Prep 5 mins
Cook 20 mins
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 :)
- 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)
- Mix ingredients lightly into a soft dough.
- Drop by slightly rounded tablespoonful into boiling soup or stew.
- Simmer 10 minutes uncovered.
- Cover tightly and simmer 10 minutes more.
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!
Also, I wanted to say that they were a little dry in the middle. So next time I will make them smaller and see if that helps.
I'm not sure if I did something wrong, but my dough was pretty dry both before I dropped them into the soup and after they cooked. I split the recipe in half, but that shouldn't have made a difference. I did make them about 15 minutes before it was time to go into the soup, and the soup was a thick one, maybe they would have worked better in a broth style soup. I think that the seasoning was good, if I could find a way to make them more moist, I'm sure they would be better.