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Herbed Dumplings

Herbed Dumplings

  • Prep

  • Cook

  • Ready In


Savory dumplings for beef or chicken stew.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 772 mg
  • 31%

Based on a 2,000 calorie diet


  1. In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  2. Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
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This is Ronna, the poster of this recipe. Everyone is right---it should NOT be a teaspoon of salt. 1/4 - 1/2, depending on your tastes, is plenty. Sorry for the Goof Up!

Tryna P.

This is a great recipe! After reading the reviews I cut all the herbs in half and the flavor was perfect! I've tried many different dumpling recipies, including the baking mix, and I've never had such perfect fluffy dumplings. For those of you who get 'soggy, sinking, or gluey' dumplings you have to leave the lid on for the entire cooking time. If you lift it off before you will ruin your dumplings - every time!

Crystal S

These were absolutely delicious! Delicate, light, fluffy, perfect dumplings. I did note the suggestion of the original poster (Ronnastefan) and cut back the salt to 1/4 to 1/2 tsp... This is such a versatile recipe with herbs that can easily be changed to complement any dish that would benefit from dumplings. Will definitely become one of my "go to" recipes. Thanks so much for posting it.