Stew Dumplings

You ever noticed how sometimes folks start doing something because they think it's convenient and then they forget there ever was an original way to do it? I think stew dumplings fall in that category. When was the last time you had chicken and dumplings with dumplings made from scratch? It seems like everyone now just throws some refrigerator biscuit dough in their stew and calls it good.

There are only two problems with this practice that I can see. First: Biscuit dumplings have a weird texture that in no way resembles scratch dumplings. I find the refrigerator dough dumplings to be very chewy and dense. The real thing is just slightly chewy on the outside and somewhat fluffy on the inside. Second: It only takes me 2.4 minutes to mix up a batch of dumpling dough from scratch. Is that really more trouble than trying to open a roll of store bought biscuits?

Mix this dough together and drop by the tablespoon full on top of any stew you're cooking and see what a difference it makes! You may never look back!

Stew Dumplings
Yield: approximately 6-8 dumplings
Adapted from the New Better Homes & Gardens Cookbook

2/3 cup flour
1 tsp baking powder
1/4 cup milk
2 TBS cooking oil
1/8 tsp salt
pinch of dried herbs (such as parsley, thyme, or oregano)

Stir together all ingredients. For the most tender dumplings, do not over mix the dough. Drop tablespoon sized blobs of dough onto any finished, bubbling stew (you will not want to have to mix anything else into the stew after you add the dumplings). Reduce heat to just maintain a simmer. Cover the pot and cook 10-12 minutes until dumplings are just cooked through.