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Fluffy Dumplings Recipe

Susan Helene Kramer

Ingredients:

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1/3 cup milk

Pinch of herbs; I use thyme

[Photo at right shows cooked dumplings.]

Makes 6 two-inch diameter dumplings

Procedure:

Combine flour, baking powder, herbs, and salt; thoroughly stir.

Add 1/3 cup milk and mix into a sticky ball.

Divide into 6 small balls.

Place on surface of simmering stew.

Cook uncovered for 10 minutes.

Then cook covered for 10 minutes.

Scoop out onto dish for serving. Break dumpling apart and spread pieces with butter or gravy or both.

Photos below show process:

1. Raw dough divided into 6 balls and placed on top of simmering stew:

2. View of dumplings after 10 minutes simmering uncovered and the 10 minutes covered. Total cooking time 20 minutes.

3. View of dumplings on plate. Notice line of stew on dumplings to show far they sunk into broth.

Tips: Make sure you have enough liquid in pot to simmer the total of 20 minutes. Dumplings can be reheated in microwave.

Backstory: I grew up eating dumplings and sauerkraut on holidays. My mother grated potatoes into her dough, but I like the lighter dumpling texture of this recipe. I use my Dutch oven to cook stew and dumplings. This makes me think of the pioneer women who cooked their meals in a deep Dutch oven over the fireplace. I’ll bet they ate a lot of dumplings like my recipe as it would be the easiest and fastest way to make a bread to go with the meal or to scoop out and save for the next meal.

Article and photo credits by Susan Helene Kramer

page created January 20, 2021