Recipe by Brenda.
My Grandma Ione always seemed to have a huge pot of soup or stew bubbling on the stove, and these little gems would be floating on top. If there were any left, they were even better the next day. This dumpling is best suited for a soup or stew with substantial liquid. After a few folks thought these were a little dry, I added the option to add 1 tsp of milk if necessary. You do want a soft dough, but not wet. Also I noted to use large eggs which I had not specified before. Thank you for your suggestions :)
Top Review by **Tinkerbell**
Fluffy dumplings are my family's favorite! I usually only make them with beef stew but when I saw this recipe I knew I had to try it, so I made a quick chicken soup for them. I used about 1/2 pound chicken tenders, cut into chunks & browned in a little oil. Then added some Italian seasoning and enough fresh chicken stock to cover the meat by about 2 inches and turned up the heat to bring it to a boil. While the soup was heating I made up the dumpling dough as directed, using fresh parsley. Size of eggs could be my problem, although they are large, but I found the mixture to be too dry to incorporate all the flour. I added about 1 Tablespoon of milk total, a teaspoon at a time until the dough was mixed. I don't remember how many dumplings I got for sure, usually I make 10 large fluffy dumplings, but I'd guess that I got about 20 Tablespoon sized ones with this recipe. We loved them! My whole family really enjoyed their flavor & especially that there were enough that we didn't have to fight over them! :) We'll be making these again and again. Thanks for posting, Bren!
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
- 2 large eggs, beaten
- 2 tablespoons butter, melted
- 1 teaspoon milk (if dough is dry)