Drop Dumplings

Drop Dumplings

Fluffy, tender dumplings dropped straight into simmering broth for a cozy stovetop finish.

Total 25 min Makes 6 servings Calories 165/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

These drop dumplings use a simple biscuit-like batter spooned directly into bubbling broth or stew, where they steam into pillowy bites. No rolling or cutting required, making them a fast addition to chicken and dumplings or vegetable stew. They're best served immediately while warm and light.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup milk
  • 1 tablespoon fresh parsley, chopped
  • 4 cups chicken broth, simmering

Method

  1. In a large bowl, whisk together the flour, baking powder, and salt.

  2. Cut the cold butter into the flour mixture with a fork or your fingers until it resembles coarse crumbs.

  3. Add the milk and chopped parsley, stirring just until a thick, sticky batter forms. Do not overmix.

  4. Bring the chicken broth to a gentle simmer in a 6-quart saucepan or pot over medium heat.

  5. Drop the batter by rounded tablespoons directly into the simmering broth, spacing them slightly apart.

  6. Cover the pot and simmer without lifting the lid until the dumplings are puffed and cooked through, about 15 minutes.

  7. Remove from heat and serve the dumplings immediately in bowls with the broth.

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Rate this recipe

★ 4.6 (1)

Drop Dumplings

These drop dumplings use a simple biscuit-like batter spooned directly into bubbling broth or stew, where they steam into pillowy bites. No rolling or cutting required, making them a fast addition to chicken and dumplings or vegetable stew. They're best served immediately while warm and light.

25 min 6 servings 165 cal

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup milk
  • 1 tablespoon fresh parsley, chopped
  • 4 cups chicken broth, simmering

Method

  1. 1

    In a large bowl, whisk together the flour, baking powder, and salt.

  2. 2

    Cut the cold butter into the flour mixture with a fork or your fingers until it resembles coarse crumbs.

  3. 3

    Add the milk and chopped parsley, stirring just until a thick, sticky batter forms. Do not overmix.

  4. 4

    Bring the chicken broth to a gentle simmer in a 6-quart saucepan or pot over medium heat.

  5. 5

    Drop the batter by rounded tablespoons directly into the simmering broth, spacing them slightly apart.

  6. 6

    Cover the pot and simmer without lifting the lid until the dumplings are puffed and cooked through, about 15 minutes.

  7. 7

    Remove from heat and serve the dumplings immediately in bowls with the broth.