Drop Dumplings
Light, fluffy spoonfuls of dough that poach gently in bubbling broth or stew, emerging as pillowy clouds that soak up all the savory goodness. These old-fashioned American drop dumplings are the ultimate comfort food topping — no rolling or cutting required, just mix, drop, and simmer.
For 4 servings
- prep · ~5 min
Make the dumpling dough.
1.In a medium bowl, whisk together flour, baking powder, salt, and black pepper.2.Add the cold butter pieces and cut them in with a fork or pastry cutter until the mixture resembles coarse crumbs.3.Pour in the milk and stir gently with a fork just until a shaggy, sticky dough forms. Do not overmix.TIPOvermixing develops gluten and makes dumplings tough. Stop as soon as the dough comes together. - rest · ~3 min
Let the dough rest briefly.
Let the dough sit for 2-3 minutes while your stew or broth reaches a steady simmer. The baking powder activates slightly and the flour hydrates.
- simmer · ~2 min
Drop dumplings into simmering broth.
1.Bring your broth or stew to a gentle, steady simmer — not a rolling boil.2.Using two spoons or a soup spoon, scoop tablespoon-sized portions of dough.3.Drop them directly onto the surface of the simmering liquid, spacing them about an inch apart.4.Work quickly so all dumplings cook evenly.TIPKeep the broth at a gentle simmer. A full boil will tear the dumplings apart before they set. - simmer · ~10 min
Cook the dumplings covered.
Cover the pot with a tight-fitting lid and reduce heat to maintain a low simmer. Cook undisturbed for 10 minutes. The dumplings will puff up and double in size as they steam.
TIPDo not lift the lid during cooking — the trapped steam is what makes the dumplings light and fluffy. - simmer · ~2 min
Finish cooking uncovered.
Remove the lid and cook for 2 more minutes. A toothpick inserted into the center of a dumpling should come out clean.
- serve
Serve immediately.
Ladle the dumplings along with the broth or stew into bowls. Serve hot, topped with fresh herbs or a crack of black pepper if desired.
TIPDumplings are best eaten right away — they lose their delicate texture if held too long.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold butter and don't overmix to keep the dumplings light and fluffy.
- 2Drop dumplings onto the surface of the broth, not submerged, so they poach properly.
- 3Keep the lid on for the full 10 minutes—peeking releases the steam they need to puff.
- 4Simmer gently; a rolling boil will tear the dough apart before it sets.
- 5Test doneness with a toothpick—it should come out clean, but a few moist crumbs are fine.
- 6Serve immediately; dumplings deflate and become dense if left in the pot too long.
Adapt it for your goals.
Herb-infused
Add 1 tablespoon of chopped fresh parsley, chives, or thyme to the dough for a savory herbal lift that pairs beautifully with chicken or vegetable stews.
gluten freeGluten-free
Substitute the all-purpose flour with a cup-for-cup gluten-free baking blend to make these dumplings accessible for gluten-sensitive diners.
cheesyCheesy
Stir in 1/4 cup finely grated Parmesan or cheddar cheese for rich, savory dumplings perfect with tomato-based soups.
dairy freeDairy-free
Replace butter with a solid plant-based butter and milk with unsweetened oat or soy milk to make the recipe dairy-free while keeping a tender crumb.
Why this is on our healthy list.
Modest Energy Source
Provides carbohydrates from all-purpose flour for quick energy, making these dumplings a satisfying addition to a filling meal.
Low in Added Sugar
Contains no added sugar, relying on the natural flavors of the broth and seasonings for taste.
Customizable Fat Content
With only 2 tablespoons of butter across the whole batch, you can control the richness by choosing full-fat or lower-fat milk.
Frequently asked questions
Overmixing develops gluten, and lifting the lid releases steam. Mix until just combined, and keep the pot covered for the full 10 minutes.
