Dumpling Basics

• American dumplings are a Southern favorite that pair with soup, stewed and gravy-based meals. Differing from Asian dumplings that contain fillings wrapped with a thin, doughy wrapper, American dumplings are simple biscuit or noodle dough cooked in a broth. Dropped directly into a simmering stew, biscuit and noodle dumplings are wet and fluffy and, because they lack powerful seasonings, the dumplings take on the flavors of whatever they are cooked together with in a pot.

Biscuit Dumplings

• Biscuit dumplings are distinguished in that they puff considerably once cooked. Using baking powder for leavening, biscuit dumplings are fluffy and light and float to the top of the broth. Also called drop dumplings because small spoonfuls of biscuit dough is dropped into simmering broth to create them, biscuit dumplings are larger and lighter than noodle dumplings. While you can easily make the dough for biscuit dumplings yourself, you can also use ready-made biscuit dough from the grocery store to create this type of dumpling.

Noodle Dumplings

• Also called rolled dumplings, noodle dumplings are rolled into a strip and cut into small pieces. These dumplings are dropped into a simmering broth to cook and do not float. Rolled dumplings do not contain baking powder, so there is not such a substantial puff, however they often contain egg to give them a softer, lighter texture. Closely resembling egg noodle dough, these type of dumplings end with a similar flavor and texture to noodles.

Making Dumplings

• To make both types of dumplings, first mix the dry ingredients together -- typically just flour, salt and, in the case of biscuit dumplings, baking powder. Add in the liquids and knead the dough until it comes together. For biscuit dumplings, break off golf ball-sized chunks of dough and cook them in a simmering broth for 10 to 15 minutes or until puffed and cooked through. For noodle dumplings, roll the dough into a thin, long strip about 1/2 inch in diameter. Cut off 1-inch pieces and drop them into the broth to cook for about 10 minutes until slightly puffed and tender. Noodle dumplings will sink to the bottom, making it important to stir the pot a couple times while the dumplings are cooking.