There actually are a lot of names for dumplings. Wikipedia has extensive information on dumplings, variations and origins. Typically boiled in a soup, stew, or sauce, the origin of dumplings goes back hundreds of years and spans the globe from Asia to Africa, to European and Scandinavian cuisines.
Back in the day, when I was working full-time, sewing, crafting, and raising a young family, I cheated and used Bisquick to make dumplings. The Bisquick method was fast and made a good dumpling. The “hectic life” has settled down now and my focus and hobbies have changed somewhat so I have more time to enjoy cooking. It wasn’t until I decided to make dumplings that I realized that I hadn’t bought Bisquick for years.
There is some finesse when making dumplings. They can turn out too doughy or too dry, and either could ruin the meal you are serving them in or with. So if you want to check out an easy alternative to the 2-ingredient Bisquick recipe, this one works nicely.
Save RecipeIngredients
- • 2 cups flour
- • 1 1/2 teaspoon salt
- • 1 tablespoon baking powder
- • 2 tablespoons vegetable oil
- • 1 cup warm water
- • soup or stew for broth
- • chopped chives or parsley if desired for garnish
Instructions
- Combine flour, salt and baking powder. Add oil and water and mix until smooth. Add a bit more water until dumplings are soft and not at all dry.
- Bring stew or broth to a boil and add dumplings by spoonful.
- Reduce heat and cook dumplings 4-5 minutes. (Do in batches if you are using a small pan.)
- Check one dumpling for doneness - make sure it is not gooey in the middle.
- Serve dumplings in stew, or broth garnished with chopped parsley or chives as desired.
Notes
I usually cut this recipe in half and it still makes a generous portion for two of us - with leftovers. Variations: add herbs like rosemary, thyme, etc. Or add cheese to dough like cheddar, parmesan, etc.
Nutrition