1 1/4 cups all purpose flour, divided
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
2 Tablespoons melted butter
1. Sift together 1 cup of the flour, baking powder and salt
2. Beat the egg and then stir in the milk and butter to combine
3. Drizzle the liquid into 1 cup of the flour and beat until smooth
4. Drop tablespoons of batter on top of stew, or chicken broth/stock, over medium heat
5. Cover, and cook 15 minutes. Do not lift the cover during the 15 minute cook time
TIP: Use the remaining 1/4 cup of flour to help spooning in the raw dumplings. If you dip your spoon into the hot broth or stew, then into the flour, then scoop up your batter, the batter will slide off easily, instead of clinging to the spoon. No more struggling over the scalding hot pot to get the dumplings cooking!
This was my mom’s (Pauline Tate) recipe, and I have used it since I was a child cooking at home with Mother. Daddy also liked these dumplings cooked on top of soup beans, vegetable soup and even chili! Larry considers them a real treat every time I make them. The finished dumplings at the top of the page are shown with a hardy vegetable stew.