#drop dumplings

[bethdehart]

Dumpling Taur Doodle Dump

I love to look up what qualifies as a dumpling according to wikipedia there are so many delicious creatures. (Gonna have to draw a beef wellington taur at some point…)

Notes: Drop dumpling loves to swim in soup. Baozi is always steaming and warm. Pierogi makes slight crunchy fried sounds when it moves.

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[paulpingminho]

[diabetesinsider]

Whole Wheat Dumplings

 www.diabetesinsider.tumblr.com

Fast...easy...the way I like best to cook!  These are great dropped in chicken soup or fried up (after boiling!) with onions but that’s for another blog.  These also work with my diabetic diet.

3 eggs, beaten

1 c. whole wheat flour

salt to taste

boiling water to 1″ below rim of pot

Mix eggs, flour and salt together in a small mixing bowl.  Using two teaspoons, scoop a small amount (don’t worry they swell while cooking) of dough in one spoon then scrape the dough out of the spoon and into the pot of boiling water with the other spoon.  It will sink to the bottom of the pot, that’s ok.  When the dumpling floats to the top, it’s done.  Scoop them out with a slotted spoon.  Transfer the dumpling to the soup you are making or to a fry pan for the next step of your meal prep.

When I’m not tweaking recipes from the old country (no really!), I’m sewing mathematics themed aprons for my online shop ( www.etsy.com/shop/topdrawerthreads ) or knitting chenille yarn stocking caps from recycled yarn for my other shop ( www.etsy.com/shop/topdraweryarns ).  My daughter’s (and friend) have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell hemp anklets, afghans from recycled yarns, and wild leggings.  My other daughter has an online shop, www.etsy.com/shop/shroombloombags , where she designs and crochets mushroom shaped bags from recycled yarns.

www.topdrawerthreads.com

[wanderingandfound]

Drop Dumplings

From Meta Given’s Modern Encyclopedia of Cooking (I have no idea which year, sorry)

1 ½ cups flour 3 ½ teaspoons baking powder ½ teaspoon salt ¾ cup milk Chopped parsley (Optional) (My grandma will cut some from her garden, but I am a college student who uses dried.)

 Mix the flour baking powder and salt.  Add milk and stir until well blended.  If desired, stir in about 1 tsp. finely chopped parsley.  There must be at least 3 cups of boiling liquid to have enough gravy left after cooking dumplings.  Drop batter by tsp on top of stewed chicken, beef or lamb stew. Dipping spoon into the hot broth each time before dipping into batter prevents batter from sticking to spoon. As soon as dumplings are all in, cover and boil moderately fast for 12 min without uncovering.  Then remove dumplings to a hot platter arranging the around the outside and the stew in the center.  5 servings.  

Okay, I have no idea why you would remove dumplings from their stew, but I’m pretty sure the one stew I eat isn’t thick enough to serve on a platter, so whatever. I only really have these dumplings with potato soup, which is coming up next. They should be fluffy when you’re done, not dense. That’s why you don’t want to uncover the pot.