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How do you make dumplings?



3 Answers

  • 7 years ago
    Favorite Answer

    Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

    1 Make the stock.

    Heat olive oil in a deep (at least 4-inch high) large skillet or 6-qt Dutch oven over medium-high heat. Add hacked up chicken pieces - the back, neck, and wings - and onion chunks (not the boiling onions). Sauté until onions soften and chicken pieces lose their raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook for about 20 minutes. (While chicken stock pieces are cooking, bring 6 cups of water to a boil in a kettle.) Increase heat to to medium-high, add the 6 cups of hot water to the chicken pieces.

    2 Poach the chicken in the stock.

    Add skinless chicken parts (legs, thighs, breasts), 2 bay leaves, and 3/4 teaspoon of salt to the stock and bring to a simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes. Remove chicken parts from the pan and set aside. When they are cool enough to handle, remove the meat from the bones in 2-inch chunks or strips. Place a strainer over a large bowl and pour the broth through it, straining out the solids from the broth. Discard the solids. Skim and reserve the chicken fat from broth (a fat separator works great for this task) and set aside 5 cups of broth, reserving extra for another use.

    3 Make the dumpling batter.

    While chicken is cooking, sift together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a spoon until mixture just comes together. (Note: do not overmix! or your dumplings will turn out too dense.) Set aside.

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  • 7 years ago


    Combine flour and water in a large bowl. Stir until the mixture becomes thick. Add more flour if the mixture is still thin.


    Flour the top of a clean countertop. Lightly scatter flour over a large area of counter top. Use a sifter to scatter the flour to get the best results.


    Use floured hands to knead the dough until it is plump. Shape it into a ball, and place it on the floured counter top. Dust more flour over the mound of dough if it is too sticky.


    Roll out the dough using a floured rolling pin. The thinner the dough, the thinner the dumplings will be. Roll the dough out to the thickness you desire.


    Place a large cooking pot on top of the stove. Pour in the chicken broth and water. Turn the heat to medium high and wait for the liquid to boil.


    Cut thin strips of dough and place them in the boiling pot one at a time. Use a sharp knife to cut the dough into strips.


    Turn the heat down to allow the dumplings to simmer once all the strips have been placed in the pot. Salt and pepper to taste.


    Simmer for 10-15 minutes depending on dough thickness. Test to see that the dumpling has been thoroughly cooked before serving.

    Source(s): Ehow food-Homemade Dumplings-
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  • 7 years ago

    How do I do it?

    I call 1800-dumplings and 50 of them will show up at my doors.

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