When I hear the word dumpling, I’m reminded of the traditional drop type my mom would prepare when she would make a stew. Over time, I grew to like them, but I was very pleased to discover new recipes. You can swap the regular Bisquick out for the gluten-free version if you are on a gluten-free diet.
History of Dumplings
- It is believed that dumplings were invented in China, around 225 AD, but other theories have them originating in the Middle East
- Dumplings are diverse and consist of flour, or other starches made into a dough. They can be fried, steamed, or baked
- There are many varieties of dumplings
- Fillings can consist of seafood, chicken, pork, fruit, vegetables, rice, and other ingredients
- Depending on the country, they can be stuffed with sweet or savory fillings
- Dumplings filled with fruit and baked are a popular American cuisine
![International Pork Dumplings](https://www.bisquick-recipes.com/wp-content/uploads/2021/05/International-Pork-Dumplings-400x400.jpg)
International Pork Dumplings
Ingredients
- 3 cups Bisquick
- 1 cup cold water
- ½ tsp salt
- 1 lb ground pork
- ½ lb cabbage
- 1 tbsp ground ginger
- ¼ cup green onions
- 3 tbsp soy sauce
- 2 tbsp sesame oil
Instructions
Wrappers
- In a large bowl, blend three cups of Bisquick with one-half teaspoon of salt.
- Add one cup of cold water and knead until the mixture forms a soft dough.
- Roll the dough on a lightly floured surface and divide into forty even pieces. Shape each piece into circles using the palm of your hand.
Filling
- Boil one-half pound of cabbage until wilted and strain. Transfer to a cutting board and finely chop.
- In a large bowl mix one pound of ground pork, one tablespoon of ground ginger, and one-quarter cup of green onions.
- Add three tablespoons of soy sauce, two tablespoons of sesame oil, and the chopped cabbage. Stir until well combined.
Assembly
- Place one tablespoon of filling into the center of each dumpling wrapper.
- Fold the sides of the wrapper over the filling. The folded dumpling should resemble a half-moon shape. Pinch the edges of the dough together. You may have to wet the edges with water to ensure a better seal.
- Place each dumpling on a sheet of parchment paper and cook.
Cooking Instructions
- Lower five to six dumplings at a time into a pot of boiling water. Cook each batch for approximately five minutes. The dumpling wrappers will be translucent when done. Serve with sesame oil and soy sauce, and enjoy!
![Traditional Stew Dumplings](https://www.bisquick-recipes.com/wp-content/uploads/2021/05/Traditional-Stew-Dumplings-400x400.jpg)
Traditional Stew Dumplings
Ingredients
- 1½ cups Bisquick
- 1 tbsp baking powder
- 1 tbsp butter (softened)
- ½ cup milk
- 1 tbsp parsley
Instructions
- Sift one and one-half cups of Bisquick, one tablespoon of baking powder, and one tablespoon of parsley in a mixing bowl.
- Add one tablespoon of melted butter and one-half cup of milk to the dry ingredients and mix until well combined.
- Place by heaping tablespoons on top of a chicken or beef stew. Cover and let steam for approximately ten minutes. Enjoy!
![Dessert Dumplings](https://www.bisquick-recipes.com/wp-content/uploads/2021/05/Dessert-Dumplings-400x400.jpeg)
Dessert Dumplings
Ingredients
Dumplings
- 3 cups Bisquick
- 1 tsp baking powder
- 1½ tsp salt
- ½ cup butter (refrigerated and cut into cubes)
- 1½ cups buttermilk
Filling
- 3 McIntosh apples
- 2 tsp lemon juice
Sauce
- ½ cup butter
- 1 tsp vanilla extract
- ⅔ cup white sugar
- ⅓ cup chopped walnuts
- ¾ cup apple cider
- ground cinnamon
Instructions
Dumplings
- Preheat oven to three hundred and fifty degrees. Grease a baking dish.
- Sift three cups of Bisquick, one teaspoon of baking powder, and one and one-half teaspoon of salt in a mixing bowl. Cut in one-half cup of cold butter using a pastry blender until the mixture is crumbly. Stir in one and one-half cups of buttermilk being careful not to over mix.
- Form the dough into a ball, wrap with plastic wrap. Place the dough into the refrigerator to chill and prepare the filling.
Filling
- Peel, core and thinly chop three McIntosh apples. Place the apple pieces into a mixing bowl and evenly coat them with two teaspoons of lemon juice. This will prevent the apples from turning color.
- Set the apples aside and prepare the sauce.
Sauce
- Melt one-half cup of butter over medium heat. Stir in two-thirds of a cup of sugar and remove from heat.
- Add one-third of a cup of chopped walnuts and one teaspoon of vanilla.
Preparation
- Roll the dough into a rectangle and cut into evenly sized squares. You should end up with twelve to sixteen squares.
- Drain the liquid from the apples, and place a small amount into the center of each square.
- Fold the corner of each square into the middle and press the seams together, resembling a diamond shape. Repeat with remaining dough and apples, placing seam side down in the prepared baking dish.
- Pour three-quarters of a cup of apple cider evenly over each dumpling and sprinkle with ground cinnamon.
- Bake for approximately thirty minutes. Remove from oven and allow to cool down for twenty minutes.
- Pour the sauce of the dumplings and serve.
Final Thought
I’ve made it a mission to try as many new recipes as possible. However, there are so many dumpling recipes, each dependent on its origins, that I would find it impossible to try every one. With that being said, I will certainly have fun trying each one. In the meantime, I have compiled a list of three of my most favorite that I hope you enjoy.