Recipe By Anonymous
Published Sep 2nd
Prep 5m Cook 15m Additional - Ready In 20m
Servings 6 dumplings Calories 105.3

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That’s the only way I cook today – I don’t use any electronic gadgets to cook with except an electric stove.

Recipe Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • 1 tablespoon margarine
  • ½ cup milk

Cooking Directions

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

Nutrition Facts

  • Calories 105.3
  • Carbohydrate 18 g
  • Cholesterol 1.6 mg
  • Fat 2.4 g
  • Fiber 0.6 g
  • Protein 2.8 g
  • Saturated Fat 0.6 g
  • Sodium 385.8 mg
  • Sugar 1.7 g


  1. I believe I figured out why some reviewers found the dumplings in the recipe to be "gummy", the water wasn't hot enough to fully cook the dumplings and it gets all gummy. I remade my batch bc it was just that all gummy and goopy, good thing I cooked them separate from my Chicken Parkiash. - Read more ...
  2. I found that forming the dough into small balls keeps the dumplings from falling apart.
  3. Food Processor Version: WOW! This is the first time I ever made homemade dumplings, fluffy, delicious and much healthier than ready made biscuit dough. I made them in a food processor IN SECONDS as following! I added the flour, salt, bp, sugar, and the 1 tbsp of dried parsley and pulsed a few seconds. I - Read more ...
  4. I used cooking oil for the fat. They came out great. The secret my mom taught me to making "dough boys" as we used to call them is to dip your spoon in the liquid between each dumpling so that the batter doesn't stick to the spoon while scooping. The dough slides right off the - Read more ...
  5. 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 used butter rather than margarine and I used two tablespoons rather than - Read more ...
  6. I am traumatized from a childhood of eating Bisquick dumplings. This recipe has healed me! I made a simple chicken soup by boiling the chicken and adding carrots, celery and a few potatoes. The dumplings are so tender, flavorful and comforting, they thickened the soup to a perfect consistancy. My kids love it too! It's - Read more ...
  7. These dumpling were yummy! One thing that drew me to try them was there was no egg! I love eggs, but not overpowering the flavor of the dumplings. They were easy to make. The only thing if you are a dumpling lover is make the recipe times three. I only doubled it and still had - Read more ...
  8. Good recipe. One taster said it tasted like a biscuit. The buttermilk dumplings I made at the same time were "voted" better. I've read that melting the butter and adding it with the milk has the same or better result. Just a thought for anyone who wants to try this recipe. Worth making.
  9. I made these to go in "Grandma's Chicken Noodle Soup" and instead of making large dumplings, I made very small ones as requested by my kids, so that they would be bite sized. The recipe was easy to follow, and the resulting soup was so incredibly good. It's a definite keeper!
  10. I wanted to make the Chicken and Dumplings III, submitted by Melissa, but I didn't have any canned bisquits. Since it was raining I really didn't want to go to the store so I looked up dumplings and found this recipe. I'm so glad I did, I just wish I would of made a double - Read more ...

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