I love homemade dumplings, and I’ll never forget my mother teaching me how to quickly form the little balls and drop them into boiling broth. She would let me watch her hands as she rolled the dough, cut it with a knife, formed each ball, and dropped it in the pan.
This wasn’t so long ago, but now, as I take on those same cooking responsibilities for my own family, I realize that Mama was giving me much more than an old family recipe. She was instilling a pattern of life. Where food is valued, handed down from generation to generation – a life of self-sufficiency – “blessed assurance,” if you will.
Making dumplings is easy and only requires a few ingredients already in your kitchen. The key is to have everything ready before starting to move along smoothly.
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of salt
3 tablespoons milk or water
1 tablespoon butter or margarine, melted
Sift the flour, baking powder, and salt into a medium bowl. Stir in the milk or water and butter or margarine until well blended.
Use a spoon or your hands to form the dough into a ball. Knead on a lightly floured surface for about 5 minutes until smooth.
Cut the dough into 12-16 pieces. Roll each piece into a ball.
Use a fork to press down on each ball, making an indentation in the center.
Place the dumplings on a lightly floured surface and let them rest for about 10 minutes.
Bring the soup or stew to a boil and carefully drop in the dumplings. Simmer for 10-12 minutes until they are cooked through.
Serve hot with your favorite stew or soup.
Now that you know how to make dumplings for stew and soup, you can enjoy this comforting dish any time you want. They’re perfect for a hearty winter stew or soup, but I like to serve them with summer soups too.
If you’re looking for a more traditional recipe, here’s one.
It makes about 4 dozen dumplings.
Four cups sifted all-purpose flour, 1 teaspoon salt, 2 teaspoons double-acting baking powder, ½ cup shortening milk or water Sift together the flour, salt, and baking powder into a large bowl.
Cut in the shortening until the mixture is mealy (like cornmeal). Stirring constantly, add just enough milk or water to form a soft dough that leaves the side of the bowl.
Turn out onto a lightly floured board and knead 8-10 minutes, then cover and let rest 10 minutes. Roll out 1/8 inch thick and cut into 3-inch squares. Bring your favorite soup or stew to a boil.
Place dough in the center of each square by forming it into a ring with your fingers, overlapping the edges with the second ring, then lift it off with both hands and let the dumpling fall into the broth; or form dumplings as you drop them into boiling broth, using two teaspoons.
Cover tightly and cook over low heat (do not boil) for 10 – 12 minutes until they are done. Serve hot with your favorite stew or soup.
What are soup dumplings?
Soup dumplings are meat or vegetable balls boiled in soup, then pan-fried with oil.
The pork ball encased in the wrappers of dough is the main ingredient for this traditional Chinese dish. The outside is traditionally made with wheat flour, while flour mixed with egg white provides some structure to the inside.
After being boiled in water until they are cooked through, soup dumplings are ready to serve either on their own or dipped in ginger soy sauce for an added punch of flavor.
How to Store and Freeze Dumplings for Stew and Soup?
It’s always great to have a stash of frozen dumplings on hand for quick and easy meals. Here’s how to store and freeze them:
Cook the dumplings according to the recipe instructions. Allow them to cool completely before freezing.
Place the dumplings in a single layer on a baking sheet and freeze for 2 hours, or until solid.
Transfer the frozen dumplings to a resealable freezer bag or container and store them in the freezer for up to 3 months.
To cook frozen dumplings, place them in a pot of boiling water and cook according to the recipe instructions. They can also be added directly to soup or stew during the last few minutes of cooking.
Can I Overcook Dumplings?
Yes, it is possible to overcook dumplings because they are often parboiled before cooking.
When cooked improperly, the water used in this process can spill out and ultimately dry up or evaporate, leaving your food far more dry than anticipated.
At Asian restaurants in America, there’s no limit to how much heat you can put on dishes like overcooked noodles. This is partly because most chefs know their customers prefer heavily seasoned food with MSG or soy sauce, unfortunately for them.
These flavorings dull the flavor of quality ingredients that would otherwise taste better when properly executed.
What Makes dumplings Soup So Creamy?
The soup is not that creamy. It’s the dumplings that make it thick and creamier. Before you begin, follow these steps:
First, boil a pot of water and place your dumplings in the bowl.
Next, add either chicken broth, vegetable broth, or even gravy.
Fill up your pot with water until it reaches the top line on the pressure cooker, and wait for this to come to a hard simmer.
Now turn off the stove and let it cool down enough for you to cook at low pressure for 10 minutes without releasing any steam from the cooker.
The result? Perfectly smooth, chewy, delicious homemade dumpling soup.
What Kinds of Dumplings Are There?
There are many different types of dumplings, from the humble and straightforward pierogi to the elaborate and intricate dim sum. Each type has its unique flavor and texture, making them a popular choice for appetizers, main courses, or desserts. Here are some of the most common types of dumplings:
Pierogi: Pierogi are big dumplings that can be either boiled or fried. They have a variety of different fillings, from savory to sweet. The dough is usually made from white flour and egg, and the filling is typically made of potatoes mixed with cheese and onions
Momo: Momos are steamed meat dumplings popular in Nepal. They contain various fillings, like vegetables or meat (most commonly yak). The dough is made from white flour, and the filling is chopped into small pieces before being mixed with spices.
Dim Sum: Dim sums are small bite-sized dumplings usually contain vegetables or seafood. They are typically served in steamer baskets and are eaten with a dipping sauce. The dough is made from flour, water, and oil, and the filling can be made from shrimp, pork, beef, chicken, or vegetables.
Wonton: Wontons are famous in both Chinese and Japanese cuisine. They are made from a thin dough wrapper filled with meat or vegetarian filling. Wontons are either boiled and served in broth and topped with scallions, or they can be pan-fried and crispy.
Shu Mai: Shumai is a steamed dumpling popular in Chinese cuisine often eaten during special occasions. The dough of the Shu Mai is made from flour, water, and egg, and the filling is typically made of pork, shrimp, or beef.
Knish: Knishes are potato dumplings that are popular in Eastern European cuisine. They can be boiled or fried and typically have a savory filling like onions, potatoes, and cheese. The dough is made from white flour, and the filling can be mixed with various spices.
Ravioli: Ravioli is a popular Italian pasta dish that consists of pasta dough filled with various fillings, like cheese, vegetables, or meat. The dough is typically made from flour, water, and eggs, and the filling can be mixed with various spices. Ravioli can be boiled and served with a sauce or pan-fried and crispy.
Pyzy: Pyzy is a Polish dumpling made from potatoes and flour. The dough is rolled out into thin sheets and then filled with a savory mixture of potatoes, onions, and bacon. Pyzy is boiled and served with a sour cream or bacon sauce.
There are many different dumplings, each with its unique flavor and texture. Whether you’re looking for a humble and straightforward pierogi or an elaborate and intricate dim sum, there’s a dumpling that’s perfect for you. So which type of dumpling will you try first?