I’m sharing my Easy Drop Dumplings For Soup along with a little-known tip that turns pantry staples into tender, old-fashioned dumplings perfect for soups and stews.
I never meant to perfect an old fashioned drop dumpling, but this Old Fashioned Drop Dumpling Recipe is my go-to when a stew needs something extra. It’s weird how a batter with just all purpose flour and a splash of milk can turn plain soup into something people actually fight over.
This Easy Dumplings Recipe For Soup seems humble but once they hit the broth they puff and melt, and you end up with the kind of Fluffy Dumplings For Soup you brag about. I still don’t know why some batches sing and others flop, but that mystery keeps me coming back.
Ingredients
- All purpose flour: mostly carbs and a bit of protein, gives dumplings body.
- Baking powder: leavens, makes dumplings fluffy, contains sodium, not much nutrition.
- Butter or shortening: adds fat and flavor, makes richer dumplings, adds calories.
- Milk: adds moisture plus protein and calcium, thins batter if needed.
- Egg (optional): gives structure and protein, helps bind, not required though.
- Sugar (optional): a touch sweetens dumplings slightly, can hide soup saltiness, dont overdo.
- Parsley (optional): fresh herb, adds brightness and tiny vitamins, not alot carbs.
- Salt: boosts flavor, no calories, too much raises sodium, use sparingly.
Ingredient Quantities
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsalted butter or shortening
- 1 to 1 1/4 cups milk
- 1 large egg optional
- 1 tablespoon sugar optional
- 2 tablespoons fresh parsley chopped optional
How to Make this
1. In a medium bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar if you want a touch of sweetness; stir in 2 tablespoons chopped fresh parsley now if you plan to bake it into the dumplings.
2. Cut in 2 tablespoons cold unsalted butter or shortening with a pastry cutter or two knives until the mixture looks like coarse crumbs, little pea sized bits; cold fat = fluffier dumplings.
3. In another bowl beat 1 large egg if using, then add 1 cup milk and stir; you can add up to 1 1/4 cups milk total but start with 1 cup so the dough isnt too loose.
4. Make a well in the dry mix and pour the milk mixture in, then stir gently with a fork or spoon until just combined; the batter should be thick and sticky, dont overmix or dumplings get tough.
5. Bring your soup or stew to a gentle simmer, not a rolling boil, and taste for seasoning because dumplings will mellow the broth; if soup is super thin thin it slightly first, if too thick add a little extra broth.
6. Using two spoons or a tablespoon, drop heaping spoonfuls of batter onto the simmering liquid, leaving space between each one since they puff up.
7. Cover the pot tightly and let simmer on low for 12 to 15 minutes without lifting the lid; steam is what cooks them all the way through.
8. After time is up, lift the lid and test one dumpling by splitting it open; the center should be set and not raw. If it needs more time, cover and cook 2 to 3 more minutes.
9. If you didnt add parsley to the dough you can stir in 2 tablespoons fresh chopped parsley at the end or sprinkle on top, and drop in a little pat of butter for extra richness if you like.
10. Serve right away with your soup or stew; leftover dumplings can be refrigerated for a day but they lose texture, or try freezing raw dough scoops on a tray for future use.
Equipment Needed
1. Medium mixing bowl
2. Measuring cups and measuring spoons
3. Whisk and a fork or wooden spoon
4. Pastry cutter or two knives (for cutting in the butter)
5. Small bowl for the wet mix (egg and milk)
6. Tablespoon and an extra spoon or two for dropping batter into the soup
7. Heavy pot or Dutch oven with a tight fitting lid
8. Cutting board and chef knife for chopping parsley
9. Baking sheet or tray (for freezing raw dough scoops, optional)
FAQ
An Easy Old Fashioned Drop Dumpling Recipe Perfect For Soups Substitutions and Variations
- All-purpose flour: try whole wheat pastry flour 1:1 for a nuttier, slightly denser dumpling, or use a gluten-free all-purpose blend 1:1 (look for one with xanthan gum) — it may be a bit crumblier.
- Unsalted butter or shortening: swap with solid coconut oil 1:1 for similar texture (will give a faint coconut note), or use rendered lard or ghee 1:1 for richer flavor.
- Milk: use buttermilk 1:1 for tang and extra tenderness, or any unsweetened plant milk (soy, oat) 1:1; if you want acidity like buttermilk add 1 tsp lemon juice or vinegar per cup.
- Egg (optional): replace with 1/4 cup plain yogurt or 1/4 cup applesauce for moisture, or a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) as a vegan binder.
Pro Tips
– Grate or grate frozen butter into the flour, or pulse cold chunks in a food processor, to get those little pea sized bits fast; if you dont have tools, toss cold butter in a zip bag and bash with a rolling pin. That cold fat trick gives lighter, fluffier dumplings.
– Measure flour by spooning it into the cup and leveling it off, dont pack it down, too much flour makes dense dumplings. If your batter feels too loose chill it 15 to 20 minutes or pop scoops on a tray in the freezer for 10 minutes so they hold shape when you drop them.
– Keep the liquid at a gentle simmer and cover tight, I know its tempting to peek but steam cooks them, not a rolling boil. If you want to check don’t stab a bunch just split one open near the end, if its set youre done.
– For make ahead and leftovers: freeze raw scoops on a tray then bag them, drop frozen into simmering broth and add a couple extra minutes. To finish fresh taste and brightness add a pat of butter and chopped parsley right before serving.
An Easy Old Fashioned Drop Dumpling Recipe Perfect For Soups
I’m sharing my Easy Drop Dumplings For Soup along with a little-known tip that turns pantry staples into tender, old-fashioned dumplings perfect for soups and stews.
8
servings
173
kcal
Equipment: 1. Medium mixing bowl
2. Measuring cups and measuring spoons
3. Whisk and a fork or wooden spoon
4. Pastry cutter or two knives (for cutting in the butter)
5. Small bowl for the wet mix (egg and milk)
6. Tablespoon and an extra spoon or two for dropping batter into the soup
7. Heavy pot or Dutch oven with a tight fitting lid
8. Cutting board and chef knife for chopping parsley
9. Baking sheet or tray (for freezing raw dough scoops, optional)
Ingredients
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons unsalted butter or shortening
1 to 1 1/4 cups milk
1 large egg optional
1 tablespoon sugar optional
2 tablespoons fresh parsley chopped optional
Directions
- In a medium bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar if you want a touch of sweetness; stir in 2 tablespoons chopped fresh parsley now if you plan to bake it into the dumplings.
- Cut in 2 tablespoons cold unsalted butter or shortening with a pastry cutter or two knives until the mixture looks like coarse crumbs, little pea sized bits; cold fat = fluffier dumplings.
- In another bowl beat 1 large egg if using, then add 1 cup milk and stir; you can add up to 1 1/4 cups milk total but start with 1 cup so the dough isnt too loose.
- Make a well in the dry mix and pour the milk mixture in, then stir gently with a fork or spoon until just combined; the batter should be thick and sticky, dont overmix or dumplings get tough.
- Bring your soup or stew to a gentle simmer, not a rolling boil, and taste for seasoning because dumplings will mellow the broth; if soup is super thin thin it slightly first, if too thick add a little extra broth.
- Using two spoons or a tablespoon, drop heaping spoonfuls of batter onto the simmering liquid, leaving space between each one since they puff up.
- Cover the pot tightly and let simmer on low for 12 to 15 minutes without lifting the lid; steam is what cooks them all the way through.
- After time is up, lift the lid and test one dumpling by splitting it open; the center should be set and not raw. If it needs more time, cover and cook 2 to 3 more minutes.
- If you didnt add parsley to the dough you can stir in 2 tablespoons fresh chopped parsley at the end or sprinkle on top, and drop in a little pat of butter for extra richness if you like.
- Serve right away with your soup or stew; leftover dumplings can be refrigerated for a day but they lose texture, or try freezing raw dough scoops on a tray for future use.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 82g
- Total number of serves: 8
- Calories: 173kcal
- Fat: 5g
- Saturated Fat: 2.7g
- Trans Fat: 0.15g
- Polyunsaturated: 0.15g
- Monounsaturated: 1.3g
- Cholesterol: 36mg
- Sodium: 753mg
- Potassium: 101mg
- Carbohydrates: 27g
- Fiber: 0.9g
- Sugar: 3.4g
- Protein: 5g
- Vitamin A: 54IU
- Vitamin C: 1mg
- Calcium: 55mg
- Iron: 1.15mg
