut 3-inch squares for dumpling wrappers, 6-inch squares for egg roll wrappers.
In step 3, after cutting the dough into 4 pieces, roll out each piece into a rectangle.
Try to roll the dough as thinly as possible without ripping it, preferably to 1/8 inch thick.
Lightly dust the rectangles, fold into quarters lengthwise, then use a sharp knife to cut each folded rectangle into thin strips.
Alternatively, use a pasta machine: put the dough rectangles through the smallest setting, then roll them through the spaghetti setting.
Dust lightly with flour to prevent sticking.
Cook in boiling water just until tender, about 3 minutes, then drain, rinse, drain again, and serve immediately.
Use the dough recipe for the egg roll wrappers, then follow the instructions for noodles.","url":"https://recipe.bluelayer.org/recipe/38350/dumpling-wrappers"},{"id":"38326","title":"Maritime Blueberry Grunt","ingredients":"blueberries, raw
spices, nutmeg, ground
spices, cinnamon, ground
sugars, brown
lemon juice, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the blueberries, nutmeg, cinnamon, sugar, lemon juice and water in a pot and bring to a boil.
Meanwhile make dumplings: Sift flour with baking powder and salt.
Add milk and mix thorougly.
When blueberries come to a boil, drop tablespoons of the dumpling mixture on top.
Cover and allow to simmer for 15 minures.
Serve hot.
Yields four generous servings or six normal portions.","url":"https://recipe.bluelayer.org/recipe/38326/maritime-blueberry-grunt"},{"id":"38312","title":"A-1 Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix ingredients together to form a stiff dough.
When soup/stew is nearly done, drop by small spoonfuls into soup.
(Be sure to dip spoon in hot liquid each time).
Cook slowly uncovered for 15 minutes.
Cook covered 15 minutes more.
Serve!","url":"https://recipe.bluelayer.org/recipe/38312/a-1-dumplings"},{"id":"37109","title":"Zelova Vomacka (Sauerkraut Gravy)","ingredients":"lard
wheat flour, white, all-purpose, unenriched
sauerkraut, canned, solids and liquids
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauerkraut, canned, solids and liquids","directions":"Melt lard and add flour, stirring well.
Add 2 cups sauerkraut juice, stirring constantly and bring to a hard boil.
Add milk slowly, stirring constantly.
I warm the milk slightly so it doesn't curdle when added.
Add sauerkraut and stir.
Serve over potato dumplings or fresh rye bread slices.","url":"https://recipe.bluelayer.org/recipe/37109/zelova-vomacka-sauerkraut-gravy"},{"id":"36668","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix flour, salt, and baking powder.
Cut in butter.
Mix in buttermilk until dough is formed.
Roll out and cut into small squares.","url":"https://recipe.bluelayer.org/recipe/36668/dumplings"},{"id":"36433","title":"Anna M. Stamplecoskie's Potato Dumplings Recipe","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Grate potatoes finely.
Squeeze dry in a clean cloth.
Add in flour and mix well with potatoes.
Bring water to the boil and add in salt.
Make little balls of the flour/potato mix.
Drop into the boiling water and boil for 16 min.
At the last minute, add in cream.
Early Canada by Patricia Beeson","url":"https://recipe.bluelayer.org/recipe/36433/anna-m-stamplecoskies-potato-dumplings-recipe"},{"id":"36189","title":"Grandpere Dans Le Sirop","ingredients":"sugars, brown
water, bottled, generic
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"In a large saucepan, mix together the brown sugar and water, and bring to a boil.
Reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla.
Cover and set aside.
In a separate bowl, stir the flour, white sugar, baking powder and salt together.
Cut in 1/3 cup of butter by using a fork until the mixture has lumps no larger than crumbs.
Make a well in the center, and pour in the milk and 1 teaspoon of vanilla all at once.
Stir just until all of the dry mixture is absorbed.
Return the sugar mixture to a full boil, and drop large spoonfuls of the batter into the syrup.
Cover and simmer over medium heat, without removing the lid, for 15 minutes, or until a toothpick inserted into the largest dumpling comes out clean.
Serve warm.
May serve with ice cream if desired.","url":"https://recipe.bluelayer.org/recipe/36189/grandpere-dans-le-sirop"},{"id":"36166","title":"dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched","directions":"Mix 2 cups of flour with chicken broth and salt to form soft dough.
Spread 1/2 c flour on bread board.
put dough on top.
let cool.
roll out and cut 1\" x 2\" strips.
let dry 15 minutes.
drop into boiling broth/stew and simmer for 15- 20 minutes.","url":"https://recipe.bluelayer.org/recipe/36166/dumplings"},{"id":"35897","title":"Comforting Sleepytime Malted Milk Dumpling/Cobbler","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Preheat the oven to about 350 degrees.
Mix the first 3 ingredients in a small baking dish (about 200ml/8-10oz), then add the soya milk gradually to form a thick paste.
Sprinkle over the Horlicks, then pour over the boiling water.
Bake for about 25 minutes, until a knife inserted into the centre of the dumpling part comes out clean.
Leave to cool a few minutes, then enjoy!
It's also nice served with extra custard or soya milk.","url":"https://recipe.bluelayer.org/recipe/35897/comforting-sleepytime-malted-milk-dumpling-cobbler"},{"id":"34823","title":"African Sadza Dumpling","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Bring 1.5 L (2 1/4 pt) of the water to the boil in a heavy-based saucepan with a long handle for easy handling.
Mix half the mealie-meal with the remaining cold water to form a smooth paste.
Add this paste to the boiling water, stirring vigorously to avoid lumps, until it boils again.
Cover and continue to boil for 5 minutes.
Gradually add the remaining mealie-meal, one-quarter at a time, stirring thoroughly and firmly until the whole mixture thickens.
You need a firm wrist - as the mixture thickens, the porridge gets firmer and more difficult to stir.
Reduce the heat, cover the pan and cook for another 3 minutes.
Wet a small bowl with cold water and use the wet bowl to form the mixture into individual portions.
Alternatively, you can serve the Sadza as one large family meal.
Serve hot with vegetables and stew or roast meat or fish with the gravy of your choice.","url":"https://recipe.bluelayer.org/recipe/34823/african-sadza-dumpling"},{"id":"34543","title":"Banana Dumplings with Toffee Sauce","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
sugars, powdered
bananas, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
sugars, brown","directions":"Sift flour, baking powder and cinnamon into a bowl.
Rub in butter.
Stir in sugar, banana, and enough milk to form a sticky dough.
To make the sauce, combine all the sauce ingredients in a saucepan.
Stir over a low heat, without boiling until the sugar has dissolved.
When it has dissolved bring to the boil, without stirring and then reduce the heat to a simmer.
Drop tablespoons of dough mixture into the simmering sauce and simmer them, covered, for 15 minutes or until they are cooked.
Serve the dumpling with the toffee sauce.","url":"https://recipe.bluelayer.org/recipe/34543/banana-dumplings-with-toffee-sauce"},{"id":"34275","title":"Dumpling Wrappers","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
water, bottled, generic","directions":"To make the dough in an electric mixer, place the flour in the work bowl of the mixer and slowly mix in the boiling water with a dough hook and then add the cold water to form a dough.
Transfer the dough to a lightly floured work surface and knead for an additional 5 minutes by hand, or until it is soft and smooth.
Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter).
Cover the cylinders with plastic wrap and let rest for 30 minutes.
Alternatively, to make the dough by hand, place the flour in a large bowl and slowly stir in the boiling water.
Then add the cold water and mix until well combined.
Turn out the dough onto a lightly floured work surface and knead for 10 minutes, or until the dough is soft and smooth.
Divide the dough in half and then roll into 2 cylinders (about 1 inch in diameter).
Cover the cylinders with plastic wrap and let rest for 30 minutes.
Use a sharp knife to cut each of the cylinders into 26 rounds, and cover the rounds with plastic wrap when not working with them so that they don't dry out.
Roll each round into a ball.
Then on a lightly floured work surface, flatten each ball into a 3-inch-wide disk, first with the palm of your hand and then using a mini rolling pin and working in a circular motion.
The wrappers will keep in the refrigerator wrapped in plastic wrap for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/34275/dumpling-wrappers"},{"id":"34102","title":"Dk's (Sorta) Low Fat Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine dry ingredients.
Stir in mayo with a fork.
Stir in milk until a soft dough forms.
Drop by spoonfuls into simmering broth.
Cover and simmer 10 minutes.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/34102/dks-sorta-low-fat-dumplings"},{"id":"34098","title":"Strawberry Dumplings","ingredients":"sugars, granulated
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
sugars, granulated","directions":"In a saucepan, combine 1/3 cup sugar and the water; bring to a boil.
Reduce heat and simmer for 5 minutes.
Stir in vanilla extract.
In a medium mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and salt.
Cut in butter with pastry blender or fork until mixture is crumbly.
Add milk and stir just until dry ingredients are moistened.
Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries.
Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries.
Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired).
Bake at 450 for 25 to 30 minutes, or until dumplings are lightly browned.
Serve hot with whipped topping or ice cream, if desired.","url":"https://recipe.bluelayer.org/recipe/34098/strawberry-dumplings"},{"id":"34095","title":"Southern Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Sift dry ingredients together.
Cut in butter.
Add liquid and mix until moistened.
Roll out dough on floured board and cut into strips.
Drop in hot broth and cook, covered, for 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/34095/southern-dumplings"},{"id":"33351","title":"Grandpere dans le Sirop","ingredients":"sugars, brown
water, bottled, generic
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"In a large saucepan, mix together the brown sugar and water, and bring to a boil.
Reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla.
Cover while preparing the batter.
In a medium bowl, stir together the flour, white sugar, baking powder and salt.
Cut in 1/3 cup of butter by pinching between your fingers, or using a fork until the mixture has lumps no larger than crumbs.
Make a well in the center, and pour in the milk and 1 teaspoon of vanilla all at once.
Stir just until all of the dry mixture is absorbed.
Return the sugar mixture to a full boil, and drop large spoonfuls of the batter into the syrup.
Cover and simmer over medium heat, without removing the lid, for 15 minutes, or until a toothpick inserted into the largest dumpling comes out clean.","url":"https://recipe.bluelayer.org/recipe/33351/grandpere-dans-le-sirop"},{"id":"33019","title":"Blueberry Grunt","ingredients":"blueberries, raw
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Note: You will need a Dutch oven with a tight fitting lid to prepare this recipe.
For the blueberries, in a large Dutch oven, over medium heat, bring the the blueberries, water and sugar to a gentle boil and continue cooking until there is plenty of juice (several minutes).
As the blueberries are cooking, prepare the dumplings.
Sift the flour, baking powder, salt and sugar together into a medium-sized bowl.
Cut in butter with 2 knives or a pastry cutter, until it resembles peas.
Then add sufficient milk to make a soft dough (I find I usually need about 1 cup of milk).
The dough should hold together but still be wet-looking, softer than play dough.
Once the blueberries have become nice and juicy (and cooked down slightly), drop the dough by tablespoonfuls over the berries.
Cover closely and cook for 15 minutes over medium heat.
Do not lift the lid during the cooking time.
After 15 minutes the dumplings should be poofed up and cooked through.
Remove from heat and serve hot.
Additional notes: Dumplings will not cook properly if you lift the lid during cookingno peeking at your dumplings as they cook!
In addition, some cooks feel that milk makes a dumpling tough.
But my mother and I have always used milk for this recipe, and weve never been disappointed.
This is a traditional Nova Scotian recipe, passed on to me by my mother.
The original source of the recipe is unknownand it is made in kitchens all over the province!","url":"https://recipe.bluelayer.org/recipe/33019/blueberry-grunt"},{"id":"32838","title":"Cincinnati Shepherd's Pie","ingredients":"oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
beef, grass-fed, ground, raw
onions, raw
spices, garlic powder
tomato sauce, canned, no salt added
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, cinnamon, ground
salt, table
potatoes, raw, skin
cheese, parmesan, hard","directions":"Preheat oven to 350 degrees F.
Heat oil in large nonstick skillet over medium heat.
Add zucchini and saute 12 minutes until lightly browned and tender crisp.
Remove from heat and place in bottom of 2 quart baking dish.
In same skillet, cook beef, onion and garlic, breaking up meat with a wooden spoon, 4 to 5 minutes until the,eat is no longer pink; drain off fat.
Stir in tomato sauce, diced tomatoes and spices.
Simmer 2 to 3 minutes.
Pour meat mixture over zucchini and stir to combine.
Top with 6 mounds of mashed potatoes like dumplings and sprinkle with cheese.
Bake 30 minutes or until bubbly.","url":"https://recipe.bluelayer.org/recipe/32838/cincinnati-shepherds-pie"},{"id":"31791","title":"Berry Dumplings","ingredients":"goji berries, dried
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Combine berries, 3/4 cup sugar, and water in a microwave-safe casserole.
Cook for 5 minutes in the microwave.
Quickly mix together dumpling ingredients (flour through oil).
Drop by spoonfuls over the berry mixture.
Cook, covered, in the microwave for 5 minutes until the dumplings are fluffy and done.","url":"https://recipe.bluelayer.org/recipe/31791/berry-dumplings"},{"id":"31605","title":"Grandma Bouclair's Dumplings (For Stew)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all ingredients together.
Turn stove to Medium.
Drop batter into the cooked stew, put on the.
lid for 15 minutes.
remove lid cook 10 minutes with no lid.
Now its ready to eat.
Great warmed up too.","url":"https://recipe.bluelayer.org/recipe/31605/grandma-bouclairs-dumplings-for-stew"},{"id":"31373","title":"White Flour Dumplings (Little House)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
soup, chicken broth or bouillon, dry","directions":"Have a kettle of stew or a skillet of broth simmering on the stove.
In a bowl, mix dry ingredients well.
Pour in 3/4 cup of buttermilk and mix quickly with a fork.
Your dough should be soft but too moist for rolling; add remaining milk if needed.
With a soup spoon drop the dough onto the bubbling liquid, covering the surface.
Let simmer on medium low heat until the dumplings puff and lose their gloss (8 to 10 minutes).
Cover with a lid, reduce heat to low, and simmer another 8 to 10 minutes until dumplings are cooked through.
Dumplings in a skillet an be cooked uncovered by turning them halfway through.","url":"https://recipe.bluelayer.org/recipe/31373/white-flour-dumplings-little-house"},{"id":"31000","title":"Buttermilk Dumpling Dough","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Put the ingredients in a large bowl.
Knead until pliable.
Roll out the dough on a floured surface.
Using a glass, cut out disks.
Place a bit of the filling of your choice over each disk and crimp well.
Cook in boiling water or broth until the dough becomes firm and the dumplings float to the surface.","url":"https://recipe.bluelayer.org/recipe/31000/buttermilk-dumpling-dough"},{"id":"30472","title":"Gebrande Suiker Bol - Caramel Dumplings","ingredients":"sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt 1 cup sugar in heavy saucepan and brown slightly.
Add boiling water and cook over low heat until sugar lumps dissolve, stirring occasionally.
When syrup is ready, prepare dumplings.
Sift flour, baking powder, salt and 1 tablespoon sugar together; cut in butter and add milk.
Heat caramel syrup to a rapid boil.
Drop dough into syrup using a tablespoon, cover closely and cook without lifting cover for 12 minutes.
Serve with syrup as a sauce.","url":"https://recipe.bluelayer.org/recipe/30472/gebrande-suiker-bol-caramel-dumplings"},{"id":"30199","title":"Corn Dumplings","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, cider
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
turnips, raw","directions":"Combine milk and vinegar in a small glass or ceramic bowl.
Set aside.
Combine the cornmeal, salt and baking powder in a mixing bowl.
Add the soured milk and beat until smooth.
Set aside for 45 minutes.
Pour the pork broth into a large saucepan.
Simmer over medium heat.
Drop 12 large tablespoonfuls of the batter into the simmering broth.
Cover.
Reduce the heat to medium low and cook until the dumplings are light and fluffy, about 15 minutes.
Remove with a slotted spoon.
Divide among 4 bowls and serve with the mustard greens.","url":"https://recipe.bluelayer.org/recipe/30199/corn-dumplings"},{"id":"30176","title":"Bergy Dim Sum #5, Steamed Shrimp Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
crustaceans, shrimp, raw (not previously frozen)
water, bottled, generic
soy sauce made from soy (tamari)
sugars, granulated
cornstarch
spices, pepper, black","directions":"Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
Mix until springy.
When cool enough to touch, knead a few times on an oiled surface.
If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
Then knead on an oiled surface until springy.
Cover with a damp cloth and set aside.
Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
Refrigerate for 30 minutes.
Roll the dough out into a long sausage and cut off pieces (approx 14\" long and into 16 pieces).
Roll out each piece into a thin round.
Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
Serve with a spicy chili sauce or soy mixed with hot mustard.","url":"https://recipe.bluelayer.org/recipe/30176/bergy-dim-sum-5-steamed-shrimp-dumplings"},{"id":"30004","title":"Burnt-Sugar Dumplings - Yum!","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
water, bottled, generic","directions":"Sift flour, baking powder, sugar & salt together.
Cut in the butter w/a pastry blender.
Add the walnuts & stir in the milk all at once (mixing only enough to moisten the flour) & set aside.
Heat 1/2 cup sugar in a skillet till it melts to a golden brown syrup.
Add butter, salt & remaining sugar.
Stir to combine.
Add hot water gradually & stir constantly.
Heat to boiling & cook till the sugar is dissolved, stirring freq (about 10 min).
Drop dumpling mixture by tablespoons into the gently boiling caramel sauce.
Reduce heat, cover tightly & simmer the dumplings gently for 12-15 min w/o removing the lid.
Serve dumplings immediately w/caramel sauce.","url":"https://recipe.bluelayer.org/recipe/30004/burnt-sugar-dumplings-yum"},{"id":"30001","title":"Healthy Apple Dumplings","ingredients":"apples, raw, with skin
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
syrup, maple, canadian","directions":"Mix the apple with the flour, sugar, cinnamon and baking powder.
Pour the water and maple syrup into a small saucepan and heat until simmering.
Using a teaspoon, scoop the apple mixture into three balls.
Gently drop the balls into the simmering syrup and cover the pot with a well-fitting lid.
Simmer the dumplings over a very low heat for fifteen minutes then serve them with the syrup.","url":"https://recipe.bluelayer.org/recipe/30001/healthy-apple-dumplings"},{"id":"28860","title":"Butterscotch Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
syrup, maple, canadian
water, bottled, generic
sugars, brown
butter, without salt
syrup, maple, canadian","directions":"preheat oven to 180C.
lightly grease a shallow 2l ovenproof dish.
sift flour into a large bowl, rub in butter until mixture resembles breadcrumbs.
add water and golden syrup and mix to a soft sticky dough.
divide into about 10 equal portions and shape into round dumplings, place in dish.
make the butterscotch sauce by combining all ingrediants in a saucepan
stir over a low heat until sugar has dissolved.
bring to the boil then remove from heat.
pour sauce over the dumplings and bake 20 mins.
turn dumplings and spoon over sauce and bake a further 10 mins.
serve immediately with icecream.","url":"https://recipe.bluelayer.org/recipe/28860/butterscotch-dumplings"},{"id":"28846","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
chives, raw
butter, without salt","directions":"Sift all dry ingredients.
add:.
milk.
chives.
mix until flour forms a dough ball.
spoon drop into boiling salted water.
cook 12 minutes.
do not remove lid.
when done immediately.
remove from water.
brown butter in a seperate pan.
drizzle dumplings with browned butter.
serve immediately.","url":"https://recipe.bluelayer.org/recipe/28846/dumplings"},{"id":"27824","title":"Apple Dumpling Sauce","ingredients":"sugars, granulated
butter, without salt
water, bottled, generic
spices, cinnamon, ground","directions":"Bring ingredients to a boil.
Pour over already prepared dumpling (frozen).
Bake at 425 for 20 minutes, then 350 for 30 minutes.
I often add a bit of cream to the final product.","url":"https://recipe.bluelayer.org/recipe/27824/apple-dumpling-sauce"},{"id":"27472","title":"Drop Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour, measure, and sift with baking powder and salt.
Cut in shortening.
Add sufficient milk to make a drop batter.
Drop by spoonfuls into boiling liquid.
Cover closely and cook about 10 minutes.
The liquid must be kept boiling during the entire 10 minutes.
Serve at once.
8 servings.","url":"https://recipe.bluelayer.org/recipe/27472/drop-dumplings"},{"id":"27428","title":"Chilled 'Zunda' Pounded Edamame Paste","ingredients":"water, bottled, generic
sugars, granulated","directions":"Cover the shelled edamame in hot water and parboil once more on high heat while mixing with a fork.
Removing the thin membrane that rise to the surface.
Once tender, transfer to a colander, lightly draining the boiled liquid into a pot.
Do not discard the liquid.
A little at a time, pass the mashed edamame through a strainer.
Dissolve the sugar in the remaining liquid, then add to the mashed edamame.
Pass the remaining liquid through a sieve, knead to your desired texture, then serve.
Try it with mochi dumplings, ice cream, cream puffs, etc.
For the mochi dumplings, see.","url":"https://recipe.bluelayer.org/recipe/27428/chilled-zunda-pounded-edamame-paste"},{"id":"27408","title":"Blueberry Grunt","ingredients":"blueberries, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large nonaluminum saucepan, combine berries and 1/2 cup brown sugar.
Cook over medium heat, stirring occasionally, until berries come to a boil.
Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into medium bowl.
Add milk, mixing just to moisten.
Drop dumplings by tablespoonfuls into boiling berries.
Cover with tight-fitting lid.
Lower heat slightly.
Cook without lifting lid, about 15 minutes.
To serve, using large spoon, transfer dumplings into bowl.
Surround with berries.
Break dumplings open with two forks.
Serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.","url":"https://recipe.bluelayer.org/recipe/27408/blueberry-grunt"},{"id":"26962","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Stir together flour, baking powder, sugar, and salt in medium size bowl.
Cut in butter until crumbly.
Stir in milk to make a soft dough.
Drop by spoonfuls into boiling stew.
Cover and simmer 15 minutes without lifting lid.
Serve.
To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.","url":"https://recipe.bluelayer.org/recipe/26962/dumplings"},{"id":"26627","title":"Basic Yeast Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, canola
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"Put the yeast in a small bowl, add the water, and set aside for 1 minute to soften.
Whisk in the oil to blend and dissolve the yeast.
Set aside.
To make the dough in a food processor, combine the sugar, baking powder, and flour in the work bowl.
Pulse two or three times to combine.
With the motor on, pour the yeast mixture through the feed tube in a steady stream and allow the machine to continue running, for about 20 seconds, or until the dough starts coming together into a ball.
(If this doesnt happen, add lukewarm water by the teaspoon.)
Let the machine continue for 45 to 60 seconds to knead most of the dough into a large ball that cleans the sides of the bowl; expect some dangling bits.
Press on the finished dough; it should feel medium-soft and tacky but should not stick to your finger.
To make the dough by hand, combine the sugar, baking powder, and flour in a large bowl.
Make a well in the center and pour in the yeast mixture.
Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour.
(Add lukewarm water by the teaspoon if this doesnt happen with relative ease.)
Keep stirring as a ragged, soft mass forms.
Then use your fingers to gather and pat the dough together into a ball.
Transfer to a work surface and knead for about 5 minutes, or until smooth, fingertip soft, and slightly elastic.
(You shouldnt need any additional flour on the work surface if the dough was properly made.
Keep kneading and after the first minute or two, the dough shouldnt stick to your fingers.
If it does, work in a sprinkling of flour.)
Press your finger into the dough; the dough should spring back, with a faint indentation remaining.
Regardless of the mixing method, lightly oil a clean bowl and add the dough.
Cover with plastic wrap and put in a warm, draft-free place (for example, in an oven with the light on) to rise for about 45 minutes, or until nearly doubled.
The dough is now ready to use.
Though the dough can be left to sit for an hour or so after it has doubled, its best to have the filling already prepared, especially if it requires cooking and cooling.
Alternatively, punch down the dough, cover with plastic wrap, and refrigerate overnight.
Return the dough to room temperature before using.
During the course of developing recipes for this book, I prepared and ate a lot of dumplings, and so did my friends, family, and recipe testers.
On their own, dumplings make great snacks any time of the day, and I can attest to that as I taste-tested freshly cooked ones throughout the day.
Feel free to serve any of the savory dumplings in this book as an appetizer or first course.
Each of the sweet dumplings can be presented for dessert or as part of afternoon tea.
But one of the great things about dumplings is that you can easily make an entire meal based around them.
Just remember that in one savory filled dumpling, you have both protein and starch.
Add a simple vegetable dish, and youre done.
For example, in advance of poaching or steaming dumplings, I often blanch green vegetables such as broccoli, Chinese broccoli (gai lan), or green beans in the pot of boiling water.
I either serve the veggie as-is, dipped in the same dipping sauce as the dumplings, or I quickly stir-fry it with garlic and oyster sauce or sesame oil and salt.
Instead of featuring a dumpling as a meals main dish, present it as a side dish.
For example, Sticky Rice and Chicken in Lotus Leaf (page 170) is relatively starchy, making it a perfect accompaniment to a pork roast.
Sometimes, dumplings can be a meal unto themselves.
My husband and I are quite satisfied making a meal of warming bowls of savory dumplings in soup.
We often enjoy steamed and baked buns on road trips and as airplane fare.","url":"https://recipe.bluelayer.org/recipe/26627/basic-yeast-dough"},{"id":"26257","title":"Blue Corn Dumplings","ingredients":"cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix the blue cornmeal, baking powder and salt thoroughly in a bowl.
Add the shortening and work the ingredients together with a pastry cutter or fork until the mixture resembles coarse meal.
Add enough milk to make a batter of medium consistency, not too thick or too thin.
Drop batter by teaspoonfuls on top of stew or chil in a pot.
Cover the pot tightly and steam the dumplings for 15 minutes.
DON'T PEEK!!
The stew or chile should be kept simmering over medium-low heat during this process.
After 15 minutes, remove lid and serve the stew or chili with the dumplings.","url":"https://recipe.bluelayer.org/recipe/26257/blue-corn-dumplings"},{"id":"25901","title":"Amish Boiled Apple Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
cornstarch","directions":"In a medium bowl, combine the flour, 1/2 cup apple juice and cinnamon, stirring until smooth.
Stir in diced apples.
Pour all the apple juice into a 4-quart pot with a tight fitting lid.
Bring to a boil over medium heat.
Drop diced apple mixture by soup-spoonsful into the boiling juice.
Cover and let boil 20 minutes.
Do not remove lid during cooking.
After 20 minutes, remove the dumplings from the pan; set aside.
Stir the cornstarch into the remaining apple juice in the pot and cook until thickened.
Serve the sauce over the dumplings.","url":"https://recipe.bluelayer.org/recipe/25901/amish-boiled-apple-dumplings"},{"id":"25763","title":"Feather Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, first mix dry ingredients together.
Add the milk, using enough to make a stiff dough.
Have your soup nearly done.
Drop batter by teaspoonfuls, dipping the spoon in soup each time.
This amount should cover the top of the soup.
Let it cook slowly UNCOVERED for 15 minutes.
Then put COVER on and cook for 15 minutes longer.
This method of cooking is the secret to light dumplings.","url":"https://recipe.bluelayer.org/recipe/25763/feather-dumplings"},{"id":"25479","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Put flour in a mixing bowl.
Beginning in center of flour, dribble small amount of ice water.
Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time.
Continue until all flour is used up.
Batter will feel as if it is going to be tough.
Knead dough and form into ball.
Dust a good amount of flour onto dough board and rolling pin.
Roll out dough, working from center.
Dough will be firm.
Roll to 1/8 inch thinness.
Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture.
Cut dumplings into 1-inch strips.
Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock.
Remember, do not stir mixture after dumplings have been added to pot.","url":"https://recipe.bluelayer.org/recipe/25479/dumplings"},{"id":"25356","title":"Grape Dumplings","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Heat juice and 1/4 c sugar to boiling.Stir and let simmer while mixing dumplings.Sift and mix dry ingred.Work in the butter to crumbles.
Slowly add milk.
Roll onto floured surface and roll to 1/2 inch widths,cut into 1 inch pieces.
Drop into simmering juice,cover and let steam til tender.","url":"https://recipe.bluelayer.org/recipe/25356/grape-dumplings"},{"id":"25136","title":"Chicken and Dumplings.","ingredients":"onions, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peas, green, frozen, unprepared
broccoli, raw
cheese, parmesan, hard
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Saute onions in chicken broth until tender, add flour, salt and pepper.
Cook until bubbly.
Add two cups of milk.
To white sauce, add chicken, veg and cheese.
Mix ingredients together and pour into 2 casserole pans.
Make dumplings: Stir together dry ingredients, cut in flour, add milk.
Drop by tablespoonfuls onto chicken mixture.
Freeze.
It freezes nicely To Cook: Thaw completely.
Cook at 350F (180C).
for about an hour or until hot and biscuits are done.","url":"https://recipe.bluelayer.org/recipe/25136/chicken-and-dumplings"},{"id":"24385","title":"Maple Caramel Sauce","ingredients":"sugars, brown
cornstarch
cream, fluid, heavy whipping
water, bottled, generic
syrup, maple, canadian
butter, without salt","directions":"In a heavy 1-quart saucepan mix sugar and cornstarch.
Stir in water.
Stir in cream and syrup.
Cook and stir over medium heat until boiling (mixture may appear.
curdled.)
Cook and stir an additional 2 minutes.
Remove from heat; stir in butter.
Serve warm over Apple Pie apple dumplings.
Refrigerate any unused portions.","url":"https://recipe.bluelayer.org/recipe/24385/maple-caramel-sauce"},{"id":"23978","title":"Grand Peres (Quebec Style Maple Syrup Dumplings)","ingredients":"syrup, maple, canadian
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Bring syrup and water to a boil in a 6 qt Dutch oven over medium-high heat.
While the syrup/water is rising to a boil, whisk flour, baking powder, and salt in a bowl.
Set aside.
Grate butter on large holes of a box grater into flour and toss to coat.
Add milk and stir with a fork until dough forms.
When syrup mixture reaches a boil, use a spoon to drop large clumps of dough into syrup.
Cover pot and simmer until dumplings are cooked through (10-15 minutes).
Spoon dumplings and sauce into 6 bowls and serve.","url":"https://recipe.bluelayer.org/recipe/23978/grand-peres-quebec-style-maple-syrup-dumplings"},{"id":"23705","title":"My Grandma's Tomato and Dumplings","ingredients":"tomatoes, red, ripe, raw, year round average
tomato sauce, canned, no salt added
martha white foods, martha white's buttermilk biscuit mix, dry
martha white foods, martha white's buttermilk biscuit mix, dry
spices, pepper, black
salt, table","directions":"Bring both cans of Tomato Products to a fast boil.
Pinch biscuits and drop in (May want to use a spoon because it splatters and will burn skin).
While you are placing pinched biscuits in sauce push biscuits down in sauce to insure they get cooked.
Add Salt and Pepper in last.
Serve in your favorite bowls.
Remember the dumplings and sauce will be hot so be careful or let sit for 10 min or so before serving.","url":"https://recipe.bluelayer.org/recipe/23705/my-grandmas-tomato-and-dumplings"},{"id":"23304","title":"Cornmeal Dumpling Dough","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt.
Using your fingers, work in butter until small crumbs form.
Stir in buttermilk to form a slightly lumpy batter; do not overmix.","url":"https://recipe.bluelayer.org/recipe/23304/cornmeal-dumpling-dough"},{"id":"21365","title":"Dumplings for Stew","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
parsley, fresh
spices, thyme, dried
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"In a bowl mix flour, baking powder, parsely/chives and other herbs and the 1/8 teaspoon salt.
Mix milk and oil in a separate bowl and then pour into flour mixture.
Stir with a fork until combined.
Drop mixture from a tablespoon or teaspoon on top of bubbling stew.
Cover; simmer for 10 to 12 minutes or until a toothpick poked into the dumplings comes out clean.
Do not lift cover.
Serves 4 to 6.","url":"https://recipe.bluelayer.org/recipe/21365/dumplings-for-stew"},{"id":"20736","title":"Dumplings for Stew","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift together flour, baking powder and salt.
Cut in butter, then add enough milk to make a soft dough.
Turn out on a floured board and roll about 1/2\" thick.
Cut into small squares, and drop in hot liquid.
Cover tightly and cook for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/20736/dumplings-for-stew"},{"id":"20524","title":"Chicken and Dumplings Cracker Barrel Copykat","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Place chicken in a Dutch oven.
Add water and 2 teaspoons salt and bring to the boil.
Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
Remove the chicken from the broth and cool.
Bone the chicken and cut meat into bite-sized pieces
Bring the broth to a gentle boil and add black pepper
Combine the flour, baking soda, and salt.
Cut in the cold butter or shortening.
Add the buttermilk, stirring with a fork until moistened.
Knead the dough 4 to 5 times, and cut off 1/2-inch pieces.
Drop into the gently boiling broth.
Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
Stir in the chicken and serve.
In a pressure cooker you can reduce cooking time to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/20524/chicken-and-dumplings-cracker-barrel-copykat"},{"id":"20289","title":"Kuri Kinton (Chestnut Paste)","ingredients":"nuts, chestnuts, european, dried, peeled
sugars, granulated","directions":"Put the chestnuts in a pot with plenty of water, and boil for an hour!
Cut the cooked chestnuts in half, and scoop out the insides with a spoon!
Add sugar to the chestnut and mix.
Cook over low heat to dissolve the sugar.
Keep mixing constantly with a wooden spatula!
Put the chestnut and sugar into a mortar and grind up the lumps.
A few lumps remaining are fine!
They'll taste better!
Form into little dumplings with plastic wrap and it's done!","url":"https://recipe.bluelayer.org/recipe/20289/kuri-kinton-chestnut-paste"},{"id":"20091","title":"Apple Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
apples, raw, with skin
sugars, brown
spices, cinnamon, ground
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
spices, cinnamon, ground","directions":"Preheat oven to 350F.
Sift the dry ingredients together.
Cut lard in until small crumbs; add milk to make a biscuit-like dough.
Roll dough out on floured surface to 1/4\" thick.
Spread dough with melted butter and sprinkle evenly with chopped apples, brown sugar and cinnamon.
Roll and cut into 1 1/2\" thick slices like you would for cinnamon rolls; place in greased baking pan.
( i used 8 inch cake pan and it overflowed).
Combine sauce ingredients together and bring to a boil in a saucepan.
Pour over the dumplings.
20 to 30 minutes depending on pan make sure you put cookie sheet or foil underneath so you dont have to clean oven .","url":"https://recipe.bluelayer.org/recipe/20091/apple-dumplings"},{"id":"20083","title":"Homemade Chicken and Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In a bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender.
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface.
Youll need a rolling pin and something to cut the dumplings with.
I like to use a pizza cutter.
I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2x2.
Its okay for them not to be exact.
Just eye ball it.
Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate.
Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil.
Drop the dumplings in one at a time, stirring while you add them.
The extra flour on them will help thicken the broth.
Cook them for about 15-20 minutes or until they not doughy tasting.
Add the cooked chicken to the pot and youre done!
For more pictures and instructions, see the related link above!","url":"https://recipe.bluelayer.org/recipe/20083/homemade-chicken-and-dumplings"},{"id":"19348","title":"Blue Corn Tortillas Recipe","ingredients":"corn, sweet, white, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"You will need a medium-sized bowl, a griddle or possibly heavy skillet at least 8 inches in diameter, and a rolling pin.
Place corn meal in a bowl and pour boiling water over.
Stir to mix well.
Let sit for fifteen min.
Fold in one-half c. of all purpose flour.
Turn this mix out onto a bread board spread with 1/4 c. of flour.
Knead for 2 to 3 min, incorporating the 1/4 c. of flour into the dough (and if necessary, use a little more).
The dough will be soft but not at all strong.
Return the dough to the bowl and cover.
Let rest for 30 min.
Divide the dough into eight pcs.
Between well-floured palms, make flat round patties out of each of the eight and set aside.
Heat your griddle over medium high heat, making sure which it is warm before you cook the first tortilla.
On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla till it is approximately 7 to 8 inches in diameter.
(We find it easiest to first pat out the dough with our fingers or possibly between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness).
Cook the tortilla as you would a wheat tortilla, approximately one minute on each side.
The tortillas will be flecked with brown on both sides.
When cooked, remove and wrap in a kitchen towel.
Stack one on top of another.
Yield: Makes eight blue corn tortillas approximately 8 inches in diameter.
Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians.
It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces, and in drinks.
Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn.
These tortillas are soft to eat, and not at all tough.
Because they contain a little wheat flour, they are also relatively easy to handle; you can pat them out by hand, then roll them to an even thickness if need be.
They are cooked quickly in a warm ungreased skillet, then wrapped in a towel to stay soft and hot till ready to be eaten.","url":"https://recipe.bluelayer.org/recipe/19348/blue-corn-tortillas-recipe"},{"id":"19010","title":"Bertha's Blueberry Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
blueberries, raw","directions":"In a medium bowl, mix flour, baking powder and salt.
Rub in lard with fingers.
Stir in milk to make a soft dough.
In a deep skillet, boil water.
Reduce heat to a simmer and stir in sugar until dissolved.
Stir in blueberries.
Drop dough by rounded spoonfuls into simmering blueberry syrup.
Cover and simmer 10 minutes.
Serve.","url":"https://recipe.bluelayer.org/recipe/19010/berthas-blueberry-dumplings"},{"id":"17551","title":"Tibetan Momos (Non-Vegetarian)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
beef, grass-fed, ground, raw
soup, chicken broth or bouillon, dry
soy sauce made from soy (tamari)","directions":"For dough: mix water and flour with a wooden spoon.
when well mixed, knead until it becomes a firm, elastic dough, quite flexible.
VERY IMPORTANT: keep dough in airtight container until ready to use, so it DOES NOT DRY OUT.
For filling: mix beef, bouillon, and soy sauce with hands until well combined.
set aside.
Turn out dough onto floured surface and roll out slightly thinner than a floppy disk.
Personally, I use a coffee mug to cut out circles of dough, but you can use a 3-4\" cookie cutter if you like.
Cut out a circle of dough, and place 1Tblsp.
of meat filling into circle.
Fold in half lengthwise, and seal.
(You may do different pinches and folds to make it look prettier if you like).
Repeat with rest of momo's.
(cover with a damp cloth so they dont dry out before steaming.)
To steam, you can use either a steamer or a skillet .
If using skillet, Line the bottom of the pan with cabbage leaves to prevent dough sticking on metal.
fill with enough water to steam dumplings.
If using steamer, lightly oil before steaming.
Steam for 10 minutes.
ENJOY!
^_^.","url":"https://recipe.bluelayer.org/recipe/17551/tibetan-momos-non-vegetarian"},{"id":"17326","title":"Hungarian Chicken Vegetable Dumpling Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
carrots, raw
celery, raw
onions, raw
parsley, fresh
tomatoes, red, ripe, raw, year round average
spices, paprika
water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black","directions":"In a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine.
Sweating means sauteeing the veggies on medium low heat with the lid on.
to release the natural oils from veggies.)
About 10 minutes.
Add the paprika and mix thoroughly.
Add the chicken breast.
Stir in the crushed tomatoes, chicken base and water.
Cover with lid halfway and simmer until veggies are tender.
Breast should be done at this point also.
Remove it and set aside.
Meanwhile prepare dumpling dough:.
I use a small processor.
1 1/2 cups flour.
2 eggs.
1/4 teaspoons salt.
1/2 cup water.
Process or beat until the dough is stretchy.
Cover and set aside.
When the veggies are tender the the breast is cool enough to handle cube it and return to soup.
Using the long side of a tablespoon, make small dumplings 1\"x1/4\" and release in simmering soup.
Let dumplings cook until they rise to the top and continue to simmer for about 5 minute.
So that the soup is not watery, it is thickened using:.
1/4 cup water and 2 tablespoons of all-purpose flour.
Mix well to avoid lumps and pour quickly into the simmering soup mixing quickly.
Simmer 5 more minutes.
Check seasonings and you're ready to go -- !","url":"https://recipe.bluelayer.org/recipe/17326/hungarian-chicken-vegetable-dumpling-soup"},{"id":"17304","title":"Maple Dumplings","ingredients":"syrup, maple, canadian
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all dry ingredients - cut in butter with a knife until the butter is the size of peas, mix in the milk gently to obtain a soft batter (not runny) do not overmix.
Mix maple syrup and water in a pot that has a lid.
Bring to a boil.
Cook on low heat for about 5 minutes.
(you can mix the dry ingredients while this is cooking).
Place tablespoon full of batter one at a time in the boiling syrup, cover, let simmer 15 minutes without lifting the cover.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/17304/maple-dumplings"},{"id":"17263","title":"Blueberry Grunt","ingredients":"blueberries, raw
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat berries, sugar & water slowly till berries begin to boil.
Simmer ( 5 minute or so) while making the dumplings.
Mix together flour, salt, baking powder & sugar.
Cut in butter & add milk to make soft dough.
Drop dumplings by the tablespoon on the berries.
Cover with heavy lid and cook 15 minute without raising the lid.
Dumplings will double in size.
Serve with cream (or milk).","url":"https://recipe.bluelayer.org/recipe/17263/blueberry-grunt"},{"id":"17125","title":"Corn Cheese Dumplings (Backpacking)","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
cheese, parmesan, hard","directions":"At home: place all the ingredients in a zip-locking plastic bag.
In camp: Add 1/2 cup water to the bag and mix well.
Drop by the spoonful onto bubbling soup or broth.
Cover the pot and keep at a simmer.
Check after 10 minutes.
When done, the dumplings are puffed and springy to the touch.
Cover and cook for 5 more minutes if necessary.","url":"https://recipe.bluelayer.org/recipe/17125/corn-cheese-dumplings-backpacking"},{"id":"16816","title":"Crag?crg (Thai Dumplings in Coconut Cream)","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
seeds, sesame seeds, whole, dried","directions":"Start a large pot of water to boiling.
Stir together the flour with 1/2 cup coconut milk until dissolved.
Cook over medium low heat, stirring constantly, until it forms a thick dough that pulls away from the side of the pan and is no longer sticky.
Turn dough out onto a large cutting board and as soon as it is cool enough to handle knead it for several minutes to form a homogenous ball.
Using a press or your fingers and a fork shape small dumplings, keeping the dough that you aren't working with covered with a damp towel.
After you have formed all of the dumplings, cook in boiling water until brightly colored and cooked through, then immediately drain.
While the dumplings are cooking, combine the coconut milk, sugar, and salt in a large saucepan and bring to a simmer.
Add the cooked dumplings into the simmering coconut sugar mixture and simmer for a few minutes.
Serve warm in bowls, and sprinkle with sesame seeds.","url":"https://recipe.bluelayer.org/recipe/16816/crag-crg-thai-dumplings-in-coconut-cream"},{"id":"16559","title":"Caramel Dumplings","ingredients":"sugars, brown
butter, without salt
water, bottled, generic
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Sauce:.
Combine brown sugar and butter in a small saucepan.
Cook over medium heat, stirring frequently, until sugar is caramelized.
Slowly add the water, stirring constantly.
Boil for a few minutes.
Pour into a small casserole dish.
Batter:.
Cream the butter and sugar together.
Add the milk and then the dry ingredients.
Mix to blend.
Drop by spoonfuls into the caramel syrup.
Bake at 350F for 20 to 30 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/16559/caramel-dumplings"},{"id":"15360","title":"Traditional Knedlicky (Czech Potato Dumplings)","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched","directions":"Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
Form dough into baseball/tennis ball sized balls.
Carefully, so as not to splash, drop dumplings one at a time into boiling water.
Do not over crowd pot.
You only want a single layer of dumplings.
The dumplings will sink to the bottom.
Bring water back to a boil and then simmer.
When the dumplings begin to float they're done.
Don't take them out of the water right away, let them float for about 5 minutes before removing them.
Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
Serve alongside any kind of roast and top with gravy or butter and salt and pepper.
Yum!
Leftovers can be cut up into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/15360/traditional-knedlicky-czech-potato-dumplings"},{"id":"14901","title":"Japanese Sweet Rice Dumplings","ingredients":"water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
raisins, seeded
spices, cinnamon, ground
nuts, walnuts, english","directions":"(The Japanese call these rice dumplings obagies) Bring water to boil in a 2-quart saucepan.
Add rice and salt, cover and reduce heat to medium.
Cook for one hour.
(Check to see if more water must be added to prevent sticking.)
Remove from heat and let cool for 5 minutes.
Preheat oven to 350 degrees F.
Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill.
(If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.)
Repeat with remaining rice, raisins and cinnamon.
Place walnuts on a baking sheet and roast in oven and let cool.
Coarsely grind or finely chop walnuts.
Measure rice into 2 1/2 tablespoon portio ns.
Moisten hands and shape dumplings.
Roll each dumpling in walnuts to coat.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/14901/japanese-sweet-rice-dumplings"},{"id":"14806","title":"Steamed and Delicious Basic White Dango","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Put joshinko flour in a bowl, pour boiling water in one go and mix with a rice spatula.
When the dough has slightly cool down, knead with your hands.
The best softness is to make it soft as an earlobe.
Roll out Step 1 into a rod like shape and cut it into 20 pieces while wetting the knife after each cutting.
With moisten hands form into balls.
It will be difficult to shape the pieces round if you use too much water.
Line the steamer filled with boiling water with wet kitchen towel ( a big one ).
Line the dango in the steamer leaving some space in between each other.
Cover the dango loosely with the kitchen towel.
Cover the steamer with a lid and steam on high for 10 minutes.
After steaming, quickly fan the dango with a fan to let them become shiny.
Wet your hands while lining them leaving space in between, and let them cool down.
Enjoy the white dango dumplings with soy sauce-based topping, anko or kinako.
The picture shows green soy beans kinako with sugar from Yokohama Gumyouji shrine.
When making mitarashi-dango, divide the dango dough into 16 pieces.
I made the dango for the autumnal equinox and offered them to our ancestors.","url":"https://recipe.bluelayer.org/recipe/14806/steamed-and-delicious-basic-white-dango"},{"id":"14545","title":"Chocolate Chip Dumplings Recipe","ingredients":"water, bottled, generic
sugars, granulated
sugars, brown
butter, without salt
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Syrup: In small saucepan, combine water, sugar, brown sugar, butter& salt.
Bring to boiling.
Add vanilla.
Keep hot over low heat while mixing dumplings.
Dumplings:.
Preheat oven to 375.
Stir together flour, sugar, baking powder& salt.
Combine milk& oil; add all at once to dry ingredients.
Stir just until combined.
Stir in chocolate chips& nuts.
Pour HOT syrup into an 8\"-square baking dish.
Drop 12 dumplings into syrup.
Bake at 375 for 25 minutes until done.
Serve warm with whipped cream or ice cream.","url":"https://recipe.bluelayer.org/recipe/14545/chocolate-chip-dumplings-recipe"},{"id":"13866","title":"Blueberry Grunt","ingredients":"blueberries, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large nonaluminum saucepan, combine berries and 12 cup sugar.
Cook over medium heat, stirring occasionally, until berries come to a boil.
Meanwhile, in medium bowl, sift flours, baking powder, salt, remaining 12 cup sugar, cinnamon and nutmeg.
Add milk, mixing just to moisten.
Drop dumplings by tablespoonfuls into boiling berries.
Cover with tight-fitting lid.
Lower heat slightly.
Cook without lifting lid, about 15 minutes.
Using large spoon, transfer dumplings to serving bowl.
Surround with berry mixture.
Spoon dumplings and fruit into dishes and serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.","url":"https://recipe.bluelayer.org/recipe/13866/blueberry-grunt"},{"id":"13820","title":"Apple Dumpling Sauce Recipe","ingredients":"sugars, granulated
water, bottled, generic
spices, cinnamon, ground","directions":"Mix all ingredients and boil together.
Then turn heat down and simmer till cinnamon hots heat.
Pour over apple dumplings and bake together.
The sauce will be fairly runny at first but will thicken up nicely when baked.
Hmmmm.
I think I just might have to make some of these tomorrow.
Also, I do not core my apples any more.
I just peel and slice the apples.","url":"https://recipe.bluelayer.org/recipe/13820/apple-dumpling-sauce-recipe"},{"id":"13714","title":"White Trash Cookbook Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
butter, without salt
salt, table","directions":"Combine flour and salt in a large mixing bowl.
Boil water and stir in butter until it is melted, too.
Remove from heat and pour over flour.
Mix well.
Roll out into a 1/8th inch sheet and cut into strips or squares with a knife or pizza cutter.
You may need to toss with additional flour to prevent sticking to your cutting board or rolling pin.
Add raw strips or squares of dough to your chicken and dumpling broth (on a low simmer) for about 10 minutes.
Stir once or twice gently every five minutes.
No more or they might break apart or become gummy and sticky.","url":"https://recipe.bluelayer.org/recipe/13714/white-trash-cookbook-dumplings"},{"id":"13599","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
parsley, fresh","directions":"Mix flour, baking powder and salt.
In a small saucepan bring butter and milk to simmer stage.
Remove from heat and add to dry ingredients.
Lightly stir just only until dough is formed.
Carefully form dough into small balls the size of a quarter.
Place each dumplings on top of soup or stew.
Place a lid on pot and simmer for approximately 10 minutes.
Garnish with parsley flakes.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/13599/dumplings"},{"id":"12659","title":"Dumpling Stuffed With Nuts and Raisins (Qatayif)","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, corn, peanut, and olive
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
raisins, seeded
water, bottled, generic
spices, cinnamon, ground","directions":"Pulse the nuts in the mixer until roughly chopped.
Mix with the rest of the ingredients for the filling.
Make the batter and preheat a frying pan, dip a cotton pad in oil and wipe the pan then pour the batter into small pancakes about 8 cm (3 inches) diameter.
Four small pancakes fit in a medium sized frying pan.
A pancake skillet is perfect for this if you have one.
Repeat oiling the pan for each batch.
Cook the pancakes on one side only, remove from the pan when the top sets.
Place a teaspoonful of filling in the center of each pancake on the uncooked side (the side with lots of small holes).
Pinch the pancake edges around the filling forming a half circle.
Fry the filled pancakes, the qatayif should be crunchy but not hard so don't let the oil get too hot.
Dip the pancakes in any warm syrup before serving .","url":"https://recipe.bluelayer.org/recipe/12659/dumpling-stuffed-with-nuts-and-raisins-qatayif"},{"id":"12649","title":"Cornmeal Dumplings","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine dry ingredients.
Cut in butter (using fingers or pastry blender) until mixture resembles coarse meal.
Add milk and stir.
Drop dough by spoonful (6) into stew.
Cover and simmer about 18 minutes or until dumplings are firm to the touch.","url":"https://recipe.bluelayer.org/recipe/12649/cornmeal-dumplings"},{"id":"12288","title":"My Mom's Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour , baking powder and salt into a mixing bowl.
Pour in milk.
Stir briskly with a fork just until ingredients are moistened.
Drop the dumpling dough by tablespoonsful into boiling chicken broth.
Cover and cook for 12 minutes.
Don't remove lid during the 12 minutes.
Your chicken and dumplings are ready to serve.","url":"https://recipe.bluelayer.org/recipe/12288/my-moms-dumplings"},{"id":"11979","title":"Cabbage Miso Soup With Dumplings Recipe","ingredients":"rice flour, white, unenriched
water, bottled, generic
cabbage, raw
water, bottled, generic
oil, olive, salad or cooking","directions":"Place flour in a bowl, add in boiling water and blend.
Knead for 5 minutes.
then mold dumplings into any form you wish (about 1/2\" thick).
Set aside.
Saute/fry the cabbage.
Add in sufficient stock to cover it and bring to a boil.
Cover pot and simmer til cabbage is tender.
Add in remainder of stock, bring soup to boil and drop dumplings into the soup.
When dumplings rise to the surface they are cooked.
Reduce flame.
Place miso in bowl, add in 1/4 c. broth and puree.
Add in puree to soup and allow to simmer for a few min.
Garnish with parsley.","url":"https://recipe.bluelayer.org/recipe/11979/cabbage-miso-soup-with-dumplings-recipe"},{"id":"11408","title":"Grape Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
grapes, red or green (european type, such as thompson seedless), raw","directions":"Mix flour, baking powder, sugar, salt and shortening.
Add 1/2 cup grape juice and mix into stiff dough.
Roll dough very thin on floured board and cut into strips 1/2\" wide (or roll dough in hands and break off pea-sized bits).
Drop into boiling grape juice and cook for 10 - 12 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/11408/grape-dumplings"},{"id":"10748","title":"Buttermilk Biscuits","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 425
Combine milk and vinegar.
Stir.
Set aside.
In a bowl, put in all dry ingredients.
Stir with a wisk.
Make a well in the center and pour in milk and oil.
Stir to combine.
Sprinkle a teaspoon of flour over dough and gently knead or fold the dough with spoon.
Repeat once or twice until dough is much less sticky.
Prepare a cookie sheet with Pam or Parchment Paper.
Drop dough onto cookie sheet 2 inches apart.
Bake for 8 - 9 minutes.
Option: You can also add shredded cheddar cheese.
Add the cheese to dough at end.
Fold in.
Drop on a cookie sheet and put a pinch of cheese on top.
I also used these biscuits for my Chicken and Dumplings.
Check it out","url":"https://recipe.bluelayer.org/recipe/10748/buttermilk-biscuits"},{"id":"8879","title":"Dumpling Soup","ingredients":"- * 1 lb. lean steak, lower into 1\" cubes
- * 1 pkg. onion soup combine
- * 6 c. water (scorching)
- * 2 carrots, peeled & shredded
- * 1 stalk finely chopped celery
- * 1 tomato, peeled & chopped
- * 1 c. pkg. biscuit combination
- * 6 tbsp. milk
- * 1 tbsp. finely chopped parsley
- 5-6 servings.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
With pot upon reduced, sprinkle steak with dry onion soup mixture. Pour sizzling water above steak. Stir within just carrots, celery and tomato. Go over and cook upon lower 4-6 sev
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8879/dumpling-soup"},{"id":"8838","title":"Webpage 114 Of 245","ingredients":"- 1 can lessened weight product of chicken soup
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon salt
- 4 skinless boneless chicken breast non-adhere cooking spray
- 1 hour just before serving, plan chive dumplings:
- 3 tbl. shortening
- 1 1/2 cups flour
- 2 tsp. baking powder
- 3 tbl.fresh new, chopped chives, or 2 tbl. dried chives
- 2 tsp salt
- 1 1/2 tsp floor mustard","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Spray crockpot with non-adhere cooking spray. Desired destination chicken within crockpot. Blend currently being substances alongside one another and pour about chicken. Protect an
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8838/webpage-114-of-245"},{"id":"7492","title":"GRANDMA'S CHICKEN AND DUMPLINGS","ingredients":"- Salt and recently flooring black pepper to style
- 4 cloves garlic, overwhelmed
- Water as necessary
- 2 tablespoons butter or added-virgin olive oil
- 1 clove garlic, minced
- 2 cups all-reason flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons lemon juice","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7492/grandmas-chicken-and-dumplings"},{"id":"7345","title":"CHICKEN AND CORN SOUP WITH MINI DUMPLINGS","ingredients":"- 2 tablespoons butter
- 1 clove garlic, minced
- 4 cups chicken broth
- 1 cup cooked chicken, shredded","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7345/chicken-and-corn-soup-with-mini-dumplings"},{"id":"6858","title":"Beef Stew","ingredients":"- 4 lb. beef
- 2/3 c. diced carrots
- 2 Tb. salt
- 1 minor onion, sliced
- 1/4 Tb. pepper
- 3 c. potatoes reduce into 1/4 inside of. slices
- 2/3 c. diced turnips
- 2 Tb. flour
- 2 c. flour
- 2 Tb. bodyweight","directions":"1. Unique step: BEEF STEW
2. Unique step: (Ample to Provide 8)
3. Unique step: Wipe the meat and minimize it into elements around 2 inches very long. Test out some of the body weight within just a frying pan and brown the elements of meat within just it, stirring the meat continuously consequently that it will brown frivolously. Put the browned meat into a kettle with the staying body weight and the bone, protect very well with
4. Unique step: 49 / 148
5. Unique step: boiling water, and insert the salt and pepper. Include the kettle with a limited-fitting lid. Make it possible for the meat boil for a second or 2, then remove the warmth, and permit it to simmer for in excess of 2 several hours. For the closing hour, cook the diced turnips, carrots, and onions with the meat, and 20 minutes just before serving, incorporate the potatoes. Any time the meat and greens are adequately cooked, remove the bones, bodyweight, and pores and skin; then thicken the stew with the flour moistened with more than enough chilly water to pour. Pour into a deep platter or dish and provide with or without the need of dumplings.","url":"https://recipe.bluelayer.org/recipe/6858/beef-stew"},{"id":"6309","title":"7-Up Apple Dumplings","ingredients":"• 2 cup Sugar 10
• High apples
• 1 tsp Cinnamon
• 1 Can biscuits
• 1/2 tsp Nutmeg
• 1 tsp Nutmeg
• 1 Adhere butter
• 1 tsp Cinnamon
• 20 oz 7-up
• 1/2 adhere butter","directions":"1. In just saucepan mix initial local community of sugar, cinnamon, nutmeg, butter and the 7- up. Warmth until eventually melted, fastened apart.
2. Peel and main apples, independent dough from 1 can biscuits. Individual and roll out just about every biscuit separately and put 1 apple in just each individual.
3. Mix instant community of sugar, cinnamon and nutmeg. Sprinkle 1 tsp. of this mix inside heart of each and every apple together with 2 T.
4. butter. Fold biscuit in close proximity to apple and pinch dough. Put dumplings inside 9 x 13\" pan. Pour sauce over every dumpling.
5. Bake at 375 degrees for 45 minutes. Pat Empson 05/21 07:28 am Foods AND WINE BB Place: Foods Software program Year: 05/21 7:40 AM TO: PAT EMPSON (PFXX29A) Against: PAT EMPSON (PFXX29A) Place: MM-Added APPLES","url":"https://recipe.bluelayer.org/recipe/6309/7-up-apple-dumplings"},{"id":"6202","title":"Citrus Dumplings","ingredients":"• 1/2 tsp Finely Shredded Orange Peel
• 1/2 cup Orange Juice
• 2 tsp Cornstarch
• 1/4 tsp Flooring Cinnamon
• 11 oz Mandarin Orange Sect., Drain
• 1/2 cup Bisquick
• 2 tbsp Sugar
• 2 tbsp Milk
• 1 tsp Sugar
• Sprint Floor Cinnamon","directions":"1. In a 1-quart casserole stir with each other orange juice, cornstarch and 1/4 t floor cinnamon. Micro-cook, learned, on 100% ability for 1 1/2 to 2 minutes or until eventually thickened and bubbly, stirring just about every 30 seconds.
2. Stir inside weary mandarin orange pieces and finely shredded orange peel. Micro-cook, realized, on 100% ability for 1 to 1 1/2 minutes or until finally mix is heated for the duration of.
3. In the meantime for dumplings, stir collectively Bisquick and 2 T sugar. Add milk, stirring just until moistened.
4. Lose mix into 4 mound atop the incredibly hot orange mix. Micro-cook, realized, at 50% ability for 6 to 7 minutes or until dumplings are just fixed.
5. Stir jointly the 1 t sugar and sprint ofground cinnamon. Sprinkle sugar mix atop dumplings. RECIPE CLIPPED through Michael Prothro >>","url":"https://recipe.bluelayer.org/recipe/6202/citrus-dumplings"},{"id":"6100","title":"Cheddar Dumplings","ingredients":"• 16 oz Cheddar; Medium, Shredded
• 2 Eggs; Large
• 1 cup Unbleached Flour
• 1 tsp Salt
• 3 quart Boiling Water
• 1/2 cup Butter
• 1/2 pint Bitter Cream","directions":"1. Mash the cheddar cheese and add the eggs mixing effectively. Stir in just the flour and salt. Lose by means of TBLS into the promptly boiling water then cover and boil for 15 minutes.
2. Drain and serve with melted butter and bitter cream. Sprinkle with cutped parsley or paprika, if preferred.","url":"https://recipe.bluelayer.org/recipe/6100/cheddar-dumplings"},{"id":"5555","title":"with herb dumplings","ingredients":"substances
425g/15oz canned cooked crimson kidney beans, weary
425g/15oz canned cooked haricot beans, tired
400g/14oz canned chopped plum tomatoes
1 tablespoon tomato purée
200g/7oz canned sweetcorn kernels, weary
1 garlic clove, beaten
1 bay leaf
300ml/10fl oz vegetable stock
275g/10oz green beans, crowned and tailed, lower into lengths
1 tablespoon chopped new flat-leaf parsley, to provide
salt and recently floor black pepper
For the herb dumplings
100g/4oz self-growing flour
25g/1oz butter
1 teaspoon dried merged herbs","directions":"First, put the kidney and haricot beans within a major major saucepan or flameproof casserole dish. Insert the tomatoes, tomato purée, sweetcorn, garlic and bay leaf, and stir to combine all through frivolously.
Then, pour within just the stock, and time evenly with salt and pepper. Carry to the boil, avert the warm and simmer carefully for 5 minutes.
Then, in the meantime, sift the flour into a bowl with a small salt and pepper. Rub in just the butter with your ï¬ngertips until eventually the combination resembles hard crumbs. Stir within the herbs. Incorporate with particularly plenty of chilly water to style a gentle nevertheless not far too sticky dough.
Then, insert the green beans to the vegetable blend. Condition the dough into 8 spherical balls, and closely eliminate into the ultimate of the stew. Include and simmer carefully for 15â€\"20 mintues right until the dumplings are fluffy and risen.
Then, to provide, discard the bay leaf. Sprinkle the stew with the parsley, and provide very hot, permitting 2 dumpling for just about every serving. casseroles & stews Baked barley & vast bean casserole serves 4 substances 50g/2oz onion, minced more than 2 tablespoons vegetable oil 150g/5oz skinned cooked extensive beans 100g/4oz cooked pearl barley 225ml/8fl oz soy milk 75g/3oz uncooked wheatgerm 25g/1oz undeniable flour 3 tablespoons composed mustard 75ml/3fl oz very clear honey 75ml/3fl oz tomato ketchup 1â„2 teaspoon garlic powder 1â„2 teaspoon onion powder 1â„2 teaspoon chilli powder.
Then, sweat the onion inside a tiny oil for a couple minutes till comfortable and translucent. Taking a slotted spoon, shift to a heavy bowl and interesting somewhat.
Then, at the time the onion is awesome sufficient, increase 1 tablespoon oil to the bowl alongside one another with all the other currently being elements. Mixture jointly and depart to stand for 30 minutes.
Finally, preheat the oven to 180°C/350°F/Gasoline mark 4. Transform the mix into an oiled casserole dish, and bake for 40 minutes. Provide warm. Meat & Recreation Previously we appear to the center of any evening meal, a meaty most important program. Irrespective of whether cooking to impress or whipping up everything mouth watering for the relatives at the weekend, you’ll come across a recipe below to in good shape every single social gathering. And all versions of meat are applied, in opposition to the staples of beef, pork, and lamb, to significantly less continually employed fare these types of as veal, rabbit, venison and other activity. You will come across recipes for standard roasts, as perfectly as recipes for cooking chops and cutlets, stir-fries, meatloaf, and meat inside of a wide range of tasty sauces. meat & sport.","url":"https://recipe.bluelayer.org/recipe/5555/with-herb-dumplings"},{"id":"5462","title":"Lamb hotpot with dumplings","ingredients":"700g/11â„2lb neck of lamb, chopped
2 teaspoons redcurrant jelly
2 onions, chopped
3 carrots, chopped
1 turnip, chopped
175g/6oz mushrooms, sliced
1 parsnip, chopped and blanched
1 tablespoon tomato purée
600ml/1pt vegetable stock salt and recently floor
black pepper
For the dumplings
100g/4oz self-growing flour, sifted
50g/2oz suet, shredded
1 teaspoon chopped new parsley","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, put the parts of meat in just the backside of a significant casserole dish. Spread them with the redcurrant jelly, and put in just the oven for 15 minutes. Remove and increase the greens and a minor salt and pepper. Stir the tomato purée into the stock. Pour higher than the meat and greens. Return the casserole to the oven, remove the temperature to 180°C/350°F/Gasoline mark 4 and cook for relating to 11â„2 hrs till the meat is soft.
Finally, to deliver the dumplings, incorporate jointly the flour, suet and seasoning with adequate water to sort a rigid dough. This produces pertaining to 6 very low dumplings. Insert the dumplings to the hotpot for the remaining 30 minutes of cooking. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5462/lamb-hotpot-with-dumplings"},{"id":"5170","title":"Cracker Barrel Baked Apple Dumplings","ingredients":"Pecan Streusel:
- 3/4 cup chopped pecans
- 3/4 cup packed mild brown sugar
- 3/4 cup all-cause flour
- 4 tablespoons (1/2 adhere) unsalted butter, melted
Filling:
- 1 cup granulated sugar
- 1/2 cup bread crumbs
- 3 tablespoons flooring cinnamon
- 1/4 teaspoon flooring nutmeg
Dumplings:
- One 17.25-ounce bundle frozen puff pastry, thawed
- 1 egg, overwhelmed
- 4 Granny Smith apples, peeled, cored, and halved
Icing:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk","directions":"1. First, to create the pecan streusel, mix the chopped pecans, brown sugar, and flour inside a medium bowl. Stir the elements to combine them, then, working with a fork to preserve the combination which include crumbs, stir in the melted butter. Blend to create certainly all the dry elements are moistened.
2. Next, to create the filling for the baked apples, in a reduced bowl, merge the sugar, bread crumbs, cinnamon, and nutmeg.
3. Then, to deliver the dumplings, preheat the oven to 425°F. Flippantly grease a baking sheet.
4. Then, roll out every single sheet of puff pastry to evaluate 12 so of 12 inches. Slash every sq. into quarters, consequently you include a quantity of 8 6-inch squares.
5. Then, brush each individual sq. with some of the overwhelmed egg.
6. Then, put a tablespoon of the filling in the heart of every piece of pastry. Lay 50 % an apple, main side down, on best of the filling.
7. Then, supreme with one more tablespoon of the filling, then pull up the corners of the pastry and pinch the facets jointly to seal the seams over the apple.
8. Then, brush the greatest of just about every dumpling with the overwhelmed egg.
9. Then, lay the dumplings on the published baking sheet and supreme every single one with some of the pecan streusel.
10. Then, bake in the warm oven for 15 minutes, then prevent the warm to 350°F and bake for yet another 25 minutes, or until the tops are flippantly browned.
11. Then, although the pastries are baking, deliver the icing: Merge the powdered sugar and vanilla extract. Stir in exactly more than enough of the milk so that it can be drizzled to the suggestion of a spoon.
12. Then, remove the dumplings to the oven and permit them amazing at place temperature.
13. Finally, drizzle some of the icing above just about every dumpling ahead of serving.","url":"https://recipe.bluelayer.org/recipe/5170/cracker-barrel-baked-apple-dumplings"},{"id":"4667","title":"Beef Liver Dumpling Soup","ingredients":"1/4 lb liver sausage, 1 egg white or yolk, 1/2 cup breadcrumbs, 1 tbsp chopped parsley or chives, 1 tbsp ketchup (optional), 3 cups beef stock, 1/2 tsp parsley.","directions":"Mix the sausage meat with egg, breadcrumbs, and herbs to form meatballs. Drop the meatballs into simmering beef stock. Cook for 5 minutes. Garnish with fresh parsley before serving.","url":"https://recipe.bluelayer.org/recipe/4667/beef-liver-dumpling-soup"},{"id":"4603","title":"Cheddar Dumplings","ingredients":"16 oz medium cheddar cheese, shredded
2 large eggs
1 cup unbleached flour
1 teaspoon salt
3 quarts boiling water
1/2 cup butter
1/2 pint sour cream
Paprika and parsley for garnish (optional)","directions":"Mash the cheddar cheese and add the eggs, blending well. Stir in the flour and salt. Drop by tablespoonfuls into rapidly boiling water, then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika if desired.","url":"https://recipe.bluelayer.org/recipe/4603/cheddar-dumplings"},{"id":"1973","title":"VAL PUSTERIA-Style and design GOULASH","ingredients":"Gulasch della val pusteria 2 tbsp. (30 ml) additional-virgin olive oil 1 3/4 pounds. (800 g) beef chuck, Slice into 2-inch (5 cm) ingredients 5 onions, chopped 1 oz. (25 g) all-explanation flour (about 1/4 cup) 1 tsp. (5 g) paprika 3/4 cup additionally 1 1/2 tbsp. (200 ml) Pink wine 1 sprig fresh rosemary 1 new bay leaf 1 sprig new marjoram Zest of 1 lemon 1 oz. (30 g) tomato paste Salt and freshly ground black pepper To taste heat the oil in a superior skillet above medium superior and sauté the beef And onions for a couple minutes right up until flippantly browned. Dissolve the flour and paprika in a small lukewarm water and pour About the meat. add the pink wine and simmer right up until it evaporates. Add the herbs, lemon zest, and tomato paste and mix perfectly. add At minimum a cup of water, add, and simmer carefully for at small 2 hrs, until the meat is fork-comfortable. If it turns into way too dry, add A very little even more water. Period with salt and pepper. This dish can be helped with polenta, boiled potatoes, or flour Dumplings.","directions":"","url":"https://recipe.bluelayer.org/recipe/1973/val-pusteria-style-and-design-goulash"},{"id":"1964","title":"BLACK BEAN CORNMEAL COBBLER","ingredients":"FOR THE FILLING 1 tablespoon (15 mL) of vegetable oil 1 large onion, chopped 4 garlic cloves, sliced 1 purple bell pepper, chopped 1 teaspoon (5 mL) of ground cumin A 28-ounce (796 mL) can of diced tomatoes A 19-ounce (540 mL) can of black beans, exhausted and rinsed FOR THE DUMPLINGS 1 cup (250 mL) of all-rationale flour 1 cup (250 mL) of yellow cornmeal 1 teaspoon (5 mL) of white sugar 1 teaspoon (5 mL) of salt 1 cup (250 mL) of milk ½ cup (125 mL) of butter, melted 2 cups (500 mL) of shredded Cheddar or taco-combine cheese For the filling, splash the vegetable oil into a huge sauté pan about medium-large heat. Throw in the onions and garlic and cook, stirring, as the onions melt, 5 minutes or consequently. Throw in the bell pepper and cumin. Sauté simply extended adequate to warm during and brighten the flavors, a several minutes additional. Stir in the tomatoes and black beans. Deliver to a gradual, constant simmer, then convert off the warm although you create the dumplings. Evaluate the flour, cornmeal, sugar and salt into a huge bowl. Whisk carefully. Pour in the milk and melted butter. Stir until effectively merged. add the cheese and stir particularly prolonged sufficient to frivolously blend the functions. Working with a large soupspoon, eliminate the batter frivolously previously mentioned the stew. Return the operates to a gradual simmer and cook for 10 minutes or as a result. cover tightly and progress cooking 10 added minutes. serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1964/black-bean-cornmeal-cobbler"},{"id":"1864","title":"Beef Liver Dumpling Soup","ingredients":"Ingredients 1/4 lb liver sausage 1 egg whites or 1 egg yolk 1/2 cup cracker crumb 1 tablespoon chopped parsley or 1 tablespoon chives 1 tablespoon catsup (optional) 3 cups beef stock 1/2 teaspoon parsley Instructions Deliver meatballs to the mixture. At the time this, eliminate them into simmering stock. Allow for to simmer for 5 min. Employ parsley as garnish.","directions":"","url":"https://recipe.bluelayer.org/recipe/1864/beef-liver-dumpling-soup"},{"id":"1816","title":"Bird WITH HERB DUMPLINGS","ingredients":"Chicken WITH HERB DUMPLINGS FOR THE CREAMY chicken STEW 1 tablespoon (15 mL) of vegetable oil 1 tablespoon (15 mL) or by butter 2 boneless, skinless chicken breasts 1 hefty onion, chopped 2 celery ribs, diced 1 large carrot, diced 4 garlic cloves, thinly sliced 2 tablespoons (30 mL) of all-cause flour 1 cup (250 mL) of white wine 1 cup (250 mL) of whipping product 1 cup (250 mL) of water 1 cup (250 mL) of frozen green peas or corn 1 tablespoon (15 mL) of fresh thyme 1 teaspoon (5 mL) of salt A great deal of freshly ground pepper FOR THE Gentle DUMPLINGS 1 cup (250 mL) of all-rationale flour 2 teaspoons (10 mL) of baking powder ½ teaspoon (2 mL) of white sugar ½ teaspoon (2 mL) of salt A handful of chopped fresh parsley (or 2 green onions, thinly sliced) ½ cup (125 mL) of milk ¼ cup (60 mL) of butter, melted Commence creating the stew. heat your most loved large skillet previously mentioned medium-higher heat. Pour in the vegetable oil, then add the butter (the oil stops the butter in opposition to burning). add and sear the chicken breasts, establishing a golden-brown crispy crust on each aspect, relating to 15 minutes over-all. Remove the mouth watering chicken to a plate. To the skillet, add the onions, celery, carrot and garlic alongside with a splash or 2 of water to loosen and dissolve all the flavorful browned bits. Stir and cook right up until scorching, 5 minutes or as a result. Do away with the warm to medium. Sprinkle in the flour and stir until it’s lightly absorbed through the butter. Pour in the wine and stir the will work all over again. Pour in the product and water and proceed cooking, stirring frequently, till the sauce is completely thickened and tender. In the meantime, chop the chicken into chunk-sizing areas. Return them to the pan together with the peas. Period with thyme, salt and pepper. Change off the warm. To create the dumplings, in a medium bowl, whisk jointly the flour, baking powder, sugar and salt. Stir in the parsley. add the milk and melted butter, and stir jointly right up until the dough is accurately merged. Return the chicken stew to a sluggish simmer. Spoon 10 or 12 dumplings in excess of the stew. Cook, identified, for 10 minutes, then add tightly and cook till the dumplings are fluffy and comfortable, regarding 10 excess minutes. Spoon, serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1816/bird-with-herb-dumplings"}]