15 Drop Dumpling Recipes That Are Both Spoonworthy and Swoonworthy

Drop dumplings, if you’re unfamiliar, have a lot going for them, even for a weeknight dinner. They are completely doable; If you can whisk together a batter, you can make drop dumplings. The key to their tastiness is that sort of soft pasta-meets-breadiness that comes from dropping blobs of it into whatever tasty, liquidy thing you’re cooking, so that the outer edges sop up the flavor while the middle remains pillowy yet chewy, like gnocchi. Most people think of chicken and dumplings, maybe the most iconic example, but there’s no reason you can’t dumpling some other soup or stew, as is evidenced by all the options here. So when you need a bowl of something so comforting that you just want to dive in, look to drop dumplings to break your fall.

While we won’t try to make the case that this recipe is lickety-split-quick, you will be surprised at the simplicity of putting it all together, totally from scratch in under 2 hours. The dumplings are hearty and have an interesting texture, due to the inclusion of cornmeal, and full of flavor with that fresh parsley (it is optional, but it really elevates everything if you’ve got it). Prepare for this to be one of those dishes that the kids ask for when they come home from college.

You may have heard of chicken paprikash; well, goulash is sort of its beefy sibling, rich and meaty and flavored with lots of paprika. Molly Yeh makes sure that this Hungarian classic is deeply satisfying, with some caraway seeds in there for complexity. It’s often served with bread dumplings, but she adds some Gruyere and scallions for another layer of deliciousness.

Who hasn’t been overly ambitious with their fried-chicken-bucket order and ended up with tons of leftovers? Here’s a wonderful way to use that second-day chicken for a one-skillet dinner that’s topped with biscuity dumplings. Toss a green salad with some bracing vinaigrette on the side, or maybe you have some slaw to use up, too, and dinner is served.

Lest our slideshow has you despairing that you desperately need chicken and dumplings but can’t imagine a night where you’ll have the time to make it, this recipe comes to the rescue! You can make the whole thing at lightning speed with the help of an Instant Pot. No need to do it in steps—the ingredients for the stew go on the bottom and the dumplings go right on top. Three minutes at high pressure, et voilà.

We now take a break from our savory dumplings to bring something unexpected: dessert dumplings. Full of indigenous American ingredients from berries to maple syrup, these bowls combine the jamminess of the cooked fruit with pillowy dumplings that sop up all those wonderful juices. Chef Crystal Wahpepah, who brings us this recipe, is a member of the Kickapoo nation of Oklahoma.

Michael Symon never met a food he couldn’t improve by cooking on the grill, and this stew, topped with Cheddary biscuits, is no exception. The result is a little like a potpie, but with the preparation of a chicken-and-dumplings. There’s so much goodness in there, from jalapeño in the biscuits for a hint of heat, to carrots, peas, parsley and thyme in the stew. Heaven.

Calling all post-Thanksgiving cooks! This recipe takes your leftovers plus that carcass from your roast turkey and turns it into a warming stew that will elicit no groans (even if everyone has been working on the leftovers for days). If you still have herbs in the vegetable crisper from the big meal, throw those in the dumplings, too, although even just a few celery leaves lend a wonderful impact.

This is your Sunday-afternoon project, one of those dishes that sends aromas to all corners of the house as it simmers away, heightening everyone’s anticipation. Molly starts with making an excellent fresh broth, then simmers the broth with carrots, parsnips, celery and herbs so that that final soup has so much interestingness in every bite. And shortly before serving, the dumplings go in. Molly has lots of good advice for carefully seasoning the soup just right; if you’re new to soup-making, this will be a good master class in getting everything balanced.

A hearty vegetarian stew based on sweet potatoes and collard greens tastes absolutely loaded with health-giving properties. But we don’t want to suffer in deprivation for our health! The dumplings add a doughy richness that sops up all those great vegetable flavors and a much-needed heartiness that keeps us coming back for more.

Get ready to impress with this dish that brings everything you love about chili and tamales together in one bowl. The pork and bean chili is so meaty and fabulous even on its own, but then it’s topped with dollops of cornmeal dumplings, for a meal that’s utterly outrageous. Gather your usual chili fixings, like cilantro, limes and sour cream, and get ready for a party.

Three cheers for one-pot cooking, like this vegan stew that combines chickpeas with lemony dumplings. These are relatively quick to prepare; under 10 minutes for sweating the veg, then another 10 to simmer, and finally a 15-minute simmer with the dumplings. Be generous with that fresh dill and parsley and consider putting lemon wedges at the table for an extra squeeze of freshness.

Katie Lee’s rendition of chicken and dumplings brings all the properties of a cream-of-chicken soup to the mix. She saves time with rotisserie chicken, frozen vegetables and store-bought broth, but uses fresh herbs and seasonings to bring out that homemade flavor. Top the stew with those dumplings and it’s hot to go.

Just as cornmeal and sage come together to great effect in a cornmeal stuffing, so do they, here, in dumplings that top this chicken soup. Starting the soup with chunks of chicken breast allows it to cook pretty quickly, so that you can have bowls on the table only a half hour after starting. In our book, that’s a hit.

It’s just a good life policy: If you ever spot the elusive watercress at the grocery store, grab it. Its peppery bite will enhance anything you put it in. And just as it tops a steak gloriously, it makes ideal dumplings to top Rachael’s smoky, steaky stew.