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homemade dumplings???

Ok so I can not go grocery shopping until payday so i am trying to make things last until then...I have a WHOLE bunch of homemade chicken soup but, I have no Bisquick which i would normally use to make dumplings and i have no eggs...can i make homemade dumplings and how????

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Anonymous

Asked by Anonymous at 5:43 AM on Nov. 28, 2010 in Food & Drink

Answers (6)
  • easy as pie. :) It's just flour and buttermilk basically. You can search places like allrecipes.com to find a recipe you like and have the ingredients for.
    FluffyMamaBunny

    Answer by FluffyMamaBunny at 5:56 AM on Nov. 28, 2010

  • ok so i have no buttermilk and all the recipes I can find you either need buttermilk or eggs and again i don't have either!! LOL! anyone have a recipe ??? :)
    Anonymous

    Comment by Anonymous (original poster) at 6:12 AM on Nov. 28, 2010

  • you can make buttermilk by adding vinegar or lemon juice to milk (1 TBS + milk to equal 1 cup)... let stand a few minutes (compliments of Betty Crocker emergency substitutions)
    tortkey

    Answer by tortkey at 6:50 AM on Nov. 28, 2010

  • You don't have to have buttermilk to make dumplings. Here's another recipe


    http://www.foodnetwork.com/recipes/paula-deen/chicken-and-dumplings-recipe/index.html


    Just use the method for making the dumplings and ignore the soup part.  It's super easy.  I do season my dumplings with salt and pepper when I make them.  You can also use cold chicken stock instead of water for more flavor.

    scout_mom

    Answer by scout_mom at 9:45 AM on Nov. 28, 2010

  • The dumplings in this stew are outstanding!


    Vegetable Stew with Cornmeal Dumplings
    3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
    2 cups sliced fresh mushrooms
    2 14-1/2-ounce cans diced tomatoes, undrained
    1 15-ounce can Great Northern beans, rinsed and drained or 1.5 cups home cooked; any bean will do
    1 cup water or vegetable broth
    4 cloves garlic, minced
    1 teaspoon dried Italian seasoning, crushed
    1/4 teaspoon ground black pepper
    1/2 cup all-purpose flour (I use whole wheat pastry flour)
    1/3 cup cornmeal
    2 tablespoons grated Parmesan cheese or nutritional yeast (lots of B vitamins and a nice cheesy flavor)
    1 tablespoon snipped fresh parsley
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 egg or egg replacer
    2 tablespoons milk (plant or animal)
    2 tablespoons olive oil
    1 9-ounce package frozen Italian green beans or frozen cut green beans (I hate
    rkoloms

    Answer by rkoloms at 5:17 PM on Nov. 28, 2010

  • 1 9-ounce package frozen Italian green beans or frozen cut green beans (I hate green beans, so I use frozen chopped spinach)
    Paprika
    In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
    For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined. If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.)
    rkoloms

    Answer by rkoloms at 5:18 PM on Nov. 28, 2010

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