Dumplings For Stew

I love dumplings. I have had plain chicken and dumplings, but I really prefer them in a stew.
To make it stew, I add some peas, carrots and onion and thicken the broth.
Either way you like to make them, they are still delicious.

Ingredients:
2/3 cup flour
1 Tablespoon fresh parsley OR 1-1/2 teaspoons dried
1 teaspoon baking powder
a pinch of dried basil OR dill weed
a pinch salt
1/4 cup milk
2 Tablespoons cooking oil

In a medium size bowl, combine the dry ingredients.
Mix the milk and oil and add that to the flour mixture.
Stir just until combined.
Set aside.
Make sure your stew is bubbling.
With a spoon, scoop 4-8 mounds and drop on top the stew.
Cover the stew and let simmer for 10-12 minutes or until a toothpick is clean when poked into one of the dumplings.

Serves 3-4.

If you want to thicken the broth, combine 1 cup milk and 1/3 cup flour and stir into 2-1/2 cups boiling broth. Cook and stir until thickened and bubbly.

Enjoy!
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Last year's D- Deviled Eggs

Xavier Dumplings

Xavier Dumplings are Italian. They are classic Parmesan cheese dumplings.

 

 You will need a buttered cookie sheet.

 

 Ingredients:

 

6 oz flour

1/3 cup butter

6 oz Parmesan cheese

1/4 cup heavy cream

pinch of salt

1/2 tsp black pepper

1/2 tsp nutmeg

1 egg

1 egg yolk

Combine the flour, butter and parmesan cheese in a saucepan over low heat.
Stir until the butter has melted and is incorporated into the cheese and flour.
Add the cream a little at a time until you have a solid dough. 
Remove from the heat and work in the salt, pepper, nutmeg, egg and egg yolk. 
It should be like a very soft dough that you could pipe out of a frosting bag.
Either put the dough into a pastry bag and pipe out pea size amounts onto the baking sheet or drop pea size amounts from a spoon onto the sheet. 
Let them stand for 30 minutes.
Meanwhile, bring some salted water to a boil.
Drop in the dumplings and cook for 5 minutes.
Drain.


Add to the soup or stew of your choice.


Sorry, I don't have a picture for these.
When I get one I will put up with the recipe.
Thanks to my sis who found me this recipe.