Homemade Dumplings (“Grandma's Dumplings”) Recipe
I actually used the recipe from Sonya in the comments for “Grandma’s Dumplings”. Her comments are italicized below, with my own comments mixed in and unitalicized.
(Note: I made a double batch for our family so I could make them big and have enough for two pans of stew. See my 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!
Note that these soak up a LOT of liquid while cooking, so unless you have a lot of stew already made, you may want to boil these over just some broth, and then spoon your stew over the top when you serve.
Did you make a real food recipe?
Here are some pictures, and below find the original picture of 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 your health.
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.
If you need advice on your recent food flops, feel free to ask in the comments. 🙂
- 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.