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    You are in: Home / Cookbooks / Hey there DUMPLIN' !!
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    41 recipes in

    Hey there DUMPLIN' !!

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    Light and low fat.

    Recipe #26283

    1 Reviews |  By KateL

    Entered for safe-keeping for ZWT. Posted by Cherihannah on grouprecipes.com, who claims the potato dumplings instead of egg noodles are the "Old Country" way and egg noodles are the (American) Pennsylvanian way. I am still in shock over 1 1/2 cups of butter (3 sticks)!

    Recipe #367867

    This is a neat old Pennsylvanian Dutch recipe 8)

    Recipe #36187

    I got this recipe off of Food Network. It is Tyler Florence's recipe. This is definitely the best chicken and dumplings I have ever had. I have tried other recipes of his and so far they are all delicious. You won't be disappointed in these. It really is easy to make. It only takes a while because of the chicken baking first and then making the chicken stock next.

    Recipe #74395

    If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)

    Recipe #52253

    A genuine Czechoslovakian recipe, posted by request.

    Recipe #76670

    I read the reviews so I hunted down the recipe again and it read 1 2/3-2 cups all purpose flour. Sorry for the misprint it should be good to go now. This is a great dumpling recipe.

    Recipe #193835

    These are fast, easy and absolutely fantastic! My family cannot get enough of these.

    Recipe #152514

    Comfort food for a cold weather supper. This dumpling recipe is the best I have found.

    Recipe #42983

    1 Reviews |  By Jezski

    Love the name Dough Bellies! EatnPark is a well-liked local family restaurant in Western PA and Ohio. Some years ago, this appeared in a cookbook of employee's favorite recipes. It is a delicious time-saver.

    Recipe #262950

    I grew up with my mother making a plain version of these all winter long. I could just eat a plate of the dumplings alone and forget the soup; I liked them that much. Now I make them for my kids and add different ingredients to change the flavors.

    Recipe #108953

    Nice fluffy dumplings for on top of stews, stewed tomatoes etc

    Recipe #374830

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

    Recipe #30965

    This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.

    Recipe #211082

    Sister-in-law gave me this recipe. I make it a lot as it is very easy. Makes enough for 4 people.

    Recipe #109196

    Serve these dumplings, smothered with fried onions, instead of other starches.

    Recipe #125887

    A hearty side dish or meatless main course.

    Recipe #48106

    Secrets of Hungarian Cookery. For Godie Michael, a volunteer at Hope Lodge, a real sweety who let me see two of her really old cook books that she had adjusted a lot of the recipes for. I'm writing what is in them. I haven't had a chance to try this one yet but it looks like I get a chance to use the dumpling maker I've got (lol).

    Recipe #124141

    Potato Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She suggests serving it with Chicken Paprikash which I've also posted.

    Recipe #308193

    Hungarian noodle dish served with braised meats and paprikash dishes. I come from a long line of Hungarian's and am a first generation Hungarian-American. We call it Nockerl and many Hungarian cookbooks call it by this name. Get over it.

    Recipe #8563

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