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.
— Tina’s Toast —
- 1 box of CHATEAU Bread Dumplings
- 3 large eggs
- ¾ C. milk (substitute w/water or condensed milk)
- 1 TB of French Vanilla Coffee-mate/vanilla extract
- 2 TB brown sugar
- 2 TSP 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
— 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 tablespoons butter
- 1 stalk celery, chopped
- 2 carrots, peeled and sliced
- ½ medium onion, chopped
- 2 tablespoons 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 Tb. 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.
— 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 teaspoon 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 tablespoon s 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!!!!