Best Dumpling Stew Recipes

TURKEY DUMPLING STEW

Steps:

• Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups stock).
• About 45 minutes before serving, prepare the Dumplings. Keep covered with plastic wrap while you make the stew.
• Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
• Stir in the turkey meat, lemon juice and green beans. Add the Dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the Dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.
• Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
• Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
• Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

TURKEY DUMPLING STEW

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve 2 teaspoons drippings., In drippings, saute turkey over medium-high heat until lightly browned. Add vegetables, herbs, 1-3/4 cups water and broth; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 20-30 minutes., Mix flour and remaining water until smooth; stir into turkey mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf. Stir in salt, pepper and bacon., In a small bowl, mix biscuit mix and milk to form a soft dough; drop in 6 mounds on top of simmering stew. Cover; simmer 15 minutes or until a toothpick inserted in dumplings comes out clean. If desired, sprinkle with pepper and parsley before serving.

CHICKEN THIGH AND DUMPLING STEW

Steps:

• In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
• Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
• Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.
• Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.

VENISON DUMPLING STEW

Steps:

• In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add the bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes., For dumplings, in a large bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until a toothpick inserted in the center comes out clean.

ITALIAN SPINACH DUMPLING STEW

Steps:

• 1. In a large skillet,brown ground beef in 2 tbsp oil;drain. Add sauce,mushrooms,salad dressing and water;mix well. Bring to a boil. Reduce heat; simmer while preparing dumplings,stirring occasionally.
• 2. In medium bowl,combine flour,baking powder and salt;blend well. In small bowl,combine spinach,cheese, 2 tbsp oil,egg and 1/4 cup milk;stir until dry ingredients are just moistened, adding more milk if necessary to form a soft dough. Drop dough by rounded tablespoonfuls onto hot stew mixture. Cover tightly. Simmer for 12 to 15 minutes or until dumplings are fluffy and no longer doughy on bottom.

DUMPLING STEW

Steps:

• Cut the beef or lamb into one-and-a-half-inch cubes. Pat them dry with paper towels.
• Heat the oil in a casserole or heavy stew pan. Brown the meat over medium to high heat. Add the onions and garlic and saute for five minutes. Season to taste with salt and pepper.
• Add the water and herb bouquet. Bring to simmer, turn down heat and cook gently, uncovered, for 45 minutes. Add the potatoes and the carrots. Cut the beans into two-inch pieces and set aside.
• Meanwhile, make the dumplings. Put the suet and the flour in a mixing bowl. Add the salt, herbes de Provence and Cayenne pepper. Mix thoroughly. Make a well in the middle and gradually add the water. Knead the mixture until you have a thick dough (as for pastry). Shape into balls slightly smaller than a walnut.
• After the stew has cooked for one hour, add the dumplings. Drop them into the simmering stew. Add the beans, cover and cook at low temperature for one-half hour.

CHICKEN 'N' CARROT DUMPLING STEW

Steps:

• In a large saucepan, combine the chicken, broth, onion, celery, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until a thermometer reaches 170°. Combine flour and water until smooth. Stir into broth. Bring to a boil; cook and stir for 1 minute or until thickened., For dumplings, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in the milk, carrot and parsley. , Drop by rounded tablespoonfuls onto simmering broth. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

HEARTY CHICKEN AND DUMPLING STEW

Steps:

• Rinse the barley under cold water until the water runs clear; drain. Pour boiling water over the beans, drain and remove skins. Heat the oil in a large saucepan, add the chicken in batches, cook until well browned all over - this is important to achieve color and flavor. Add the leeks, garlic, celery, carrots and zucchini, cook, stirring, until leeks are soft. Add the chicken stock and tomato paste, bring to a boil. Add the barley and simmer, covered, for 20 minutes. Return the chicken to the pan with the beans. FOR THE DUMPLINGS: Combine the dry ingredients in a bowl, stir in the cheese and butter and mix well. Add enough of the water to form a soft dough. Drop level tablespoons of dumpling mixture into the simmering soup, cover and simmer for about 15 minutes, or until the dumplings, are cooked through and the barley is tender. Stir in the herbs, season to taste with salt and pepper, serve immediately. The soup can be prepared a day ahead, however, the barley will thicken the soup overnight. The dumplings are best made just before serving as they will thicken soup also.

SWEET DUMPLING SQUASH WITH MOROCCAN VEGETABLE STEW

Steps:

• Preheat oven to 375 degrees. Using a large knife or cleaver, slice off and reserve the top inch of each of 6 squash. Scoop out and discard seeds and stringy fibers. Arrange squash and their tops, cut sides up, in a small roasting pan. Brush insides of squash and tops with butter; sprinkle with 1 teaspoon salt. Place a thyme sprig in each squash. Bake until squash are very tender, about 1 1/4 hours.
• Meanwhile, peel and halve remaining squash; remove and discard the seeds and stringy fibers. Cut flesh into 3/4-inch pieces; combine with parsnips, turnip, carrots, and potato. In a 5-quart Dutch oven, heat 2 tablespoons oil over medium heat. Add half the vegetables; season with remaining 1 1/2 teaspoons salt. Sear on one side until lightly browned, about 3 minutes. Using a slotted spoon, transfer to a medium bowl. Add remaining 1 tablespoon oil to pot. Repeat with remaining vegetables, and transfer to bowl.
• Reduce heat to medium-low, and add onion and garlic. Cook, stirring occasionally, until onion is softened, about 15 minutes. Add ras el hanout, and cook, stirring, 1 minute more. Add tomatoes, and cook, stirring occasionally, until they have broken down and formed a thick sauce, about 15 minutes.

DUBLIN DUMPLING STEW

Steps:

• In a Dutch oven, brown pork in butter over medium heat. Add the onion, celery and garlic; cook until vegetables are tender. Quarter carrots lengthwise, then cut into 2-in. pieces; add to pork mixture. Add the water, bouillon and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until the meat and vegetables are tender. , Combine flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add mixed vegetables; reduce heat to low. , For dumplings, in a small bowl, combine the flour, sugar, baking powder, caraway seeds, salt and mustard. Beat the egg, milk and oil; add to dry ingredients all at once. Stir just until moistened. Drop by tablespoonfuls over stew. Cover and simmer for 25 minutes or until a toothpick inserted into a dumpling comes out clean.

ITALIAN SPINACH DUMPLING STEW

Steps:

• In large skillet, brown ground beef in oil until thoroughly cooked drain. Add spaghetti sauce, mushrooms, salad dressing and water mix well. Bring to a boil. Reduce heat simmer while preparing dumplings, stirring occasionally.In medium bowl, combine flour, baking powder and salt blend well. In small bowl, combine spinach, cheese, 2 tablespoons oil, egg and 1/4 cup milk mix well. Add to dry ingredients stir until dry ingredients are just moistened, adding more milk if necessary to form a soft dough. Drop dough by rounded tablespoonfuls onto hot stew mixture. Cover tightly. Simmer 12 to 15 minutes or until dumplings are fluffy and no longer doughy on bottom.HIGH ALTITUDE - Above 3,500 feet: Prepare as directed above. Simmer dumplings 17 to 22 minutes.Nutrition Per Serving: Calories 560 Protein 23g Carbohydrate 44g Fat 32g Sodium 1205mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TURKEY DUMPLING STEW

Steps:

• In a dutch oven or large saucepan, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings.
• Cook turkey in the drippings until no longer pink. Add the carrots, 1 3/4 cups water, broth, onions, celery, rosemary, and bay leaf.Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
• Combine flour and remaining water until smooth; stir into turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Stir in the salt, pepper, and reserved bacon.
• In a bowl, combine biscuit mix and milk.
• Drop batter in six mounds onto simmering stew.
• Cover and simmer for 15 minutes or until a toothpick inserted into dumplings comes out clean.

CHICKEN AND DUMPLING STEW

Steps:

• 1. Brown the chicken in the olive oil in an 8 quart or larger stock pot. The wider the opening is on your pot, the better, so you have more surface area to make the dumplings. Add the onion and garlic and sauté until the onion is translucent. Add the carrots and celery and, optionally, the bell pepper. Sauté until slightly softened. 2. Add chicken stock until the ingredients are covered plus room enough to float the dumplings. Bring to a simmer until the vegetables are softened. Add the peas and the optional corn and edamame. Add the parsley and season with salt and pepper to taste. 3. Meanwhile, measure the flour, baking powder, salt, pepper, and herbs into a mixing bowl. Cut the butter into the flour with a pastry cutter or your fingers until the butter is in very small pieces. Add milk to the mixture slowly until the dough is thick and sticky like biscuit dough. 4. Bring the soup to a boil. Drop the dumpling mixture into the soup by the spoonful. Reduce the soup to a simmer. Using a spoon, gently push the dumplings down into the liquid and flip them over so that the tops get thoroughly cooked through. Simmer until you can break open a dumpling and it is thick, but not doughy in the middle. Serve hot. Note: This stew can also be made to be vegetarian. Dice and brown one package of extra firm tofu in a non-stick pan to replace the chicken. Replace the chicken stock with vegetable stock. The tofu should be added to the stew just before the dumplings so it doesn't break apart.

LAMB AND FENUGREEK DUMPLING STEW

Steps:

• For the stew, heat the oil in a nonstick pan over a medium heat. Add the lamb and fry for 3 to 4 minutes, turning occasionally, until the lamb is brown on all sides. Remove the lamb from the pan, and set aside on a warm plate.
• Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. Be careful of the popping seeds and splattering oil. Add the onion, and fry for 3 to 4 minutes, or until golden brown. Meanwhile, in a food processor, blend the garlic, and the ginger to a paste, adding a splash of water to bind the mixture. Add the garlic and ginger paste to the fried onions, and continue to cook for 2 to 3 minutes, or until the water has evaporated from the paste and it has turned golden brown. Add the salt to taste, sugar, ground coriander, ground cumin, ground turmeric and red chile powder and cook for a further 20 to 30 seconds.
• Add the pureed tomatoes and 3 1/2 ounces of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6 to 8 minutes, stirring well, or until the volume of liquid has completely reduced and the sauce has almost dried out.
• For the fenugreek dumplings:
• Mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough.
• Using your hands, roll the dough into 3 sausage shapes, then pinch off 6 pieces from each sausage. Roll the pieces into smooth balls, and set aside.
• When the sauce has reduced, add the remaining water, coconut milk, and lemon juice. Continue to simmer the stew for 5 minutes. Add the sweet potato to the stew, and bring it back to a boil. Reduce to a simmer and after 6 minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6 to 7 minutes, or until the potato is tender.
• Add the reserved lamb and the chickpeas to the pan, cover again and cook for another 4 to 5 minutes, or until the lamb is cooked to the desired degree of doneness.
• Stir the fresh cilantro and garam masala into the stew, just before serving.

CHILI DUMPLING STEW

Steps:

• Put potatoes, kidney beans, water, salt and pepper in large pot. Bring to a boil.
• Saute onion in oil. Add hamburger and brown; add chili powder. Add to boiling potatoes. Return to a boil.
• Once boiling, slow simmer for an hour. Return to boil after an hour; follow directions for dumplings on Bisquick box.

WHITE BEAN AND DUMPLING STEW

Steps:

• Dice onion, carrots, celery (including leafy parts) and potatoes, add to stock pot with olive oil and saute over medium heat until onions are translucent. Add corn, beans, vegetable stock, and a dash of salt and pepper. Add 1 tbsp flour, bring soup to a boil for one minute then reduce heat to simmer. With an immersion blender, do a few short bursts. Do not blend until smooth. Alternatively, scoop two cups of soup into a blender or food processor, and blend till smooth, return to pot. In a separate bowl beat 2 eggs, add 1/2 cup flour and stir. Add 1 tbsp water and stir till smooth. Bring soup to a boil and drop batter in by a teaspoon. Dumplings will cook quickly.