I am going to share two types of dumplings.  The first is more of a bready dumpling I like to cook on beef stew.  The second is an egg dumpling that resembles pasta more than it does anything else, but it’s not rolled or cut into a pasta shape.  It’s rather thick, but formed by the liquid it’s cooked in and takes the place of pasta in thinner soups.

Bready Dumplings


  • 1-1/2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3tb butter
  • 3/4 milk


  1. Combine all ingredients but the milk.  Using a pastry cutter or two knives, “cut” the butter into the flour mixture.  You can also use a food processor and process the mix until it resembles oatmeal.  Stir in the milk until a pasty dough forms.  Drop dough by the spoonful on top of meat and veggies in boiling liquid.  Cook uncovered for 10 minutes, then cover for another 10 minutes.

Egg Dumplings


  • 3-6 eggs
  • enough flour to make a soft dough
  • salt and pepper to taste


  1. Combine the above ingredients until you have a soft dough.  Drop into boiling liquid by the spoonful and boil until they float.


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