This Recipe Makes ± 10 Dumplings
Dumplings are an expansive characterization for a dish that comprises of little bits of batter (produced using an assortment of starch sources), frequently wrapped around a filling yet can be set up as is with no filling.
They might be savoury or sweet & can be eaten independent from anyone else, with sauce or gravy, or in soups or stews. (See Lamb Stew Recipe).
- 2 tablespoons butter
- ½ teaspoon salt
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ²⁄₃ cup milk
- 1 ½ teaspoons mixed dried herbs (optional) or 2 tablespoons chopped parsley (optional)
- 1 egg
- Place flour in a bowl.
- Add the salt, dried herbs (optional) or chopped parsley (optional) & baking powder to the flour & mix well. – (The dried herbs will give the dumplings a herby flavour, if you do not want that herb taste then I suggest not adding in the dried herbs).
- Add in the butter.
- Rub the butter into the flour so that it resembles breadcrumbs.
- Crack the egg into a separate bowl & add in the milk.
- Using a fork, beat the egg & milk together.
- Gradually drop in the milk & egg mixture into the flour mixture & stir.
- It should form a sticky gooey dough. (Add more milk if the dough is not of a sticky consistency).
- Add tablespoons of the dough to pot of whatever you are preparing (Stews, curries, etc).
- Allow to simmer on a low heat with the pot lid tightly closed. The steam will cook the dumplings.
- Do not open the pot until 15 minutes have passed.
- After 15 minute has passed, the dumplings should puff up into large balls.
- Goes well with almost any meal. I have added the dumplings into a Lamb Stew.
Note: These also taste great if you exclude the egg. The egg-free-dumplings will have all the same ingredients just without the egg. The image of egg-free-dumplings are below.