Try this Crockpot Dumpling Soup recipe, or contribute your own.
- Carbohydrate 90.14483 g
- Cholesterol 326.126 mg
- Fat 106.4092375 g
- Fiber 8.13479989957809 g
- Protein 90.271355 g
- Saturated Fat 40.30627075 g
- Serving Size 1 1 Serving (3014g)
- Sodium 1937.52275 mg
- Sugar 82.0100301004219 g
- Trans Fat 11.848204 g
- Calories 1697 calories
Step-by-step
- In crockpot, sprinkle beef with dry onion soup mix.
- Pour hot water over meat.
- Stir in carrots, celery and tomato.
- Cover and cook on low 4-6 hours or until meat is tender.
- Turn control to high.
- In a small bowl, combine biscuit mix with parsley.
- Stir in milk with fork until mixture is moistened.
- Drop dumpling mixture into crockpot with a teaspoon.
- Cover and cook on high for 30 minutes.
Avoiding the Common Dumpling Error
Overworking the biscuit dough turns light dumplings into dense, heavy sinkers. Mix the biscuit blend and milk just until combined, leaving small lumps visible for a tender crumb. Drop portions rapidly using a teaspoon so the spoonfuls set simultaneously in the simmering broth.
Selecting the Right Accompaniments
Acidity cuts through the rich, savory broth and heavy beef fat present in this dish. Pair the bowls with a sharp, vinegar-dressed endive or watercress salad to clear the palate between bites. Crusty sourdough bread also works well for soaking up remaining liquids, provided you account for the extra carbohydrates.
Adjusting Ingredients and Fats
Whole milk can be swapped for low-fat dairy or unsweetened plant milks at a one-to-one ratio, though thinner liquids reduce the final richness of the dumplings. Beef stew chuck cuts should be trimmed of excessive hard fat layers before slow cooking to prevent an oily film from forming on top of the water base.
