As a teen I recall nearly every time I would visit my mom (I lived with my dad), she would prepare meat and dumplings. She would let me "lick the bowl," which I still do (sometimes I even share with the children). I learned then that you cannot peek and lift the lid while you are cooking dumplings...or they won't be nearly as good. This is my mom's dumpling recipe. It makes dumplings that are tasty, and similar to a biscuit. Instead of being
slimy wet and gooey, they are fluffy and delicious, though moist on the outside.
(I once ordered chicken and dumplings at Cracker Barrel. Once. I did not like those...they were wet and gooey. This recipe makes dumplings that are fluffy like a biscuit! The insides are dry.)
1 cup flour
2 teaspoon baking powder
1/2-1 teaspoon sugar
1/2 teaspoon salt
pepper to taste
1/2 cup milk
Sift or stir dry ingredients together. SLOWLY add milk, stirring as you add it.
Bring stew or soup* to boil in a large pot and then reduce to medium heat. Drop heaping tablespoons of dumpling dough on top of stew, spacing as needed. The dumplings will eventually come to the top.
Cover pan (don't open steam vent). Cook covered for 10 minutes without opening the cover. Remove cover and cook for 10 more minutes.
~ I would suggest your pot being only 1/3 (to half) full of stew. With the lid on the pot, it can boil over. I use my large pot for about 2 inches of stew.
~ I actually double the recipe for the five of us. We like dumplings...more than the stew.
~ Use a slotted spoon to serve if it is to be served not as a soup/stew, but more meat and dumplings.
~ If you prefer to use Jiffy or Biscuit mix, this tastes similar, but it is important for this texture to cook covered for ten minutes FIRST. (Unlike their directions...at least Bisquick's.)
* I do not actually use stew or soup. I make a creamy gravy with leftover chicken pieces and use that as my stew. (Keep in mind that the dumpling dough will thicken the texture of your stew.) Sometimes I add vegetables to it, but typically I cook them on the side so that we can focus on the meat and dumplings (and not the gravy).