Dumplings recipes - 18 recipes
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How to trim and tie a roast
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Top rated Dumplings recipes
Paneer Kofta Curry / Cottage Cheese Dumplings Curry- A Royal Treat
By agrawal.shweta.n, Merry Tummy
Paneer is like a chicken for vegetarians
- For The Koftas:
- Crumbled Paneer-2 cups
- Bread slice-2
- Red Chilli Powder/lal mirch-1/2teaspoons
- Salt- to taste
- Chopped Coriander Leaves/dhaniya -2tablespoon
- Chat Masala Powder-1/4 teaspoon
- Oil-For Deep Frying
- For The Gravy:
- Butter/Makkan-3 tablespoon
- Tomato/ tamatar-3
- Onion/ Pyaz-2
- Garlic/ Lehsun -5 cloves
- Ginger/ adrak-a small piece
- Garam Masala-1/2 teaspoon
- Red Chilli Powder/ lal mirch -1 teaspoon
- Turmeric powder/ haldi-1/4 teaspoon
- Clove/ laung-1
- Cinnamon/dal chini-a small piece
- Coriander Leaves/ dhaniya-2 tablespoon
Chlupate Knedliky
By lool
This is a Czech Republic, long loved, traditional sidekick
- 800g Cooked/Uncooked Grated Potatoes
- 1 egg
- 250g Bread/Self-Raising Flour (Special Czech Polohruba Mouka Flour)
- 1 tsp Salt
Bacon Pudding
By mydsgirl
A family favourite, so good! Amazing with crispy roast potatoes and beans
- 1 oz suet
- 2 ozs bacon
- 5 ozs plain flour
- water
Dumplings Without Using Suet
By meadows
Suet is fat. You can make dumplings equally well by using your normal margarine, fat or even butter! Simply substit...
- 180 grams of Self Raising flour (or plain flour + 2 teaspoons of baking powder).
- A large pinch of salt
- 60 grams of fat (lard/margarine/butter)
- 80-100ml milk (enough to make a soft dough)
Apple Dumplings
By klail93
From the Kitchen of Grandma Spencer
- 2 Cups Flour
- 2 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 6 Tbsp Shortening
- 1 Cup Milk
- 7-8 Apples
Mum's old scool Caribbean dumplin's
By panandi
Chewy crisp and filling. Authentic recipe
- Flour
- Water
- Oil
- Pinch of salt
Beef Stew with Cinnamon dumplings
By adam.kendallstokes
A winter warmer to warm your taste buds on the cold winter nights, a succulent beef stew with all your 5 a day and
- 500g of beef, cut in 3cm cubes
- 2 garlic cloves, crushed
- 3 large carrots
- handful of peas in a pod
- sweetcorn
- sherlots
- a pinch of salt
- a pinch of pepper
- a tablespoon of oil
- beef stock cube x2
- dumplings:
- 250 g self-raising flour
- 125 g butter, really cold
- cinnamon powder (1 tbps)
Keftedes (Greek meatballs)
By Vincent
Chop the meat. Cut the potatoes
- 300g beef
- 300g lamb
- 300g Veal
- 3 onions
- 3 potatoes
- 3 eggs
- 75g flour
Hungarian Plum Dumplings Recipe - Szilvas Gomboc
By MaryJanex
Makes 18 Hungarian Plum Dumplings
- 5 medium potatoes, peeled, boiled, mashed and cooled
- 2 large eggs
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 18 damson or Italian prune plums, washed and pitted
- 4 tablespoons (1/2 stick) butter
- 1 1/2 cups very fine bread crumbs
- 1/4 cup cinnamon sugar
Varenyky (Ukrainian stuffed dumplings)
By bucher marie josé
Mince the meat, but not too finely (preferably with a manual mincer)
- For the stuffing:
- 400 g veal (or chicken or turkey fillets)
- 400 g pork
- 2 onions
- 2 cloves of garlic
- Parsley, salt, pepper
- For the dough:
- 1 kg of flour
- 1 egg
- salt
- water
More Dumplings recipes
-
Korean meatballs
- 450 g of beef burgers (or minced beef)
- ½ grated onion (large holes)
- ¼ grated carrot (small holes)
- 2 cloves garlic, chopped finely
- 3 green onions, thinly sliced including the green (or 3 spring onions)
- ½ tsp fresh green pepper, finely crushed
- 2 tbsp soya sauce
- 2 tbsp sugar
- 1 tbsp flour
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- ½ tsp salt
- ¼ tsp pepper
- ½ to 1 egg depending on the size
- For breading:
- 3 tbsp flour
- 1 egg, beaten & salted
- To fry:
- neutral cooking oil, about 2 tbsp
-
Stew & Dumplings
- For Stew:
- 750g Any Meat (steak, chicken, lamb)
- 4 Carrots
- 2 Leeks
- 1 onion
- 2 Cloves of Garlic
- 2 Parsnips
- 1 Small Swede
- 4-5 Potatoes (peeled and cut into quarters)
- 3 Pints of Water
- Gravy Granules
- For Dumplings: (makes 6 large or 8 medium)
- 8oz Flour (any)
- 4oz Atora Suet
- Pinch of Salt & Pepper
- Drop of Water for texture
-
Dampfnudeln
- 500g flour
- 60g sugar (2 tbsp heaped)
- 60g butter
- 1 egg
- 250ml milk
- pinch salt
- 1 pack of dried yeast
-
Pork & Seaweed Gyoza
- Gyoza Wrap
- 1 cup plain flour
- 1/4 cup boiling water (add a little more bit by bit if needed)
- Gyoza Filling
- 500g ground pork
- 1 clove finely diced garlic
- 1 teaspoon finely diced or grated ginger
- 2 stems of spring onion, halved lengthways and sliced
- 4 water chestnuts, finely chopped
- 1/2 cup seaweed
- Dipping Sauce
- 1 tablespoon soy sauce
- 1 teaspoon sweet chilli sauce
- 1/2 teaspoon sesame oil
-
'Stew'
- 250g Beef Mince
- Potatoes
- Carrots
- Leek
- Peas - tinned
- Beef Oxo Cubes
- 2 Boxes of Dumpling Mix
- Salt
- Pepper
- Garlic
- Olive Oil
- 2 Tins Chopped Tomatoes
-
dumplings soup
- For the soup:
- a piece of meat or bone (I put boneless veal)
- -3 Carrots, 1 onion (I had parsley today)
- -3 potatoes
- -vegetable stock
- For the dumplings:
- -6 Tablespoons semolina
- -salt, pepper
- -2 Whole eggs
- -1 Tablespoon oil
-
Sausage Gnocchi
- 4 good quality sausages - skins removed
- 2 teaspoons of fennel seeds
- 125ml red wine
- 200g tenderstem broccoli - sliced
- 700g passata
- 400g gnocchi
-
Pork and Cabbage Gyoza
- 12 gyoza wonton skins
- 1 tbsp water, for brushing
- oil
- 1 tbsp rice vinegar
- 1 1/2 tbsp soy sauce
- 50 g cabbage, finely shredded
- 1 spring onion, finely chopped
- 58 g (2 oz) pork mince
- piece of ginger, peeled and finely grated
- 1 garlic clove, crushed
- 1 tsp mirin
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