New England/Northern Style Dropped Dumplings
Updated: Oct 19
There are a handful of different Americanized dumplings based on region. Some make a rolled dough and cut into strips. Others would cut squares or rounds. Then, you have the convenience of popping that projectile cannister of biscuit dough and breaking that into small pieces before dropping into your soup pot. Hell, I just learned there is a frozen, convenience sheet available! Whoodathunk? Then, you have what I am showcasing - the New England/Northern style dropped dumpling. Dropped-style dumplings are small, tender bites of beautiful biscuit balls of love that have cooked in your pot of soup or stew. Even the dropped style has a number of different offerings as well! This European-rooted food offering was made differently. In 1600's Britain, they were a dish served only to royalty in both sweet and savory dishes. In Canada, they were dropped in a pot of beef stock and served on the side. In Germany, it is referred to as Spaetzel. Even the base recipe has many variations and has a history of being either served sweet or savory.
The dropped style of dumplings came over to the USA first, from the Canadian border and also from British settlers. When German settlers came over, those awesome spaetzel dumplings came with them. It wasnt until the late 1800s that we started hearing about the rolled versions in the southern part of the US. My version aligns more with the UK version but, with a little more love in the batter.
250g All Purpose Flour 2 tsp Baking Powder 1 tsp Baking Soda
1 1/2 tsp Garlic Powder 1 1/2 tsp Onion Powder 1 tsp Kosher Salt 1/2 tsp Black Pepper
1 C Half-and-Half
1/2 C Dill, freshly chopped
With your scale, weigh out your flour into a tared bowl
Add all of your dry ingredients to the bowl and wisk together
Add your fresh chopped dill and with your hand, work the dill into the flour mixture
Make a well in the flour mixture and add your half-and-half
With your clean hand, start mixing the dough together. Be sure to work out any lumps of flour or dill, until you have a well-mixed dough.
Be sure not to overwork the dough. Once mixed, allow this to rest for 10 minutes.
Make sure your soup/stew pot is on a simmer to gentle boil.
For ease of portioning, use a disher (aka small ice cream scoop) or two spoons and start spooning portions of the dough and drop them into your pot of soup/stew pot
Do not stop, keep forming and dropping your dumpling dough into the soup/stew pot. By keeping the sizes consistent, they should cook evenly.
Once the dough has been dropped into the pot, gently stir to make sure none of the dumplings are sticking together.
After about 15 minutes, take a dumpling and slice it open with a butter knife. There should be a cake-like consistency. If you smear a butter knife over it and it smooshes, you need a few more minutes to cook the dumpling.
Once done, ladle your soup and dumplings into a bowl and they are ready to serve.
1.) Chop some more fresh dill, some parsley, and/or chopped scallion and garnish the bowl
2.) Freshly shave some parmigiano-reggiano on top and the heat of the soup will quickly melt the cheese
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