Dumplings

Bisquick.
Salt, pepper and water to desired consistency . Light and fluffy.

hokeypokey wrote:
This is how I make dumplings, but I don't think they are tender enough. What can I do different ?

2 cups flour
1 tsp. salt
1 tsp. baking powder
Mix 1 whisked egg
Enough milk to make a stiff dough

I would add a couple of tablespoons of melted butter to milk and egg before combining with dry ingredients. Don't make the dough too stiff.

derouen6 wrote:
Bisquick.
Salt, pepper and water to desired consistency . Light and fluffy.

hokeypokey,
Plus the comment about butter. Your recipe doesn't have enough fat. Bisquick has the shortening in it to make a great dumpling. Try this or adding the butter.

Just get you some flour tortillas and cut them into strips and like magic, you have dumplings

DUNEBUGGYDOUG wrote:
Just get you some flour tortillas and cut them into strips and like magic, you have dumplings

A bad noodle, maybe, but never a dumpling.

Super_Dave wrote:

derouen6 wrote:
Bisquick.
Salt, pepper and water to desired consistency . Light and fluffy.

hokeypokey,
Plus the comment about butter. Your recipe doesn't have enough fat. Bisquick has the shortening in it to make a great dumpling. Try this or adding the butter.

Ahhh ! Thanks for the tip. I'll note this on my recipe card and make them tomorrow !

Another Bisquick user.

Super_Dave wrote:

DUNEBUGGYDOUG wrote:
Just get you some flour tortillas and cut them into strips and like magic, you have dumplings

A bad noodle, maybe, but never a dumpling.

X2

hokeypokey wrote:
This is how I make dumplings, but I don't think they are tender enough. What can I do different ?

2 cups flour
1 tsp. salt
1 tsp. baking powder
Mix 1 whisked egg
Enough milk to make a stiff dough

Your recipe looks good. I'm assuming you're making a rolled out dumpling instead of a drop dumpling?

Two options for more tender dumplings: more baking powder and/or cook them at a higher boil so they rise faster for a fluffier and tender dumpling.

When you plop them into the pot, make sure there's a good boil going (not rapid but rather active). Put them in, put the lid on and don't remove the lid for 15-20 minutes while keeping it at a boil.

I've made english style dumplings here in frigid Canada for our stews all winter long, and decades before my mother and grandmother in the UK the same and the same way:

Very simply: Half Fat To Flour and a pinch of salt, some will add a pinch of herbs/parsley but we generally don't. Water enough to mix and mould into dough balls.

In UK, we'd use shelf style boxed Atora Suet for the fat and plain flour or self raising if only available.
In Canada I have to get frozen almost to a powder/grated white suet from the butchers section around Oct to Dec and stock up the freezer big time.

Folks in western Canada typically, use it around Christmas for puddings, cakes etc so generally only readily available then in the actual big supermarkets.

When in Florida for Christmas, put order in with the local sausage maker/butcher and he gets it in for me within a couple of days. Think he told me you can only get it from steers???

Anyway in it's simplest terms: Half suet weight to flour weight, pinch salt, herbs if you chose and water to mix.

Enjoy!