Dumplings: really dry, very dense...need recipe

[Opa]

Wynette, I think the Jiffy recipe is the one you are looking for. Sam

 

[mirecipes]

The ones I make are just eggs and flour..No added liquid.
I sometimes roll it out, then cut in little squares or strips..
Other times I just pinch off bits as I'm putting it into the boiling liquid..
The longer you cook them the less dense they are

 

[sara55435]

My mom used to make homemade chicken soup, and the dumplings she made were awesome.  VERY yellow (I assume from the wonderful farm-fresh eggs she got!), extremely dense, and almost dry inside when they were cooked.  I lost my mom in '82, and haven't had the dumplings since...and miss them terribly!


I know they have to be super easy...like eggs, flour, water (or milk?)  I'm lost.  Any help would be most apprecaited.  THANKS!

Hi ive been having the same issue myself my mom has passed away & took the "secret" to my favorite style dumplings with her! But.... ive tinkered and the thing is i know we never used eggs at all in our super dense knock you off the stool if you were hit with one dumpling! Ok anyways...

2 cups all-purpose flour
1/2 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 cup milk
4 tablespoons melted butter
Method:


Sift the flour, baking powder, and kosher salt together with a fork, then stir in the milk and butter until fully incorporated. Drop in golf ball-sized lumps into the broth cover tightly and simmer for 20 minutes or until the dumplings are fully cooked.

Heehee i hope you enjoy!
Sara Tanhoff
[email protected]

 

[iawoodchip]

Here's my dumpling recipe I use for pork butt & kraut. One of my go to recipes to serve company

1 1/3 cup flour
1 Tbls. salt
2 Tbls. Baking powder
1 egg
1/2 cup milk.

Combine the dry ingredients
Combine the egg & milk
add the dry to the wet and stir together.

Drop by the spoonful into boiling broth
cook for 5 to 10 minutes open pot
cover and cook for another 5 to10 minutes covered

The dumplings need ample broth as they will adsorb liquid as they cook.

 

[Cebarmlds]

My mother and her mother used to make the hard dumplings, they called them sinkers I think. I was told to use a regular recipe but substitute baking soda for the baking power that was called for in the recipe. I have never tried it but I should someday.

 

[sara55435]

Hi ive been having the same issue myself my mom has passed away & took the "secret" to my favorite style dumplings with her! But.... ive tinkered and the thing is i know we never used eggs at all in our super dense knock you off the stool if you were hit with one dumpling! Ok anyways...

2 cups all-purpose flour
1/2 tablespoon baking powder
1 teaspoon kosher salt
1 1/4 cup milk
4 tablespoons melted butter
Method:


Sift the flour, baking powder, and kosher salt together with a fork, then stir in the milk and butter until fully incorporated. Drop in golf ball-sized lumps into the broth cover tightly and simmer for 20 minutes or until the dumplings are fully cooked.

Heehee i hope you enjoy!
Sara Tanhoff
[email protected]