My family made a puffy dumpling. I don’t remember anyone teaching me how to make a dumpling and I have seen family members make a homemade dumpling and I have seen some open a can of biscuits and simply pinch off a bit of the dough and drop it into the pot. Somewhere I learned that no matter how the dumpling was made, when it floats it means that it is done.

I went through a period of time when I used Bisquick to make the dough and then one day I simply used my pie dough with a little more salt added to make my dumplings. I prefer the pie dough dumpling to any that I have made.

Puffy Dumpling

1/2 cup vegetable oil

1/2 cup water

1 1/2 tsp salt

Flour (enough to make a firm dough)

1. Mix the water oil and salt until cloudy then slowly add the flour until a soft dough forms.

2. Pour the soft dough onto a floured surface and continue to knead in additional flour until the dough becomes firm. (a little tougher than play dough)

3. Pinch off dough about half the size of a ping-pong ball. Drop directly into the simmering liquid of your choice.

4. Do not stir. When all of the dough has come to the top of the pot, the dumplings are done.

(I have tried to use different oils and only the vegetable oil will produce the correct effect with this dough. I have used different flours and although the consistency is different they will hold up in the simmer process.)