This classic dumpling recipe is a nostalgic comfort food staple, often made alongside hearty stews or soups. These dumplings are light yet filling, with a touch of herbs and a fluffy texture thanks to self-rising flour and fresh breadcrumbs. The use of broth or water gives flexibility depending on what you're pairing them with. It’s a humble, homemade dish passed down through generations, perfect for cozy nights or Sunday dinners.
Ingredients
- 6 cups self-rising flour
- 1 cup fresh breadcrumbs
- 1 tbsp mixed herbs
- Salt and pepper to taste
- ½ cup solid shortening
- 1 egg (beaten)
- Broth or water (enough to bind dough)
Instructions
Step 1: Mix Dry Ingredients
- In a large bowl, combine self-rising flour, fresh breadcrumbs, mixed herbs, salt, and pepper.
Step 2: Add Shortening
- Cut in solid shortening until the mixture resembles coarse crumbs.
Step 3: Add Wet Ingredients
- Stir in the beaten egg and enough broth or water to bring the mixture together into a dough.
Step 4: Shape Dumplings
- Divide the mixture into small portions. Roll into even-sized balls using floured hands.
Step 5: Cook Dumplings
- Drop dumplings into boiling broth or stew. Cook uncovered for 15 minutes.
Step 6: Finish Cooking
- Add to your stew about 20 minutes before it’s finished cooking so they absorb flavor but don’t overcook.
Tips
- Add minced fresh herbs instead of dried for brighter flavor.
- Swap shortening with cold butter for richer dumplings.
- Add ¼ cup grated cheddar for cheesy dumplings.
- Use buttermilk instead of water for extra tenderness.
- Make them gluten-free using a 1:1 baking blend.
- Stir in finely chopped parsley or chives for color.
- Use chicken broth instead of water for savory depth.
- Add a pinch of cayenne or paprika for gentle heat.
- Make smaller dumplings for faster cooking and lighter texture.
Transcription of the Original Recipe
Read or copy the transcription
Dumplings 6 cups self-rising flour 1 cup fresh Bread crumbs 1 tbsp mixed herbs S + P to taste ① ½ cup solid shortening ② 1 egg beaten ③ Broth or H2O mix dry ingred. then add ① + ② mix thoroughly Divide mixture into small pieces roll into even rounds between Floured hands. Cook in ③ boiling 15 min. Add to stew 20 min. before it is done. Salvaged Recipes
From Transcription to Instructions
Hi from us at Salvaged Recipes: the original directions read like a quick note, mix the dry, add shortening and beaten egg, a little broth or water, roll between floured hands, then cook in boiling liquid for 15 minutes and add to the stew 20 minutes before it’s done. Our instructions keep the same ingredients but spell those steps out into a clear order so you know when to cut in the shortening, add the egg and just enough liquid to bind, shape even balls, and cook them uncovered for 15 minutes.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 27mgSodium: 430mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 40IUCalcium: 120mgIron: 1.6mg
