Homemade Dumpling Recipes: Beyond Bisquick!

[cochef]

Anyone have a good dumpling recipe - besides bisquick, etc.

 

[chefa]

Not a recipe but we've used flour tortillas or canned biscuits torn into pieces for chicken & dumplings. Works great, tastes great (no tortilla or biscuity taste).

 

[pcsharon1]

That's what I use too - canned biscuits. They cook up great and are super easy.

 

[Lilamyw3]

Me too, I love the big doughy type dumplings, not the long thin "strips" of dumpling that taste more like a noodle. I get the 8ct roll of canned biscuits and cut each biscuit into quarters. They always turn out perfect.

 

[darlinclem]

I use the Betty Crocker Cookbook recipe. Family and friends love it and it is super easy with only a few ingredients.

 

[nikked]

Was wondering if you like the roll out thin type or the drop-in biscuit-y type? I have an old recipe that is awesome (it's either old Better Crocker or Better Homes and Gardens... think it's BC). Super easy, and so good. I'll get the recipe out in a minute and type it up... the copy I have is sold old, it was typed on the OLD Word (pre-mouse, keyboard command only)... ah, the memories!

 

[nikked]

Ok... here it is. I always double to recipe, and use the medium scoop to drop (but we like them bigger... small scoop would be the "correct" way)...

Dumplings

1 cup flour
2 tsp baking powder
1/2 tsp salt

1/2 cup milk
2 tbsp salad oil (vegi oil)

Sift together dry ingredients into bowl (I just mix using whisk)

In separate container (I use 4 cup easy read), mix milk and salad oil together. Add to dry ingredients; stir just until moistened.

Drop by tablespoonfuls into boiling soup. Cover tightly and simmer for 12 minutes (for small scoop) or 13 minutes (for medium scoop). DON'T PEAK... peaking will affect how they cook!

 

[darlinclem]

Ok... here it is. I always double to recipe, and use the medium scoop to drop (but we like them bigger... small scoop would be the "correct" way)...

Dumplings

1 cup flour
2 tsp baking powder
1/2 tsp salt

1/2 cup milk
2 tbsp salad oil (vegi oil)

Sift together dry ingredients into bowl (I just mix using whisk)

In separate container (I use 4 cup easy read), mix milk and salad oil together. Add to dry ingredients; stir just until moistened.

Drop by tablespoonfuls into boiling soup. Cover tightly and simmer for 12 minutes (for small scoop) or 13 minutes (for medium scoop). DON'T PEAK... peaking will affect how they cook!

This is pretty much the recipe I use (if not THE recipe I use) but I add parsley flakes and sometimes poultry seasoning to the recipe (about a teaspoon or so).