Drop Dumplings Recipe
Discover the secret to tender, pillowy drop dumplings with this simple recipe. The key lies in stirring warm milk into the flour, cheese, and chive mix, a technique that expands and sets the flour, ensuring your dumplings stay tender without absorbing excess soup. Drop them into a simmering broth and watch them transform your meals into cozy, comforting delights. Perfect for quick dinners or a warm, homemade touch on a chilly evening.
Servings: 14 to 18 dumplings
Ingredients
- 1-¾ cups all-purpose flour
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped chives
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup whole milk
- 5 tablespoons butter
Instructions
- Place the flour, cheese, chives, baking powder, and salt in a mixing bowl. Stir to combine the ingredients well.
- Add the milk and butter to a separate bowl and zap it in the microwave until the butter melts. Pour the warm milk into the flour mixture. Use a wide spatula to gently fold the mixture just until there are no dry spots of flour. Don’t over mix. The batter should look a bit lumpy. If you mix it until it is smooth, the dumplings won’t be as tender and fluffy.
- Let the dumpling batter rest for at least 10 minutes. You can refrigerate the batter overnight if desired.
- When your soup (or stew) is almost finished cooking, bring it to a gentle simmer. You want to see some gentle bubbles but not a full boil.
- Use a large spoon to drop golf ball sized balls of dough onto the top of the soup or stew. Don’t push them down, just let them float on top of the soup. If they stick together, use a spoon to separate them.
- Reduce the heat to low and place a lid on the soup pot. Cook for 15 to 18 minutes or until the dumplings double in size. If you stick a toothpick in them, it should come out with no batter stuck to it.
Notes
- Drop dumplings are like little sponges – as they cook, they absorb some of the liquid from the soup. To ensure your soup doesn’t end up too dry or thick, start with more broth than you think you'll need. This way, even after the dumplings have soaked up some liquid, your soup will still have a generous amount of broth.
- As dumplings cook, they release starch into the soup. This starch acts as a natural thickener, subtly changing the texture. Expect the soup to become slightly thicker as the dumplings cook through. If you prefer a thinner consistency, consider adding a bit more liquid after they finish cooking.
Nutrition
Serving: 1 | Calories: 67kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 285mg | Sugar: 1g
