Dumplings

Dumplings are my favorite way to stretch a pot of soup into something hearty enough to feed my whole family. They puff up light and tender, soaking in all the broth’s savory richness without getting dense or heavy. The herbs throughout make every bite taste fresh and homemade, exactly what you want on a cold evening.

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I make them for family dinners and chilly evenings when I need something cozy and filling. They’re budget-friendly, can be made with pantry staples, and turn any pot of soup into a complete meal. The dumplings stay fresh in the fridge for about 3 days and reheat perfectly on the stovetop or in the microwave.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Dumplings with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll have fluffy, tender drop dumplings floating on top of your soup in about 20 minutes total.

Mix the dry ingredients

Whisk together the flour, baking powder, and salt in a large mixing bowl until everything’s distributed. You want the baking powder mixed in really well so the dumplings puff up evenly. You can also use baking soda mixed with cream of tartar if you don’t have baking powder.

I use a large glass mixing bowl for this step so there’s plenty of room to combine the flour mixture without making a mess.

Combine the wet ingredients

In a separate bowl, whisk the melted butter and milk until they’re completely combined. The butter should be warm enough to mix smoothly but not so hot that it’ll cook the flour when you add it.

Make sure the milk is at room temperature, not water-cold, so it blends easily. You can also use olive oil instead of butter if you prefer.

Form the batter

Pour the wet ingredients into the dry ingredients and stir gently just until a soft, slightly lumpy batter forms. Don’t overmix, or you’ll end up with tough dumplings instead of fluffy ones.

This silicone spatula works perfectly for folding the dumpling dough together without overworking it. You can also use a pastry cutter to cut cold butter into the flour for flakier, flat dumplings.

The batter should look thick and sticky, like very thick pancake batter. If you want to make filled dumplings instead, use dumpling fillings like ground pork, napa cabbage, and Chinese chives mixed with sesame oil, soy sauce, and white pepper.

Prepare your soup

Bring your soup, stew, or chicken broth to a gentle simmer over medium heat. Canned broth or homemade chicken stew both work perfectly. You don’t want it boiling hard or the dumplings will fall apart, but it needs to be hot enough to steam them through.

If you want to add cooked chicken or chicken thighs to make dumpling chicken, toss them in now. For Asian-style dumplings, bring a pot of boiling water or salted water to a full boil over medium-high heat instead.

Drop the dumplings

Drop 6 to 8 spoonfuls of batter into the simmering soup, evenly. I like using my cookie scoop to keep the dumplings uniform in size so they all cook at the same rate.

Space them out so they have room to expand. They’ll puff up as they cook, so don’t crowd them.

You can make 4 to 6 large dumplings instead if you prefer bigger portions. If using frozen dumplings, add them directly from the freezer. For steamed dumplings, place them in a steamer basket rather than dropping them into the soup.

Steam until cooked through

Cover the large pot and let the dumplings simmer for 10 to 15 minutes without lifting the lid, until they are fully cooked. The steam is what makes them fluffy, so resist the urge to peek.

You’ll know the boiled dumplings are perfectly cooked when they’ve puffed up, and the tops look golden brown and firm. A toothpick inserted into the center of cooked dumplings should come out clean. If they’re still wet inside, cover and cook for a few more minutes.

Garnish and serve

Sprinkle minced, fresh herbs on top and serve the dumplings hot, right from the pot. I always grab a ladle with a pour spout to scoop up both dumplings and dumpling soup, so every large bowl gets a good mix.

If you’re taking them to a potluck or party, transfer the soup and dumplings to a slow cooker set on warm to keep them at the perfect temperature. This thermal food jar works great for transporting hot soup if you don’t have access to an outlet at your destination.

How to Store Leftovers

Dumplings are best enjoyed fresh, but leftovers keep well if you store them right. Let them cool completely, then transfer the dumplings and soup to an airtight container and refrigerate for up to 3 days. Glass storage containers with snap lids are perfect for storing the dumplings and soup together without leaks.

Reheat gently on the stovetop over low heat, or in the microwave in 30-second intervals, stirring between each round to ensure even heating. The dumplings will absorb more broth as they sit, so you might want to add a splash of water or extra broth when reheating.

I don’t recommend freezing dumplings, as they can become dense and gummy when thawed. If you freeze them, store them in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating. They won’t be quite as fluffy as fresh, but they’ll still taste good in a pinch.

What to Serve With Dumplings

These are hearty enough to be the main event, but I love serving them with a simple side salad or crusty bread for dipping in the broth, which makes the meal complete. A crisp green salad with tangy vinaigrette balances out the richness, while bread soaks up every last drop of savory broth.

You can also add roasted vegetables, such as carrots, green beans, or Brussels sprouts, on the side for extra nutrition. The dumplings are filling on their own since they soak up so much broth, so keep the sides light and fresh to let the fluffy, pillowy texture shine.

More Easy Recipes for You to Try at Home

I think you’ll also love these other easy comfort food recipes.

• Chicken Gnocchi Soup
• Ham and Split Pea Soup
• Marry Me Chicken Gnocchi
• White Chicken Enchiladas
• Turkey Chili