1. 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! Source Archive
2. 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. Source Archive
3. 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. Source Archive
4. 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. Source Archive
5. 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. Source Archive
6. 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. Source Archive
7. 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. Source Archive
8. 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). Source Archive
9. 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. Source Archive
10. 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. Source Archive
11. 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). Source Archive
12. 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! Source Archive