Damplins

Damplins

Yields:

16 Dumplings

Units:

US

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"These are easy to make and are the richest and fluffiest I have had!"

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Steve W.

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Easiest, best I’ve ever made! Held together through some hard boiling. Cooked all the way through, light and fluffy.

review by

lypphoto

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These dumplings were easy and delicious! I needed a quick and authentic recipe. I wanted to make a finishing touch to my meal. I’m so glad I came across this gem. This recipe is a keeper! Thank you!

review by

chef313633

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Very good my whole family enjoyed them. I didn't roll mine I pulled pieces off and dropped into broth. Thanks for posting

review by

spresnell467

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These were so tasty! I skipped the rolling them into balls part, though and just dropped by the spoonful into my simmering broth. I think this kept them from being too dense, as some users are complaining of.

review by

victoriamariecook

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I use this recipe every time I make chicken and dumplings. They turn out wonderfully every time and are so simple

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These are easy to make and are the richest and fluffiest I have had!

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in Animation, Food & Drink , History , K-12 | August 8th, 2022 Leave a Comment
Dumplings are so delicious and so venerable, it’s understandable why more than one country would want to claim authorship.
As cultural food historian Miranda Brown discovers in her TED-Ed animation, dumplings are among the artifacts found in ancient tombs in western China, rock hard, but still recognizable.
Scholar Shu Xi sang their praises over 1,700 years ago in a poem detailing their ingredients and preparation. He also indicated that the dish was not native to China.
Lamb stuffed dumplings flavored with garlic, yogurt, and herbs were an Ottoman Empire treat, circa 1300 CE.
The 13th-century Mongol invasions of Korea resulted in mass casualties , but the silver lining is, they gave the world mandoo.
The Japanese Army’s brutal occupation of China during World War II gave them a taste for dumplings that led to the creation of gyoza.
Eastern European pelmeni , pierogi and vareniki may seem like variations on a theme to the uninitiated, but don’t expect a Ukrainian or Russian to view it that way.
Is the history of dumplings really just a series of bloody conflicts, punctuated by periods of relative harmony wherein everyone argues over the best dumplings in NYC ?
Brown takes some mild potshots at cuisines whose dumplings are closer to dough balls than “plump pockets of perfection”, but she also knows her audience and wisely steers clear of any positions that might lead to playground fights.
Relax, kids, however your grandma makes dumplings, she’s doing it right.
It’s hard to imagine sushi master Naomichi Yasuda dialing his opinions down to preserve the status quo.
A purist – and favorite of Anthony Bourdain – Chef Yasuda is unwavering in his convictions that there is one right way, and many wrong ways to eat and prepare sushi.
He’s far from priggish, instructing customer Joseph George, for VICE Asia MUNCHIES in the proper handling of a simple piece of sushi after it’s been lightly dipped, fish side down, in soy sauce:
Don’t shake it. Don’t shake it! Shaking is just to be finished at the men’s room.
Other takeaways for sushi bar diners:
Explore TED-Ed’s Brief History of Dumplings lesson here .
For a deeper dumpling dive, read the Oxford Symposium’s Wrapped and Stuffed Foods: Proceedings on the Symposium: Foods and Cookery, 2012 , available as a free Google Book.
by Ayun Halliday | Permalink | Comments (0) |
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Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up.

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