The Kitchen Project is an Amazon affiliate.
I receive a small commission from sales
from the Amazon Product Links on all the pages from The Kitchen Project
Mix the ingredients together for the dumpling batter and mix till it holds in it's shape, but not so firm that it starts to resemble bread dough. You may need to add a touch more flour, a little more milk or an egg that gives it more sponginess.. The more you mix the dumplings the firmer they will be. The less you stir the lighter and fluffier and softer the dumplings are.
You can now top the stew with the dumpling dough, cover and steam. The down side to this technique is that if you don't have the stew simmer at a hot enough temperature the dumplings won't rise properly. Also the bottom of the stew pan can burn.
Here is an alternative set up that I did at my restaurant. This way you can makethem ahead of time and is a foolproof way to make them rise.
I poke a few holes with an old knife in the foil pie pan and put it in a large skillet with about 1 inch of water in the bottom. This keeps them from getting soggy on the bottom and I get a full on boiling steam to make these rise well.
Steam for about 3-5 minutes, until springy done. You can take one out andcut it in half to see if it is done inside.
The finished dumplings can be stored for later use if you want.
These work well for Chicken and Dumplings.
Dessert Dumplings
Blueberry Dumplings
You can add 1 cup Blueberries to the this dough and make a blueberry dumpling
Cinnamon Apple Dumplings
Add 1 cup chopped apples to the mix and 1 teaspoon and
cinnamon.
Steam as you would the other simple dumplings
THere should be done in 3-4 minutes. spread apart a little to make sure that they are done in the center.
You can mix some blueberries with some vanilla pudding
in a food processor and make a nice sauce for the dumplings.
A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus Recipe CD with the Ebook and recipes with step by step pictures
Biography of my grandma
Emma Block From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
\