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–+ servings

Homemade Dumplings

In order for the dumplings to cook properly, they need to be placed on top of food that is just submerged in the cooking liquid. A little bit of the dumpling will sink below the liquid but, basically, the dumplings should sit on top of the food and steam, rather than boil in the liquid itself. Growing up, the “food” below the dumplings was often kielbasa and sauerkraut. For this post it was turkey with mushrooms and peas in a light cream sauce due to the presence of leftover roast turkey in the fridge. Stir the contents of the pot before adding the dumplings as you won’t be able to do it afterwards. Prior to adding the dumplings, be certain that the heat keeps the liquid at a steady low boil with the lid tightly on the pot.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons cold butter
  • 1 egg
  • 3/4 cup milk approximately

Method
 

  1. Lightly beat the egg and ¼ cup of milk. Reserve.
  2. Whisk together the flour, baking powder and salt.
  3. Using a pastry blender, cut the butter into the dry ingredients until there are “lumps” no bigger than flakes of oatmeal.
  5. Make a well in the center of the flour mixture. Add the beaten egg-milk mixture.
  6. Using a fork, gradually incorporate the flour into the liquid by starting in the center of the bowl and stirring in a circular manner, gradually widening the circle to incorporate more and more of the flour.
  7. When the batter will not incorporate more flour, add a few tablespoons of the remaining milk.
  8. Continue stirring and adding milk a few tablespoons at a time, until all the flour is incorporated and you have a fairly stiff but still somewhat sticky batter.
  9. Drop by rounded tablespoonsful on top of whatever you’re cooking in the liquid, such as sauerkraut, pot pie, etc.
  10. Cover tightly and cook 20 minutes without opening the lid. The contents of the pot should stay at a steady, low boil.
  11. Carefully scoop the dumplings onto a serving platter.

Notes

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