Ingredients

• Dumplings are made from biscuit dough that is cooked by braising it in liquid. In general, dumplings are a savory dish, such as chicken and dumplings, but there are also dessert dumplings, such as caramel peach dumplings that are braised in canned peaches, juice and brown sugar. Regardless of the type of dumpling you make, the basic ingredients are the same. Dumplings usually consist of flour, baking powder, salt, milk and some type of fat, such as shortening, margarine or butter. A dumpling recipe is the same as a biscuit recipe. When a solid fat is cut into the flour and baking powder, it creates a moist, flaky product. Shortening, margarine and even butter or lard, are all interchangeable in a dumpling recipe.

Ratio

• When substituting margarine for shortening, use exactly the same quantity of margarine as you would shortening. The amount of fat to use varies, depending on the recipe, but most recipes call for about 3 tablespoons of fat for every 2 cups of flour. As with any baking recipe, follow the directions carefully. Too little fat results in a dry, crumbly dumpling. Too much creates a greasy texture.

Results

• Margarine and shortening are both made from hydrogenated vegetable oil. The main reason to use margarine is if you prefer its flavor to that of shortening. Margarine is also easier to measure because it almost always comes in sticks. One drawback is that margarine contains more water so it creates a softer dumpling. If you want flaky layers, stick with shortening, or try butter-flavored shortening if you prefer the taste of margarine. Margarine usually costs more than shortening. Both margarine and shortening contain trans-fatty acids, which have been shown to increase the risk of heart disease.

Varieties

• When you buy shortening, you have limited options, but you'll find myriad choices when it comes to buying margarine. Low-fat or whipped varieties work well as spreads, but they have too much water to use in baking. Stick with a variety that contains at least 60 percent fat or 100 calories per tablespoon. You can also use butter/margarine blends, so long as the product contains at least 60 percent fat.