Butter Dumpling

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alliesmama4
Posts: 2759
Joined: Sun Aug 30, 2015 10:10 pm
Location: Southern IL

Butter Dumpling

Post by alliesmama4 » Thu Aug 30, 2018 12:13 pm

Butter Klosse or Butter dumpling:
2 tablespoons of butter softened
2 eggs beaten
6 tablespoons of flour..(to make them gluten free I use Kind Arthur Flour All-Purpose gluten free flour). Do not use their Bisquick type flour mix.
1/4 teaspoon of salt

Cream butter until soft. Beat in eggs. Stir in flour and salt. Drop by teaspoon full in to simmering soup. Cover and simmer for 8 minutes. Do not peek. Makes 3 to 4 servings

The texture is sort of a cross between a noodle and a dumpling. They are slick on the outside and have a tiny bit of bite in the center if done correctly.
Janet Alliesmama

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delighted99
Posts: 382
Joined: Sun Sep 06, 2015 10:26 am

Re: Butter Dumpling

Post by delighted99 » Sat Sep 15, 2018 6:23 pm

What do you like to serve this with?

alliesmama4
Posts: 2759
Joined: Sun Aug 30, 2015 10:10 pm
Location: Southern IL

Re: Butter Dumpling

Post by alliesmama4 » Sat Sep 15, 2018 7:42 pm

delighted99 wrote:
Sat Sep 15, 2018 6:23 pm
What do you like to serve this with?
I usually make chicken and dumplings. ie cook chicken with the usual carrots, onions,and celery. It is like a chicken stew with the dumplings. You can serve the dumplings in a bowl as a side dish or I just add them to the bowl when I take out a portion.. I actually love the dumplings more so sometimes make two batches of dumplings to have more for when I have leftovers the next day. Janet Alliesmama
Janet Alliesmama

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delighted99
Posts: 382
Joined: Sun Sep 06, 2015 10:26 am

Re: Butter Dumpling

Post by delighted99 » Sat Sep 15, 2018 8:52 pm

Sounds good. I've never made a chicken dumpling dish I liked (although I've enjoyed the dish other places) so I'll give this a try.
alliesmama4 wrote:
Sat Sep 15, 2018 7:42 pm
delighted99 wrote:
Sat Sep 15, 2018 6:23 pm
What do you like to serve this with?
I usually make chicken and dumplings. ie cook chicken with the usual carrots, onions,and celery. It is like a chicken stew with the dumplings. You can serve the dumplings in a bowl as a side dish or I just add them to the bowl when I take out a portion.. I actually love the dumplings more so sometimes make two batches of dumplings to have more for when I have leftovers the next day. Janet Alliesmama

alliesmama4
Posts: 2759
Joined: Sun Aug 30, 2015 10:10 pm
Location: Southern IL

Re: Butter Dumpling

Post by alliesmama4 » Sun Sep 16, 2018 8:48 am

delighted99 wrote:
Sat Sep 15, 2018 8:52 pm
Sounds good. I've never made a chicken dumpling dish I liked (although I've enjoyed the dish other places) so I'll give this a try.
alliesmama4 wrote:
Sat Sep 15, 2018 7:42 pm
delighted99 wrote:
Sat Sep 15, 2018 6:23 pm
What do you like to serve this with?
I usually make chicken and dumplings. ie cook chicken with the usual carrots, onions,and celery. It is like a chicken stew with the dumplings. You can serve the dumplings in a bowl as a side dish or I just add them to the bowl when I take out a portion.. I actually love the dumplings more so sometimes make two batches of dumplings to have more for when I have leftovers the next day. Janet Alliesmama
I know it is hard to find the right dumpling.. I liked this one when I could eat gluten flour since it was sort of a cross between a noodle and a dumpling.. The gluten free flours just did not make the switch over.They were too doughy. Hope you like them.. Janet Alliesmama
Janet Alliesmama

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delighted99
Posts: 382
Joined: Sun Sep 06, 2015 10:26 am

Re: Butter Dumpling

Post by delighted99 » Sat Oct 06, 2018 2:58 pm

Janet, I made chicken and dumplings last week and subbed in your dumplings for theirs! The dish was a hit! Thanks for that recipe.
alliesmama4 wrote:
Thu Aug 30, 2018 12:13 pm
Butter Klosse or Butter dumpling:
2 tablespoons of butter softened
2 eggs beaten
6 tablespoons of flour..(to make them gluten free I use Kind Arthur Flour All-Purpose gluten free flour). Do not use their Bisquick type flour mix.
1/4 teaspoon of salt

Cream butter until soft. Beat in eggs. Stir in flour and salt. Drop by teaspoon full in to simmering soup. Cover and simmer for 8 minutes. Do not peek. Makes 3 to 4 servings

The texture is sort of a cross between a noodle and a dumpling. They are slick on the outside and have a tiny bit of bite in the center if done correctly.

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