Dumplings

If you have always wondered how to make dumplings so they are light and lovely every time, these recipes are for you.

If you are making a stew, either beef, chicken or vegetable, this is one of the nicest side dish recipes you can serve.

The delightful part is that it cooks right with the stew.

These little gems really do need to be cooked in an environment that provides a steam but doesn't boil them. That is why they are usually cooked in a stew. Just spoon them on top of the stew and let them cook, partly with the lid off, then covered for an equal amount of time.

This is a really easy side dish recipe.

Try it with your favorite stew recipe. You will find our recipe for beef stew here.

Dumpling Recipe

Prep time: 5 minutes

Cook time: 10 minutes

3 tablespoons shortening
1 1/2 cups flour
1 tablespoon dried parsley flakes, (optional)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk

Measure the flour, parsley, baking powder and salt in a medium bowl.

Cut the shortening into this mixture, using a pastry blender or crisscrossing 2 knives, until the mixture looks like fine crumbs. Stir in the milk.

Drop the dough by 10 to 12 spoonfuls onto hot meat or vegetables in a boiling stew (do not drop directly into liquid) Cook, uncovered, for 10 minutes. Cover and cook another 10 minutes.

Makes 10 to 12.

• If using self-rising flour, omit the baking powder and salt.

Here is a very similar recipe for dumplings, this one incorporating fresh herbs. Use your favorite herb here as long as it goes with the dish you are cooking it in.

Fresh Herb Dumpling Recipe

1 cup (250 ml) all-purpose flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2 ml) salt
1/2 cup (125 ml) buttermilk
2 tablespoons (30 ml) butter, melted
1 tablespoon (15 ml) green onions, finely chopped
1 teaspoon (5 ml) fresh thyme, chopped

In a large bowl combine flour, baking powder and salt.

In a smaller bowl combine buttermilk and butter. Add the buttermilk mixture to the flour mixture and stir just until mixture forms a soft dough. Stir in the green onions and thyme.

Drop dough by the spoonful on to hot simmering stew, uncovered, for 10 minutes. Cover and cook for an additional 10 minutes or until they are firm.

Serves 6

• You can also substitute 2 teaspoons chopped fresh or 1 teaspoon dried herbs (basil, sage, celery seed or parsley) for the thyme.