Drop Dumplings for Soup

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.

Ingredients

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

Method

• 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.