• 2 cups of white flour
• 4 tsp. baking powder
• 1 tsp. salt
• 4 tbsp. soft butter
• 1 cup of milk (or more)
- Combine flour, baking powder, and salt in a bowl.
- Cut in butter that’s been kept at room temperature.
- Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
Dumpling Cooking Tips • Make sure your soup or stew is on a gentle simmer. The liquid does not have to be boiling to achieve tender dumplings. Remember that pot temperature rises with the lid on and you don’t want the contents to stick and burn.
• Drop dumpling dough into the liquid by teaspoonfuls or for larger dumplings use a tablespoon.
There’s no need to worry about shaping perfect dumplings because they will puff up as they cook. Cover your pot with a lid so that the dumplings can steam.
Check your dumplings after 10 minutes. You can use a knife to cut a slit in one dumpling to check inside. Cook until dumplings are no longer raw in the middle. You are now ready to serve your chicken and dumplings or soup and dumplings. Ladle into serving bowls, including a dumpling or two per bowl.