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
- 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
- 2 cups Bisquick
- ¼ tsp pepper
- 1 egg (beaten)
- 2 tbsp butter (melted)
- ¾ cup milk
- Snipped fresh parsley
- 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.
- 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.
Mexican Soup And Cheesy Dumplings
- 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)
- 1½ cups Bisquick
- ½ tsp ground mustard
- ¼ cup shortening
- ½ cup shredded sharp cheddar cheese (2 ounces)
- ⅔ cup milk
- 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.
- 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.
Newfoundland Pea Soup And Dumplings
- 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
- 2 cups Bisquick
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp margarine
- ¾ cup water or milk
- ½ cup raisins
- 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.
- 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.