How To Make Dumplings For Stew
One of your grandmother’s first cooking lessons was likely to learn how to make dumplings for stew. Dumplings have been added to soups and stews to increase heartiness for years and years. Dumplings are easy, inexpensive stew additions made from basic cupboard staples that add flavor and depth to any basic stew recipe. Versatile dumplings can also be used to thicken a hearty stew which is loaded with flavor but does not give you that desired stew-like consistency. Learning how to make these timeless dumplings is certainly a valuable culinary skill that you will want to pass on in the future as well!
Ingredients Needed to Make Basic Dumplings for Stew
- 1 ½ c. All Purpose Flour (Not Self Rising Flour! If you use Self Rising Flour, omit 1 tsp. Baking Powder).
- 2 tsp. Baking Powder
- ½ tsp. Salt
- 1 tsp. dried Basil or dried Parsley, optional
- 2/3 c. Milk
- 1 Egg, slightly beaten
- 2 Tbsp. Canola or Vegetable Oil
Instructions for Making Dumplings for Stew
- Add the dry ingredients to a medium sized mixing bowl. Add the flour, baking powder and salt to a medium sized mixing bowl and stir with a fork to incorporate the baking powder and salt throughout the flour. You may choose to add dried basil or parsley to the ingredients if desired. Both chicken and beef stews may be well complemented by herb additions to the dumplings—unless the dishes are loaded with spices already.
- Add the wet ingredients to the dry mixture. Mix in the milk, egg and oil slightly—just until the dry ingredients are moistened. Extra mixing will make the dumplings tough.
- Drop the dumpling dough into the boiling stew. Dumplings cook best in a thin stew. If your prepared stew is already thick and rich, dumplings will not taste as well as desired. Be sure that your “stew” has at least a cup of free liquid—ideally more—to allow the dumplings the opportunity to absorb the rich broth flavor. Consider adding one to two cups of an appropriate chicken, beef or vegetable broth if your stew is already thick. Drop the dumpling dough by the tablespoon onto the top of the boiling, prepared stew.
- Cook the dumplings. Cover the stew pot, venting the lid slightly, and cook the dumplings on medium heat until they are cooked through about 15-20 minutes. To decide if the dumplings are done, the bottom of the dumpling will no longer appear doughy, the top will continue to look moist—but, the inside will be cooked through and will appear somewhat dry and dense.
- Season and serve the stew. Dumplings will need an extra seasoning of salt and pepper as dumplings are primarily unseasoned dough. Season lightly with salt and white or black pepper as desired and serve as normally atop the stew. Be sure to serve warm in individual serving bowls. There is no need for bread sticks or buttered rolls if you have added dumplings to the stew-simply offer a side salad, coleslaw or a broccoli salad instead.