Best 13 Best Dumplings For Stew Recipes

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Venturing into the culinary world of dumplings for stews can be an exciting adventure for those seeking hearty and flavorful comfort food. With diverse regional variations and countless recipe interpretations, the art of crafting the perfect dumpling to complement a rich, savory stew knows no bounds. Whether you prefer light and fluffy dumplings that delicately float atop the stew or dense and chewy dumplings that provide a satisfying bite, the options are endless. Dive into this comprehensive guide to discover the secrets behind creating the best dumplings for stew, transforming your next meal into an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

DUMPLINGS



Dumplings image

If you have always wondered how to make dumplings so they are light and lovely every time, this recipe is for you. The delightful part is that it cooks right with the stew.

Provided by Karen Ciancio

Categories     Side Dish

Time 25m

Number Of Ingredients 6

3 tablespoons shortening
1 1/2 cups flour
1 tablespoon parsley (dried (optional))
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk

Steps:

  • Measure the flour, parsley, baking powder and salt in a medium bowl.
  • Cut the shortening into this mixture, using a pastry blender or crisscrossing 2 knives, until the mixture looks like fine crumbs. Stir in the milk.
  • Drop the dough by 10 to 12 spoonfuls onto hot meat or vegetables in a boiling stew (do not drop directly into liquid) Cook, uncovered, for 10 minutes. Cover and cook another 10 minutes.

Nutrition Facts : Calories 198 kcal, Carbohydrate 27 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 3 mg, Sodium 355 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

HOMEMADE DUMPLINGS



Homemade Dumplings image

Dumplings for stew.

Provided by katiewhite506

Categories     Main Dish Recipes     Dumpling Recipes

Time 10m

Yield 6

Number Of Ingredients 4

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk

Steps:

  • Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 34.1 g, Cholesterol 3.3 mg, Fat 1.2 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 0.6 g, Sodium 567.6 mg, Sugar 2 g

MMM BEEF STEW & DUMPLINGS



Mmm Beef Stew & Dumplings image

A hearty delicious beef stew ready in less than 2 hours! Of the dozens of different recipes I've tried, this is my favorite. The Dumplings in this recipe are from this site (Recipe #30965) and they are great (light and fluffy). Enjoy!

Provided by kelycarter_

Categories     Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup vegetable oil
1 1/4 lbs stewing beef, cut into 1-inch pieces
1/2 cup flour
6 large garlic cloves, minced
3 cups beef broth
3 cups water
2 cups white wine (substitute with red wine if you like)
2 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
6 large garlic cloves, minced
1 bay leaf
4 celery ribs, cut in 1 inch pieces
1 large onion, chopped
3 -4 carrots, cut in 1 inch pieces
1/4 cup fresh parsley, chopped

Steps:

  • Heat oil in heavy large pot over medium-high heat. Coat Beef in flour and add to the hot oil. Saute beef until browned on all sides. Add beef stock, water, wine, tomato paste, sugar, thyme, Worcestershire sauce, garlic, bay leaf, celery, onions and carrots. Do not add the parsley at this point!
  • Bring mixture to boil. Reduce heat to medium-low, cover and simmer for 1 hour and 45 minutes.
  • Discard bay leaves.
  • Make dumplings according to recipe (see recipe description above for my suggested recipe--Recipe#30965). Roll into small bite size rounds and drop into stew. Continue to simmer for an additional 15 minutes.
  • Sprinkle with parsley and serve.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS



Mom's Hearty Beef Stew with Dumplings image

My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!

Provided by ambikins

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h40m

Yield 8

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, coarsely chopped
2 pounds cubed beef stew meat
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®), divided
2 stalks celery, each cut into 4 pieces
2 cups water, or to cover
4 (.85 ounce) packages dry brown gravy mix
4 cups water
1 small turnip, peeled and quartered
4 carrots, peeled and quartered
7 potatoes, peeled and quartered
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
  • Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
  • In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
  • To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
  • Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.7 g, Cholesterol 62.1 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.7 g, SaturatedFat 4.7 g, Sodium 1261.3 mg, Sugar 5.3 g

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW



Fluffy Little Clouds - Old Fashioned Dumplings for Stew image

This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.

Provided by French Tart

Categories     Stew

Time 40m

Yield 8 Dumplings, 4 serving(s)

Number Of Ingredients 11

4 ounces self raising flour
2 ounces shredded vegetable suet or 2 ounces grated frozen butter
cold water, to mix
salt
pepper
garlic granules (optional)
dried herbs (optional)
onion salt (optional)
oregano (optional)
chili powder (optional)
chopped fresh herb (optional)

Steps:

  • Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
  • (If you are adding herbs or extra seasonings, add them now & mix well.).
  • Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
  • Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
  • Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
  • Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
  • They should have doubled in size at least, and be very light & fluffy looking!
  • Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
  • Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.

FLUFFY DUMPLINGS



Fluffy Dumplings image

I use these in soup and stews, you can add chili powder, and parsley, Then they are called Parsley, Chili Fluffy Dumplings, and you can also make them smaller.

Provided by Dancer

Categories     Canadian

Time 25m

Yield 12 plump dumplings.

Number Of Ingredients 5

1 1/2 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1/2 cup milk

Steps:

  • Sift flour, baking powder and salt.
  • Beat egg until light and fluffy and add to dry ingredients.
  • Stir in milk.
  • Drop by tablespoons on gently boiling vegetable gravy.
  • Cover tightly and cook 15 minutes.
  • Do not peek.

Nutrition Facts : Calories 69.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 16.9, Sodium 217.1, Carbohydrate 12.6, Fiber 0.4, Sugar 0.1, Protein 2.5

LIGHT-AS-A-FEATHER DUMPLINGS (FOR SOUP OR STEWS)



Light-As-A-Feather Dumplings (For Soup or Stews) image

You can add in some cayenne pepper and garlic powder to the dumplings also if desired, these will really expand when cooking so use only a teaspoonful of batter! Servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Healthy

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups flour
1 teaspoon salt
1/4 teaspoon black pepper (optional, can use more to taste)
1 tablespoon baking powder
1 egg, well beaten
2 tablespoons melted butter
2/3 cup full-fat milk

Steps:

  • In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
  • In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
  • Drop by a teaspoon into simmering soup or stew.
  • Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.

Nutrition Facts : Calories 323.3, Fat 8.9, SaturatedFat 4.9, Cholesterol 72.2, Sodium 929.7, Carbohydrate 50.5, Fiber 1.7, Sugar 2.4, Protein 9.4

EASY DROP DUMPLINGS FOR SOUPS AND STEWS



Easy Drop Dumplings for Soups and Stews image

This easy recipe for drop dumplings requires only four ingredients and is perfect for chicken and beef stews and soups. Add parsley or chives for color.

Provided by Diana Rattray

Categories     Dinner     Lunch     Ingredient     Soup

Time 20m

Yield 8

Number Of Ingredients 5

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk (or water)
Stew or soup for cooking and serving

Steps:

  • Gather the ingredients.
  • Sift the flour, baking powder, and salt together in a large bowl.
  • Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
  • Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
  • Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
  • Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.

Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Cholesterol 2 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 523 mg, Sugar 2 g, Fat 1 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

DUMPLINGS



Dumplings image

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

Provided by Carol

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 6

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk

Steps:

  • Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
  • Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
  • To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g

LIGHT AND FLUFFY HEAVENLY HERB-SCENTED DUMPLINGS FOR STEW!



Light and Fluffy Heavenly Herb-Scented Dumplings for Stew! image

These fluffy little light-as-a-cloud herb scented dumplings are simply heavenly served with my recipe #112055 #112055, or chicken stew. Great comfort food! Use any herb you wish-- try chives, thyme, sage, etc. French thyme, recipe #376859 -or- Herbes de Provence are my favorites.

Provided by BecR2400

Categories     Breads

Time 45m

Yield 20-24 dumplings, 10-12 serving(s)

Number Of Ingredients 7

6 tablespoons shortening (preferably Crisco butter flavor shortening)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup minced fresh parsley
1/4 cup snipped fresh herb (you may use chives, thyme, sage or whatever else you prefer,-or- 1 teaspoon dry herbs)
1 1/2 cups milk

Steps:

  • In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
  • Stir in milk.
  • Drop by heaping spoon fulls onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
  • Cook uncovered 15 minutes.
  • Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
  • Serve immediately. Also good reheated the next day.

Nutrition Facts : Calories 229.8, Fat 9.4, SaturatedFat 2.8, Cholesterol 5.1, Sodium 398.1, Carbohydrate 30.9, Fiber 1.1, Sugar 0.1, Protein 5.2

DUMPLINGS



Dumplings image

Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash

Provided by Cassie Best

Categories     Supper

Time 35m

Number Of Ingredients 3

150g self-raising flour, plus a little extra
70g suet
small handful of parsley, chopped (optional)

Steps:

  • Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
  • When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium

DUMPLING STEW



Dumpling Stew image

Provided by Moira Hodgson

Categories     dinner, one pot, soups and stews, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 pounds stewing beef or lamb
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
1 1/2 to 2 quarts water
Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
4 medium potatoes, peeled and quartered
2 carrots, cut in one-inch pieces
1/3 pound green beans
2/3 cup shredded beef or vegetable suet
1 1/3 cups self-raising flour
1/2 teaspoon salt
1 teaspoon herbes de Provence
Dash Cayenne pepper
2 to 4 tablespoons cold water

Steps:

  • Cut the beef or lamb into one-and-a-half-inch cubes. Pat them dry with paper towels.
  • Heat the oil in a casserole or heavy stew pan. Brown the meat over medium to high heat. Add the onions and garlic and saute for five minutes. Season to taste with salt and pepper.
  • Add the water and herb bouquet. Bring to simmer, turn down heat and cook gently, uncovered, for 45 minutes. Add the potatoes and the carrots. Cut the beans into two-inch pieces and set aside.
  • Meanwhile, make the dumplings. Put the suet and the flour in a mixing bowl. Add the salt, herbes de Provence and Cayenne pepper. Mix thoroughly. Make a well in the middle and gradually add the water. Knead the mixture until you have a thick dough (as for pastry). Shape into balls slightly smaller than a walnut.
  • After the stew has cooked for one hour, add the dumplings. Drop them into the simmering stew. Add the beans, cover and cook at low temperature for one-half hour.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 35 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 16 grams, Sodium 1557 milligrams, Sugar 4 grams, TransFat 0 grams

BEEF STEW WITH DUMPLINGS



Beef Stew with Dumplings image

I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.

Provided by carolj

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 5

Number Of Ingredients 18

1 ½ pounds cubed beef stew meat
¼ cup all-purpose flour
¼ cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
¼ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon pepper
1 bay leaf
2 cups cubed potatoes
1 ½ cups diced carrots
1 cup sliced celery
½ cup chopped green pepper
1 cup sliced fresh mushrooms
1 ½ cups biscuit baking mix
½ cup milk
3 tablespoons butter, melted

Steps:

  • In a bowl, toss cubed beef with flour to coat.
  • Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
  • Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
  • In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g

Tips:

  • Choose the Right Flour: All-purpose flour is typically used for dumplings, but you can also use bread flour or a combination of the two. Bread flour will give your dumplings a chewier texture, while all-purpose flour will make them lighter and fluffier.
  • Use Cold Butter or Shortening: The key to tender dumplings is to use cold butter or shortening. This will help to create a flaky texture and prevent the dumplings from becoming tough.
  • Don't Overwork the Dough: Overworking the dough will make your dumplings tough. Mix the ingredients just until they come together, then stop.
  • Let the Dough Rest: After mixing the dough, let it rest for at least 30 minutes before rolling it out. This will help the dough to relax and make it easier to work with.
  • Cut the Dough Properly: When cutting the dough, use a sharp knife and make clean, even cuts. This will help to prevent the dumplings from tearing when they are cooked.
  • Cook the Dumplings Properly: Dumplings can be cooked in a variety of ways, including boiling, steaming, and frying. Be sure to cook them according to the recipe directions.

Conclusion:

Dumplings are a versatile and delicious addition to any stew. With a little practice, you can easily make your own dumplings at home. Follow these tips and you'll be sure to make perfect dumplings every time.

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