Soft, fluffy drop dumplings that cook directly in simmering stew or soup, adding cozy, nostalgic comfort with minimal ingredients and effort.

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

3 tablespoons shortening or butter

3/4 cup milk

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In a mixing bowl, whisk together the flour, baking powder, and salt.
Cut the shortening or butter into the dry ingredients using a knife or pastry blender until the mixture resembles fine crumbs.
Pour in the milk and gently stir just until the dough is moistened. Do not overmix; the dough should look slightly lumpy.
Bring your stew to a gentle simmer.
Using a large spoon, drop spoonfuls of dough onto the surface of the simmering stew.
Cook uncovered for 10 minutes.
Cover the pot and continue cooking for another 10 minutes until the dumplings are puffed and cooked through.
Serve hot with the stew.

Do not overmix the dough or the dumplings will be dense.

Butter can be used instead of shortening for richer flavor.

Add herbs, garlic powder, or cheese for variation.

Dumplings should sit on top of the stew and steam as they cook.

Reheat gently to keep dumplings from falling apart.