4 tablespoons oil or 4 tablespoons melted schmaltz (fat)
2 teaspoons baking powder
For firm matzah balls the above plus:
4 tablespoons water or 4 tablespoons broth
OMIT - baking powder
Optional Ingredients — all some or none:
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1 tablespoon dried parsley (optional)
1 teaspoon dill weed (optional)
1⁄2 teaspoon pepper (optional)
Instructions
Follow these instructions carefully.
Measure and mix dry ingredients into a bowl.
Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
Add oil or schmaltz (and water or broth for firm matzah balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
Pour egg mixture into the dry mixture and gently mix with the fork. DO NOT OVER MIX.
Treat it like a muffin mixture; if you over mix they will be tough.
Place in the fridge for 1 hour.
Bring a large pot of water to a rolling boil on the stove.
After matzah ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzah balls will be ready. DO NOT STIR AT ANY TIME.
The matzah balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.
I usually try and do a cooking class in every country I go to. So far, I’ve learned how to make curry in Sri Lanka, sushi in Tokyo, and watched my mam get told off for not listening by an Italian grandma. However, I’ve never had a cooking class one to one. That changed when I had a go at making traditional dumplings with Alisa in Kiev. I had been excited about the class since my first taste of…
Kiev is a strange place. It’s both breathtakingly beautiful and hideously ugly at the same time. The skyline is a mix of shining golden domes and abandoned Soviet buildings. There’s even a bridge across the River Dnieper that nobody has bothered either to put the finishing touches to or just knock down.
This, and some brightly coloured churches against the cold, grey sky, was about all I noticed…
In case you missed it in the title- you need a cast iron dutch oven.
Directions:
1. In a large Dutch oven over medium heat, heat oil. Add onion, carrots, and celery.
2. Cook about 5 minutes, until tender.
3. Add oregano, salt, pepper, and garlic. Cook about 1 minute.
4. Add broth, thyme, bay leaves, and chicken to pot. Bring to boil.
5. Reduce heat to medium-low once the pot is boiling. Place lid on pot and set timer for 10 minutes.
6. In a large bowl, whisk together flour, baking powder, and salt. Add egg, buttermilk, and melted butter. Mix until combined, then set aside.
7. When the 10 minute timer goes off, remove chicken from pot and shred with forks. Before adding it back in, remove the thyme and bay leaves from the pot.
8. Add the chicken back in, plus the 1 cup of heavy cream. Cream can make the pot bubble up more, so keep an eye on it and stir occasionally.
9. Using 2 forks or spoons, scoop balls of dough directly into the pot. Stir occasionally as you work. The dough will be sticky- hence the 2nd spoon or fork to help scrape it off.
10. Put lid back on and cook on medium-low for 5-6 minutes. Sample a dumpling to make sure they are done.
11. (Optional) Garnish with parsley before serving.
Dumpling soup. It’s basically chicken and dumplings without the chicken, so it’s vegetarian. Just use vegetable stock, onion, garlic, and your preferred veggies (I used carrots, broccoli, and peas.) I made a roux with my aromatics and carrots before adding the stock. Broccoli is best added in the last 10 minutes so it doesn’t overcook. Very tasty vegetarian option! #vegetarian #vegetarianrecipes #dumplings #dumplingsoup https://www.instagram.com/p/B_siVmKDx0Z/?igshid=340flgxn93tm
Good food. Good drinks. Good company! Whole 30 starts tomorrow but before I spend a couple hours prepping tonight I needed some dumplings from my favorite place #food #drinks #friends #dumplings #life #whole30
i love pot stickers / dumplings, especially if they are fried extra crispyyyy. when i make them at home i crisp EVERY Side even if it’s ~not aesthetic~ cause i love for the cronch
Yesterday was a perfect day, until it turned rainy and cold. In other words, it was a typical day in Ecuador. We were craving something warm and hearty, and have long wanted to make this. Usually it’s pretty hard for us to cook together because we step on each other’s toes, but we decided I would cut the vegetables and make the dumplings, and A would do the rest. This type of clear division helped a lot.
This dinner was fantastic. Exactly what I wanted - so flavorful, filling, and surprisingly not too hard.
Note:Use low-fat or fat-free milk in this recipe, and start the dumpling dough only when you’re ready put them in the soup.
Serves 6 to 8
Ingredients:
Stew:
4 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (½ stick)
2 medium leeks , white and light green parts only, cut in half lengthwise and then into 1-inch pieces
Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.
Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, carrots, and ¼ teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.
Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.
For the dumplings:
Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper. Following the steps below, drop golf-ball-sized dumplings over the top of the stew, about ¼ inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.
To make the dumplings:
Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon. Cover the stew with the dumplings, leaving about ¼ inch between each. When fully cooked, the dumplings will have doubled in size.
Pan fried dumplings for dins last night - one of my favourite meals EVER!!!!!! Thanks for spoiling me mum #dinner #dumplings #foodie #delicious #livetoeat (at Brisbane, Queensland, Australia)
Lamb ribs, beets, dumplings and crispy qatayef at Byblos
I’ve been wanting to try this place for a while now, but unfortunately was quite disappointed. The food came out very slowly and our server mixed up our order so one of the dishes we wanted was never put in. Some of the dishes (beets and rice) were very good. The dumplings were very disappointing. Everyone recommended them but they were so tiny and had no flavour.
