Dumplings consist of dough comprising ingredients such as flour, cornmeal, or potatoes and can be prepared either by baking, steaming, or frying. Many variations depend on a country’s origin, with a few examples listed below.
- East Asia- These dumplings are generally filled with minced meat and chopped vegetables, and cooked with steam.
- Italy- Gnocchi is a popular style of dumpling, prepared from a mixture of egg, potato, flour, and cheese. They are then boiled and served with grated cheese and pasta sauce.
- Britain- These dumplings are composed of flour, salt, and water, and dropped by the spoonful into casseroles, soups, and stews.
Family’s Best Chicken Soup and Dumplings
These dumplings create a hearty meal when paired with this recipe for chicken soup. You can choose to omit the parsley and add other fresh herbs if desired.
Ingredients
Soup
- 4 pounds chicken (broiler/fryer chicken, 3.5 to 4 lbs, cut up)
- 10 cups cold water
- 5 chicken bouillon cubes
- 6 whole peppercorns
- 3 whole cloves
- 1 can condensed cream of chicken soup, undiluted
- 1 can condensed cream of mushroom soup, undiluted
- 1½ cup chopped carrots
- 1 cup fresh or frozen peas
- 1 cup chopped celery
- 1 cup chopped peeled potatoes
- ¼ cup onion (copped)
- 1½ tsp garlic salt
- pepper to taste
Dumplings
- 2 cups Bisquick
- ¼ tsp pepper
- 1 egg (beaten)
- 2 tbsp butter (melted)
- ¾ cup milk
- Snipped fresh parsley
Instructions
Soup
- Place the chicken, ten cups of water, five bouillon cubes, six whole peppercorns, and three whole cloves in a stockpot.
- Cover and bring to a boil. Reduce heat and simmer until the chicken is tender. Strain broth and return to stockpot.
- Strain broth and return to stockpot.
- Remove the chicken and set it aside to cool.
- Remove meat from bones and cut it into chunks.
- Cool the broth and skim off fat.
- Return the chicken to the stockpot and stir in one can each of, condensed cream of chicken and mushroom soup, one and one-half cups of chopped carrots, one cup of frozen peas, one cup of chopped celery, one cup of chopped peeled potatoes, and one-quarter cup of chopped onion. Stir in one and one-half teaspoons of garlic salt and pepper, and bring to a boil.
- Reduce heat to a gentle boil for thirty minutes.
- Bring to a simmer, covered for one hour before serving.
Dumplings
- Combine two cups of Bisquick and one-quarter teaspoon of pepper in a mixing bowl.
- Stir in one beaten egg, two tablespoons of melted butter, and three-quarters of a cup of milk to make a stiff batter.
- Drop by tea spoonfuls into soup.
- Cover and cook without lifting the lid for twenty minutes.
- Sprinkle with fresh parsley.
Tried this recipe?Let us know how it was!
Mexican Soup And Cheesy Dumplings
I absolutely love Mexican flavors, and this soup recipe paired with the cheesy dumplings hits the spot on a frosty night.Typically, true Mexican cuisine would have this soup served with a traditional dumpling otherwise known as chochoyotes. Chocoyotes are made with corn masa and pork lard, but because we are using Bisquick, the recipe is improvised.
Ingredients
Soup
- 2 tbsp olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp ground black pepper
- 4 cups vegetable broth
- 4 cups water
- 4 tbsp tomato paste
- 4 medium potatoes (peeled and chopped)
- 3 medium carrots (peeled and sliced)
- 2 stalks of celery (chopped)
- 2 cups corn (frozen)
- 5 cups canned diced tomatoes
- 2 tbsp fresh parsley (chopped)
Dumplings
- 1½ cups Bisquick
- ½ tsp ground mustard
- ¼ cup shortening
- ½ cup shredded sharp cheddar cheese (2 ounces)
- ⅔ cup milk
Instructions
Soup
- In a large pot, over medium heat, add two tablespoons of olive oil and one large chopped onion. Cook until the onions are translucent.
- Add three cloves of minced garlic, one tablespoon of chili powder, one teaspoon of cumin, one teaspoon of salt, and one-half teaspoon of black pepper. Cook for one minute.
- Stir in four cups each of vegetable stock and water.
- Add four tablespoons of tomato paste, four chopped potatoes, three sliced carrots, and two stalks of chopped celery. Stir well and place a lid on the pot.
- Cook until the carrots and potatoes become fork tender.
- Finally, add in two cups of frozen corn, and five cups of canned diced tomatoes.
- Allow the soup to return to a low boil. Place a lid back on the pot and continue to simmer for 15 minutes.
- Garnish with parsley.
Dumplings
- Stir one and one-half cups of Bisquick and one-half teaspoon of ground mustard in a medium bowl.
- Cut in one-quarter cup of shortening, until the mixture looks like coarse crumbs.
- Stir in one-half cup of cheese. Add two-thirds of a cup of milk and stir until dry ingredients are moistened.
- Drop dough by tablespoonfuls onto simmering stew.
- Cover and cook over medium heat for twenty minutes, or until dumplings are firm.
Tried this recipe?Let us know how it was!
Newfoundland Pea Soup And Dumplings
Being from the East Coast of Canada, I have been very fortunate in sampling Newfoundland cuisine; from a Jiggs dinner toFlipper pie. Some of the recipe titles may catch you off guard, but wait until you read the ingredients! You may look at this recipe and decide to omit the raisins from the dumplings. Let me assure you, the raisins combined with the saltiness of the pea soup will leave you wondering why you haven’t tried this sooner.
Ingredients
Soup
- 2 tbsp unsalted butter
- 1 medium yellow onion (diced)
- 3 stalks celery (diced)
- 3 medium carrots (peeled and sliced or diced)
- 2 bay leaves
- 1 tbsp fresh thyme
- kosher salt
- freshly ground black pepper
- 2 cups dried green split peas
- 1 smoked ham bone
Dumplings
- 2 cups Bisquick
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp margarine
- ¾ cup water or milk
- ½ cup raisins
Instructions
Soup
- Melt two tablespoons of butter in a large, heavy pot over medium heat. Add one medium onion, three stalks of celery, and three medium carrots, and cook until the onions are soft.
- Add two bay leaves, one tablespoon of thyme, and season with salt and pepper.
- Add two cups of dried green split peas and stir to combine.
- Pour in six cups of broth and the ham bone and bring to a boil.
- Turn heat down to low and simmer for 1 hour.
- Check on the soup. Add a little more broth or water if it seems too thick.
- The soup will take approximately one and one-half hours to cook, or when the peas have become soft.
- Transfer the ham onto a cutting board, remove the meat from the bones and stir it back into the soup.
- Season with salt and pepper as needed.
- Remove the bay leaves before serving.
Dumplings
- Cut in two tablespoons of margarine with two cups of Bisquick until the mixture looks like fine crumbs.
- Stir in three-quarters of a cup of milk or water and one-half cup of raisins.
- Drop the dough into the soup using a tablespoon.
- Boil uncovered for 10 minutes.
- Cover and cook for 10 more minutes. Serve.
Tried this recipe?Let us know how it was!
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