Craving comfort food that warms you up on chilly days? Look no further than hearty, flavorful stew tucked into soft, pillowy dumplings. Stew dumplings are the ultimate way to elevate a classic stew, adding a touch of fun and flair to this soulst-warming dish.
Dumplings have traditionally accompanied stews around the world, their chewy texture soaking up rich broth as their mild dough perfectly complements the stew. The dumplings cook right in the stew, absorbing all the delicious flavors as they plump up into tender pillows.
The best part of stew dumplings is how easy they are to make. The simple dumpling dough comes together in minutes with pantry staples. Stew dumplings are ideal anytime – busy weeknights, Sunday family dinners. Just get ready for everyone to request seconds of these crave-worthy dumplings.
Ingredients You Will Need
Here are the ingredients you will need for the Stew Dumpling Dough Recipe:
- Flour: I use all-purpose flour for a soft and tender dough. Bread flour can also be used for a chewier texture.
- Salt: A pinch of salt is necessary to enhance the flavor. Table salt or kosher salt work well.
- Water: Lukewarm water is best to help the dough come together. The amount of water can vary based on humidity.
- Butter: A small amount of melted butter gives the dumplings a nice richness. Any unsalted butter will work.
- Herbs (optional): Dried herbs like parsley, thyme or rosemary can add subtle flavor to the dough. Use about 1 teaspoon per cup of flour.
- Pepper: A few grinds of black pepper add a little spice and seasoning to the dumplings.
Equipments You Will Need
Here is a list of the equipment you will need for the Stew Dumpling Dough Recipe:
- Bowl: You’ll need a large bowl to mix the dough ingredients. Any size mixing bowl will work.
- Measuring cups & spoons: For accurately measuring out the flour, water, and other ingredients.
- Whisk or fork: To stir the ingredients together into a shaggy dough.
- Rolling pin: To roll out the dough to desired thickness before cutting into dumplings.
- Cutters: Use a round cookie or biscuit cutter to cut uniform dumpling shapes. A knife can also be used.
- Parchment paper: For rolling out the dough and keeping it from sticking.
- Pot with lid: To cook the dumplings right in the stew. The lid helps steam and cook dumplings.
- Kitchen towel: Drape over pot when lid is off to keep in heat and moisture.
Step-by-Step Guide to Make Stew Dumpling Dough
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, salt, pepper, and any optional dried herbs. This will evenly distribute the seasonings throughout the flour.
Step 2: Cut in the Butter
Using a pastry blender or two forks, cut the cold butter into the dry ingredients until it resembles coarse crumbs. This will give the dumplings a nice flaky texture.
Step 3: Add the Water
Pour in the water a little at a time, mixing with a fork after each addition. The dough should come together into a shaggy ball. Do not overmix.
Step 4: Knead the Dough
Turn out the dough onto a lightly floured surface. Knead briefly just until the dough holds together in a smooth ball, adding extra flour as needed if it’s too sticky.
Step 5: Roll Out the Dough
On a floured parchment paper, use a rolling pin to roll the dough to about 1/4-inch thickness. Add flour to prevent sticking.
Step 6: Cut Out Dumplings
Use a round cutter dipped in flour to cut out 2-inch circles, gathering and re-rolling scraps as needed.
Step 7: Add Dumplings to Stew
Bring the stew to a gentle simmer. Drop in the dumplings in a single layer. Cover and cook for 12-15 minutes until fluffy and cooked through.
Tips & Tricks for the Perfect Stew Dumpling Dough
Here are some helpful tips and tricks for achieving the perfect stew dumpling dough:
Use chilled butter – Cube the butter and keep it chilled until ready to cut it into the dry ingredients. This prevents the butter from getting too absorbed into the flour.
Work quickly – Handle the dough as little as possible when mixing and kneading to avoid overworking it. This will result in tender dumplings.
Add liquid gradually – Only add enough water to bring the dough together. Too much liquid will make the dumplings dense.
Knead gently – Knead just until combined to avoid tough dumplings. The dough doesn’t need extensive kneading.
Chill the dough – Letting the rolled out dough chill in the fridge helps firm it up for easier shaping and cutting.
Use plenty of flour – Keep flour handy when rolling and cutting to prevent sticking. A light dusting under the dough and on the cutter is key.
Reroll scraps – Gather up dough scraps, briefly knead together, and roll out again to maximize each batch.
Don’t overcrowd – Be sure dumplings have enough room to cook evenly and puff up when added to the stew.
Steam then simmer – Cover and steam dumplings for 2 mins before reducing heat to a gentle simmer.
Stew dumplings are like little present wrapped up in tender dough, just waiting to be unwrapped to reveal the treasures inside. Each bite unleashes a burst of flavorful stew, cradled in a pillowy blanket of comfort. Not only are they fun to eat, but these dumplings are nutritional all-stars, packing in so many good-for-you ingredients.
Here are some of the key nutritional benefits of stew dumplings:
- Protein – The flour and eggs used to make the dumpling dough provide valuable protein for muscle growth, repair, and energy. The stew fillings like meat or beans also boost the protein content.
- Fiber – Whole wheat or whole grain flour can be used to increase the fiber content of the dumplings. Fiber aids digestion and gives a feeling of fullness.
- Vitamins & minerals – Dumplings made with flour provide B vitamins like folate and thiamine. The stew ingredients add vitamins and minerals like iron, zinc, and potassium.
- Antioxidants – Using herbs like parsley or rosemary introduces antioxidant compounds that can help reduce inflammation and oxidative stress.
- Heart health – Replacing some refined flour with oat bran or whole grains adds soluble fiber that can help lower cholesterol and blood pressure.
- Low fat – Steamed dumplings are much lower in fat and calories compared to fried dumplings. The broth also provides more nutrients than oil.
- Gluten-free options – For those avoiding gluten, the dough can be made with almond flour, chickpea flour or oats.
How to Store
- Allow dumplings to cool completely before storing to prevent condensation.
- Place cooled dumplings in a single layer in an airtight container.
- Stew broth can be stored separately in the refrigerator.
- Dumplings will keep for 3-4 days refrigerated and 1-2 months frozen.
- Reheat frozen dumplings by steaming or simmering in stew broth until hot and plump again.
- Cooked stew broth keeps for 4-5 days refrigerated or 2-3 months frozen.
- Serve dumplings hot right after cooking for the perfect soft, pillowy texture.
- Ladle the dumplings into bowls with plenty of piping hot stew to keep them moist.
- Garnish with fresh herbs like parsley or chives to add color and flavor.
- Provide spoons and forks so diners can easily scoop up the dumplings from the broth.
- Offer crusty bread alongside to sop up every last drop of the tasty stew broth.
- For fun, set up a dumpling bar with different stew fillings for guests to wrap in dough.
What type of flour works best?
All-purpose flour gives the dumplings a soft, tender texture. Bread flour can be used for chewier dumplings.
Do the dumplings cook right in the stew?
Yes, the dumplings can be dropped right into the simmering stew to cook.
How long does it take to cook the dumplings?
The dumplings take 12-15 minutes to cook through once added to the stew.
Can the dough be made ahead of time?
The dumpling dough holds well in the refrigerator for 1-2 days before cutting and cooking.
What are some stew filling ideas?
Try beef, chicken, turkey, pork, lentils, beans, veggies, or a mix. Get creative!
How do you make the dough gluten-free?
Substitute the flour with a gluten-free flour blend or almond, coconut or chickpea flour.
Can the dumplings be frozen?
Yes, cooked dumplings freeze well for 1-2 months. Reheat in broth until hot.
What sides go well with the stew?
Bread, rice, veggies, or a salad are great accompaniments.
Stew Dumplings Dough
- Measuring cups
- Rolling Pin
- Parchment paper
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup cold butter cubed
- 3/4 cup water
- In a bowl, whisk together flour and salt.
- Cut cold butter into flour until crumbly.
- Add water gradually and mix until shaggy dough forms.
- Knead dough briefly until smooth.
- Roll out dough to 1/4-inch thickness.
- Cut dough into 2-inch rounds using a cutter.
- Add dumplings to simmering stew and cook 12-15 minutes.
- Dumplings can be dropped directly into stew or cooked separately for more flexibility.
- Adjust dough consistency by adding more flour or water as needed.