Prep 5 mins
Cook 18 mins
You can add in some cayenne pepper and garlic powder to the dumplings also if desired, these will really expand when cooking so use only a teaspoonful of batter! Servings is only estimated.
- 2 cups flour
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper (optional, can use more to taste)
- 1 tablespoon baking powder
- 1 egg, well beaten
- 2 tablespoons melted butter
- 2⁄3 cup full-fat milk
- In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
- In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
- Drop by a teaspoon into simmering soup or stew.
- Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.
I made a half batch (though used a whole egg) and it was very easy to put together. Instead of dropping by the teaspoon I wet my hands and rolled out small balls and dropped into the chicken and vegetable soup (got 14 and it was more than enough for 3 of us). I think this recipe would be really great with a spicy dish though for something like I did I would possibly add some fresh chopped herbs or dried herbs to the flour. Thank you Kittencall, will definately be trying this again with the herbs. Made for 123 Hit Wonders 2007.
Delish! Thanks for sharing this awesome recipe :)
I've been using this dumpling recipe for 30 years - it is absolutely fool proof and fabulous - even the kids like it. Remember, never lift the lid once you drop the dumplings in.
I've tried several and this one is the best.