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comfort food essentials: dumpling, dumpling soup

Recipe by
Andy Anderson !
Wichita, KS

Sometimes, when the weather moves to the cold side of the fence, I want something to warm up my innards. Soups are great comfort foods; however, I am not about to open some store-bought variety, and I really do not want chicken, beef, or whatever soup… I just want some old-fashioned homemade dumplings bathing lazily in a sea of seasoned chicken stock. That is my idea of comfort food. So, you ready… Let’s get into the kitchen.

yield 3 - 4
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For comfort food essentials: dumpling, dumpling soup

  • 1 qt
    chicken stock, not broth
  • 1 c
    flour, all-purpose variety
  • 1/2 tsp
    baking powder
  • 2 Tbsp
    sweet butter, unsalted, cut into cubes
  • 1/2 c
    milk, cold
  • celery salt, kosher salt, black or white pepper
  • dried, thyme, oregano, basil, parsley

How To Make comfort food essentials: dumpling, dumpling soup

  • 1
  • 2
    When making these dumplings, I like them salty, with a few spices, and peppery. So, of the additional spices listed, I will throw in some celery salt, salt, white pepper, and a few pinches of whatever I am in the mood for.
  • 3
    These dumplings can be frozen and cooked at a later time. Just get to the point in the recipe where you cut them into squares and dust with flour. Then, wrap and freeze. When needed just drop the frozen dumplings into the boiling broth.
  • 4
    You could, of course, add other things like veggies, chicken, beef; even fish. Me... I just want dumplings.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Add the chicken stock to a pot over medium-low heat, and allow to warm up (not boil), while the dumplings are prepared.
  • 7
    Combine the flour and baking powder in a small bowl.
  • 8
    Chef’s Note: Add any additional spices into the flour mix, and blend, before adding the butter, and milk.
  • 9
    Then use a fork, pastry blender, or your fingers to combine the butter with the flour (I use my fingers).
  • 10
    Chef’s Note: In some recipes (like biscuits), it is important to keep all the ingredients cold; however, since these dumplings are going into a hot stock, it is not necessary.
  • 11
    Add the milk and mix to combine.
  • 12
    Place the dough mixture (it will be sticky) onto a clean floured surface, and dust with more flour.
  • 13
    Knead the dough a few times, cover with a clean towel, and let rest for 15 – 20 minutes.
  • 14
    Chef’s Note: If the dough is still sticky, add flour a bit at a time, until smooth and elastic.
  • 15
    Use a rolling pin to roll out the dough to about 1/4-inch (0.6cm).
  • 16
    Use a knife or pizza cutter, to cut them into rough squares.
  • 17
    Chef’s Note: Do not be perfect… this is a rustic dish.
  • 18
    After cutting, dust them with more flour.
  • 19
    Chef’s Tip: The additional flour will help to thicken the stock, as they cook.
  • 20
    Bring the stock up to the boil and add a few dumplings at a time (to prevent them from sticking).
  • 21
    Continue to stir until the dumplings are cooked through, 15 – 20 minutes.
  • 22
  • So yummy
    Tuck into a nice big bowl of comfort. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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