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Mom's Dumplings

I remember being so amazed watching my Mom make these when I was little and loving eating them with her chicken stew! I could hardly believe that that sticky gooey dough turned into the lightest fluffiest dumplings! Now my family enjoys them."


2 cups All purpose flour
1 teaspoon salt
4 teaspoon baking powder
dash ground black pepper
1 beaten egg
3 Tablespoon melted butter or vegetable oil
2/3 cup milk
1 t. +/- (to taste) celery seed (it is a key ingredient though so don't omit)


Mix together all ingredients until you have a stiff batter. Drop by teaspoonfuls into boiling liquid. It's easiest to use 2 spoons to do this as you need to use one to scrape the dough from the other. Work as quickly as you can.

Once it's all in the liquid, cover tightly and let steam for 18 minutes WITHOUT opening the lid! Use a slotted spoon to remove them to a platter, draining off as much of the cooking liquid so they don't sit in it on the platter.

Serve hot with stews or soups or with gravy over them. We usually cook them in a pot of chicken soup (without noodles or rice) and then, thicken it up with a bit of cornstarch once the dumplings come out to make chicken stew to go with them. The dumplings will take up a fair amount of the liquid and will also shed some floury stuff in the boiling liquid.

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About 8 depending on appetite

Nutritional Information
Per Serving

no nutrition information available

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