This is very close to the recipe I used to make from my 60's Good Housekeeping cookbook.

dropped dumplings

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh chopped parsley, or dried, but changed the amt for dried
1 tablespoon butter
1/3 to 1/2 cup milk

Preparation:

Combine the flour, baking powder, and salt in a medium bowl. Cut in the butter until blended. Stir in milk to form a wet dough. It should be thin enough to drop from a wet spoon.
Heat stew until it is simmering. Put spoonfuls of the batter on the stew, trying not to submerge in the liquid but let it be held up by meat and/or vegetables. Cook, uncovered, for 10 minutes. Cover tightly and cook 10 minutes longer.

Makes about 8 dumplings, depending on size

With bis quick, recipe on the box

i use the recipe on the box of bisquick..think the trick is enough broth, hot enough, and the time open and coverd cooking..

Back in the late 50's-early 60's, don't think Bisquick had been discovered :o)

Being Hubs doesn't like dumplings, the only time I make them is for myself in Liptons ckn noodle soup mix. I start the water to boil, meanwhile I mix 2 eggs with a fork, add S&P and dried parsley, then enough flour to make a thick paste. When water is boiling, I put in soup mix and spoon the dumplng mixture in by small tsp full. Then cook till they are cooked through. These were known, when I was a kid, as hard dumplings. My mom would make a batch of these as a substitute for potatoes, the the next day she would slice the leftover dumplings and fry them in butter, Yum!!!

Oh yes, Glenda, I remember Bisquick in the '50s.

OK. I was in college then. Did major in home ec, but I still don't remember bisquick :o)

I remember after my son was born, I discovered bisquick and loved using it.

Made the best chocolate pudding with bisquick. Still have the recipe.

Sheilajoyce you are so right.
In 1931, General Mills introduced Bisquick baking mix.

Thanks everyone. I think my error is that I submerged them. Will let them sit on top and give it a try.

SamKaren
your resident DJ

This is a very easy way to "make" dumplings. Take a tube of Pillsbury biscuts (any kind will do) Pinch off pieces and drop into the hot stew, soup, etc. My sister in law taught me that and we LOVE it. I make a pot of chicken dumpling soup with those and it is awesome! Those little pieces of dough puff right up!

This is the recipe I grew up with

Mom�s soup Dumplings

Beat 2 eggs - put a good teaspoon of salt in eggs. Add a pinch of baking powder in 1 cup or more of flour and sift a little at a time into eggs, mixing good with a fork until thick. Break off with fork into soup . Cook about 15 minutes.

There are soft dumplings and biscuit-type dumplings.

My Nan always made the soft puffy dumplings in chicken and dumplings. Dough dropped on top of the chicken and veggies and broth, covered and steamed. The secret is not to lift the lid.

They were so soft and light. So good!

My Mother and I seldom if ever made the fluffy drop dumplings. Ours were always rolled out in wide strips and used in chicken broth or in the broth of great northern beans. They are very similar to the ones served at Cracker Barrel. No real recipe, flour, one egg, about a tablespoon of shortening, and thinned with the chicken broth or water. Salt and pepper. Mixed into a ball and let set for around 20 minutes, then roll out on a floured surface and cut into strips and dropped into the boiling broth. The ones just using egg and flour to us were called rivals. Covered and let cook until done.

Sue

That's the kind of dumplings I grew eating too, Sue.

I meant to say that the rolled dumplings are the ones my family always made.

My aunt and I were just discussing dumplings yesterday. I told her when I cook my pork and kraut, at the end I always put dumplings on top, put the lid on, and steam cook them. I make them with Bisquick same as others here, only I just add Bisquick and milk until I get the consistency I like - not too sticky and not too runny. Drop the dough by spoonfuls.

marilyn sue, my mom used to make what you describe and called it "pot pie". Only it was cut into squares, not long strips. Dropped into oxtail soup, they were delicious!

Sue, rivels are popular here. They are a tradition in Mennonite cooking.

Mother made rolled out dumplings and I didn't like them. I prefer the fluffy kind.

Still don't eat rolled out dumplings, although I am sure they are quite tasty.

I use Bisquick, too. Only I cook mine in a separate pot in either boiling broth or water. I like mine kind of big. I think the recipe says to cook 20 minutes with a lid and then 20 without. Those times may not be correct. They turn out nice and "bready". Take a dumpling or two out with a slotted spoon (let them drain) and put in a bowl and put the stew over the top. I've never really had them in stew, but it should work. I love them that way with Great Northern bean soup poured over the top. Yum!

I just put the remaining dumplings on top of the pot with the remaining soup and reheat the next day without the lid.

I'd just rather have a couple great biscuits on the side! lol

probably if yours usually turn out doughy then you aren't cooking them long enough...be sure and cover and try cooking for maybe 10 minutes longer than what you normally do and I'd think they'd be fine. Dumplings aren't rocket science but they do need to be done.

Open a can of istant biquicks rolled them out or just leave them the size they are and drop them in the pot.PRESTO