Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1 tsp (6g) kosher salt
  • 1 tsp (4g) granulated sugar
  • 3/4 cup (180ml) whole milk
  • 3 tbsp (42g) unsalted butter, melted and slightly cooled
  • 1 large (50g) egg, beaten

Instructions:

  1. Whisk together the flour, baking powder, salt, and sugar in a large bowl until perfectly combined. Note: Whisking aerates the flour for a lighter result.
  2. Create a well in the center of the dry ingredients and pour in the milk, melted butter, and beaten egg.
  3. Stir with a spoon or spatula just until the flour streaks disappear. Stop as soon as it's combined to keep the batter thick and slightly lumpy.
  4. Bring your soup or stew to a gentle simmer. Note: A rolling boil will break the dumplings apart.
  5. Drop rounded tablespoons of dough onto the surface of the liquid, spacing them about an inch apart.
  6. Cover the pot with a tight fitting lid immediately.
  7. Simmer on low medium heat for 12-15 minutes.
  8. Keep the lid closed until the tops feel springy and the centers are set.
  9. Remove from heat and let sit for 2 minutes before serving.