Recipe from the Spruce Eats.
This style of dumpling in soup is common across much of Europe. It's an inexpensive way to create a hearty meal when using up leftovers.
Today, you'll generally see this style of drop dumpling paired with a chicken and vegetable soup or a beef stew.
This recipe gives you a basic starting point, which you adapt to whatever you've got available.
2 cups (270g) plain flour
4 teaspoons baking powder
1 teaspoon salt
1 cup (240ml) milk (or water)
Stew or soup, for cooking and serving
- Combine the flour, baking powder, and salt together in a large bowl.
- Add the milk (or water) and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a moment.
- Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Try and make them about the size of a small tablespoon - they'll expand a bit while cooking, if they're too big they get a bit stodgy.
- Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
- Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a skewer inserted into one of the dumplings should come out clean.
- Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.