Making dumplings with self-rising flour

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Making dumplings with self-rising flour
Making dumplings with self-rising flour
Anonim

If you think you don't have enough time to make your own dumplings, use a trick. Quickly make dough with self-raising flour, fat and moisture. To make small, thin dumplings, roll out the dough and cut into squares. To make soft, fluffy dumplings that resemble cookies, drop the dough into the pan. If you want completely smooth dumplings, make them into balls. Then cook them in a hot stew or stock and enjoy the best comfort food around.

Ingredients

Rolled out dumplings

  • 190 grams self-raising flour
  • 3 tablespoons (40 grams) butter, melted
  • 2 tablespoons (30 ml) milk or buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon (5 grams) chopped fresh parsley (optional)
  • Hot soup or broth of your choice

For 8 portions of dumplings

Soft, airy dumplings

  • 3 tablespoons (35 grams) vegetable shortening
  • 190 grams self-raising flour
  • 1/2 tablespoon (100 mg) dried chives or 1 tablespoon (3 grams) chopped fresh chives
  • 180 ml milk
  • Hot soup or stew of your choice

For 6-8 portions of dumplings

Round dumplings with herbs

  • 150 grams self-raising flour
  • 1 pinch salt and ground fresh black pepper
  • 2 tablespoons (8 grams) chopped fresh parsley or thyme
  • 1 egg yolk, lightly beaten
  • 1 teaspoon (5 ml) olive oil
  • 60ml cold water
  • Hot soup or stew of your choice

For 8 large dumplings

Steps

Method 1 of 3: Making rolled dumplings

Step 1. Place the flour, butter, milk, egg and parsley in a bowl

Take a large mixing bowl and add 190 grams of self-raising flour, three tablespoons (40 grams) of melted butter, two tablespoons (30 ml) of milk or buttermilk and a beaten egg. If you want to give the dumplings the taste of fresh herbs, add a tablespoon (5 grams) of chopped fresh parsley.

If you don't have butter, you can use vegetable shortening instead

Step 2. Mix the ingredients to make soft dough

Stir the dumpling ingredients until the flour has incorporated the butter, milk and egg. Then knead the dough gently with your hands until you get a ball.

Immediately stop kneading when the crumbs at the bottom of the bowl are incorporated into the dough. If you knead the dough too much, the dumplings will become tough

Step 3. Roll out the dough until it is 1/2 inch thick

Sprinkle some flour on your work surface and place the dumpling dough on it. Roll out the dough with a rolling pin until it is about half an inch thick all over.

It is not necessary to roll out the dough in a certain shape, but try to make it a square or rectangle. This makes it easier to cut the dough into small squares

Step 4. Cut the dough into five by five centimeter pieces

Use a knife or pizza cutter to cut the dough into three-inch wide strips. Then turn the knife or pizza cutter 90 degrees and cut the bars into five by five centimeter squares.

  • If you want dumplings with a wavy edge, cut the dough with a pastry cutter.
  • If you want long, thin dumplings, cut the dough into long strips and don't make squares.

Step 5. Place the squares in a pan of hot soup or stock

Heat at least a liter of hot soup or stock in a large pot on the stove. Place the dumplings on top of the soup. You'll probably need to overlap them a bit to make them all fit in the pan.

Do not push the dumplings into the soup or stock

Make Dumplings with Self Rising Flour Step 6

Step 6. Let the dumplings simmer for ten minutes without putting a lid on the pan

Heat the pan over a medium heat so that the soup or stock comes to a gentle simmer. Stir the dumplings occasionally while cooking. That way they don't all stick together into one big clump. Let the dumplings cook gently until the dough is cooked. Turn off the heat and serve the soup or stock with some of the rolled out dumplings.

To check if the dumplings are cooked, insert a toothpick into the thickest dumpling. If the dumplings are cooked, the toothpick will be clean when you take it out

Method 2 of 3: Making soft, fluffy dumplings

Step 1. Mix the shortening with the flour until crumbly

Place 190 grams of self-raising flour in a bowl and add three tablespoons (35 grams) of vegetable shortening. Use a bowl, a dough mixer, or your fingers to mix the shortening with the flour until it starts to clump together.

Consider refrigerating the shortening to make it easier to mix with the flour

Step 2. Add the chives and the milk

Add half a tablespoon (100 mg) dried chives or one tablespoon (3 grams) fresh chopped chives. Then add 180 milk and stir everything until the flour is absorbed.

The dough should now be firm. Don't worry if it's not completely smooth, because the batter will still have some lumps

Step 3. Spoon the dumpling batter into a pan of hot stock or stew

Heat a pot of soup, stock or a stew over medium heat. Then use two spoons or a small cookie scoop to drop a ball of dumpling batter into the hot liquid. Drop batter into the liquid until you've used everything and the surface of the liquid is covered with dumplings.

Tip:

using a pan with a large opening will give you a larger surface area to cook the dumplings.

Step 4. Cover the pan and let the dumplings cook gently for 10-15 minutes

Turn the heat down to medium-low heat so the liquid doesn't boil. Cook the dumplings until they are no longer soft in the middle. You can check this by sticking a toothpick in it. Serve the dumplings with some soup or stew.

Small dumplings cook faster than large dumplings, so start checking after ten minutes

Method 3 of 3: Making round dumplings with herbs

Step 1. Mix the flour with the salt, pepper and spices

Put 150 grams of self-raising flour in a mixing bowl and add a pinch of salt and a pinch of pepper. Chop two tablespoons (8 grams) of fresh parsley or thyme and add the herbs to the bowl. Stir the dry ingredients until the spices are well blended.

Tip:

instead of parsley or thyme, you can use whatever herbs you like. For example, use chopped rosemary or sage.

Step 2. Stir the egg yolk and olive oil into the dry ingredients

Separate the white and yolk of an egg and discard the white. Put the yolk in a small ramekin and beat it slightly with a fork. Place the beaten yolk in the bowl with the dry ingredients and add a teaspoon (5 ml) of olive oil. Stir until everything is mixed.

If you don't want to throw away the egg whites, save it to use in another dish

Step 3. Add cold water to make soft dough

Use a total of 60 ml of ice cold water and add one tablespoon (15 ml) at a time. You should see the dough begin to pull away from the rim of the bowl. Knead the dough with your hands until it is smooth.

If the dough forms before you add all the water, you don't need to use all the water. If you use too much water, the dumplings will become heavy

Step 4. Make eight large balls of the dough

Cut the dough with a knife or pull out pieces of dough with your fingers. Divide the dough into eight equal pieces, then gently roll them between your palms to make large balls.

If the dough sticks to your hands, sprinkle some flour on it

Step 5. Put the dumplings in the stock or stew and let them simmer for 15 minutes

Heat a pot of soup or stew on the stove. Push the round dumplings into the hot liquid so that they are half submerged. Cover the pan and let the dumplings cook gently over medium heat.

If you're using a stew, make sure the meat in the stew is cooked through before adding the dumplings

Step 6. Let the uncovered dumplings simmer for 15 minutes

Remove the lid from the pan and let the soup or stew simmer gently. Cook the dumplings for another 15 minutes with the lid off the pan so that some of the moisture evaporates and the dumplings are fully cooked. Serve the hot soup or stew with the round herb dumplings in it.

  • Insert a toothpick into the center of a dumpling. If the toothpick comes out clean, the dumpling is done.
  • If you wish, you can place the pan in a 190°C oven and bake the dumplings for half an hour.

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