1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Dumplings 34g Recipe makes 16 Dumplings) |
||
| Calories 86 | ||
| Calories from Fat 25 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.9g | 4% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 163mg | 6% | |
| Potassium 40mg | 1% | |
| Total Carbohydrate 12.8g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.0g | ||
| Protein 2.1g | 4% | |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1 cup milk
Directions
1
Mix together in a bowl the flour, salt and baking powder.2
Bring to just a simmer in a small saucepan the butter and milk.3
Add the milk mixture to the dry ingredients.4
Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.5
Divide the dough into about 16 small puffy dumplings.6
Roll each piece of dough into a small rough ball.7
Gently lay the formed dumplings on the surface of your stew or soup.8
Cover and simmer for 10 minutes.9
Serve immediately.
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- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: ElaineM
On Nov 19, 2009
These were very light and fluffy. I used them on some meaf stew out of the freezer, however I had planned on making biscuits. They were great, but I would make sure you have enough liquid/broth as they do suck it up.
From: MagsMeals
On Oct 25, 2009
Such a simple and great recipe, thanks for posting! I made these last night to top my chicken stew. I used 1% milk and microwaved it with the butter. Added some parsley flakes to the flour along with a pinch of extra salt. Cooked for 15 minutes and they were wonderful. We have extra stew left and I will have to whip up another batch for the leftovers.
From: Melany *
On Jun 24, 2003
These are the best!I've tried to make dumplings before, but they came out rock hard. These were light, fluffy, and delicious. I added a half tsp of chicken bullion granules to the milk, and upped the salt to 1/2 tsp. Perfect! I will use these for every dumpling dish from now on.
From: CJane
On Nov 10, 2002
These were very good. Next time I'll add just a little more salt. Had with a brothy vegetable soup. I think next time I'll also add some grated parmesan. Easy to make. I'll do this one again.
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