Recipe: Dumplings (12)

hi. didn't know what kind of dumplings you were searching for but here's a few different kinds. enjoy.

LAZY DUMPLINGS
2 lbs. dry cottage cheese
4 eggs
1 1/2 c. flour
Salt, nutmeg, cinnamon, 1/4 tsp. or
to taste
1/4 c. sour cream
Mash cheese in large bowl, beat eggs and add to cheese; mix together. Add flour and seasoning and sour cream; work well with hands until smooth. Divide into 4 parts. On floured board, roll into 2 inch x 12 inch diagonals. Cut on bias for diamond shape or across for squares. Boil 6 quarts of salted water and place dumplings into water. Remove with slotted spoon when they float to the top. Place in buttered bread crumbs or just butter to keep dumplings from sticking together. Serve with sour cream and/or fruit of choice.

DANISH DUMPLINGS
1 c. water
1/2 c. butter
1 c. flour
1/2 tsp. salt
3 eggs
Melt the butter in the water. Add salt and flour and cook over heat until it does not stick to the pan. Cool. Add eggs, one at a time, unbeaten. Drop by teaspoon into soup and cook 20-25 minutes.

STRIP DUMPLINGS (FOR SOUP)
1 c. flour, sifted
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermilk
Sift together dry ingredients; stir in buttermilk until well blended. Turn dough onto lightly floured board and knead until smooth (not sticky). Roll doug to 1/4" wide with lightly floured rolling pin; cut into 1/2" wide strips then into 3" long pieces. Drop strips into large pot of simmering broth or soup; cover and simmer about 12 minutes or until strips are done. Yield: about 30 small dumplings. These easy to make dumplings are delicious in chicken soup or may be used with traditional stewing chicken for chicken and dumplings. Creighton

CORNMEAL DUMPLINGS
1/3 c. flour
1/4 c. cornmeal
1 tsp. baking powder
Salt & pepper
1 beaten egg white
2 tbsp. milk
1 tbsp. oil
Mix together flour, corn meal, baking powder, salt and pepper. Combine beaten egg white, milk and oil. Add to flour mixture. Stir with fork until just combined. Turn crock pot to high, drop dumplings by teaspoon. Cook for 30 minutes. Do not lift cover.

BLUEBERRY DUMPLINGS
1 1/3 c. flour
2 tsp. baking powder
1/4 c. butter
3/4 c. sugar
1/2 tsp. vanilla
1 egg
1/4 c. milk
2 c. blueberries
1/2 c. sugar (to taste)
Begin by making cake batter as follows: Cream butter and 3/4 cup sugar well. Add egg and vanilla. Stir in flour and baking powder. Finally, stir in milk. Set cake batter aside. In large stew pot, put blueberries, 1/2 cup sugar and some water. (Use slightly less water than would cover berries completely.) Bring to a boil. Into boiling blueberry mixture, drop tablespoonfuls of cake batter. Cover pot tightly. Cook on gentle heat for 5-7 minutes. Serve immediately, topped with large scoops of vanilla ice cream or whipped cream.

PERFECT DUMPLINGS
2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening (Crisco)
1/4 c. buttermilk
In a large bowl combine the flour, baking soda, and salt. Cut in the shortening until the mixture looks like coarse meal. Add the buttermilk, stirring with a fork until the dry ingredients are moistened. Turn the dough onto a well-floured surface and knead lightly 4 or 5 times. Roll dough thin and cut into desired size. Slowly drop dumplings into boiling broth. Serves 4 to 6 people. These are good when you make up 2 or 3 extra batches and put in freezer. Line your cookie sheet with wax paper. Layer the dumplings and wax paper until you are through. Put in freezer, when frozen just put in containers or bags. When you want some just take out what you need. Really good.

DUMPLINGS
2 c. master mix (Bisquick)
1/2 c. milk
Combine together, stir until mix is just moistened. Drop from tablespoon into hot stew or broth or fruit sauce. Cover, steam without lifting cover for 12 minutes.

LITE CARAWAY DUMPLINGS
1 1/2 c. flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. dry mustard
1 1/2 tsp. caraway seed
1 egg
2 tbsp. shortening
2/3 c. milk
Combine egg, milk and shortening. Add to dry ingredients all at once. Mix until just moistened. Steam 25 minutes. Good in soup or stews.

HERB DUMPLINGS
1 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. instant minced onion
1/2 c. milk
2 tbsp. chilled shortening
Sift together flour, baking powder and salt. Mix in sage, thyme and onion. Cut in shortening. Pour in milk all at once, mix lightly just until dough comes together. Drop by tablespoonfuls on top of gently bubbling sour or stew. Simmer uncovered 10 minutes, then cover and simmer for 10 minutes more. Makes 8 dumplings.

PARSLEY DUMPLINGS
2 c. flour
3 tsp. baking powder
1 tsp. salt
1/4 c. finely chopped parsley or 3
tsp. chopped chives
1/4 c. shortening
1 c. milk
Sift together flour, baking powder and salt; add parsley. Cut in shortening until mixture looks like coarse cornmeal. With fork, mix in milk to make a soft dough; stir as little as possible. Drop by spoonfuls onto a stew (chicken or beef). Simmer 10 minutes uncovered; cover and simmer 10 minutes longer. The trick is NOT to lift the cover during the final 10 minutes. Serve at once.

MOM'S YEAST DUMPLINGS
4 c. flour
1 pkg. dry yeast
3 eggs
1 c. lukewarm milk
1/2 tbsp. salt
3 slices stale white bread, cubed
Mix yeast and warm milk in a small bowl. Sift flour and salt together. Put in a large mixing bowl and stir in bread cubes. Make a well in the middle and add yeast mixture. Stir. Then add eggs and stir again. Let raise until double in volume. Makes 3 loaves and let rise 1/2 hour more. Use an 11 or 12 quart pot with cover for boiling and also cook one dumpling at a time. Boil for 20 minutes, when it boils hard, ut on lid and simmer, turning dumpling once after 10 minute interval. Cut slices with dental floss, or heavy string. Wonderful with roast pork or roast duck and sauerkraut. Dumplings can be frozen.

BUTTERMILK DUMPLINGS
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. buttermilk
Salt
Mix ingredients together. Roll out and cut into squares, drop into broth.