Fluffy Cajun Dumplings

4-6 servings servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
5.0/5 (1)
Fluffy Cajun Dumplings
This recipe was originally posted to the Cajun French Virtual Table Francaise Facebook Group. It’s different from other dumplings posted on the site because it’s light and fluffy, and features parsley and onion tops. The author, Jamie Sellers, said “We cooked our dumplings in a pork roast and gravy. You can substitute pork for chicken, beef, lamb, sausage. Whatever you prefer.”

Ingredients

4-6 servings servings
  • 2 cups all-purpose self-rising flour
  • 1 tsp sea salt
  • 1 tsp cayenne pepper
  • 1/2 tsp ground black peppercorn or black pepper
  • 1 egg
  • 1/2 cup packed parsley
  • 1/2 cup packed onion tops
  • 1 cup water

Step-by-Step Instructions

  1. Mix all dry ingredients (flour, salt, cayenne pepper, and black pepper). If you don’t have self-rising flour, you can add about 1 tsp baking powder to compensate.
  2. Mix the egg, water, parsley and onion tops together.
  3. Add dry ingredients to the wet mixture. The consistency should be like pancake batter and thick enough to spoon into the pot. If you prefer fluffier and spongier dumplings, add 1/2 tsp baking powder.
  4. Drop the dumplings from a teaspoon or tablespoon into the simmering gravy (from pork roast, beef roast, chicken, or your preferred meat). When dropping the dumplings, you may have to add water to the gravy you’re cooking it in. It has to have enough water to be able to cook them in it. If you don’t have a lot of gravy, you can pour gravy over the top of the dumplings, then flip the dumplings once the bottom cooks a bit.
  5. Cook closely covered for 10-15 minutes. Over cooking will make the dumplings tough and chewy. When cooked just right they are very light and fluffy when you bite into them.

Common Problems and Solutions

Q: Why are my dumplings tough and chewy?

A: You've overcooked them. Dumplings should only cook for 10-15 minutes covered. The moment they're cooked through, remove from heat - they continue cooking from residual heat even after you turn off the burner.

Q: My dumpling batter is too thick or too thin, what do I do?

A: The batter should resemble pancake batter - thick enough to hold its shape on a spoon but still drop off easily. Too thick? Add water a tablespoon at a time. Too thin? Add a bit more flour until you reach the right consistency.

Q: Can I make the dumplings without self-rising flour?

A: Yes, use regular all-purpose flour and add 1 teaspoon of baking powder to the dry ingredients. For even fluffier dumplings, you can add an extra 1/2 teaspoon baking powder.

Tips and Techniques

Make sure your gravy is at a gentle simmer before dropping in the dumplings - if it’s boiling too hard, they’ll break apart. Keep the pot covered while cooking so steam helps them cook through evenly from all sides.

Ingredient Substitutions

  • self-rising flour: all-purpose flour plus 1 tsp baking powder
  • onion tops: green onions or chives
  • fresh parsley: 2 tablespoons dried parsley

Equipment Needed

  • Large pot or Dutch oven (for cooking the roast and gravy)
  • Mixing bowls
  • Spoon for dropping dumplings
  • Lid for pot

Historical Context

Dumplings have been a staple of Cajun cuisine for generations, stretching ingredients and adding heartiness to one-pot meals. This version with fresh parsley and onion tops reflects the Cajun practice of using every bit of the garden.