Newfoundland Dough Boys...Fluffy Dumplings for Soup or Stew
Fluffy, soft dumplings, floating atop a steaming bowl of soup or stew, make a satisfying and filling meal on a cold winter day.
We Newfoundlanders love our dumplings. The fluffy, soft dumplings are often referred to as Dough Boys and are served with soups, stews or even with a cooked dinner. Just the other day my daughter-in-law, Vicki, was telling me how much she liked Dough Boys with her soup but she didn't know how to make them. Of course, I told her they were easy to make. Easy to make right and just as easy to make wrong! Dough Boys or dumplings can be wonderful soft pillows of steamed dough or heavy, tough globs of glue! Ha, ha. I've made them both ways but, fortunately these days, the globby glue days are far and few between.The secret to fluffy dumplings is in the mixing and in the cooking. Mix very gently, just enough to bring the ingredients together. Over-mixing will produce a tough dumpling. When cooking make sure you keep the pot covered and never peek, not even once, while they are simmering. Lifting the lid will produce a sticky, gluey dumpling.
I find making the Dough Boys about 20 minutes before the soup or stew is finished cooking ensures the vegetables will not become mushy. I usually add them around the same time I add the potatoes or any frozen vegetables, if using.
Printable recipe at bottom of post.
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon butter
½ cup milk or water (+ 2 tablespoons for a softer dumpling)
Mix the flour, baking powder and salt together. Rub in the butter using your fingers or the back of a spoon. Make a well in the dry ingredients. Add the milk or water and gently mix until just combined. Handle gently. The dough should be similar to biscuit dough--not sticky but not totally dry. Drop the dough by spoonfuls into the simmering stew. You should have about 6-8` portions. Cover the pot and lower the heat so the mixture will keep simmering. Make sure the mixture is simmering because a rolling boil will break up the dumplings. Simmer for 20 minutes. DO NOT lift the cover until the 20 minutes are up. Remove the cover and let the dumplings sit about 5 minutes. Serve 1 or 2 Dough Boys with each bowl of soup or stew.
Makes 6-8 dumplings.
Mix the flour, baking powder, salt and butter together. Rub the butter into the flour until it is mealy.
Make a well in the dry ingredients and add the milk.
Drop the Dough Boys onto the simmering stew or soup. Cover tightly and cook for 20 minutes. DO NOT lift the cover during cooking.
Fluffy, soft Dough Boys are ready to be served.
I like two Dough Boys with my stew.
A hearty and satisfying meal of Vegetable Stew and Dough Boys.

Dough Boys
Fluffy, soft dumplings for soups or stews.
Ingredients
- 1 cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon butter
- ½ cup milk or water (+ 2 tablespoons for a softer dumpling)
Instructions
Mix the flour, baking powder and salt together. Rub in the butter using your fingers or the back of a spoon. Make a well in the dry ingredients. Add the milk or water and gently mix until just combined. Handle gently. The dough should be similar to biscuit dough--not sticky but not totally dry. Drop the dough by spoonfuls into the simmering stew. You should have about 6-8` portions. Cover the pot and lower the heat so the mixture will keep simmering. Make sure the mixture is simmering because a rolling boil will break up the dumplings. Simmer for 20 minutes. DO NOT lift the cover until the 20 minutes are up. Remove the cover and let the dumplings sit about 5 minutes. Serve 1 or 2 Dough Boys with each bowl of soup or stew.
Details
Prep time: Cook time: Total time: Yield: 6-8 dumplings
amazing color!Awesome recipe.
ReplyDeleteTried this measuring carefully. Way too dry. Almost doubled the milk and they were perfect
DeleteYour article is very helpful for me.
ReplyDeleteGreat article. Going to try now.
DeleteSpot on.
ReplyDeleteCan you make ahead dough boys for later?
ReplyDeleteI have eaten many leftover dough boys and while they are good they aren't as good as the ones made and eaten right out of the pot. My advice would be to try it and see how they are.
DeleteThe best are made when roasting chicken in the oven ... mmmm so good ... my mom made those when she was alive - called it chicken & dumplings & it was always a treat to eat them ... Have to say it's my favorite!
ReplyDeleteThank you for your comment. My mom was a great cook also.
DeleteHow do you cook the dumplings with a roasted chicken?
DeleteI would guess cooking them with the potatoes and other vegetables to be served?
DeleteYes, if you are doing a chicken you would put them on the vegetables while they are cooking. Or if you are stewing a chicken you would put them on top of the simmering chicken.
DeleteGreat recipe! Always my go to for doughboys :)
ReplyDeleteThat makes me smile. :)
DeleteI will buy the ingredients and I am going to prepare it this weekend, well at least try it hahaha
ReplyDeleteHope they turn out wonderful!
DeleteMe too. Im going to try. I've made pea soup and for once it's not to heavy, so the dumplings should work, unless I muck them up lol. Good luck with your's everyone.
DeleteReally very informative, meaningful and useful article thank you for sharing this recipe will try to implement the same.
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Been looking for a dumpling recipe that'd taste like the ones my mom made growing up. Found it.
ReplyDeleteNow I need to try blueberry dumplings like my nanny used to make ��
So glad the dumplings turned out so good for you.
Deletewhat type of flour
ReplyDeleteAll purpose white flour.
ReplyDeletenice
ReplyDeletePerfect dough boys, this is my go to recipe everytime! Yum
ReplyDeleteLeftovers - Do not leave dumpling in stew overnight. Store separately and reheat in hot stew for about 5 minutes. This keeps them fluffy.
ReplyDeleteStarted using this recipe about 4 years ago for my turkey stew. I use the leftover carcass of thanksgiving or Christmas turkey to make a broth. Add in almost all the leftovers once the bones are removed. Some celery, carrots, barley and potatoes. These dumplings really transformed my stew. I now call it turkey dumpling stew. My husband had recalled the dumplings his grandma used to make and this happens to be the recipe. Can never go wrong with these doughboys
ReplyDeleteSo glad you found this recipe so good. Dumplings in any stew really brings it up a notch for sure.
DeleteThe perfect dough boys
DeleteIt was good.
ReplyDelete