Drop dumpling are easy to make and a great technique to keep in your toolkit. Nothing says comfort food like chicken and dumplings.
When I first launched this site, I included this recipe for chicken noodle soup. I use the same technique, using homemade chicken stock, when I have it for my chicken and dumplings. The dumplings are ridiculously easy. Before making the dumplings, bring the soup to a boil, you don’t want the dough sitting around, waiting for the soup to get hot enough.
The dumplings won’t be as fluffy if the baking powder gets used up while the batter sits waiting for its swim in the soup.
Then quickly stir together the following recipe
If you want to make a big batch of dumplings, just double, triple, or whatever you need based on this ratio.
- 1 cup milk
- 1 egg, beaten
- 1/4 to 1/2 tsp salt
- flour by 1/4 cupful
- 1 tsp baking powder
Hold your horses, Heather, you didn’t say how much flour. Well, it all depends on your humidity level. But how much, Heather?
Stir in 1/4 cup of flour at a time until the batter is a little thicker than cake batter.
Plop by teaspoonful into the broth, which should be boiling vigorously.
Once all of the dumplings have been made, reduce the heat to low, cover, and allow to simmer for 15 minutes. Some of my friends, like to add a splash of milk to the broth just before serving. Sometimes I like that, sometimes I just leave it as is.