These super easy Drop Dumplings are perfect for any soup, stew, or casserole to turn it into a hearty meal fit for the whole family!
Try them in my Chicken Dumpling Soup or add them to this Leftover Turkey Soup!
Table of Contents
Drop Soup Dumplings will elevate your most comforting meals, stews, and soups, to warm you up on cold days!
They are quite different from the Chinese soup dumplings that are made with a thin wrapper-like dough that you eat with a dipping sauce – and you don’t need a bamboo steamer to make them.
These drop soup dumplings are a classic southern addition to soups and stews, but they’re most commonly used in chicken and dumplings.
If you haven’t tried them before, these drop dumplings are kind of like biscuits, but they’re softer and and fluffier — since they’re steamed, they don’t brown like baked biscuits.
Try them in my Crock Pot Chicken and Dumplings recipe for a filling dinner the whole family will love!
The dough for drop dumplings is super simple to make, and it’s quite similar to making southern biscuits.
To cook them, instead of rolling the dough and baking it, the batter is dropped right into a hot liquid to cook.
Try these drop dumplings in my Classic Beef Stew, Honey Balsamic Beef Stew, One Pot Chicken Stew, or this Garlic Parmesan Chicken Stew.
Ingredients Needed:
- All-Purpose Flour: I’ve used all-purpose flour but this recipe will also work with whole wheat flour.
- Baking Powder: to make the dough rise so the dumplings are light and fluffy.
- Seasoning: use salt and Italian Seasoning to give the dumplings flavor.
- Milk: adds moisture to create the dough. Any milk will work, even unsweetened plant-based milk for a dairy-free option!
- Canola Oil: keeps the dough from becoming too sticky and adds a bit of flavor.
How to Make Drop Dumplings
This recipe is super quick and easy! Full instructions are included in the recipe card below.
- Make the dough: Combine dry ingredients and add wet ingredients.
- Let it sit: Let the dough sit on the counter, or refrigerate it.
- Divide dough: Drop dough by the tablespoon onto hot, simmering soup or stew.
- Cook. Cover and cook until puffed and cooked through.
Drop Dumplings for Soup FAQs
Simply poke a small hole into the dumplings with a toothpick, if it comes out clean then it is done.
If your soup dumplings are cooked, you can store them as long as you can store the soup or stew they are cooked in.
If you have leftover dough, you can cover tightly and refrigerate for several days before using.
It’s best to freeze dumpling dough uncooked for future use. You can then make fresh dumplings right as you need them. Simply flash freeze the dumpling dough on a baking sheet, then place the frozen dough balls into a Ziploc bag and freeze them for up to 3 months. Let them thaw for about 30 minutes before adding them to hot water, chicken broth, or stew to cook.
Tips and Notes
- Bisquick. You can use a Bisquick baking mix to make dumplings mix to save a bit of time, see my Easy Bisquick Dumplings recipe for more info.
- Make Ahead. Make the dumpling dough, cover it with plastic wrap, and store it in the refrigerator to use the next day. This is a great way to get ahead of your dinner planning for a big dinner party or family meal.
Soup Dumplings Variations
- Cheese. Add some parmesan cheese, cheddar cheese, or even a Mexican cheese mix to these dumplings for some cheesy flavor.
- Spice. Add some red pepper flakes or cayenne pepper for some added spice.
- Herbs. Use whatever herbs you like that will complement the main dish. You can add chopped parsley or chives to this recipe for some extra flavor.
Try these Dumplings with these recipes
Drop Dumplings for Soup
written by Ashley Fehr
Ingredients
- 1 cup all purpose flour (or whole wheat) 130 grams
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ cup milk
- 2 tablespoons canola oil
Instructions
- In a medium mixing bowl, stir together the flour, baking powder, salt and Italian seasoning. Add the milk and canola oil, and stir until combined — the mixture will be thick.
- Let the dough sit for 10 minutes or refrigerate it up to 24 hours before using it.
- Use two spoons to drop dough by the tablespoon onto hot, simmering soup.
- Cover and cook for 10-15 minutes, until puffed and cooked through. You can tell that they are cooked when a toothpick in the center comes out clean.
- Serve.
Notes
- Store:If your soup dumplings are cooked, you can store them as long as you can store the soup or stew they are cooked in.
If you have leftover dough, you can cover tightly and refrigerate for several days before using. - Freeze: It’s best to freeze dumpling dough uncooked for future use. You can then make fresh dumplings right as you need them. Simply flash freeze the dumpling dough on a baking sheet, then place the frozen dough balls into a Ziploc bag and freeze them for up to 3 months. Let them thaw for about 30 minutes before adding them to hot water, chicken broth, or stew to cook.
Nutrition Information
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Hana says
Exactly what I was looking for! Thank you@
The Recipe Rebel says
So happy to hear that!