General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 17-02-2016, 06:18 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Nov 2014
Posts: 3,438
Default Self-rising flour dumplings HELP


I have a bag of frozen mixed berries. I want to make something in
ramekins. I also want to use up some self-rising flour that I have
that needs to be used.
Two questions:
Will there be enough juice in the ramekins from the berries to make
the dumplings rise as a topping?

Here's the recipe that I have for dumplings. Aside from changing out
the Herbes de Provence for something else, how would you change the
recipe for my cobbleresque dish? Add sugar? What spices/herbs

Dumplings:
2 1/4 cups (9 ounces) self-rising flour
1/4 cup (4 tablespoons or 2 ounces)butter
2 teaspoons Herbes de Provence
3/4 cup (6 ounces) buttermilk
1 large egg
work the butter into the flour until the mixture resembles coarse
bread crumbs. Stir in the herbs. Cover and refrigerate while you
make the filling.
To finish the dumplings, whisk the buttermilk and egg together and
stir into the dry dumpling mixture until just evenly moistened .
Scoop the batter, 1/4 cup at a time onto the simmering filling,
leaving space for the dumplings to double in size. Put the lid on the
pan and bake for 25 to 30 minutes at 350F
NOTE: this recipe is originally for chicken and dumplings.

Janet US

  #2 (permalink)   Report Post  
Old 17-02-2016, 08:00 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jun 2013
Posts: 1,400
Default Self-rising flour dumplings HELP

In article ,
says...

I have a bag of frozen mixed berries. I want to make something in
ramekins. I also want to use up some self-rising flour that I have
that needs to be used.
Two questions:
Will there be enough juice in the ramekins from the berries to make
the dumplings rise as a topping?

Here's the recipe that I have for dumplings. Aside from changing out
the Herbes de Provence for something else, how would you change the
recipe for my cobbleresque dish? Add sugar? What spices/herbs

Dumplings:
2 1/4 cups (9 ounces) self-rising flour
1/4 cup (4 tablespoons or 2 ounces)butter
2 teaspoons Herbes de Provence
3/4 cup (6 ounces) buttermilk
1 large egg
work the butter into the flour until the mixture resembles coarse
bread crumbs. Stir in the herbs. Cover and refrigerate while you
make the filling.
To finish the dumplings, whisk the buttermilk and egg together and
stir into the dry dumpling mixture until just evenly moistened .
Scoop the batter, 1/4 cup at a time onto the simmering filling,
leaving space for the dumplings to double in size. Put the lid on the
pan and bake for 25 to 30 minutes at 350F
NOTE: this recipe is originally for chicken and dumplings.

Janet US


Dumplings need a generous amount of liquid (enough to float in) to
cook in and expand.

Your berries won't give off nearly enough liquid too cook dumplings in,
IMO. I'd just make a crumble topping for the ramekins instead.

http://www.deliaonline.com/recipes/type-of-
dish/desserts/crumble/raspberry-crumble.html

Janet UK


  #3 (permalink)   Report Post  
Old 17-02-2016, 09:42 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Nov 2014
Posts: 3,438
Default Self-rising flour dumplings HELP

On Wed, 17 Feb 2016 19:00:20 -0000, Janet wrote:

In article ,
says...

I have a bag of frozen mixed berries. I want to make something in
ramekins. I also want to use up some self-rising flour that I have
that needs to be used.
Two questions:
Will there be enough juice in the ramekins from the berries to make
the dumplings rise as a topping?

Here's the recipe that I have for dumplings. Aside from changing out
the Herbes de Provence for something else, how would you change the
recipe for my cobbleresque dish? Add sugar? What spices/herbs

Dumplings:
2 1/4 cups (9 ounces) self-rising flour
1/4 cup (4 tablespoons or 2 ounces)butter
2 teaspoons Herbes de Provence
3/4 cup (6 ounces) buttermilk
1 large egg
work the butter into the flour until the mixture resembles coarse
bread crumbs. Stir in the herbs. Cover and refrigerate while you
make the filling.
To finish the dumplings, whisk the buttermilk and egg together and
stir into the dry dumpling mixture until just evenly moistened .
Scoop the batter, 1/4 cup at a time onto the simmering filling,
leaving space for the dumplings to double in size. Put the lid on the
pan and bake for 25 to 30 minutes at 350F
NOTE: this recipe is originally for chicken and dumplings.

Janet US


Dumplings need a generous amount of liquid (enough to float in) to
cook in and expand.

Your berries won't give off nearly enough liquid too cook dumplings in,
IMO. I'd just make a crumble topping for the ramekins instead.


dish/desserts/crumble/raspberry-crumble.html

Janet UK

I was afraid of that. I'll make beef and dumplings instead and do a
fruit crumble. thanks for the recipe, I appreciate it.
Janet US


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Self-Rising Flour= Regular Flour +? Judy Haffner General Cooking 11 04-05-2012 08:05 AM
Self-rising flour formula Frank103 Baking 1 22-08-2006 10:14 PM
Self-rising flour VS flour Alric Knebel Baking 24 17-11-2005 04:25 PM
Self rising flour [email protected] General Cooking 1 23-03-2005 01:08 AM
What is the very best flour to use to make Chinese Dumplings??? Bil Reese Recipes 3 12-01-2004 01:20 PM


All times are GMT +1. The time now is 02:33 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017