1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed for a consistent, fluffy texture.
2. Combine Wet & Dry
Create a well in the center of the dry ingredients. Pour in the lightly beaten egg and milk. Use a fork or spatula to stir until a soft, shaggy dough just comes together. Do not overmix.
3. Knead & Shape
Turn the dough out onto a lightly floured surface. Gently knead it 4-5 times, just until it becomes smooth. Roll the dough out to about ¼-inch thickness and cut it into your desired shapes (squares, circles, or rustic wedges all work well).
4. Cook to Perfection
Bring your stew or soup to a gentle simmer. Drop the dumplings into the liquid, ensuring they are partially submerged. Cover the pot tightly with a lid and let them simmer for 15-20 minutes. They will puff up significantly and become light and cooked through.
5. Serve Immediately
Ladle the dumplings and your savory stew into bowls. Serve immediately while they are at their most fluffy and tender.
💡 Success Tips
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No Peeking! Resisting the urge to lift the lid during cooking is crucial. The steam is what cooks the dumplings, and releasing it will prevent them from becoming light and fluffy.
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Don’t Overmix: A slightly shaggy dough is better than an overworked one. Overmixing can lead to tough dumplings.
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Simmer, Don’t Boil: A gentle simmer is key. A rolling boil can make the dumplings break apart and become soggy.
