I had never had dumpling soup before and then I saw The Pioneer Woman (love her!) make her soup and it inspired me. It may look like a small amount of batter but I found too many dumplings make the soup goopey. It’s February (when did that happen!?!) and you can never have too many soup recipes in your arsenal.
3/4 Cup all purpose flour (I used white flour…eeek!)
1/4 Cup yellow corn meal
1/2 tbsp baking powder
1/2 tsp salt
¼ tsp pepper
1/2 Cup milk (I used 2%)
1/4 Cup Half & Half (10%) Cream
2 tbsp fresh chives, diced
2 tbsp Parmesan cheese
1 Batch of my Chicken Stock (makes about 4-5 cups)
Combine the flour, corn meal, baking powder, salt, pepper, milk, cream, chives and Parmesan to make the dumplings; the dough is very wet, more like a pancake batter. Once the dough has been mixed, let it rest for 15 minutes, up to an hour before you add it to the stock.
Bring the stock to a boil and taste and adjust seasoning; you want the stock well seasoned.
Drop the temperature to a simmer.
Drop a tablespoon at a time of the dumping batter into the simmering stock and then cover the pot with a lid; let the dumplings simmer for 15 minutes.
Serve when you heart desires!
- You can use boxed stock/broth in a pinch; just remember you want it well seasoned because it flavours the dumplings too.
- The dumplings get softer the longer they sit in the soup.