The perfect addition to soups and stews. They come in sweet and savoury varieties and can be boiled, baked, fried or simmered. They can be made with virtually any sort of flour, as well as potatoes and parsnips, and they have probably been around as long as humans have been boiling up stuff in pots. There are endless variations on the theme, some simple, some much more complex, and the number of extra ingredients that can be included is astronomically high. The outline below is one of the very simplest.


1 cup white flour.

2 tsp. baking powder.

½ tsp. salt.

25g butter.

½ cup of milk (more or less).


Remove the butter from the refrigerator and leave it out for a hour to bring it up to room temperature. Combine the flour, baking powder, and salt in a bowl. Crumble the butter into the mix then lightly stir the milk into the flour mixture with a wooden spoon, adding a little more at a time until you have a nice moist dumpling dough. Add to bubbling soups and stews and cook ten minutes.

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