You are here: Seasoned Cooking » All Issues » August 2001 Issue » This Article » Page 1
August 2001 Issue
by Victoria Smith
Table of Contents | Single-page view

Related Sites

MinuteMeals provides 20-minute recipes for delicious, nutritious, home-prepared meals. Every recipe includes a full shopping list and instructi...

Crab Broker Inc.

Premium seafood from Alaska, Australia and the Pacific Northwest delivered right to your door!

Cook in a Book

Want to publish your own recipe book or put together that collection of family recipes? Send us your favourite recipes and we will produce a profes...

Russian, American and Iranian caviar.

Crosstrainer Fitness & Nutrition

Get fit the way you see fit by turning your pc into a personal trainer. Crosstrainer Community Website includes News Articles & Fit Tips. Meet ot...
A year and a half ago, this property was a wilderness, and to some degree, much of it still is, although we have got the homestead cleared and the first module of the house as well as two support buildings constructed. Many trees have been cut, but not so many that the appearance of the forest has changed. There are now eight logging roads open through the woods, and we are almost ready to start the first of the tourist cottages.

We have been working very hard, here, as you might well imagine, and that makes us ferociously hungry. According to my mother -- who's so Irish that it hurts -- there are times when only stick-to-your-ribs food will do. Among the most comforting stick-to-your-ribs foods that I know are dumplings. My mother loves dumplings, and approves of this month's column -- except for the spinach dumplings. She wouldn't touch those. However, I like them, so I have included them for you.


Apple Dumplings

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons shortening
  • 1 cup milk
  • 6 apples
  • Sugar
  • Cinnamon
Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350F until apples are tender (about 40 minutes).
  • Yields: 1 serving
  • Preparation Time: 1 hour


Alsatian Dumplings

  • 1/2 cup butter
  • 1 egg -- separated
  • 1 egg yolk
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • Dash pepper
  • Dash nutmeg
Cream butter until soft and beat in egg yolks; gradually stir in flour, seasoning and stiffly beaten egg whites. Shape in small balls 1 inch in diameter, drop into boiling salted water and simmer, covered, about 5 minutes; do not let dumplings boil. Put in hot tureen and pour hot soup over them; or cook dumplings in boiling hot vegetable broth.
  • Yields: 18 dumplings
  • Preparation Time: 30 minutes


Spinach Dumplings

  • 1 cup chopped cooked spinach
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 tablespoon minced parsley
  • 1 cup soft bread crumbs
  • 2 tablespoons butter -- melted
  • 1 egg
Mix ingredients thoroughly and chill. Shape in small balls, drop into boiling water or stock and boil, uncovered about 5 minutes or until balls come to the top. Left over cooked vegetables can be substituted for the spinach: broccoli, carrots, celery, string beans, and Swiss chard. Season with Worcestershire sauce, tabasco or onion juice as desired.
  • Yields: 2 dozen
  • Preparation Time: 45 minutes


Cheese and Potato Dumplings

  • 2 pounds potatoes
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1/2 cup cottage cheese
  • 1 cup flour
  • Nutmeg to taste
  • 1/4 pound butter -- melted
Peel potatoes; boil until tender. Mash; cool. Add egg, salt, cheese, flour and nutmeg; mix well. Knead lightly until smooth. Shape into long thick roll; cut into 1 inch pieces. Roll into dumplings. Cook in rapidly boiling salted water until dumplings rise to surface; simmer for 5 to 7 minutes longer or until cooked through. Drain; pour butter over dumplings.
  • Yields: 1 serving
  • Preparation Time: 45 minutes


Citrus Dumplings

  • 1/2 teaspoon finely shredded orange peel
  • 1/2 cup Bisquick
  • 1/2 cup orange juice
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon sugar
  • 11 ounces mandarin orange sections, drained
  • Dash ground cinnamon
In a 1-quart casserole stir together orange juice, cornstarch and 1/4 tsp ground cinnamon. Cook in microwave, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel.

Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 tablespoons sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 tsp sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings.

  • Yields: 2 servings
  • Preparation Time: 45 minutes


Almond Dumplings

These dumplings are perfect for soup.
  • 2 large eggs -- separated
  • Salt & pepper
  • 1/2 teaspoon chopped parsley
  • 6 minced almonds
  • 1/2 teaspoon baking powder
  • Flour
Beat egg yolks very lightly. Add salt, pepper, parsley, almonds, baking powder, & enough flour to make a VERY stiff batter. Add beaten egg whites. Test a teaspoonful in boiling water - if it boils apart, add more flour. Drop from teaspoon into boiling soup 10 minutes before serving.
  • Yields: 6 servings
  • Preparation Time: 30 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.