HOUSE OF DUMPLINGS RECIPES

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EASY VIETNAMESE PHO DUMPLING SOUP | HOUSE OF DUMPLINGS



Easy Vietnamese Pho Dumpling Soup | House of Dumplings image

A quick and easy vegetarian pho noodle soup with mushroom dumplings.

Provided by Vicky Ha

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 12

½ pack of rice noodles
1/2 pack of Foundation Asian Stock ((Tip: You can freeze the stock you don't use!))
1 pack of House of Dumplings Mushroom Dumplings
4 boiled eggs ((optional))
1 handful of mint
1 handful of Thai basil
1 handful of coriander
1/2 onion ((thinly sliced))
½ lime ((cut into wedges))
1 handful of mung bean sprouts
¼ head of fancy lettuce ((washed))
1 fresh chilli ((sliced) )

Steps:

  • Prepare your rice noodles by soaking them in hot tap water for a few minutes. Drain and set aside.
  • Arrange washed herbs, washed lettuce, sliced onion, sliced chili, lime wedges and mung bean sprouts on a plate. Set aside for serving.
  • Bring a medium pot of water to the boil. Place your eggs in the pot, and cook to your liking. For a soft-boiled egg, we recommend around 5-7 minutes! Cook for longer if you want a harder yolk.
  • When the eggs are done, place them in a bowl of cold water to cool them. Then peel the shells off them and set aside. Keep the water boiling!
  • Place your rice noodles in the pot of boiling water and cook it until al dente (soft, but slightly firm). When finished, set aside.
  • Bring your Foundation Asian Stock to the boil in a medium pot. Place your frozen dumplings into the boiling stock for 5 mins.
  • Place your cooked noodles, dumplings and boiled eggs into bowls and pour hot broth over it.
  • Pick and choose whatever garnish you would like on your vege pho and slurp your way to dumpling noodle soup heaven.

HOUSE ELF BEEF & DUMPLING STEW | HARRY POTTER RECIPES ...



House Elf Beef & Dumpling Stew | Harry Potter Recipes ... image

This house elf beef and dumpling stew is inspired by both Kreacher's love of cooking and Dobby's love of cooking in the kitchens at Hogwarts.

Provided by THESTARVINGCHEFBLOG.COM

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 24

16 oz beef ribeye, cut into chunks
2 cups chicken broth
1 cup beef broth
¼ cup garlic broth
1 white onion, chopped
½ cup carrot, chopped
½ cup celery, chopped
2 russet potatoes, chopped & skins on
2 tbsp garlic
3 tbsp vegetable oil
1 tbsp flour
salt & pepper, to taste
FOR DUMPLINGS:
1 cup flour
½ cup butter, chilled
3 tbsp milk
1 egg
1 tbsp parsley + more for garnish
1 tsp sea salt
1 tsp baking powder
1 tsp sage
1 tsp thyme
1 tsp marjoram
¼ tsp black pepper

Steps:

  • In a large pot over medium high, heat the vegetable oil until shimmering. Toss in the chunks of beef and cook until just browned on the outsides, about 2-3 minutes. Remove from the pot and set aside.
  • Add the chopped potatoes, stirring occasionally, until they begin to lightly brown. Then add the onions and cook until softened, about 4-5 minutes.
  • Add the carrots and celery to the pot. Cook until the celery brightens in color, about 1-2 minutes, then add the garlic, salt and pepper. Sprinkle the flour across the vegetables and stir until everything is coated in flour.
  • Pour the chicken, beef, and garlic broth (if using) into the pot and bring to a rolling boil. Reduce the heat to a simmer, cover, and let stew about 20-25 minutes.
  • While the stew cooks, start making the dumplings. Whisk together the flour, salt, pepper, baking powder and the herbs. In a separate bowl, stir together the milk and egg.
  • Roughly chop the chilled butter into small pieces (or use a food processor). Add the butter to the dry mix and stir until the mixture is crumbly - rub larger pieces of butter between your fingers, as needed, to achieve this.
  • Slowly pour the milk mix into the dry mix. Stir together until a thick batter-like dough forms. You should be able to pull off individual pieces without it sticking to your fingers. Pull off 1-2 tablespoon sized chunks of dough and roll between your palms to create a dough ball. Let the dough rest for about five minutes.
  • When the stew has about ten minutes remaining, return the meat to the stew then begin adding the dough balls to the pot. The dough should form an even layer on the top of the stew.
  • Cover the pot and let cook for about 10-15 minutes, until the dough is cooked though and puffed up. Serve the stew to S.P.E.W. supporters, friendly wizards and of course, the boy who lived. Enjoy!

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