1132 people made this

    About this recipe: My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. Add any fresh herbs you like to the dry ingredients.

    Serves: 6 

    • 100g (4 oz) plain flour
    • 1 dessertspoon baking powder
    • 1 teaspoon caster sugar
    • 1/2 teaspoon salt
    • 15g (1/2 oz) butter
    • 100ml (4 fl oz) semi skimmed milk

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Stir together flour, baking powder, sugar and salt in medium size bowl. Rub in butter until crumbly. Stir in milk to make a soft dough.
    2. Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
    3. To make parsley dumplings, add 1 tablespoon chopped parsley to the dry ingredients.

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    Reviews (43)


    Altered ingredient amounts. Outstanding! Absolutely outstanding! My darling hubby has been asking for chicken and dumplings for months. With the weather turning a bit cooler, I decided to give this recipe a try. I was not disappointed, and neither was he. These are absolutely delicious. I just used a little more butter, almost double, than what is called for. These were light, fluffy and so tender. Mix only until incorporated, add to simmering (not boiling) liquid and put a lid on it! Leave the pot alone for the full 15 minutes. This is now our family dumpling recipe. Thank you Carol's Mom. - 14 Jul 2008


    I made these last night with a minted lamb stew and they were absolutely DELICIOUS! The recipe made 5 ping pong ball sized dumplings which ended up being enormous, beautifully light and fluffy. I will never use suet again! - 13 Apr 2010


    Something else. I can't have dairy, so I made this with dairy free spread and oat milk instead of cows milk. It was still lovely. I then made a second batch and mixed in a bit of aubergine pickle for extra flavour - lovely! I put my tumplings on top of a stew I'd had in the slow cooker - turned it up to medium for about an hour and they were perfect. - 23 Sep 2009

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