Fluffy Drop Dumplings for Soup

Name: Fluffy Drop Dumplings for Soup
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup milk; 2 tablespoons melted butter or vegetable oil

Author: Tessa

Published: May 26, 2025

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There’s something magical about watching those simple spoonfuls of dough transform into pillowy-soft clouds floating in your favorite soup. My Drop Dumplings Recipe has been my go-to comfort food trick for years – whether I’m fixing a quick weeknight dinner or doctoring up canned soup to taste homemade. These fluffy little miracles take just minutes to whip up with pantry staples you probably already have on hand.

I still remember the first time I made them as a newlywed, nervously dropping the sticky dough into my bubbling chicken broth. The way they puffed up like edible clouds amazed me! Now I make them weekly – sometimes stirring in fresh herbs from my garden or a handful of sharp cheddar when I’m feeling fancy. The beauty of this recipe lies in its simplicity and versatility. One basic dough works beautifully in everything from hearty beef stew to light vegetable soups.

Drop Dumplings Recipe - detail 1

Why You’ll Love This Drop Dumplings Recipe

Listen, once you try these dumplings, you’ll wonder how you ever ate soup without them. They’re the cozy, comforting hug your bowl has been missing! Here’s why this recipe is my forever favorite:

Effortless to make – Just stir, drop, and steam (no fancy shaping required!)
Basic pantry ingredients – Flour, milk, baking powder – that’s it!
Fluffy little clouds – They puff up so beautifully, you’ll want to watch them cook
15-minute magic – From bowl to broth faster than takeout
Soup’s best friend – Transforms even simple broth into a hearty meal

My kids call them “fluffy bites” and beg for seconds every time. Trust me, your soups are about to get a major upgrade!

Ingredients for Drop Dumplings Recipe

One of my favorite things about this recipe? You likely have everything in your kitchen right now! Here’s what you’ll need for those perfect little dough clouds:

2 cups all-purpose flour (spooned and leveled – no packing!)
1 tablespoon baking powder (fresh is best – test it if yours is old)
1 teaspoon salt (I use kosher, but table salt works too)
1 cup milk (whole or 2% makes them extra rich and tender)
2 tablespoons melted butter (or vegetable oil if you’re out of butter)

That’s it! No fancy ingredients here. I’ve made these in a pinch with almond milk when I ran out of regular milk – they still turned out great. The butter adds this lovely richness, but I won’t judge if you use oil instead (we’ve all been there on busy nights!).

Pro tip from my many trial-and-error batches: Measure your flour correctly by spooning it into the cup and leveling off with a knife. Too much flour makes dense little hockey pucks instead of fluffy pillows!

How to Make Drop Dumplings Recipe

Now for the fun part – let’s turn that simple dough into fluffy little miracles! I’ve made this recipe dozens of times, and these are all my best tips for dumpling success. Just follow these steps, and you’ll have perfect dumplings floating in your soup before you know it.

Preparing the Dough

First things first – get your soup or broth simmering on the stove. You want it gently bubbling before your dumplings go in. While that’s heating up, let’s make the dough:

Whisk dry ingredients: In a large bowl, mix together the flour, baking powder and salt. I like to give it a good whisk to really distribute that baking powder evenly – this is what makes them puff up so beautifully!
Combine wet ingredients: In a measuring cup or small bowl, stir together the milk and melted butter (it shouldn’t be too hot or it’ll cook the flour).
Mix gently: Make a well in the center of your dry ingredients and pour in the wet mixture. Stir with a wooden spoon just until combined – don’t overmix! A few lumps are totally fine. Overworking the dough makes tough dumplings instead of light, fluffy ones.

The dough should be thick but scoopable – kind of like a sticky muffin batter. If it seems too dry, add milk 1 tablespoon at a time. Too wet? Sprinkle in a bit more flour. Either way, don’t stress – I’ve fixed many a batter with these little adjustments!

Cooking the Dumplings

Now for the magic moment – let’s cook those dumplings! Here’s how to get them perfectly cooked every time:

Check your broth: It should be at a gentle simmer, not a rolling boil. Too vigorous and your dumplings might break apart.
Drop spoonfuls: Using two spoons (or a small cookie scoop if you’re fancy), drop golf ball-sized dollops of dough into the simmering liquid. Space them out a bit – they’ll expand as they cook!
Cover and steam: Immediately cover the pot with a tight-fitting lid and set your timer for 10 minutes. No peeking! That steam is what makes them puff up so beautifully.
Test for doneness: After 10 minutes, uncover and check one dumpling with a toothpick – it should come out clean. If needed, cover and cook 1-2 minutes more. You’ll see them double in size and look gloriously fluffy!

When they’re done, serve them immediately while they’re pillowy-soft. My family always gathers around the pot the moment they hear the lid come off – that’s when you know you’ve made something special!

Drop Dumplings Recipe - detail 2

Tips for Perfect Drop Dumplings Recipe

After making these dumplings more times than I can count, I’ve learned all the little tricks that take them from good to oh-my-goodness amazing. Here are my best secrets for dumpling success:

Cold milk is key – It keeps the butter from melting too soon, giving you fluffier dumplings
Adjust as needed – Add 1-2 extra tablespoons milk if dough seems too thick (weather affects flour!)
Gentle simmer only – Boiling broth breaks dumplings apart before they set
No peeking! That trapped steam makes them puff up beautifully
Fresh baking powder – Test it by mixing 1 tsp with hot water – it should bubble vigorously

My grandma always said “dumplings don’t like to be rushed” – and she was right! Take your time, follow these tips, and you’ll have perfect little clouds every time.

Drop Dumplings Recipe Variations

One of my favorite things about this recipe is how easily you can dress it up or down depending on what you’re craving! Here are some of my go-to variations that always impress:

Herb garden special: Stir in 2 tablespoons of fresh chopped herbs – chives, parsley, or dill are my favorites
Cheese lovers’ dream: Fold in ½ cup shredded sharp cheddar or parmesan for extra richness
Spice it up: Add ½ teaspoon garlic powder or a pinch of cayenne for a little kick
Everything bagel twist: Mix in 1 tablespoon everything bagel seasoning – so good in chicken soup!
Gluten-free option: Swap the flour for a 1:1 gluten-free blend (I’ve had great results with Bob’s Red Mill)

Sometimes I’ll make two batches – one plain for the kids and one herbed-up version for us grownups. The dough is so forgiving, you can really play around with flavors. Just remember to keep the liquid-to-dry ratio about the same, and your dumplings will turn out great every time!

Pro tip: If you’re adding cheese or heavier mix-ins, you might need an extra tablespoon or two of milk to keep the dough the right consistency. I always keep some extra on hand just in case. Happy experimenting!

Serving Suggestions for Drop Dumplings Recipe

Oh, the places these dumplings can go! I’ve served them with everything from fancy dinner party soups to my kids’ favorite weeknight bowls, and they always steal the show. Here are my absolute favorite ways to enjoy them:

Classic chicken stew – My go-to! The dumplings soak up that rich broth like little flavor sponges
Hearty beef and vegetable soup – Perfect for those chilly nights when you need extra comfort
Creamy mushroom soup – The earthy flavors pair beautifully with the fluffy dumplings
Simple vegetable broth – Even basic soups feel special with these floating on top

For that finishing touch, I love sprinkling on fresh chopped parsley or a grind of black pepper right before serving. Sometimes I’ll drizzle a tiny bit of melted butter over the top – because why not? If I’m feeling fancy (or have company), I’ll garnish with some fresh thyme sprigs or a sprinkle of paprika for color.

Pro tip from my kitchen: Serve the dumplings immediately after cooking while they’re at their puffiest! They’re still tasty later, but nothing beats that first cloud-like texture when they’re fresh from the pot. And don’t be shy about letting everyone scoop extra dumplings into their bowls – in our house, they disappear faster than you can say “seconds please!”

Storing and Reheating Drop Dumplings

Now, I’ll be honest – these dumplings are best fresh from the pot when they’re at their puffiest. But life happens, and sometimes you’ve got leftovers (though in my house, that’s rare!). Here’s how to keep them tasting as good as possible for the next day:

Storing: Let the dumplings cool to room temperature first – no one wants a soggy mess! Then pop them in an airtight container with their broth or separately if you prefer. They’ll keep in the fridge for about 2 days. Any longer and they start getting a bit gummy, trust me.

Reheating magic: My trick? Place the dumplings in a microwave-safe bowl with a splash of broth or water, then drape a damp paper towel over the top. Microwave in 30-second bursts until heated through. The steam from the damp towel works wonders to bring back that fresh, fluffy texture.

Fair warning – they won’t be quite as light as when first made, but this method gets them pretty close! If you stored them in broth, you can also gently reheat everything together on the stove over low heat. Just stir carefully so you don’t break up those precious dumplings.

One thing I don’t recommend? Freezing. I learned the hard way that frozen dumplings turn into sad, dense little pucks when thawed. Better to enjoy them fresh or within a couple days!

Drop Dumplings Recipe FAQs

Over the years, I’ve gotten so many questions about these little clouds of joy – and I’ve probably made every mistake possible while figuring them out! Here are the answers to the most common dumpling dilemmas:

Why did my dumplings dissolve in the broth?
Oh honey, I’ve been there! This usually happens when your broth is boiling too vigorously. You want a gentle simmer – just a few lazy bubbles. If the broth is rolling like ocean waves, it’ll break apart those tender dumplings before they have a chance to set. Next time, turn down the heat and watch the magic happen!

Can I use water instead of milk?
Absolutely, in a pinch! The dumplings will still puff up, but they won’t have that rich, tender crumb milk provides. If I’m out of milk, I’ll sometimes use half water and half melted butter to compensate. But honestly? Keep a small box of shelf-stable milk in your pantry just for dumpling emergencies – it’s worth it!

Can I freeze cooked dumplings?
Sweetheart, don’t do it! I learned this lesson the hard way. Frozen dumplings thaw into dense, gummy little hockey pucks. They lose all that lovely fluffiness we work so hard to achieve. If you must store them, fridge for 2 days max – and even then, they’re best fresh. Consider it an excuse to eat them all in one sitting!

Why are my dumplings dense instead of fluffy?
Three likely culprits: overmixed dough (those lumps are your friends!), old baking powder (test it before using!), or packing your flour into the cup (always spoon and level!). My first batch resembled lead weights until I learned these tricks. Now I handle the dough like it’s precious – barely mixing just until combined.

Can I make the dough ahead of time?
You can, but I don’t recommend it. The baking powder starts working as soon as the wet and dry ingredients meet. Letting the dough sit means less rise in your dumplings. I always mix mine right before dropping into the broth – it only takes 2 minutes anyway! Fresh is best for maximum puff.

Nutritional Information

Now, I’m no nutritionist, but I know folks like having the numbers – especially when something tastes this good! Here’s the breakdown for my Drop Dumplings Recipe (based on 2 dumplings per serving):

Calories: 120
Carbohydrates: 20g
Protein: 3g
Fat: 3g
Saturated Fat: 1.5g
Fiber: 1g
Sugar: 1g
Sodium: 300mg

Keep in mind, these values are estimates and can vary based on the exact ingredients you use. For example, whole milk will bump up the fat content slightly compared to 2%, and using oil instead of butter changes the saturated fat numbers. If you’re adding mix-ins like cheese or herbs, those will affect the totals too.

I don’t usually stress about numbers when it comes to comfort food, but it’s nice to know these little clouds of joy are relatively light as far as indulgences go! The protein from the milk and the fiber from the flour make them more satisfying than you might expect.