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Homemade Dumplings

Just like Grandma used to make! Savory mounds of dough to top bubbling stew.

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( 49 Ratings)

49 Ratings

5 Stars 59%

4 Stars 22%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 10 )

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Prep Time 10 min
Total Time 30 min
Servings 10

Ingredients

1 1/2: cups Gold Medal® all-purpose flour

1: tablespoon parsley flakes, if desired

2: teaspoons baking powder

1/2: teaspoon salt

3: tablespoons shortening

3/4: cup milk

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Directions

1 Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
2 Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

EXPERT TIPS

Expert Tips

Make herb dumplings. Substitute 2 teaspoons chopped fresh or 1 teaspoon dried herbs (such as basil, sage or thyme leaves or celery seed) for the parsley.

Use self-rising flour and omit the baking powder and salt.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 105
Calories from Fat: 35 ),

% Daily Value

Total Fat: 4 g; 4 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 0mg; 0%;
Sodium: 220 mg; 220 %;
Total Carbohydrate: 15 g; 15 %
(Dietary Fiber 1 g 1 % ),
Protein: 3 g; 3 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 10 Reviews View All

Posted 7/29/2012 12:06:10 PM REPORT ABUSE lovingbears2 said:

Rating:

This is from the old "Betty Crocker Picture Cookbook", in the quick breads section. We have been making these for many many years, always delicious, and always have to double the recipe to make everybody happy! The only change in the recipe here is the shortening added to the recipe, which wasn't in the original, and actually isn't needed at all... tastes WONDERFUL and without the added fat is healthier! My ONLY go-to dumpling recipe! Just be sure to drop the dumplings ONTO the meat, not into the liquid, or they will just dissolve/disintegrate, and to keep uncovered the 10 minutes, then covered the last 10! Fantastic taste, esp when adding 3 tbls minced parsley, chives, fresh sage, thyme, savory or mixing any of these together and adding to the dry ingredients, as suggested in the original cookbook, but not necessary except to change the flavor, as they are great as written!

This reply was: Helpful Inspiring

Posted 6/8/2012 11:57:46 AM REPORT ABUSE CookingisLove said:

Rating:

This recipe is in my Betty Crocker cookbook. Tried it last night and it was so runny I had to add quite a bit of flour to make it dough-like. I cooked it the amount of time it said... actually a little longer and a few of them still weren't quite done. However, having said that, they still had a good taste so I haven't given up on this recipe, just think it needs some tweaking.

This reply was: Helpful Inspiring

Posted 1/17/2011 4:52:41 PM REPORT ABUSE MMSHALFPINT said:

Rating:

i made these dumplings tonight and they turned out good.. i dont have a betty crocker cookbood so im glad there is 1 on-line. i use it all the time.. thank u betty for putting it on the internet. as for uglydarling22 maybe u didnt cook them long enough.

This reply was: Helpful Inspiring