I was inspired awhile back to make chicken soup with dumplings. I looked up some recipes for dumplings and ended up combining two – one from the internet and one from my Mennonite cookbook. :-) You may use these on your favorite chicken soup recipe or on some other type of soup. Please see the note at the end, though, as there are some soups and stews that probably would not work well with dumplings.
1 1/2 C. flour (I used white whole wheat)
1/2 tsp. salt
2 1/2 tsp. baking powder
2 Tbl. parsley flakes (optional)
1/4 C. milk (enough to make a sticky dough)
3 Tbl. butter
Measure dry ingredients and mix in a medium size bowl. In a measuring cup stir egg and milk together. Add milk mixture and butter to flour mixture and stir till blended. (Add milk if more moisture is needed.)
Drop onto top of boiling soup with a spoon, or roll with hands if dough is stiff enough. Cover and cook for 12 minutes at a medium boil without removing the lid.
Note: It’s important to have enough liquid in your soup when you add the dumplings. If there is too little it might cook away and burn on the bottom before the dumplings are done. Also, I wouldn’t recommend them for thickened stews or heavy soups that require regular stirring to keep them from scorching or burning. Twelve minutes would probably be too long to not stir such dishes.