NOTE TO SPOTLESS KITCHEN BRIGADE: some photos below may reveal real life. Viewer discretion is advised.
The recipe is fairly simple:
1 c. flour (half can be whole grain)
1.5 t baking powder
0.5 t salt
3T cold butter or lard
about half a cup of milk
Mix the dry, cut in the butter or lard as in biscuits. Do not add the liquid until your pot of soup or stew is simmering on the stove. I use a covered skillet with sides about 4 inches high to allow room for the stew and space for the dumplings to rise.
If using canned soup (like Progresso) add another 1/2 cup of water or broth to the soup, as these dumplings will absorb water and thicken the soup. If you don't anticipate this you will end up with something too thick.
You can stay simple or dress these up for Sunday dinner. For chicken and dumplings, I may add a pinch or two of thyme or sage to the dry batter. For beef stew, perhaps a dash of dry garlic.
From the point in the picture above, cover and DO NOT UNCOVER for 10 excruciating minutes. If they don't look like the next picture or even fluffier, cover and allow them to steam for another 2 minutes.
Carefully lift each dumpling with a large spoon and place on plate or shallow bowl with the accompanying soup or stew. We sprinkle ours with shredded Parmesan cheese, but they are fine without.
You will be rewarded with a meal that may win you over to dumpling season!