Homemade Dumpling: Recipe and Freezing Instructions
Homemade Dumpling Recipe
Put the dry ingredients into your food processor, use the full sized blade, the dough hooks tend not to reach the sides and mix well enough for this. Pulse in the butter until the mixture is crumbly. Mix in the milk.
The dough should be dry enough to shape by hand, if not add slightly more flour until it is. Roll into walnut sized balls.
If you don’t have a food processor mix by hand.
Cook frozen dumplings the same as fresh ones, in boiling soup or stew. Because of the small size these dumplings will still cook fast, check after 10-12 minutes to see if they are cooked through.
What Other Variations Can I Try?
Try other herbs and spices than just parsley. I use only parsley in this recipe so it’s a neutral flavor to keep in the freezer and add to any soup at a moments notice. The flavor possibilities are endless in a kitchen full of herbs.
If your making chicken soup or stew try herbs like thyme, dill, rosemary or sage. For beef soup or stew try using basil, bay, oregano or marjoram.
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