Herbed Dumplings

These dumplings are very versatile.  They are delicious with stews and soups, and can be seasoned simply, with just salt and pepper is your meal is already very flavourful, or pumped up with some fresh or dried herbs to complement the flavours of your main dish.

Prep Time: 5 minutes

Cooking Time: 20 minutes

Serves: 4 people


  • 3 Tbsp cold butter
  • 1 1/2 cups All-purpose flour
  • 2 tsp baking powder
  • 1 tsp dried, or 1 Tbsp fresh finely chopped herbs of your choice
  • salt and pepper to taste
  • 1/4 cup cold milk


  1. Mix flour, baking powder, salt and pepper, and herbs together.
  2. Add cold butter and cut into dry mixture with a pastry blender, fork, or two knives, whichever you’re most comfortable with, until mixture resembles crumbs.
  3. Stir in milk until just wet.  Do not over mix.
  4. Drop by spoonfuls into boiling stew or soup. cover, lower heat to a strong simmer, and cook for 20 minutes.


  • Your hands work really well for cutting the butter into the dry mix.  This is the method I usually use.
  • In a beef stew I usually just, season with salt and pepper because the stew has so many savoury flavours already.  With chicken soup I might use fresh sage or thyme if I have them on hand, or poultry seasoning If I don’t.
  • Over mixing when you add in the milk will result in a dense, stodgy dumpling.  Mix only until just wet and they will be light and fluffy.
  • This recipe makes 6 small dumplings, so you may want to double or even triple it if feeding a crowd.

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