Potato & Bread Dumpling Recipes
Check out some of the most popular recipes using our delicious potato and bread dumplings, and contact us to share one of your favorite dumpling recipes.
– Chateau Summer Salad –
- 24 oz. bag of Chateau Mini Dumplings (1 bag)
- 10.5 oz. Cherry or Grape Tomatoes
- 24 oz. Diced Marinated Artichoke Hearts
- 10 oz. Chopped Dry Prosciutto (or any hard meat)
- 16 oz. Mozzarella Pearls
- Optional: 7 oz. Calamata Olives
- 1 Good Seasons Italian Salad Dressing
- Cut directions in half for a smaller portion
- Also try substituting your favorite cheese or meats to personalize your salad
- Boil water and follow the directions for the mini potato dumplings
- While the dumplings are cooking make the Seasons dressing and chill it unless you are using another bottled Italian Salad Dressing.
- Rinse dumplings in strainer with cold water and ice to chill and stop the cooking process immediately.
- Slice the tomatoes in half.
- Chop the artichoke hearts and use the tender/soft part of the artichoke only (disregard the rest of the petals).
- Chop your prosciutto (or any favorite hard meat) into bite sized cubes (some stores sell this chopped already).
- Combine the tomatoes, artichoke hearts (some juice is optional), chopped prosciutto, and mozzarella pearls in a bowl.
- Optional: Mix in calamata olives sliced in half.
- Salad is best if chilled until serving, it can also be made an evening before and refrigerated; if so add the tomatoes the next day.
-Bracciole w/CHATEAU Mini Potato Dumplings and Tomato Ragu-
- 3 – 1lb Pieces of Flank Steak
- 3 to 4 Garlic Cloves, Peeled & Minced
- 2 C of Spinach Minced
- 2 C Shredded Cheese, Your Choice
- 6 T of Butter
- Salt and Pepper
- Olive Oil for cooking
- 4 C of Bloody Mary Mix, I used Uncle Dougie’s Bloody Mary Mix
- 1 Bag of Chateau Foods Mini Potato Dumplings ,boiled according to package directions.
1.Flatten flank steaks using a meat tenderizer until the steaks are about a 1/4 inch thickness. Salt and pepper both sides of the meat.
2.In a bowl combine butter, spinach, garlic, in a bowl.
3.Spread butter mixture in the center of each piece of steak.
4.Fold sides, from the longer edges inward, and roll from the the top to the bottom.
5.Secure the seal with toothpicks or you can tie up the meat rolls with string.
6.Heat a skillet and add oil, sear the rolls on all sides.
7.Add in the bloody mary mix, bring it to a boil, turn heat down low to simmer.
8.Simmer for 90 minutes.
9.Add in the dumplings and simmer for another 15 minutes.
— CHATEAU Blueberry French toast Casserole —
• 2 boxes of Chateau Bread Dumplings (steamed)
• 2 8ounce Package Cream Cheese, softened
• 1/3 Cup Maple Syrup
• 3 Cups Blueberries
• 1 Teaspoon Cinnamon
• 3 Eggs
• 1 2/3 Cups Heavy Cream or Milk
• 2/3 Teaspoon Vanilla Extract
• 1/2 Stick Butter
• 1/3 Cup Brown Sugar
• 1/4 Cup Maple Syrup
• 1/2 Teaspoon ground cinnamon
1. Lightly butter a 3-quart casserole dish.
2. In a medium bowl using a hand mixer or large spoon, combine the cream cheese with the maple syrup, and cinnamon, and then fold in the blueberries.
3. Spread about one Tablespoon of the blueberry cream cheese mixture onto one side of each slice of bread. Place bread slices evenly in a row in the prepared baking dish.
4. Use a glass-measuring cup or medium bowl to whisk together the eggs, cream or milk, and vanilla extract. Pour mixture evenly over bread slices.
5. Cover pan with foil and refrigerate at least 3 hours – overnight. (Overnight is best).
6. Preheat oven to 350 degrees.
7. Place the bread mixture in the oven and bake for 35-45 minutes, until golden brown.
8. Prepare the topping: Melt butter in a small saucepan over medium heat. Whisk in the brown sugar until smooth. Whisk in the maple syrup and cinnamon. Drizzle over as desired.
— CHATEAU Pretzel Bites —
- 1 bag of CHATEAU Mini Potato Dumplings
- 4 C. water
- 1/4 C. baking soda
- 1 large egg, beaten
- Coarse salt
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 C. milk
- 2 C. Cheddar cheese
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and spray with cooking spray.
In a medium pot, combine water and baking soda. Bring to boil then reduce to a simmer.
- Add the rolled balls and cook for 1 minute. Remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren’t touching.
- Brush beaten egg over each pretzel. Sprinkle with salt.
- Bake for 10-15 minutes or until golden brown. Let cool for 10 minutes before serving.
Meanwhile, make cheese sauce. Melt butter in a small saucepan over medium heat. Whisk in flour and cook for about 1 minute. Stir in milk and bring to a simmer. When the milk begins to thicken, stir cheese, whisking constantly until sauce is smooth. Season to taste with salt, pepper and cayenne.
— Tina’s (French) Toast —
- 1 box of CHATEAU Bread Dumplings
- 3 large eggs
- ¾ C. milk (substitute w/water or condensed milk)
- 1 Tbsp of French Vanilla Coffee-mate/vanilla extract
- 2 Tbsp brown sugar
- 2 Tbsp cinnamon
- Powdered sugar for sprinkling
- Real maple syrup
- Beat eggs, milk, brown sugar, cinnamon and French Vanilla Coffee-mate/vanilla extract (powdered creamers are good substitutes for vanilla)
- Dip CHATEAU Bread Dumplings into mixture until completely soaked
- Add to med-high heated fry pan
- Wait until golden brown then flip
- Serve with real maple syrup
— Chicken Paprika —
- 1 frying chicken, cut up
- 1 tsp. paprika
- 1/4 tsp. salt
- 2 Tb. butter
- 1/2 C. chopped onion
- 1/4 C. chopped green or red pepper
- 1/4 C. chopped celery
- 1/2 tsp. parsley
- 2 C. chicken broth
- 1 Tb. paprika cayenne pepper
- 3 Tb. flour
- 1 C. sour cream
- Season chicken with salt and paprika.
- Brown lightly in butter in a large frying pan.
- Add chopped vegetables and parsley, cover, and cook slowly for 5 minutes until onion is soft.
- Add chicken broth, paprika and a dash of cayenne and simmer covered for 30 minutes.
- Combine flour with sour cream until smooth.
- Pour over chicken and stir until sauce thickens. Do not boil sauce.
- Serve with CHATEAU SLICED BREAD DUMPLINGS.
— Denise’s Dumplings —
- 2 Lbs. of CHATEAU Potato Dumplings
- 1 C. of butter (2 sticks)
- 1/4 C. of Dill
Let dumplings thaw a bit and cut them into quarters and boil. Melt butter either in a glass bowl in the microwave or in a sauce pan on the stove. Drain the water from the dumplings, toss in butter and sprinkle in the dill.
— Chicken & Chateau Dumpling Soup —
- 2 Tbsp butter
- 1 stalk celery, chopped
- 2 carrots, peeled and sliced
- ½ medium onion, chopped
- 2 Tbsp flour
- 2 quarts’ chicken stock
- 1 skinless, boneless chicken breast, diced
- 1 package Chateau potato dumplings, slightly thawed
- Fresh parsley
- Fresh dill
Melt the butter in a soup kettle and add the vegetables. Cook them on medium heat for 5 minutes. Add the flour and stir another minute. Add the chicken stock, stirring constantly until the batch is smooth. Bring the soup to a boil on high heat. Add the chicken meat. Cut or pinch the potato dumplings into 4/5 pieces each and drop them into boiling soup. Reduce heat, cover and boil gently for 20 minutes. Adjust seasoning to taste. Garnish with parsley and dill.
— Maria’s Mix up —
- 1 box of CHATEAU Bread Dumplings
- 1/3 C. of Basil Pesto
- 15 Cherry tomatoes
- ½ package of Buffalo Mozzarella
Steam or fry the dumplings and cut into cubes. Cut Cherry tomatoes in half. Add miniature buffalo mozzarella chunks and basil pesto. Mix to serve. Can be served on skewers.
* For more of a bruschetta like dish, either toast the dumplings or fry until brown prior to putting into bowl.
— Dumplings & Eggs —
- 6 slices Chateau dumplings, cubed
- 6 Tbsp. Butter or margarine
- 6 eggs
Fry dumpling cubes in butter until brown and crispy on all sides. Reduce Heat. Add eggs and scramble with dumplings. Season to taste. Serve with fruit for brunch.
– Chateau’s Caramel Apple Bread Pudding —
- 3 eggs, beaten
- 1 1/2 C. of white sugar
- 2 Tb. light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 C. butter, melted
- 3 C. of heavy cream
- 1 package of Chateau Bread dumplings, cut into cubes
- 1 1/2 apples
- Carmel Sauce
- Preheat the oven to 375°F.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tb. of light brown sugar, 1/2 tsp. of cinnamon, 1/4 cup of butter, and 3 C. of heavy cream together.
- Gently stir in bread dumpling cubes.
- Grease an 8×8 baking dish.
- Lightly spoon the mixture into the prepared baking dish.
- Place in oven for 50-55 minutes.
- Cover the dish with foil after 30 minutes of cooking to avoid over browning.
- Pour sauce over WARM bread pudding
- Wait 10 minutes to serve.
– Johnnie’s Short Ribs w/Potato Dumplings —
- 1 bottle Cabernet Sauvignon
- 2 Packages of Chateau Potato Dumplings
- ½ C. of vegetable oil
- 2 packages of beef short ribs
- 1 tsp black pepper crushed
- Flour for dredging
- 10 cloves garlic, peeled
- 8 large shallots cut in half
- 3 carrots cut into 1-inch lengths
- 3 stalks celery cut into 1-inch lengths
- 1 medium leek, white and light green parts only, coarsely chopped (wash these well. Usually have a lot of sand in them. Separate and soak them)
- 8 sprigs Italian parsley
- 8 sprigs thyme
- 2 bay leaves
- 2 Tbsp tomato paste
- 1 ½ quarts chicken stock
- Freshly ground pepper
- Pour the wine into a pot and cook on medium heat. When the wine is heated light it on fire with a stick lighter to burn off alcohol. Be careful since you can’t completely see the blue flame. Let the flames die out, then increase the heat and bring the wine to a boil, continue boiling until the liquid reduces by half. Remove from the heat.
- Preheat the oven to 350°F.
- Heat the oil in a Dutch oven. Season the ribs all over with salt and the crushed pepper. Dust the ribs with flour and brown the ribs
- Remove the ribs and most of the grease and toss in the vegetables and herbs. Cook the vegetables until lightly browned then stir in the tomato paste and cook for 1 minute
- Add the reduced wine, browned ribs, and stock. Bring to a boil; cover the pot and put it into the oven, and cook for about 2 1/2 hours. Every 30 minutes lift the lid and skim and discard whatever fat may have bubbled up to the surface.
- Take the ribs out and keep warm. Pass the liquids through a mesh strainer and boil the pan liquid until it thickens and reduces so it is silky on the back of a spoon. Season with salt and pepper but not until it is reduced or it will be too salty.
- Pour the sauce over the meat and serve with DUMPLINGS!!!!