Easy Drop Dumplings for Soups and Stews

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/7/24
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 to 6 servings

Drop dumplings like these are a Southern specialty and quintessential comfort food.​ The simple dough is similar to a biscuit, but the batter is dropped directly into a hot liquid instead of being rolled, cut out, and baked. The dumplings are then simmered directly in the soup or stew in which they will be served, such as in a classic recipe for chicken and dumplings.

Drop dumplings in clear soup with dinner spoon

The Spruce Eats / Diana Chistruga

What is a Dumpling?

The word dumpling refers to a myriad of related dishes from all over the world, from har gow to kopytka to gyoza. Although the actual origin of this style of homey dumplings has yet to be discovered, it is noted that they were first used as sustenance when meat was scarce. Drop dumplings are a comforting addition to a wholesome chicken or beef stew or soup and are very easy to make.

Do I Need To Buy A Lot of Ingredients?

This recipe creates fluffy, hearty dumplings with only four ingredients: flour, baking powder, salt, and milk. They are an easy and delicious way to expand a meal and make any comforting stew or soup even heartier. Feel free to garnish with parsley or chives at the end for some color.

Is It Possible to Overcook the Dumplings?

If you add the dumplings too early and they cook much longer than 15 minutes (depending on the size of the dumpling), they will begin to break down. To ensure perfectly cooked dumplings, set a timer and do not peek under the lid. The soup should remain covered so steam can build up and cook the top of the dumplings while the simmering liquid cooks the bottom.

Tips For The Most Pillowy Dumplings Imaginable

  • Nap time—Give the dumpling batter time to rest before dropping spoonfuls into the stew or soup. This rest time allows the baking powder to activate, resulting in a fluffier dumpling.
  • No packing—It is important not to compress the dumplings into tight balls but rather let them fall off the spoon into the broth with just the nudge of a finger or another spoon.
  • Make your own—If you do not have baking powder in your pantry, you can make your own. To get 1 teaspoon of baking powder, mix together 1/2 teaspoon of cream of tartar, 1/4 teaspoon baking soda, and 1/4 teaspoon of cornstarch.
  • Soak it up—The dumplings will soak up a lot of broth as they cook, and the flour will thicken the liquid slightly, so add a little extra liquid to your stew or soup.
  • Yield—When using a large dinner spoon and a heaping amount of batter, the recipe makes about 12 big dumplings that cover the top of a Dutch oven. Make smaller dumplings if you like, and adjust the time accordingly.

Ingredients

  • 2 cups all-purpose flour

  • 4 teaspoons baking powder

  • 1 teaspoon fine salt

  • 1 cup milk or water

  • 10 cups store-bought or homemade soup or stew

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy drop dumplings recipe gathered

    The Spruce Eats / Diana Chistruga

  2. Sift 2 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon fine salt together in a large bowl.

    Flour, baking powder, and salt sifted in glass bowl with wire mesh sifter

    The Spruce Eats / Diana Chistruga

  3. Add 1 cup milk and mix until combined. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.

    Milk added to flour mixture and stirred with spoon to a thick consistency

    The Spruce Eats / Diana Chistruga

  4. Bring 10 cups store-bought or homemade soup or stew to a boil (be sure there is enough liquid in the pot). Drop spoonfuls of the batter into the soup. Try to keep the dumplings on top of the vegetables and meat.

    Spoonful of thick batter scooped out from a bowl and dropped into hot clear soup in pot

    The Spruce Eats / Diana Chistruga

  5. Lower the heat to medium-low to maintain a lively simmer. Cover and cook for 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings. The dumplings are ready when they have doubled in size, and a toothpick inserted into the center comes out clean.

    Cooked, puffed up dumplings floating on soup in pot

    The Spruce Eats / Diana Chistruga

  6. Once done, divide the dumplings between bowls and serve.

    Dumplings in clear soup in a bowl

    The Spruce Eats / Diana Chistruga

Feeling Adventurous? Try This:

  • Add cooked drop dumplings to chili.
  • Serve leftover dumplings with gravy.
  • Boil the drop dumplings in lightly sugared water and serve as a dessert topped with jam and whipped cream.

How to Store

Store leftover dumplings refrigerated in an airtight container for up to 3 days. Dumplings stored in soups or stews will increase in volume over time and may break apart or become soggy.

Nutrition Facts (per serving)
314 Calories
4g Fat
54g Carbs
14g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 314
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 16mg 5%
Sodium 1671mg 73%
Total Carbohydrate 54g 20%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 14g
Vitamin C 0mg 0%
Calcium 295mg 23%
Iron 3mg 19%
Potassium 667mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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