I HATE light fluffy dumplings.

I remember mama's chicken and leadballs fondly and want to make them myself. The only recipes I
could find in her recipe box and cookbooks always come out light and fluffy.

Nobody in the family seems to know how she made them.

I want drop dumplings, not rolled.

Any suggestions?

I tried Googling and got these:

My guess is that the ones with egg would be my best bet.

Comments???

Dumplings for Stew
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk



MIx flour, baking powder, and salt in a mixing bowl. Add milk and stir to make a soft dough. Add a
little more milk or flour, if dough is too thin or stiff. Drop dough from tablespoonfuls onto
simmering stew. Cover stew tightly and cook for about 15 minutes without removing cover.

Plain Dumplings (Spatzen — Germany)
1 egg
1 teaspoon salt
1/2 cup water or milk
1 1/2 cups flour
Beat egg well; add salt and water and stir into flour to make a smooth batter. Drop by spoonsful
into large kettle of boiling, salted water. Cover tightly, and cook 10 minutes without lifting
cover. Test for doneness. Drain in colander.
Serve with melted butter or meat gravy.

Dumplings
These dumplings can be used for a variety of dishes. I love these in my homemade chicken soup.
2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 tablespoon butter, melted
3 eggs
3/4 cup milk
Combine all ingredients together, mixing until totally combined.
Bring a pot of salted water to a boil and drop by 1/2 teaspoons into water. Let boil for 10 minutes.

Dumplings:
2 cups all-purpose flour
1 Tbsp baking powder
3/4 teaspoon salt
3 Tbsp butter
1 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
Forming the dumplings.
While chicken is cooking, mix flour, baking powder, and salt in a medium bowl. Add (optional)
chopped fresh herbs. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork or
knead by hand two to three times until mixture just comes together. (Note: do not overknead! or your
dumplings will turn out too dense.) Form dough into balls or lighlty roll-out and use the end of a
2-inch diameter water glass as a mold to cut the dough into even circles. Set aside
Adding the dumplings.
Lay formed dumplings on the surface of the chicken mixture; cover and simmer until dumplings are
cooked through, about 15 minutes. Gently stir in peas and parsley. Adjust seasonings, including
adding generous amounts of salt and pepper. Ladle portions of meat, sauce, vegetables, and dumplings
into soup plates and serve immediately.


Dumplings
INGREDIENTS
3 tablespoons cold butter, in pea sized chunks
1 cup flour
1 teaspoon baking powder
pinch salt
pinch sugar (optional)
1/4 - 1/2 cup milk
METHOD
Cut butter into dry ingredients till it resembles coarse cornmeal. Stir in enough milk to make a
stiff, slightly sticky dough.
Drop by tablespoonfuls onto a simmering stew, making sure the dumplings are in contact with the
liquid. Leave an inch or so between dumplings as they will expand. Cover and steam 10-15 minutes or
till dry to the touch and cooked through.
No peeking till time's up! Larger doughboys may take longer.



Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons butter
1 cup milk

Mix together flour, baking powder and salt. Bring just to a simmer in a small saucepan the butter
and milk. Add to the dry ingredients. Stir with a fork or knead by hand 2 to 3 times until the
mixture just comes together. Push the chicken pieces down so that they are submerged in gravy and
gently drop spoonfuls of the dumpling dough over the top. Cover pan tightly and simmer slowly for 10
minutes. Don't remove the lid. Serve immediately.