Classic Dumplings
Ingredients
- 3/4 cup all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/3 cup milk or water
Step-by-Step Instructions
- Sift flour, baking powder and salt together. Beat the egg and add the milk to it. Combine the wet ingredients to the dry ingredients, stirring just until mixed. Don’t overmix - a few lumps are fine.
- Drop by spoonfuls into whichever gravy or fricassee you have boiling. Cook covered for 15 minutes without lifting the lid. The dumplings will puff up and become fluffy.
Common Problems and Solutions
Q: Why are my dumplings dense and heavy?
A: You're probably overmixing the batter. Stir just until the wet and dry ingredients come together - lumps are okay. Overmixing develops the gluten and makes tough dumplings.
Q: Can I lift the lid to check on them while cooking?
A: Don't do it! The steam is what makes them fluffy. Lifting the lid releases the steam and you'll end up with flat, dense dumplings. Wait the full 15 minutes.
Q: Why did my dumplings fall apart in the pot?
A: Make sure your gravy or fricassee is at a full boil before adding the dumplings, and don't stir them once they're in. They need that initial heat to set the structure.
Tips and Techniques
Use a spoon dipped in the hot gravy to portion out the dumplings - this keeps them from sticking to the spoon. Space them out in the pot so they have room to expand, and remember they’ll nearly double in size as they cook.
Ingredient Substitutions
- milk: water or chicken broth
- all purpose flour: self-rising flour
Equipment Needed
- Mixing bowls
- Sifter or fine mesh strainer
- Whisk or fork for beating egg
- Large spoon for dropping dumplings
Historical Context
Dumplings were a thrifty way to stretch a pot of gravy or stew to feed more mouths. In Cajun country, they’re traditionally served with chicken fricassee, but work just as well in any rich, simmering gravy.
