4 ingredient fluffy Vegan Dumplings that make any soup or stew better! Mix them up in minutes, add them to the pot in the last 15 minutes of cooking time, cover with a lid, and soft, puffy, pillowy dumplings will be waiting for you when you lift the lid!
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You need to be putting fluffy dumplings (or Dough Boys as they are known in Canada!) on all of your soups and stews. Those are my wise words to live by today and every other day when you need a little comfy cozy in your life.
I mean soup is already a hug in a bowl but add some dumplings and your cozy just got cozier. It really is a top combo!
Dumplings are super easy to make too. Just 4 ingredients. Combine, roll into little balls, float on your soup or stew in the last 15 minutes of cooking time, and cover. Floofy woofy dumplings will be waiting for you when you lift the lid!
Wondering what stew my gorgeous little dumplings are floating in in the pics? It's myincredible Vegan Beef & Baked Bean Stew!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes:
- Flour - All-purpose white flour or plain flour if you are in the UK.
- Vegan butter - Vegan butter gives them way more flavor than suet which is traditionally used in British dumplings.
- Baking powder - To make them super light and fluffy!
- Dairy-free milk - Any such as almond milk, soy milk, oat milk, or cashew milk is fine, just make sure it's unsweetened and unflavored. No one wants sweet vanilla-flavored dumplings in their soup!
OPTIONAL EXTRAS - You can add chopped fresh or dried herbs to the dough if you want to. A bit of nutritional yeast mixed into the dough is also surprisingly good! About 2 tablespoons in this recipe works well.
Let's Make Fluffy Vegan Dumplings!
Can't wait to make them? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen:
1 - Mix the dry ingredients in a small bowl. Rub in the vegan butter with your fingertips or a fork, then add the milk slowly to form a soft dough.
2 - Roll the dough into balls and place on top of a bubbling hot pan of soup or stew. Give them lots of room because they expand quite a lot. Cover with a tight lid so they gently steam themselves light and fluffy.
3 - Remove the lid after about 15 minutes and they should have doubled, maybe tripled in size. You can check they are done by breaking into one dumpling to check it's fluffy, but generally, if they look like this then they are done.
Perfect Soupy Dumpling Partners
You can add dumplings to any soup or stew but these recipes work incredibly well with them. I feel like I need an old-fashioned Chick'n and Dumplings and Newfoundland Pea Soup recipe to join them now!
Recipe FAQs
I don't recommend using self-raising flour in this recipe. I'm not able to test recipes with it because I can't buy it where I live. It's really hard to know exactly how much raising agent is in self-raising flour and if you use it instead you won't know how much baking powder to add to get the right amount of rise/fluff. It's way easier just to use plain flour and then you know the recipe will turn out as it's supposed to.
For the very best results, I recommend using white flour. However, you can use whole wheat flour if you want, but your dumplings will not turn out as soft and fluffy. They will also be a little more compact and won't swell up as much.
Recipe
Fluffy Vegan Dumplings
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 cup (125 grams) all-purpose flour , plain flour in the UK
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 big pinch black pepper
- 2 tablespoons (30 grams) vegan butter , cold straight from the fridge
- about ½ cup (120 ml) dairy-free milk , unsweetened & unflavored
INSTRUCTIONS
- Start making the dumplings when your soup/stew is cooked and hot and bubbly. They cannot go into cold or uncooked soup.
- To a small bowl, add the flour, baking powder, salt, and pepper. Stir to combine.
- Add the vegan butter to the flour mixture and rub it into the flour with your fingertips, a fork, or a pastry cutter, until it looks like coarse breadcrumbs.
- Add the milk gradually while stirring to form a thick, slightly sticky dough. You might not need all of it.
- Give the soup/stew one last stir to make sure that nothing is sticking to the bottom of the pan.
- Take pieces of dough about 1 tablespoon each. You can either roll the dough into balls with your hand and place them on the hot soup, or scoop the dough up with a spoon then push it off gently with another spoon onto the hot soup for a more rustic look (a great option if you accidentally added too much milk and your dough is too sticky to roll).
- Immediately cover with a lid. Simmer gently for about 15 minutes until risen and fluffy looking. Don't take the lid off during those 15 minutes. When you check they should have at least doubled in size. You can cut one open to check it's cooked all the way through if you want to but as long as they are big and fluffy they should be done.
Slow Cooker
- About 35 minutes before you want to serve turn the slow cooker to high then make the dumplings. Drop them gently onto the hot soup/stew, cover with the lid, and cook for about 30 to 35 minutes until risen and fluffy. Don't take the lid off for at least 30 minutes. They should have at least doubled in size and be fluffy and puffywhen done.
Oven
- About 25 minutes before you want to serve turn the oven to 375℉ (190℃) then make the dumplings. Drop them gently onto the hot soup/stew, cover with the lid, and cook for 20 minutes (don't take the lid off during that time). When you check they should be risen and fluffy and should have at least doubled in size.
NOTES
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Scott Rudolph says
I wonder if I can add these to the soup in my Instant Pot at the beginning of the cook?
Melanie McDonald says
I wouldn't. They'd probably end up tough as old boots. When I make soup or stew in my IP I cook the soup as per usual, then once it's done turn the IP to saute, plop the dumplings in and cover the top with a plate (or the glass lid if you have it) for about 10 minutes. Hope that helps!