There are a variety of savory dumplings that complement soups and stews. We’re talking today about the blobs of dough dropped into soups and the like, not the Asian-style stuffed dumpling.

Most familiar to American cuisine is the puffy, biscuit-like dumpling, in that old classic dish, chicken and dumplings. Here, blobs of soft dough are dropped into simmering stock and steamed until cooked through. Candy likes them cooked in a pot of ribs and sauerkraut. One variation is to roll the dough out and slice it into ribbons or squares before adding to the stewy dish.

Dumplings can also be made with cornmeal and cooked on simmering collards or turnip greens.

Another version: doughballs. These have no shortening; they’re just flour, water, salt, and baking powder, says mwright. They’re rolled into balls, and cooked with salt beef and vegetables.

A German dumpling called butterkloesse, or butter dumpling, contains eggs, butter, flour, and salt. They’re made small, and are light and delicate. Some German dumplings can be as big as a softball, according to Ruth Lafler. cbauer recalls German dumplings made from bread or grated potato.

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