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comfort essentials: yummy homemade dumplings

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This recipe is for making some awesome, no-fail, dumplings. They do not have any milk or eggs, but hold up wonderfully when cooking. It is up to you to decide what to use them in. I use them in soups, and stews; sometimes I will just fix up some flavorful stock, cook them up, and serve them as a starter for a nice dinner. Whatever you choose, with Autumn in full swing, and the temps dropping, you will want to put these on your cold weather/comfort food rotation. So, you ready… Leg’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For comfort essentials: yummy homemade dumplings

  • PLAN/PURCHASE
  • 2 c
    flour, all-purpose variety
  • 1 1/2 tsp
    salt, kosher variety, fine grind
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    dried sage
  • 1/2 tsp
    black pepper, freshly ground, or to taste
  • 1/2 tsp
    white pepper, freshly ground, or to taste
  • 3/4 c
    water, slightly warmed, about 90f (32c)
  • 2 Tbsp
    grapeseed oil
  • ADDITIONAL ITEMS
  • soup, stew, or stock, to cook them in
  • parmesan cheese, for garnish

How To Make comfort essentials: yummy homemade dumplings

  • 1
    PREP/PREPARE
  • 2
    I like my dumplings to have a bit of heat to them, and the combination of the black and white pepper helps to achieve that goal. Plus, the addition of the sage gives them an earthy flavor.
  • 3
    Do not forget that the dumplings will almost double in size after they cook.
  • 4
    Gather your Ingredients (mise en place).
  • 5
    Add the flour, salt, baking powder, sage, black and white pepper to the bowl of a stand mixer, fitted with a dough hook.
  • 6
    Chef’s Note: Alternately, you could put all these ingredients into a regular bowl, and mix by hand… Up to you.
  • 7
    Whisk the oil with the water.
  • 8
    Turn the mixer on low, and slowly add the water oil mixture.
  • 9
    Chef’s Tip: A lot of factors influence how much liquid to add to flour. Do not add it all… add it a third at a time, and then stop when the consistency is right.
  • 10
    Chef’s Note: The consistency should be firm and not very sticky.
  • 11
    Knead a few times on a floured work surface, until smooth, and the dough feels dry to the touch.
  • 12
    Cover with cling wrap, until ready to use.
  • 13
    Bring the soup, or stock up to a light boil, and drop the dough in by spoonful. Then cover an allow to cook/steam, for 10– 12 minutes.
  • 14
    Chef’s Note: I usually use a rounded tablespoon of dough; however, you can make them small, or larger. Or, you could flatten them out and make thick dumpling noodles. If you do noodles, reduce the cooking time to 4 or 5 minutes.
  • 15
    PLATE/PRESENT
  • 16
    Serve while still nice and hot. Enjoy.
  • 17
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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