Fluffy, tender drop dumplings are the classic finishing touch for a hearty stew, and using Bisquick makes them almost effortless. This recipe creates soft, pillowy dumplings that soak up the savory broth while staying light on the inside. They cook right on top of the simmering stew, turning a simple meal into a comforting, one-pot dish.
Ingredients
- 2 cups (240 g) Bisquick baking mix
- 2/3 cup (160 ml) whole milk (or 2% milk)
- 2 tablespoons (28 g) unsalted butter, melted (optional, for richer dumplings)
- 1/4 teaspoon garlic powder (optional)
- 1 tablespoon (3 g) fresh parsley, chopped (for garnish, optional)
- Stew of your choice (about 6 cups / 1.5 L), simmering
Instructions
- Prepare your stew in a large pot or Dutch oven. Bring it to a gentle simmer over medium-low heat. The stew should be hot and bubbling lightly, but not boiling hard.
- In a medium mixing bowl, stir together the Bisquick mix, milk, melted butter (if using), and garlic powder (if using) with a fork or spatula until just combined. The batter will be soft and slightly lumpy – do not overmix, or the dumplings will be tough.
- Drop the batter by rounded tablespoons onto the surface of the simmering stew. Space them about 1 inch (2.5 cm) apart; they will expand as they cook. You should get about 12 to 14 dumplings.
- Cover the pot with a tight-fitting lid. Reduce the heat to low so the stew stays at a gentle simmer. Cook for 15 minutes without lifting the lid – the steam is what makes the dumplings fluffy.
- After 15 minutes, check the dumplings: they should be puffed and cooked through. Insert a toothpick into the center of a dumpling; it should come out clean. If not, cover and cook for 2 to 3 minutes more.
- Serve immediately, spooning dumplings and stew into bowls. Garnish with fresh parsley if desired.
Tips
- Don’t overmix the batter: Stir just until the dry ingredients are moistened. Overmixing develops gluten, resulting in dense, rubbery dumplings.
- Keep the lid on: Resist the urge to peek while the dumplings cook. Lifting the lid lets out steam and drops the temperature, which can make the dumplings sink or become gummy.
- Adjust liquid if needed: If your stew is very thick, add a little broth or water before dropping the dumplings. They need some liquid to steam properly, but the stew should not be watery.
- Make them herby: Add 1 teaspoon of dried thyme or rosemary to the batter for extra flavor that pairs well with beef or chicken stew.
Serving Suggestions
These dumplings are perfect on top of classic beef stew, chicken stew, or even a vegetarian mushroom stew. For a complete meal, serve with a simple green salad dressed with vinaigrette and a glass of red wine, such as a Merlot or Côtes du Rhône. The dumplings soak up the sauce, so crusty bread is optional but always welcome.
Variations
- Cheese herb dumplings: Fold in 1/2 cup (50 g) shredded cheddar cheese and 1 tablespoon of chopped chives into the batter.
- Whole wheat: Substitute half of the Bisquick with whole wheat flour and add an extra tablespoon of milk, as whole wheat absorbs more liquid.
- Vegan: Use unsweetened almond or oat milk and replace the butter with olive oil or vegan butter. The texture will be slightly less tender but still delicious.
Storage and Reheating
Store leftover stew with dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings will soften and absorb more liquid over time. To reheat, place the stew in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce. Cover and warm gently for 10-15 minutes, stirring occasionally, until heated through to 165°F (74°C). Avoid microwaving, as it can make the dumplings rubbery.
Frequently Asked Questions
Why did my dumplings turn out dense and heavy?
This usually happens from overmixing the batter or cooking at too high a temperature. Mix until just combined, and keep the stew at a low simmer, not a rolling boil, while the dumplings cook.
Can I use water instead of milk?
Yes, you can substitute an equal amount of water for milk, but the dumplings will be less rich and tender. For best results, use milk or a non-dairy alternative with some fat, like oat milk.
How do I know when the dumplings are fully cooked?
Insert a toothpick into the center of a dumpling; it should come out clean, with no raw batter. The dumplings should also look puffed and feel firm to the touch.
Can I make the dumpling batter ahead of time?
It’s best to make the batter fresh, as the leavening in Bisquick starts to activate once liquid is added. If you prepare it ahead, the dumplings may not rise as well. You can mix the dry ingredients and store them in a bag, then add the liquid when ready.
Can I cook these dumplings in a slow cooker?
Yes, add the dumplings to the slow cooker on high for the last 30-45 minutes, keeping the lid on. The cooking time will be longer because the slow cooker generates less steam.
What if I don’t have Bisquick?
You can make a homemade baking mix by combining 2 cups (250 g) all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/4 cup (55 g) cold butter, cut in until crumbly. Use this in place of the Bisquick, and add an extra 2 tablespoons of milk to the batter.
Related
- Pretzel City Sports: Game-Day Soft Pretzel Bites
- What Is Salmon Rillettes? A French Classic
- Puerto Rican Churrasco Recipe with Chimichurri
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).