This recipe is perfect comfort food – it brings me right back to my mother’s kitchen. Even with the large number of dumplings this recipe produces, there would never be a single dumpling left in the pot. Unfortunately my wife isn’t a fan (her comment was “wet biscuits? why?”) – but I’m hoping my kids will come around. I recommend cooking them in my vegetable stew.
- 2 cups flour
- 4 tsp baking powder
- 2 tbsp Earth balance
- 1 cup soy milk (or more if needed)
Yield: 8-10 dumplings
Mix all ingredients together. Should be a sticky dough and quite lumpy. Drop into the soup or stew, careful that they are floating on top and have not sunk below, and cook uncovered for 10 minutes. Then add a tightly fitting lid and cook another 10-15 minutes or until they are cook through (not wet inside).