These drop dumplings are the perfect finishing touch for a hearty chicken or beef stew. Add a teaspoon or two of fresh chopped parsley to the dough or add chives or a blend of fresh chopped herbs.
The dumplings cook to fluffy biscuit-like perfection on a pot of bubbling stew. They're relatively light, too. The only fat is 1 tablespoon of butter, plus enough milk to moisten the dough. They're a nice alternative to baked biscuits or yeast rolls, and they take just a few minutes of preparation. Just mix the ingredients and drop them onto the bubbling stew!
Dumplings may also be made with biscuit mix and milk. See the recipe for biscuit mix dumplings for that version.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Optional: 1 tablespoon fresh chopped parsley
- 1 tablespoon butter (softened)
- 1/3-1/2 cup milk (to moisten)
- Combine the flour, baking powder, and salt in a medium bowl.
- Cut in the butter until blended. Stir in milk to form a wet dough. It should be a thick dough, but thin enough to drop from a wet spoon.
- Heat stew until it is simmering.
- Drop spoonfuls of the soft dough onto the simmering stew. Try to drop the dumplings onto the vegetables so they won't sink into the liquid. Cook, uncovered, for 10 minutes and then cover the pan tightly and cook for about 10 minutes longer. Stir a few times to keep the stew from scorching.
The recipe makes about 8 dumplings, depending on size.
- Old-Fashioned Fruit Dumplings: Add 1 or 2 tablespoons of granulated sugar to the dumpling mixture. If desired, add about 1/2 teaspoon of ground cinnamon. Drop onto boiling fruit in syrup. Cook uncovered for about 5 minutes. Cover the pan and cook for 15 minutes longer.
- Cobbler Topping: Add 1 or 2 tablespoons of granulated sugar and about 1/3 cup of chopped pecans, if desired. Drop onto a fruit cobbler filling and sprinkle with cinnamon sugar, if desired. Bake as directed, or until the cobbler is bubbling and the topping has browned.
- Cheddar Dumplings: Add about 1/4 cup of shredded cheddar cheese to the dumpling mixture before you add the milk.