Drop Dumplings for Soup

Comfort food.

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.


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.