I have a deep love for dumplings — especially in soups! This recipe is one I have used with success in soups and along with Chicken and Dumplings (recipe soon!). Drop dumplings are typically used in soups or other liquidy type dishes as they get “dropped” into boiling liquid and the pot covered for 15-20 mins to cook.
**Once again, I ate bowls full of soup before remembering to take a dumpling picture!
What you’ll need:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage (sometimes this doesn’t apply, decide whether it compliments your meal or not)
1/2 cup sour cream
1/2 cup milk
1 T vegetable oil
Combine the dry ingredients first, and then fold in the milk sour cream and oil. Don’t over mix it or they won’t turn out well. Drop them in using a small spoon, such as 1/2 teaspoon measure. They fatten up and expand in the liquid they’re cooking in. They also need to be in a single layer, but can be touching. Squeeze as many as you can in there 🙂