← Back to recipes

new-englandnorthern-style-dumplings

There are a handful of different Americanized dumplings based on region. Some make a rolled dough and cut it into strips. Others would cut squares or rounds. Then, you have the convenience of popping that projectile canister of biscuit dough and breaking that into small pieces before dropping it into your soup pot. Hell, I just learned there is a frozen, convenience sheet available! Whoodathunk? Then, you have what I am showcasing - the New England/Northern style dropped dumpling. Dropped-style dumplings are small, tender bites of beautiful biscuit balls of love that have been cooked in your pot of soup or stew. Even the dropped style has several different offerings as well! This European-rooted food offering was made differently. In 1600s Britain, they were a dish served only to royalty in both sweet and savory dishes. In Canada, they were dropped in a pot of beef stock and served on the side. In Germany, it is referred to as Spaetzel. Even the base recipe has many variations and has a history of being either served sweet or savory. The dropped style of dumplings came over to the USA first, from the Canadian border and also from British settlers. When German settlers came over, those awesome spaetzel dumplings came with them. It wasn't until the late 1800s that we started hearing about the rolled versions in the southern part of the US. My version aligns more with the UK version but, with a little more love in the batter.

Ingredients