Add These Dumplings to Your Stew for a Complete Meal (2024)

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Diana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

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Updated on 02/29/24

Tested by

Colleen Graham

Tested byColleen Graham

Freelance writer and co*cktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.

Learn about The Spruce Eats'Editorial Process

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Are These Dumplings Easy to Make?

These dumplings are relatively light, use ingredients you probably already have in your pantry, and are low-fat. They're a nice alternative to baked biscuits or yeast rolls and cook directly in the pot with your stew or soup, which means less clean-up.

Dumpling Doneness

The dumplings cook to biscuit-like perfection in a pot of bubbling stew or soup. They're done cooking when they expand to about twice the size and rise to the top of the pot. If you cut into one, it should be cooked all the way through with no raw batter in the center.

Why Didn't My Dumplings Rise?

Double-check that you added the correct amount of baking powder and that it's not expired. Additionally, if the dumplings don't have room to grow in the pot, they may not rise properly. Make sure to drop them spaced apart and on top of the meat and vegetables so that they don't sink into the stew. Lastly, don't forget to put the lid on for the last 10 minutes of cooking so the dumplings can properly steam and puff up.

Why Are My Dumplings Chewy?

Make sure you use the right proportion of ingredients and don't overmix the batter. Overcooking can also make dumplings chewy, so cook them just until they are puffed and cooked through and then remove from the heat and serve.

Tips for Perfect Dumplings

Lumpy batter is good—Remember that the batter is supposed to be lumpy, so don’t over-mix, or the dumplings might become tough and not rise as much.
Expect expansion—The dumplings expand and get larger as they cook, so a heaping dinner spoon of batter creates a large dumpling. Spoon a little smaller than you might for a drop cookie, and you’ll get eight or more dumplings.
Serve with—A crisp green salad would be the perfect side and will add a bright freshness to the dish.

WHAT YOU'LL NEED TO MAKE THESE DROP DUMPLINGS

A Mixing Bowl

A Tablespoon Measure

A Dutch Oven for the Stew

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
1 tablespoon unsalted butter, softened
1 tablespoon finely chopped fresh parsley, optional
1/3 to 1/2 cup milk
Beef or chicken stew or soup

Steps to Make It

Gather the ingredients.
Combine 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt in a medium bowl.
Cut in 1 tablespoon softened unsalted butter and 1 tablespoon finely chopped fresh parsley, if using. Stir together with a fork until blended.
Stir in 1/3 cup milk to form a wet dough. It should be a thick dough but thin enough to drop from a wet spoon. If the dough is too stiff, add the remaining milk.
Heat the beef or chicken stew or soup on medium-low heat in a large Dutch oven or other heavy-duty pot until it simmers. Droptablespoons of the soft dough onto the simmering stew. Try to drop the dumplings on top of the vegetables so they won't sink too far into the liquid.
Cook, uncovered, for 10 minutes, and then cover the pan tightly and cook for about 10 minutes more. Gently stir a few times to keep the stew from scorching.
Divide between bowls, serve, and enjoy.

Feeling Adventurous? Try This:

Cheddar dumplings: Add about 1/4 cup of shredded cheddar cheese to the dumpling mixture before you add the milk.
Old-fashioned fruit dumplings: Add 1 or 2 tablespoons of granulated sugar to the dumpling mixture. If desired, add about 1/2 teaspoon of ground cinnamon. Drop onto boiling fruit in syrup. Cook uncovered for about 5 minutes. Cover the pan and cook for 15 minutes longer.
Cobbler topping: Add 1 or 2 tablespoons of granulated sugar and about 1/3 cup of chopped pecans, if desired. Drop onto a fruit cobbler filling and sprinkle with cinnamon sugar, if desired. Bake as directed, or until the cobbler is bubbling and the topping has browned.

How to Store

Store leftover dumplings refrigerated in an airtight container for up to 3 days. Dumplings stored in the stew or soup will increase in volume over time and may break apart or become soggy.

Southern Sides
Stews

Nutrition Facts (per serving)
125	Calories
3g	Fat
19g	Carbs
7g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 6to 8
Amount per serving
Calories	125
% Daily Value*
Total Fat 3g	3%
Saturated Fat 1g	6%
Cholesterol 17mg	6%
Sodium 384mg	17%
Total Carbohydrate 19g	7%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 7g
Vitamin C 3mg	13%
Calcium 97mg	7%
Iron 1mg	6%
Potassium 237mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

Stew
stew dumplings
entree
southern

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