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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.
Author: Kelly the Kitchen Kop


  • 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.