Jennifer's Herb Dumplings

"I found about 4 dumpling recipes in Zaar, but not quite the same as this one, and 3 attached to other recipes. If you are an uncertain cook, this is for you. It's very easy to make and for some reason not known to man, it never flops. It makes lovely fluffy dumplings atop a pot of soup. A real comfort food anyone can make with success. I've handed out this recipe on request untold times."
photo by Zurie photo by Zurie
photo by Zurie
photo by Syrinx photo by Syrinx
photo by Syrinx photo by Syrinx
Ready In:
10 dumplings




  • Sift flour, baking powder and salt into a bowl.
  • Rub in the butter with your fingers until crumbly.
  • Mix in pepper, parsley, onion and thyme (or use basil or rosemary, whatever you fancy).
  • Beat the egg well in a small bowl, and add. Stir in roughly.
  • Now add just enough milk to make a sticky dough -- not too wet, not dry, just sticky enough to stick to your fingers.
  • The soup (or meat stew with a lot of sauce) should be simmering. Drop in dessertspoons of the dough, scraping it out of spoon with a finger, into the soup.
  • Cover the pot. Simmer 20 minutes. By now the dumplings should be cooked.
  • Take off the lid, and simmer for a further 5 minutes or so, so that the tops of the dumplings dry a little.
  • Real comfort food on a cold night!

Questions & Replies

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  1. These are very light and fluffy dumplings, be prepared for some size increasing! I ended up with 5 dumplings. I can't comment on the herbs since that's the only part I did change.
  2. Can't fault this at all. Had been searching for a dumpling recipe everywhere and this looked really easy, so I gave it a go and they were delicious. It prompted me to join the site just to post this review!!
  3. I like the addition of the herbs & onion to this recipe. The fact that I had these items fresh from my garden made it even more special. I will be using this recipe again & expanding it even more with other herbs from my garden. Thank you Chef Zee!
  4. Very filling, yet light, dumplings, with just the right amount of independent flavour; the mixture of herbs and onion was very good. After serving, they are best eaten quickly, as we found that once the dumplings were cut open they started to absorb the soup and go sludgy after a few minutes (my children eat slowly!) - but they still tasted excellent, and we'll make them again. Because I was only making soup for three people, I had more dumpling mixture than would fit in the saucepan. I popped it on a plate in the microwave - and ninety seconds later, there was another, soup-less large dumpling, which I'm ashamed to say I ate with great enthusiasm while I was waiting for the others to cook! Thanks for the recipe. We liked it.


I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
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