Vegetarian Southern-Style Dumplings
5 Apr 2017 06:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
apollymi posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
lastcraving I love dumplings. I love dumplings wayyyyy too much. It was one of the hardest things for me to give up going vegetarian. But, me being me, I hunkered down in the Lab kitchen and came up with a vegetarian version of chicken and dumplings.
Ingredients:
Directions:
Melt about 1/3 of the butter in a Dutch oven or large soup pan over medium heat. Add chopped carrots. Stir for about 5 minutes.
Add remaining butter and celery. Stir for about 3-5 minutes.
Add onion and stir for no more than 3 minutes.
Add broth. Increase heat to high.
When stock reaches a boil, add dumplings, sliding small pieces into the boiling stock. Add rosemary.
Reduce heat to low and cover. Cook for 20-25 minutes. Stir frequently to prevent sticking.
Season to taste and serve hot.
The dish will be very thick. Add more broth if you prefer something thinner.
How to make dumplings:
In a bowl, add 1 1/3 cup of self-rising flour to 2 beaten eggs. Stir with a fork until it rolls around bowl like pie dough. Divide in half and roll out on a floured board until very thin. Cut in small strips or squares and lay across large plate or board until you have all dough cut.
Substitutions:
This can be very easy made to include meat. Take out the vegetables. Replace the vegetable stock with chicken stock. Add shredded chicken.
Alternatively, you could boil a fryer chicken (2 1/2 to 3 lbs) until it was tender. Remove the chicken, debone it, and set it aside. Follow the above directions, readding the chicken immediately before serving.
Ingredients:
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 1/2 medium onion, diced
- 4-6 Tbsp butter or margarine, divided
- 9 cups of vegetable stock or 9 cups of water and 11 vegetable bouillon cubes
- 1/8 tsp dried rosemary or 1/4 tsp fresh rosemary
- 1 package Southern-style dumplings (recipe below if unavailable)
- salt and pepper to taste
Directions:
Melt about 1/3 of the butter in a Dutch oven or large soup pan over medium heat. Add chopped carrots. Stir for about 5 minutes.
Add remaining butter and celery. Stir for about 3-5 minutes.
Add onion and stir for no more than 3 minutes.
Add broth. Increase heat to high.
When stock reaches a boil, add dumplings, sliding small pieces into the boiling stock. Add rosemary.
Reduce heat to low and cover. Cook for 20-25 minutes. Stir frequently to prevent sticking.
Season to taste and serve hot.
The dish will be very thick. Add more broth if you prefer something thinner.
How to make dumplings:
In a bowl, add 1 1/3 cup of self-rising flour to 2 beaten eggs. Stir with a fork until it rolls around bowl like pie dough. Divide in half and roll out on a floured board until very thin. Cut in small strips or squares and lay across large plate or board until you have all dough cut.
Substitutions:
This can be very easy made to include meat. Take out the vegetables. Replace the vegetable stock with chicken stock. Add shredded chicken.
Alternatively, you could boil a fryer chicken (2 1/2 to 3 lbs) until it was tender. Remove the chicken, debone it, and set it aside. Follow the above directions, readding the chicken immediately before serving.
