Homemade Dumplings Recipe (“Grandma’s Dumplings”)
My ingredients are slightly different but very similar to yours.
Ingredients: (Note: I made a triple batch for our family so I could make them big and have enough for two pans of stew. Pictures below.)
- 2 cups flour ( I always use fresh ground soft or hard wheat, either tastes so much better than white flour) (I used part whole spelt flour and part Einkorn flour)
- 1 teaspoon sea salt (I’ll use more like 1.5 teaspoons salt next time.)
- 4 teaspoons baking powder
- 1 egg well beaten
- 3 Tablespoons melted butter (pastured butter is best!)
- Between 3/4 to 1 cup whole milk
Mix dry ingredients together, mix wet ingredients together, then mix it all together. If the dumplings don’t come together well I add more milk. Drop by heaping tablespoonful onto boiling soup or stew. Turn soup to simmer and cover, cook for 18 minutes. (These are tips I learned in the other comments: Don’t overstir, and be sure to keep the cover on so they’ll rise up and get fluffy.)
I have never had them flop. You can use white flour if you want but it tastes so much better with fresh ground whole wheat. Good luck!
Here are some pictures, and below that find my original post and my big ol’ FLOP…
Here’s my original post — pretty sad huh?!
When I was growing up, my Mom made the BEST stew and dumplings (I don’t have her stew posted yet, but here’s a good Guinness Stew recipe you could try). I didn’t have any trouble replicating this recipe back when I used nasty old Bisquick, which still has trans fats (partially hydrogenated soybean or cottonseed oil to be exact – gross!), but finding a good homemade recipe has not been easy.
The other day I tried again and instead of the high, light, fluffy-liciousness that Mom used to make, here’s what I got, nothing but hard dense blobs of blech:
These didn’t taste bad, but it’s not easy getting past the texture. I asked Mom how she did hers, assuming they were homemade back in the day. “I’ve always used Bisquick, it’s easy.” Her thought is that it’s something you only have 2-3 times per year, so it’s not enough to hurt anything.
My thought is that if we think that way, that having one bit of nastiness 2-3 times per year is OK, and then you multiply it by all the other nasties that you have only 2-3 times per year, then you’ll easily end up eating junk that can really harm your body at least several times a week. And most people who aren’t in the habit of reading labels (or avoiding food with labels) are eating much more than that.
What do you all think?
I did find my recipe here on the blog for homemade baking mix, but I notice in my pictures that the baked goods aren’t especially high there either, even if they did taste great.
So does anyone have a homemade recipe that turns out dumplings that are light and fluffy? The recipe I used was from my ancient Betty Crocker cookbook:
- 1 cup all-purpose flour (I just used white unbleached white flour this time, knowing that I’d had trouble with this recipe before.)
- 2 teaspoons baking powder
- 2 Tablespoons snipped parsley
- 1 beaten egg
- 1/4 cup milk
- 2 Tablespoons “cooking oil” – I used soft butter
- 1/2 tseaspoon salt
Anyone have a clue what I did wrong??? (Thank you for your help!)
If you need advice on your recent food flops, feel free to ask in the comments. 🙂
- See my other Friday Food Flops here for a good laugh
- Wonder about eggs and butter in the recipe and how are THEY good for you? Read more about that here.
- Wonder how to make stew? Well, here’s my index of soup recipes — just take any beef or chicken soup and thicken the base a little to make stew: Take about 6-8 Tablespoons of arrowroot or flour and whisk in just enough water to make a good paste. Stir this paste quickly into the soup and it will thicken. Do this thickening part AFTER the dumplings are done and removed from the pan though, or it’ll be too thick and burn while the dumplings are cooking.