Have you ever had dense, gummy #dumplings with your chicken or beef stew? We all have! Try this recipe and learn the secrets to #lightfluffy dumplings. It's actually quite simple and the results are so much better than any box or tube of biscuits.
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder (see chef notes)
1 tsp salt
Warm:
1 cup milk
3 tbsp butter (unsalted preferred)
Instructions:
Read Susie's Tips and Tricks below
1. Blend together flour, baking powder, and salt. Now add milk and butter.
2. Stir together gently! Do not stir harshly or over-mix; use a light hand. Much like muffins, a tiny bit of unmixed flour is okay. Just a few turns and they're ready.
3. Drop in golf-ball sized portions into your stew. Leave room between each dumpling. Cover and cook for 15 to 18 minutes. They should expand to approximately double the size. You can also poke with a skewer to determine doneness; it should come out clean.
Susie's Tips and Tricks
Never use bread flour (the less gluten the better). You could use cake flour, though!
Baking powder loses potency after 10 months. Make sure it’s fresh; it does make a difference.
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