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Old-Fashioned Drop Dumplings Recipe for Hearty Soups

This easy drop dumplings recipe comes straight from Grandma’s recipe box — light, fluffy dumplings that cook right on top of your favorite soup or stew. With just six simple ingredients, they come together quickly and add a comforting, tender biscuit-like topping to any pot. Perfect on potato soup or any hearty stew, these dumplings are ready in minutes and are ideal for weeknight dinners or cozy weekend meals.

Dumpling recipe on top of a pot of potato soup.

Why you’ll love this drop dumpling recipe

Drop dumplings are similar to biscuits but even lighter and more tender — they practically melt in your mouth. They require no rolling or cutting and are dropped by spoonfuls onto a simmering soup or stew. This method keeps things simple and makes them a great one-pot addition when you want to stretch a meal or add a nostalgic touch to a bowl of soup.

They’re especially lovely on potato soup, where the fluffy dumplings soak up the savory broth and add extra comfort on a cold night. The batter mixes in minutes and cooks while the soup simmers, so you can have a warm, satisfying meal with minimal fuss.

Ingredients for Easy Drop Dumplings

You only need a few pantry staples to make these dumplings. Exact measurements are listed below.

  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 large egg
  • ½ cup milk
drop dumpling recipe on the top of a pot of potato soup

Easy Homemade Drop Dumplings

Yield: 6 dumplings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These quick drop dumplings make an easy, comforting topping for soups and stews. Stir together a simple batter and drop spoonfuls over a low simmer for tender, puffy dumplings in about 20 minutes.

Ingredients

  • 1 cup flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 egg
  • ½ cup milk

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
  2. In a separate bowl, beat the egg with the milk until smooth.
  3. Pour the liquid mixture into the dry ingredients and stir gently just until moistened. A few small lumps are fine — avoid overmixing to keep the dumplings tender.
  4. Bring your soup or stew to a gentle simmer. Using a spoon or your finger, drop generous, heaping tablespoons of batter onto the surface of the simmering liquid. Space them around the pot so they have room to puff up.
  5. Reduce the heat to low, cover the pot, and let the dumplings steam for about 20 minutes. Do not lift the lid while they cook — steam is what makes them rise.
  6. The dumplings are done when they’re puffed and spring back lightly when you touch the top. Serve immediately, spooned over bowls of hot soup or stew.
Nutrition Information (per serving)

Yield: 6 | Calories: 448 | Total Fat: 12g | Saturated Fat: 4g | Unsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 646mg | Carbohydrates: 69g | Fiber: 5g | Sugar: 5g | Protein: 17g

How to make drop dumplings for soup

  1. Mix the dry ingredients in a large bowl. In another bowl, whisk the egg and milk together and then pour into the dry mix, stirring just until combined. Overmixing will make the dumplings dense, so stop as soon as the flour is moistened.
  2. When your soup is simmering, use a spoon to drop heaping tablespoons of dough around the edges and across the surface. They may look small at first but will puff up as they steam.
  3. Turn the heat to low, cover the pot and cook for about 20 minutes. The dumplings are ready when they are puffed and spring back when touched. Serve the soup hot with dumplings piled on top for maximum comfort.
Ingredients for drop dumpling recipe in a large mixing bowl.
Mix the dry ingredients in a large bowl.
Liquid ingredients for dumplings for soup in a small mixing bowl.
Whisk milk and egg together, then stir into the dry mixture.
Drop dumplings being dropped onto the top of a pot of potato soup.
Use a heaping tablespoon to drop dumpling batter onto the hot soup.
Drop dumpling dough on the top of a pot of potato soup.
Continue dropping dough until all the batter is used.

Tip: Resist the urge to lift the lid during cooking — the steam inside the pot is essential to making the dumplings rise and become tender.

Drop dumplings dough dropped on top of soup in a large pot.
Although the batter looks odd floating at first, it will puff up beautifully.
A pot of potato soup with cooked dropped dumplings on the top.
Dumplings are like a tender biscuit — soft and delicious.

You’ll know they are done when they are puffed and spring back when gently pressed. Serve the soup in bowls with dumplings on top for a warm, comforting meal.

A ladle with potato soup with a drop dumpling on the top.

Storage and reheating: If you have leftovers, store dumplings and soup separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove; dumplings will soften over time, so they’re best enjoyed fresh.

More soup ideas to try with dumplings

  • Comforting Chicken Noodle Soup
  • Olive Garden–style Chicken Gnocchi Soup
  • Creamy Tortellini Soup with Sausage & Spinach
  • Crock Pot Taco Soup
  • Spicy Buffalo Chicken Chili
  • Turkey Pumpkin Chili
  • Minestrone Italian Soup

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drop dumplings cooked on a bed of soup
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