Doughboys
dough boy dumplings
Simple flour dumplings cooked in soups and stews, with regional versions across Britain and Atlantic Canada.
About this dish
Simple flour dumplings cooked in soups and stews, with regional versions across Britain and Atlantic Canada. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Newfoundland doughboys for pea soup
- 200 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 40 g cold butter, diced
- 180-210 ml milk
- 1.5 L prepared hot Newfoundland-style pea soup
- 1
Use 200 g all-purpose flour; 2 tsp baking powder; 1/2 tsp salt and the listed remaining ingredients. Mix flour, baking powder and salt; rub in butter to coarse crumbs. Stir in milk gradually to a soft, scoopable dough without overmixing. Keep butter cold, use lower milk first and stir only until flour disappears; do not knead.
- 2
Bring soup to a gentle simmer. Drop 10 spoonfuls onto the surface, leaving gaps. Soup must already be hot with enough liquid to steam without scorching; leave gaps.
- 3
Cover and cook 12-15 minutes without lifting the lid, until doughboys are fluffy and cooked inside. Serve with the soup. Keep a quiet simmer and lid closed until minimum time, then test fluffy centers without raw batter; continue covered if needed.
Note
This recipe covers the doughboys, with already-cooked pea soup as an ingredient. Thick soup needs enough liquid and low heat to avoid scorching.