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!
wanda rowland
Sharon, I used to use Bisquick as well. The dumplings are much tastier and fluffier with this recipe. My hubby, who always liked Bisquick, agreed homemade is better. The dumplings held together. I doubled the recipe, because my family loves them. There was enough left over for a snack or lunch.Highly recommend this recipe.
Brittany
Could you use regular salt?
Grump
Yes, of course. But if you use table salt, reduce the amount by half because 1 teaspoon of table salt is twice as salty as a coarse kosher salt
Catty
I absolutely loved these Dumplings. I added a sliced up green onion to my dough for a little extra color. This will be my regular go to recipe.
Lolo
These airy dumplings were very good. I used corn oil because I made a chicken stew. I used coarse grey salt instead of Kosher. I added some parsley for a visual of color. They soaked up the majority of the broth and made the stew very thick and creamy. Overall, very yummy.
Llora
Easy recipe and dumplings was good
Debra
I remember my mom making these, growing up in Nova Scotia. However, I donโt remember how we ate them. Do they remain in the soup/stew and just spoon a piece off or do you take them out of the liquid and serve in the side?
Grump
Hi Debra, I guess it depends how fast your family will eat them. If you're worried about them getting mushy, I think taking them out of the liquid and serving on the side is a great idea
Missy
These were so delicious! I added fresh chopped sage to mine for color and flavor! I used these in a home.made chicken soup. So good. If you have leftover dough, can you freeze it? Thank you!
Grump
I've never actually tried freezing raw dough before... but I think it should work. I say that because grocery stores sell a variety of uncooked baking products in the freezer and they usually turn out fine. Just make sure you give it enough time to defrost.
Paula
These were wonderful! I made homemade chicken and dumplings using this recipe. They were tender, fluffy, and easy to make! Winner all the way!!
Grump
So happy to hear that, Paula! ๐
Doni
lol! I made them and put them in my chicken soup and they were yummy. I froze the leftover balls and defrosted them in the microwave for 5 minutes. When I took them out they were completely light and fluffy soโฆ I put butter on them and ate them. They were incredible! Like a little round roll to go with my soup! What a great recipe!
Andrea Desbien
I was looking for a recipe similar to the one one I used to make dumplings years ago. This one fit the bill. Easy to make and delicious. No duds in this batch.
George Ocheltree
This is the same recipe I use only I just call them dumplings. I was raised on 2 types of dumplings, flat and fluffy. I prefer the fluffy. This recipe goes back several generations in my family.
Linda
Cook up pork spare ribs or any pork meat with sauerkraut and add these dumplings. Mom made these as a special treats while growing up on farm.
J Spady
These dumplings are pillow soft. I use them in soup and I fry them and they are great either way! My family loves them
Marlene
I live in Florida and, believe it or not, weโve had some cold weather the last few days! All Iโve been thinking about is making chili or some kind of stew. Now that Iโve found this recipe, Iโm making these dumplings and whatever else I find to throw in! I love dumplings and these look like the ones my mom used to make.