Dumpling

Dumpling

By
From
Encyclopedia of Food and Cookery

A treasured part of home cooking in many countries from China to Central Europe and the British Isles, dumplings come in a great variety of shapes, textures and flavours: they may be made with flour, semolina, cornmeal (polenta), potato, soft cheese or even stiffly beaten egg whites, and contain ingredients such as salt, butter, yeast, spices, herbs or fruit. Some dumplings are steamed on top of a stew or casserole, some are simmered in stock or, for sweet dumplings, in a syrup, and others baked.

When making dumplings, if they are too soft and fall apart, add a little more flour; if too heavy, add a little liquid. Dumplings made with a raising agent are always cooked with the lid on the pot.

Test dough by cooking one small dumpling ahead of the rest. The kind of stew and amount of liquid can make a difference.

Cook dumplings just before serving. The dough can be made ahead and refrigerated until needed.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again