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.