I perfected a Fluffy Dumplings Recipe Homemade that relies on one pantry trick and an unexpected filling that surprised even me.

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I still get a little nerdy over my Fluffy Dumplings Recipe & Video. I swear the moment the flour meets baking powder these dumplings puff up like tiny clouds, and the clip shows it, in slow motion even, which makes you wanna try it right away.

It’s not the usual Dinner Dumplings or that straight-laced Dumpling Pastry Recipe you see online, it’s looser, a bit reckless, and somehow the fluffiest dumplings ever. I won’t tell you my tricks here, but the video reveals one tiny quirk that changes everything, and you’ll probably pause, rewind, and try again.

Ingredients

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All purpose flour: Mostly carbs, gives structure and chew, not much fiber, pantry staple.
Baking powder: Leavens and makes dumplings fluffy, has sodium so go light if needed.
Cold unsalted butter: Adds richness and flakiness, it’s high in fat and calories, very tasty.
Whole milk or buttermilk: Milk gives protein and calcium, buttermilk adds tang and extra tenderness.
Egg (optional): Boosts richness and protein, helps bind, makes dumplings a bit richer.
Low sodium chicken broth or water: Broth adds savory depth and some protein, water keeps it simple.
Fresh chopped parsley: Brightens flavor, low calorie, adds vitamins and a fresh pop of color.

Ingredient Quantities

2 cups all purpose flour, spooned and leveled

1 tablespoon baking powder, yes really

1 teaspoon kosher salt

1 tablespoon granulated sugar (optional)

3 tablespoons cold unsalted butter, cut into small pieces

3/4 cup whole milk or buttermilk, room temp

1 large egg (optional, for richer dumplings)

2 to 3 cups low sodium chicken broth or water

2 tablespoons unsalted butter, melted (optional)

Fresh chopped parsley for garnish (optional)

How to Make this

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1. Whisk together 2 cups all purpose flour (spooned and leveled), 1 tablespoon baking powder, 1 teaspoon kosher salt and 1 tablespoon granulated sugar if using; sift or whisk well to aerate, yes really use that baking powder.

2. Cut 3 tablespoons cold unsalted butter (small pieces) into the dry mix with a pastry cutter, two forks or fingertip rubs until mixture looks like coarse crumbs with some pea sized bits left. Work fast so the butter stays cold.

3. In a separate bowl whisk 3/4 cup room temperature whole milk or buttermilk and 1 large egg if you want richer dumplings; its ok if the egg is optional but it helps the texture.

4. Make a well in the dry ingredients, pour the wet in and stir gently with a spoon until just combined; the dough should be sticky and lumpy, dont overmix or you’ll get heavy dumplings.

5. Bring 2 to 3 cups low sodium chicken broth or water to a gentle simmer in a wide pot, taste and add a pinch more salt if the broth is bland. Simmer not a rolling boil.

6. Drop spoonfuls of batter (tablespoon or golf ball size depending how big you want them) into the simmering liquid leaving space, they will expand. Try to keep the pot covered as much as possible.

7. Cover tightly and cook on low simmer for 12 to 15 minutes without lifting the lid; check one with a toothpick or fork to make sure it comes out clean. If you open the lid during cooking they may collapse.

8. Remove dumplings with a slotted spoon, brush or drizzle with 2 tablespoons melted unsalted butter if using, sprinkle with fresh chopped parsley and serve right away with the hot broth.

Equipment Needed

1. Large mixing bowl, for the flour mix and to make the dough
2. Small bowl, for whisking milk and the egg
3. Measuring cups and measuring spoons, spoon and level the flour like it says
4. Pastry cutter or two forks (or your fingertips if youre in a rush) to cut in the cold butter
5. Whisk and a wooden spoon, whisk the wet stuff and gently stir the dough
6. Wide pot with a tight fitting lid, big enough for 2 to 3 cups of broth and space for dumplings to expand
7. Tablespoon or small ice cream / cookie scoop to portion dumplings evenly
8. Slotted spoon, to lift dumplings out without all the broth
9. Toothpick or fork to test doneness, plus a pastry brush or spoon to drizzle melted butter and a knife for chopping parsley

FAQ

Q: How long should I cook the dumplings? A: Drop them into a gently simmering 2 to 3 cups of broth or water, cover, and steam for about 10 to 15 minutes depending on size. Dont lift the lid too often or theyll take longer.

Q: How do I know theyre fully cooked? A: They should puff up, feel springy, and a toothpick inserted in the center comes out clean. If theyre dense or doughy inside they need a few more minutes.

Q: Can I use water instead of chicken broth? A: Yes, you can, but broth gives way more flavor so season the cooking liquid with salt and pepper if you use water. You can also add a bouillon cube or herbs to boost taste.

Q: Is the egg necessary? A: No, the egg is optional. It makes dumplings richer and slightly more tender, but theyre still fluffy without it if you dont have eggs or want a lighter result.

Q: Why do my dumplings turn out tough? A: Usually from overmixing the dough, using too much flour, or boiling too hard. Mix just until combined, keep the butter cold, and simmer gently, not a rolling boil.

Q: Can I make them ahead or freeze them? A: You can freeze cooked dumplings in a single layer then bag them, reheating in simmering broth until hot. Raw dough freezes okay too but can get a bit denser after thawing, so I prefer freezing cooked ones.

Fluffy Dumplings Recipe & Video Substitutions and Variations

All purpose flour: swap for 2 cups whole wheat pastry flour for a nuttier, slightly denser dumpling or use a 1-to-1 gluten free all purpose blend (make sure it contains xanthan gum) — same volume, spoon and level as usual.
Baking powder (1 tbsp): make your own with 3/4 tsp baking soda plus 1 1/2 tsp cream of tartar, mix and use right away. Works great if you ran out of commercial baking powder.
Cold unsalted butter (3 tbsp): use the same amount of cold vegetable shortening or chilled lard for flakier dumplings, or cold solid coconut oil for dairy free — grate frozen butter if you want the real butter texture but faster.
Whole milk/buttermilk (3/4 cup): use 3/4 cup milk plus 3/4 tablespoon lemon juice or vinegar (let sit 5 min) to mimic buttermilk, or thin plain yogurt with a little water until pourable; unsweetened soy or oat milk also work if dairy free.

Pro Tips

– Keep the butter really cold and work fast, ok? If it warms up you get greasy, flat dumplings not the fluffy ones you want. Try tossing the butter pieces back in the fridge for a minute if your hands get too warm.

– Weigh the flour if you can, about 250 g for 2 cups, its way more reliable than scooping. If you must scoop, spoon into the cup and level it off, dont jam the cup into the bag.

– Mix the batter just until it comes together, leave it lumpy and sticky, dont overwork it or youll get dense tough dumplings. If you need uniform size, use an ice cream scoop or two spoons so they cook evenly.

– Keep the pot at a gentle simmer and keep the lid on the whole time, opening it makes them collapse. Want to prep ahead? Freeze the raw dumpling balls on a tray then drop frozen into simmering broth, add a few extra minutes to cook through.