If you love hearty soups and stews, the perfect accompaniment is these Newfoundland Dumplings — simple, fluffy bits of dough dropped into boiling liquid to make the meal more satisfying.
With only a few basic ingredients, they bring texture and comfort to any bowl. Whether you grew up with them or are trying them for the first time, this recipe is easy to master.
Why You’ll Love This Recipe
- Minimal ingredients: Just flour, baking powder, sugar, and water
- Quick & no fuss: Drop directly into simmering soup — no rolling or shaping
- Adaptable: Works in stews, chowders, or even brothy soups
- Beginner-friendly: Very forgiving if your measurements are slightly off
- Comfort food: Adds heartiness and warmth to meals
Recipe Snapshot
| Yield | Prep Time | Cook Time | Total Time | Makes |
|---|---|---|---|---|
| ~8 dumplings | 5 minutes | 10–12 minutes | ~15–20 minutes | 8 large dumplings |
Ingredients
- 2 cups all-purpose flour
- 2½ tsp baking powder
- 1 Tbsp granulated sugar
- 1¼ cups water
Instructions (Step-by-Step)
Heat your soup or stew to a boil
Make sure the liquid is at a full boil before adding dumplings.
Mix dumpling dough
In a bowl, combine flour, baking powder, and sugar. Pour in the water and stir to a smooth batter. The consistency should be thick but dropable.
Drop into the boiling liquid
Use tablespoons to drop dumpling portions directly into the boiling soup or stew.
Cover and cook
Once all dumplings are dropped, cover the pot. Let them cook 10–12 minutes without lifting the lid (doing so lets heat escape).
Serve
The dumplings should be puffed, cooked through, and tender. Serve immediately with the soup.
Tips & Troubleshooting
- Don’t lift the lid while cooking — the rising steam is what helps dumplings puff properly.
- Consistency matters: If dough is too thick, increase water by a little. If too loose and won’t hold shape, add a bit more flour.
- Gentle simmer: The liquid should bubble gently, not boil violently, so dumplings cook evenly.
- Even drops: Try to make dumplings roughly the same size for consistent cooking.
- Use fresh baking powder: Old baking powder can lose its effectiveness, yielding flat dumplings.
Variations & Serving Ideas
- Herb version: Add chopped fresh parsley, chives or dill to the dough for flavor.
- Cheesy dumplings: Stir in ¼ cup grated cheese into the dough for a mild cheesy twist.
- Use milk or stock instead of plain water to enrich flavor.
- Smaller dumplings: Use teaspoon drops instead of tablespoons — more bite-sized pieces.
- Gluten-free option: Try a gluten-free flour blend with a bit more baking powder (results may vary).
Storage & Reheating
Dumplings are best eaten fresh. If left in soup, they may soften or fall apart over time. If you have leftovers:
- Store the soup and dumplings together in a sealed container for 1–2 days in the fridge.
- Reheat gently over low heat, stirring carefully to avoid breaking the dumplings.
- Note: Reheated dumplings may be softer than freshly cooked ones.
FAQ (Frequently Asked Questions)
Q: Can I cook dumplings in broth or plain water?
Yes — as long as the liquid is boiling. Broth adds more flavor.
Q: Can I make the dough ahead of time?
It’s best to drop them soon after mixing for best rise. The leavening (baking powder) acts right away.
Q: What if dumplings are raw inside?
They probably cooked too fast or the lid was lifted. Simmer gently and keep covered.
Q: Can I double or halve this recipe?
Yes — maintain the ratio of flour : baking powder : sugar : water for best results.
Newfoundland Dumplings are a small but mighty addition to any soup or stew — minimal ingredients, simple method, and maximum comfort. Drop them in your favorite dishes for extra warmth and texture. Once you try them, you’ll see why they’ve been part of traditional Newfoundland cooking for ages.