How To Make Light Dumplings

How To Make Light Dumplings

how to make light dumplings

04/08/06, 10:25 AM
You might want to try this recipe as these things rise a lot and maybe that would offset the whole wheat flour — I would still recommend using it only half and half with all-purpose white flour — but if you’re adventurous you may want to give this a try — made with white flour according to these directions, these dumplings are the greatest!


2 Cups sifted all purpose flour
1 Teaspoon salt
4 Teaspoons baking powder
1/4 Teaspoon pepper
1 Egg, well beaten
3 Tablespoons melted butter
Milk (about 2/3 cup)

Sift dry ingredients together into a bowl. Add egg, melted butter and enough milk to make a moist stiff batter. (Best I can describe this is sort of the consistency of mashed potatoes.) Drop by teaspoons (we always use a tablespoon) into boiling liquid. Cover very closely and cook for 18 minutes. Makes 2 dozen (if you use a teaspoon maybe).

NOTE: These absorb a LOT and I mean a LOT of the liquid, so when we make them, we always use a shallow pan with a lid and put some liquid similar to the dish we want the dumplings to go with and cook them in that pan so they have a LOT of room to rise. For instance, if we are having them with beef stew, we might use either some beef gravy or some beef or vegetable broth to cook the dumplings in. If you don’t do this and put them right in the stew or soup, they will absorb ALL the broth! This makes a LOT of dumplings — BIG dumplings! If you use the tablespoon measure, these come out about the size of a biscuit — that’s why you have to have enough room in the pan for them to expand, because if they don’t you will have hard little knots of wet dough, rather than huge fluffy dumplings. The pan my mother always used to cook these was a shallow Revereware frying pan that measured at least 12 inches across and had a tight fitting lid. When the dumplings were cooked, they would FILL that pan.

I notice that you don’t give any measurements for leavening (baking powder, baking soda, yeast — something?!) in your description of your recipe. Maybe that was the problem? Or, do you mean you were trying to make the type of noodles sometimes called dumplings?

Good luck with the project in any event!


P.S. I FORGOT to mention — once you put the lid on the pan — absolutely positively NO peeking until the 18 minutes are up!! No cheating, or you’ll be sorry, with yucky dumplings! Mushy and I expect flat. I don’t know because I NEVER peek and they always turn out really well!

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