Love to eat dumplings but don't have the time to make your own? Try taking a shortcut by making dough from self-rising flour or flour that already contains the developer, fat, and liquid. To make dumpling skins that are smaller and have a thinner skin, roll out the dough and cut into squares. Meanwhile, to produce a thicker and softer dumpling skin like a biscuit, the dough can be directly dipped into water or broth. If you want to produce a dumpling skin that has a neater and smoother texture, try forming it into a ball. After that, boil the dumplings in hot broth or gravy and enjoy them while they are still warm!
Ingredients
Making Thin Textured Dumplings
- 187 grams of self-rising flour (already contains developer)
- 3 tbsp. (42 grams) butter, melted
- 2 tbsp. milk or buttermilk
- 1 large egg, beaten
- 1 tbsp. (4 grams) chopped fresh parsley, optional
- Hot broth or soup of choice
Will make: 8 servings of dumplings
Making Thick Textured Dumplings
- 3 tbsp. (36 grams) vegetable shortening
- 187 grams of self-rising flour
- 1/2 tbsp. dry chives dry chives or 1 tbsp. chopped fresh chives
- 180 ml milk
- Hot broth or soup of choice
Will make: 6-8 servings of dumplings
Making Round and Spicy Dumplings
- 150 grams of self-rising flour
- A pinch of salt and freshly ground black pepper
- 2 tbsp. chopped parsley or fresh thyme
- 1 egg yolk, beaten
- 1 tsp. olive oil
- 4 tbsp. cold water
- Hot broth or soup of choice
Will yield: 8 large dumplings
Step
Method 1 of 3: Making Thin Textured Dumplings
Step 1. Place the flour, butter, milk, eggs and parsley in a bowl
Take a large bowl, then add 187 grams of self-rising flour, 3 tbsp. (42 grams) melted butter, 2 tbsp. milk or buttermilk, and whisk 1 egg into it. To add a herbal flavor to the dumpling mixture, add 1 tbsp. (4 grams) chopped fresh parsley.
If you don't have butter, you can also use vegetable white butter
Step 2. Mix all ingredients until a soft and pliable dough is formed
Stir the dumpling ingredients until the flour grains are able to absorb the butter, milk, and eggs well. After that, use your hands to knead the dough until it forms a soft, pliable ball.
Stop kneading the dough when the flour grains at the bottom of the bowl are well mixed. Kneading the dough too long can make the texture tough when eaten
Step 3. Roll out the dough to a thickness of 0.64 cm
Previously, sprinkle the surface of the table with flour, then place the dumpling dough on it. Then, use a rolling pin to roll out the dough to a thickness of 0.64 cm.
Although you don't need to roll out the dough to a certain shape, try rolling it out until the dough forms a square or rectangular shape. It should be easier to cut the dough into squares afterwards
Step 4. Cut the dough into squares
Use a very sharp knife or a special pasta cutter to cut the dough into 5cm wide strips, then cut each dough back into 5x5cm squares.
- To make wavy dumplings, use a special pastry knife to cut the dough.
- If you prefer thin, long dumplings, there's no need to cut the dumpling dough into squares.
Step 5. Put the dumpling sheets into the soup or broth
First, heat about 1 liter of soup or stock in a large saucepan on the stove. Then, put the dumpling sheet in it. If necessary, allow the dumpling sheets to overlap so that they can be boiled at the same time, after all, the contents of the pot will be stirred periodically so that the risk of the dumplings sticking together is reduced.
Let the dumpling sheets float without pushing them to the bottom of the pan
Step 6. Boil the dumplings without covering for 10 minutes
Turn on the stove over medium heat so that the soup or broth doesn't boil, then boil the dumplings, stirring occasionally so that each won't stick together. After that, turn off the stove and serve the dumplings with the soup or broth.
To check for doneness, insert a toothpick into the thickest part of the dough. If there is no dough sticking to the toothpick when you remove the toothpick, the dumpling is completely cooked
Method 2 of 3: Making Thick Textured Dumplings
Step 1. Stir in butter and flour until it has a crumbly texture
First, put 187 grams of self-rising flour in a bowl, then add 3 tbsp. (36 grams) white vegetable butter into it. After that, use a fork, pastry knife, or your fingers to mix the flour and butter until they are well combined and have a crumbly texture.
Try refrigerating the butter to make it firm and easier to get a crumbly texture when mixed with flour
Step 2. Add the chives and milk
Add 1/2 tbsp. dry chives or 1 tbsp. chopped fresh chives. After that, pour 180 ml of milk until the flour grains begin to be absorbed into it.
The dough should start to feel solid at this point. Don't worry if the dough doesn't feel completely soft, as ideally, the dough should look a little lumpy
Step 3. Take the dumpling mixture with a spoon, then dip it into the hot soup or broth
First, heat the soup or stock on the stove over medium heat. Then, use two spoons or one cookie spoon to dip the mixture into the hot sauce or broth. Keep doing this until the dough is used up and the surface of the gravy or stock is covered with the dumplings.
Tips:
Use a wide pan to fit more dumpling dough at the same time.
Step 4. Cover the pot and boil the dumplings for 10 to 15 minutes
Turn the stove on low to medium heat so the liquid doesn't boil, then boil the dumplings until the inside is no longer raw when pierced with a toothpick. After that, serve the dumplings with some of the soup or stock.
Small dumplings will cook faster than large ones. Therefore, try to check the level of doneness in 10-minute intervals
Method 3 of 3: Making Round and Spicy Dumplings
Step 1. Mix the flour with salt, pepper and herbs
Put 150 grams of self-rising flour in a bowl, then add a pinch of salt and pepper to it. Then, chop 2 tbsp. fresh parsley or thyme, and add chopped herbs to a bowl of flour. Stir in all dry ingredients until well combined.
Tips:
Replace parsley or thyme with another favorite herb, such as chopped sage or rosemary.
Step 2. Mix egg yolks and olive oil
First of all, separate the white and yolk of 1 egg, then discard the white part. Meanwhile, place the egg yolks into a small ramekin bowl and beat them off with a fork. Then, pour the beaten egg yolks into the bowl of dry ingredients, and add 1 tsp. olive oil. Stir until all ingredients are well mixed.
Instead of throwing it away, the remaining egg whites can also be stored for processing into various other dishes
Step 3. Add cold water to produce a soft textured dough
Pour in 4 tbsp. cold water gradually, ie 1 tbsp. water in each pouring process. Once the water is added, the dough should start to show off the sides of the bowl. If these conditions have been reached, knead the dough manually until the texture feels soft and supple.
If the dough seems to stick together even though the prepared portion of the water has not been completely used up, stop there. Be careful, adding too much water can make the dough texture too heavy
Step 4. Form the dough into 8 large balls
Cut the dough with a knife or pull it with your fingers, then divide the dough into 8 equal-sized portions. After that, slowly move each dough between your palms until it turns into a fairly large ball.
If the dough feels sticky when shaped, sprinkle the surface with a little flour
Step 5. Put the dumplings into the stock or soup stock, and simmer for 15 minutes over medium heat
First, heat a pot of soup or stock on the stove. After that, put the dumplings until they are half submerged in the soup or broth, then cover the pot and boil the dumplings over medium heat.
If the dumplings are stewed in a soup containing meat, make sure the meat is completely cooked before the dumplings are boiled
Step 6. Boil the dumplings again without covering them for 15 minutes
Remove the lid from the pot and continue to simmer the soup or broth over low heat for 15 minutes until the liquid has reduced and the dumplings are fully cooked. Serve the soup or broth with the spiced dumplings while they're still warm!
- Insert a toothpick into the center of the dumpling mixture. The dumplings are fully cooked if there is no dough sticking to them when the toothpick is removed.
- If desired, place the pan in a preheated 191 degree Celsius oven and bake the dumplings for 30 minutes.
