Newfoundland DoughBoys Recipe (For Soups and Stews)
These Newfoundland Doughboys are a great way to add more substance to a soup or stew. It’s like adding pasta to chicken noodle soup, but way fluffier and more fun to eat. Make sure you don’t overcook them as they can get mushy pretty fast.
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.
Notes
If you have leftover dough, you can store it covered with plastic wrap in the fridge for up to 3 days.
Nutrition
Calories: 316kcalCarbohydrates: 52gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 1031mgPotassium: 161mgFiber: 2gSugar: 3gVitamin A: 274IUCalcium: 321mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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