Easy Drop Dumplings
Add these Easy Drop Dumplings to any soup, stew, or gravy for additional taste and texture in your meal. They’re tender and take on the flavors of what they are cooked in. Plus, these fluffy little clouds floating around in your soup bring additional heartiness to fill up the belly.
There are two rules of thought when it comes to dumplings: rolled or dropped.
Mom always made drop dumplings, so of course, that’s all I make.
Easy Drop Dumplings really are easy when you know what the tricks are.
And there are definitely tricks associated with dumplings. Sounds intriguing, right?
Ok then, let’s get started.
Making Easy Drop Dumplings
First tip, start with fresh ingredients. Check the dates, and don’t hesitate to give food the sniff test.
Mix the dry ingredients together and create a well in the center, then set this bowl aside.
Meanwhile, mix the wet ingredients together in a separate bowl.
Pour the wet ingredients into the well you created in the dry ingredients.
Mix just long enough for everything to be combined.
Second tip, don’t over mix. Over mixing anything with gluten (flour) can make batter tough.
Dumplings stay light and fluffy when you don’t over mix.
The third tip: dumplings need to rest for 10 minutes before cooking them, thereby giving the baking powder time to do it’s thing.
Drop by heaping teaspoons onto parchment paper, making about 10 dumplings.
Baking powder is a leavening agent that helps baked goods rise when mixed with other ingredients.
Gas bubbles form, which make the dumplings rise.
This, in turn, makes their texture light and fluffy.
Once the dumplings have risen, drop into already simmering soup or gravy.
Yes, that was the fourth tip. Make sure the soup is simmering before you drop the dumplings into the pot.
Dropping dumplings into soup that hasn’t yet begun to boil, will make the dumplings tough.
You can use any soup or gravy for this, although please allow me to insert my Homemade Chicken Soup here, since it’s my favorite.
Or, simply open a can of Campbell’s and have at it.
Your fifth tip is to cover that pot and do not remove the cover.
That’s right, hands off! Even if you want to peak, don’t.
Removing the lid really does ruin the dumplings. Use a glass lid if you can’t stand the suspense.
Let the dumplings cook for 15 – 20 minutes, then it’s time to eat.
What to serve dumplings with:
Dumplings are, by nature, part of a soup, so you already have most of your meal.
Start with the Homemade Chicken Soup, add the dumplings, and have a simple side salad, and/or maybe some Parmesan Garlic Toast for dipping.
Or, have some baked chicken and gravy. Remove the chicken to a separate plate and cook the dumplings in the gravy.
Let’s not forget dessert. With a name like Sweet Ordeal, you probably guessed I would go there.
Click here for the Desserts section on my site.
Alternatively, you can enter specific words in the search box at the top, such as “chocolate.”
Easy Drop Dumplings
Ingredients
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. Optional: dried herbs (ex: thyme, sage, etc.)
- 1/3 cup milk
- 2 Tbsp. butter, melted then cooled
Instructions
- Have a pot of soup simmering on stove. (Dumplings cook in soup or gravy.)
- In medium bowl mix flour, baking powder, salt, and pepper until well blended. Add optional herbs if using. Create well in center.
- In small bowl, mix milk and butter.
- Add wet ingredients to dry, mix until well combined, but avoid over-mixing. Batter will be thick and a bit sticky.
- Use heaping teaspoons to form balls and place on parchment paper. Allow dumplings to set 5 minutes.
- Reduce heat under soup to low simmer. Drop dumplings into soup and cover. Do not lift lid. Simmer for 15 to 20 minutes. Enjoy!
Nutrition
Easy Drop Dumplings
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So these turned out perfect for chicken and dumplings. Been trying to make them taste like my grandmother’s for years. I didn’t scoop them out onto parchment paper, but just let the dough rest in the bowl while I boiled my broth and then spooned them into the broth. Still turned out light and fluffy. Tonight I finally got it right. Thank you!!!
Thank you so much, Marla, I appreciate you taking the time to write the comment. I’m so glad you liked the recipe.
Made leek/ potato soup and dumplings were great. Put some thyme and chives in due to soup had those flavours
That sounds delicious, Cheryl. Thanks for the comment.
I am making crockpot chicken and dumplings tonight, any idea how I could make these for that meal? Would I place the crockpot on high near end of cooking for 30 min and let them cook?
Hi Lulu. Yes, that’s what I would do. After you place the dumplings in and the lid back on, check to make sure the soup starts to simmer again. Let me know how they turn out.
These were simple and easy to make. They were so delicious as they soaked up the flavor of the homemade soup, thanks for another great recipe.
You’re so welcome, I’m really happy you liked them.
Added ground apple chicken sausage. Easy recipe with lots of flavor!
Thanks, Kelli, glad you liked it.
Can these be made ahead of time and frozen? Or, will the dumplings reheat ok after a meal is made and frozen? We’re really big into freezer meals.
Hi Heather, thanks for the question. Yes, dumplings can be frozen, both raw and cooked. If you want to cook, then freeze them, set them on parchment paper so they’re not touching, then freeze until solid. Store them in a freezer bag after letting all the air out. They should be good for up to 4 weeks. To reheat, partially thaw on counter as soup/stew heats up to a simmer, then drop them in still partially frozen. Having said all that, I have never frozen dumplings, I find it easier to make fresh, although I love freezing large batches of soup/stew. I hope this helps.
Why do my dumplings disappear// i put so many in and then have hardly none to show for the work what am i doing wrong??
Hi Nancy. Well, that is a mystery! Without seeing your ingredients, etc. I can only take guesses at what “might” have happened. So, these guesses are for anyone having trouble. Are you using a different type of flour than all-purpose? Did you let them rest for 5 minutes before dropping, and what texture did they have at that point? Were your ingredients fresh (not expired)? Did you stir them after you dropped them into the soup? Did you leave the cover on for the full 15 – 20 minutes? I’m guessing it was something so slight you didn’t even realize it, like grabbing the 1/2 cup measuring cup, instead of the 1 cup. I say that based on all the mistakes I’ve made over the years, especially if I don’t have my glasses on. I hope you’ll try making them again.
I may never buy bisquic again! Thank you for the recipe the dumplings were wonderful!!
You’re so welcome, Cindi, thank you for the comment.
Delicious loved them can’t wait to cook for my family friends and more for my household so yummariemy hard to quit eating 😔
Wonderful, so glad you liked the recipe, Marie. Thanks for the comment.
2 questions: Coukd I use self-rising flour instead of all-purpose, baking powder and salt, and could I make them a little larger??
Great question, Donna, thanks. Yes, you can use the self-rising flour instead of the all-purpose flour, but I can’t promise the proportions will be exact. It should be close, though. As far as making them a little bit bigger, yes, you can. My only concern would be that the insides may take longer to cook. Keeping them smaller insures they will cook all the way through. I hope this helps, and please let us all know if the self-rising flour worked for you. Thanks again for the question/comment.
This is a good easy recipe. I have made it twice with exact results. I didn’t let the dough rest in balls, just in the bowl and they were perfect!
Thank you, Debbie, I appreciate the comment.
Easy and exceptional
Thank you, Daniel, glad you liked them.
I gave 5 because of the tips. May I add. Milk needs to be room temperature. When I mixed liquid it congealed the butter. And I found I had to add about 2 tablespoons more liquid. Next time I’m gonna try using butter milk. But I have them resting now. I’ll eat in about 30 mins.
Thank you have a blessed day.
Thank you, Warren, that’s a great tip about the milk being room temperature. I love the idea of using buttermilk. I hope you’ll let us know what you thought of them if you try it.
Do I use unsalted butter?
Hi Rebecca, thanks for the question. I didn’t specify, because there’s so little used and I’ve successfully used both in the past. My advice would be to use whatever’s handy.
It’s an easy recipe and very good. Thank you for sharing your recipe.
You’re so welcome, Pamela, I’m happy you liked it.