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
This has got to be my absolute favorite dumpling recipe. These are similar, if not better, to the ones you would order from your favorite takeaway restaurant. Make a double batch, as these freeze 4well for up to three months.
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!
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Traditional Stew Dumplings
I have to say, as a child, I was never a fan of these. I always thought they should be firm, like a biscuit. Over the years, though, I have grown to like them, and enjoy preparing them much the same way that my mom used to.
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!
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Dessert Dumplings
Serve these with a little vanilla ice cream and the sauce, and this could very well become your new favorite dessert. These are also excellent served at breakfast with a side of bacon.
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.
Tried this recipe?Let us know how it was!
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.
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