Prep 5 mins
Cook 12 mins
This was my great-grandmothers recipe. I have been asked for it many times since the dumplings are always as light as a dumpling can be.
- 1 cup flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 teaspoon chicken bouillon or 1⁄2 teaspoon vegetable bouillon granules (optional)
- 1⁄4 cup grated cheddar cheese
- 1 egg, beaten
- 1 1⁄2 tablespoons melted butter
- 1⁄3 cup milk
- 2 sprigs of chopped fresh parsley (optional)
- Mix dry ingredients together then stir in cheese.
- Mix Egg, butter and milk together.
- Stir into flour mixture until well mixed (dont over mix).
- Drop into soup or stew, cover and simmer for 12 min.
- I sometimes drop 1/2 teaspoons into soup for mini dumplings.
- They also freeze well once cooked.
Very light and very tasty, Tara. We put them in a Chicken and chile stew, and the cheese in the dumplings was a delicious touch. Good directions, especially the bit about not overmixing. I've never frozen dumplings (never any leftover) so can't comment on that. I'd like to try it some day. Thank you for a little different dumpling.
I have always thought dumplings were kind of bland - but this recipe puts a new twist on them! The flavor was great and they were light and a great compliment to the stew I made. Thanks, Tara
I used these in my Chicken Noodle Soup recipe- they were absolutely wonderful- light and fluffy just like you described, and boy were they TASTY!!! I actually left out the cheddar cheese and they were still wonderful! I would definately recomend them.