Dumplings for Stew-Grandma's Old Fashioned Recipe

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These dumplings were a staple in Grandma's recipe file. She made them for chicken, turkey, and beef stews and soups. These dumplings are basically fluffy biscuits without a crust. They are moist when done and they actually melt in your mouth. I'm also posting her dessert dumplings recipe using stewed fruit. Yummm.....

by Kathie Carr·published 2012-03-27

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Chicken Soups

Servings

Total time

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prep 15 min

Calories / serving

105 kcal

Ingredients (5)

serves

1 cup(s) all-purpose flourflour
2 teaspoon(s) baking powderbaking-powder
1/2 teaspoon(s) saltsalt
1 tablespoon(s) butterbutter
1/2 cup(s) milkmilk

Instructions (2 steps)

01Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling soup or stew. Cover and simmer 15 minutes without lifting lid. Serve.
02VARIATION: To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

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