How many of you have made homemade drop dumplings from scratch? My friend, Charlene, rolls hers out using self rising flour and hot water. “They’re called dumpling sliders”, she said. My niece, Barb, also makes what I think are a cross between a dumpling and a noodle and every Thanksgiving she brings a crockpot full of these delicious slippery noodles/dumplings.
Actually, they’re easy enough for kids to make, with your guidance. The proof is here, when granddaughter, Eva, almost 5, made dumplings with my supervision and help. (Always be very careful with little ones when the stove is on and/or when a pan contains hot anything). Dumplings are so good cooked on top of soup or stew, or simply dropped into hot broth. And I guarantee you’ll get “oohs” and “aahs” from those lucky enough to enjoy them. As Eva said: “Siti (my name for Grandma in Lebanese) these are so good.”
First, have your soup, stew or broth boiling on the stove.
1 cup flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter or equivalent
Bit of minced or dried parsley (opt)
Pepper to taste
Whisk flour, baking powder and salt. Add parsley. Make a well in center. Heat milk with butter until butter melts. Pour into well and mix. Dough will look shaggy and very sticky. Don’t over mix. Turn heat down on soup to simmer. Use an ice cream scoop sprayed with cooking spray to drop dumplings carefully on top of liquid, leaving some space in between for expansion. Put lid on. No peeking! Simmer 6-8 minutes, or until largest dumpling is done: cut in half to test. Dumplings expand to double or even triple.
Tip from Rita’s kitchen: Baking powder
Not sure if it still has leavening power? Put a bit in warm water – it should fizz up quickly if it’s still good.