These Newfoundland Doughboys are a great way to add more substance to a soup or stew. Itโs like adding pasta to chicken noodle soup, but way fluffier and more fun to eat. Make sure you donโt overcook them as they can get mushy pretty fast.
Try them with my easy Tomato Paste Soup recipe!
๐ฒ About This Recipe
Doughboys are small pieces of dough that can be added to soups, stews, gravies, and casseroles. They have an amazing soft and fluffy texture, and they are great for stretching out a meal or making it a little more filling.
When I was a kid, I used to be friends with a kid from Newfoundland. I used to go to his house every week, and his grandma would always be making doughboys for dinner. I remember they were so soft and fluffy, and I just wanted to eat them all day.
They are actually super easy to make. You just need to make a dough, then scoop out portions of the dough and add them to whatever you are cooking them in. My family always ate them in soups or stews.
โญThe Secret To Make Them Soft & Fluffy
Over the years, I have learned there are a few tricks to making them extra soft and fluffy. The first is you need to be very gentle with the dough. When you are combining the ingredients, mix them just enough to bring everything togetherโdon't overmix. If you overmix, they will be dense and chewy.
The second trick is to rest the dough for 5 minutes after combining everything. This gives the gluten in the dough some time to relax, which makes the doughboys more soft and tender in the end.
๐ง Ingredients
The recipe is very simple and you can swap out many of the ingredients. I like using all-purpose flour, baking powder, butter, salt, and milk. But you can substitute the butter for oil and water for milk. The dough should be slightly sticky and not too dry.
๐ช Instructions
STEP 1: In a large bowl, whisk together the flour, baking powder, and salt. Then use your fingers or the back of a spoon to rub in the butter. It should resemble coarse breadcrumbs. Next, add in the milk and mix until a soft dough forms. Allow the dough to rest for 5 minutes.
STEP 3: When your stew or soup is almost boiling, you can start dropping spoonfuls of the dough into the soup. To prevent sticking, dip your spoon in the hot soup between each spoonful (this is a tip I learned from my friend's grandma). Reduce the heat to a simmer, cover, and cook for 10-12 minutes. Try not to open the lid during this time.
STEP 4: At this point, they should be ready to eat. You can test if it's cooked by cutting one in half. Try not to overcook them as they will get mushy quite fast.
If you have leftover dough, you can store it covered with plastic wrap in the fridge for up to 3 days.
๐ Recipe
Newfoundland DoughBoys Recipe (For Soups and Stews)
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 2 tablespoons unsalted butter (or oil)
- 1 cup milk (or water)
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt. Use your fingers or the back of a spoon to rub the butter into the flour mixture. It should resemble coarse breadcrumbs.
- Add in the milk and mix until a soft dough forms. Allow the dough to rest for at least 5 minutes. This will make the doughboys more tender.
- When your stew or soup is almost boiling, you can start dropping spoonfuls of the dough into the soup. To prevent sticking, dip your spoon in the hot soup between each spoonful. Reduce the heat to a simmer, cover, and cook for 10-12 minutes.
- At this point, they should be ready to eat. You can test if it's cooked by cutting one in half. Try not to overcook them as they will get mushy quite fast.
Sharon Seiber
This is how I used to make my dumplings waaaay before Bisquick. I was amazed to find it again as so many old timers recipes are getting gone. My sons asked me to be sure to write my recipes down.
Thanks for the memories!