Dumpling and Stew Recipe

Dumplings are essentially boiled biscuits. I call them little pellows of heaven. They are fast to make, and are an excellent compliment to a very healthy vegetable stew.

My mother made a version of this, we called chicken and dumplings. It was boiled chicken with dumplings on top with a canned cream of mushroom soup for the broth. It was one of my favorites. She made the dumplings from Bisquick. For my version, we make the dumplings from scratch.

I've never understood Bisquick, because it doesn't save much time, is expensive, takes up pantry space, is full of questionable ingredients, and happens to give me stomach problems. Homemade biscuits and dumplings are essentially 4 incredients, so it really doesn't take any time, and if you make them yourself, you can control the quality of each ingredient. We use healthier wheat flour and coconut oil. It turns out you don't need any cream of chick or mushroom soup, because the biscuits will thicken the broth, so that you have a creamy sauce.

Ingredients

Directions

Create a vegetable stew by cutting up potatoes, carrots, celery, broccoli, beans or any other vegetables you have at hand, and placing vegetables in a large pot, covered with 1 inch of water. Season with rosmary, thyme, and salt. Bring to a boil, and reduce to a simmer, and cook until potatoes are soft, but not mushy. You can also cook the potatos first, and then dump in the other faster cooking vegetables right before you drop in the dumpling batter, so that they are less mushy.

In a bread mixer, mix flour baking power and salt for a few seconds. Mix in oil until the oil is fully combined. Mix in the water. Drop the biscuits into the boiling stew, and cook uncovered for 10 minutes, and covered for another 10 minutes.

As a variation, herbs such as dried parsley or rosemary can be added to the dumpling batter.