efore stew is done, add dumplings (recipe follows) and cover skillet. (If
lace 2 or 3 fried dumplings on the side. Add a
Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
Add onions to crock pot. Add seasonings, chicken and broth.
Cover and cook on High 5 to 6 hours.
Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
Dumplings.
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
Syrup: In small saucepan, combine water, sugar, brown sugar, butter& salt.
Bring to boiling.
Add vanilla.
Keep hot over low heat while mixing dumplings.
Dumplings:
Preheat oven to 375.
Stir together flour, sugar, baking powder& salt.
Combine milk& oil; add all at once to dry ingredients.
Stir just until combined.
Stir in chocolate chips& nuts.
Pour HOT syrup into an 8\"-square baking dish.
Drop 12 dumplings into syrup.
Bake at 375 for 25 minutes until done.
Serve warm with whipped cream or ice cream.
eat and cover.
Add Dumplings recipe #30965 to Stock pot with
Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef is brown; drain.
Stir in remaining ingredients, except dumplings.
Heat to boiling, stirring frequently.
Reduce heat.
Cover and simmer, stirring occasionally, for 1 hour.
Disjoint chicken and remove skin; place in a large pan.
Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.
Remove chicken from bone; return chicken to chicken stock.
Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.
Put chicken in Dutch oven.
Cover with water.
Add next 5 ingredients.
Cover and simmer about 2 1/2 hours.
Prepare dumplings.
Combine duck, rind, salt, pepper and garlic
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
eason the broth. Once the dumplings are added, the flavors will
er low heat. Remove the duck legs from the refrigerator.
or easy handling have the duck half frozen, remove the skin
For the duck breasts:
Score the duck on the skin
o a boil.
Lay dumplings on sauerkraut and steam 8
This recipe yields a succulent roast duck, every morsel of which is
nto the skin of the duck. Place in a roasting pan
n a large bowl. Add duck, water chestnuts, peanuts, onion, hoisin