Newfoundland DoughBoys Recipe (For Soups And Stews)

I love my Homemade Drop Dumplings Recipe that uses simple ingredients like two cups of all-purpose flour, baking powder, salt, and melted unsalted butter, completed with just enough water to bring the dough together. These dumplings add a playful touch to soups and stews, keeping the texture light and fun.

I recently got into making Newfoundland Doughboys for soups and stews and I gotta say, it’s a real game changer. I love how these fluffy little dumplings add substance to a dish, kinda like pasta in chicken noodle soup but with way more fun textures.

I start off by mixing 2 cups all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt. After that, I stir in 2 tablespoons melted unsalted butter and about 3/4 cup water – sometimes I add a bit more if the dough seems too dry.

These doughboys bring an awesome twist to a traditional homemade dumplings recipe that I often use in chicken and dumplings. They are super easy and remind me of drop dumplings recipes that many folks swear by.

Just be careful not to overcook them because they can get mushy pretty fast. Enjoy trying this little upgrade next time you’re in the kitchen!

Why I Like this Recipe

I love this recipe because it’s super easy to follow even if I’m not a top chef. The ingredients are simple and stuff I always have around, so I don’t have to hunt for anything extra. I also really like how the dough puffs up in the soup, making it feel like I’m eating something fun and new instead of the routine old noodles. Plus its fun to experiment with the water amount and see how a little tweak here or there changes the dough.

Ingredients

• All-purpose flour provides carbohydrates, some protein and forms the dough’s basic structure.
• Baking powder leavens the dough, helping it turn light and fluffy in soups.
• Salt enhances flavor, balancing the savory elements of the recipe perfectly.
• Unsalted butter adds richness and moisture while contributing small amounts of healthy fats.
• Water hydrates the ingredients, creating a soft, pliable dough texture.
• Combining these ingredients forms dough boys; they swell in soups to add comforting texture.
• This traditional Newfoundland treat perfects soupy stews with its hearty, tender, doughy goodness.
• The recipe is simple, quick and a nostalgic taste from Newfoundland culture.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted
• About 3/4 cup water (add a little extra if the dough feels too dry)

How to Make this

1. In a large bowl, mix together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon salt.

2. Pour in 2 tablespoons of melted unsalted butter and stir it into the dry ingredients.

3. Slowly add about 3/4 cup water while stirring. If the dough feels too dry add a little extra water a bit at a time.

4. Mix the dough until it forms a rough ball. Don’t overwork it or it’ll get tough.

5. Let the dough rest for about 5 minutes so the ingredients can meld.

6. Meanwhile, bring your soup or stew to a simmer on the stove.

7. Scoop dollops of the dough using a spoon, making sure they’re roughly a ping-pong ball size, and carefully drop them into the simmering liquid.

8. Cover the pot and let the doughboys cook for about 12-15 minutes until they puff up. Be careful not to leave them too long as they can become mushy.

9. Once they are fluffy and fully cooked, serve the soup or stew immediately and enjoy the added substance!

Equipment Needed

1. A large mixing bowl for combining the dry ingredients and the melted butter
2. Measuring cups and spoons for accurately measuring flour, baking powder, salt, butter, and water
3. A spoon or spatula for stirring the dough
4. A pot with a lid to bring your soup or stew to a simmer and cook the doughboys
5. A regular spoon to scoop dollops of the dough into the simmering liquid

FAQ

Newfoundland DoughBoys Recipe (For Soups And Stews) Substitutions and Variations

• If you don’t have all-purpose flour, you can try using whole wheat flour. Just note it might give the dough a slightly nuttier taste.
• You can mix 1/2 teaspoon baking soda with 1 teaspoon cream of tartar instead of the 2 teaspoons of baking powder.
• Using low-sodium salt instead of regular salt is a good choice if you’re watchin’ your sodium intake.
• If you’re out of unsalted butter, margarine or even a mild coconut oil can be used, but make sure it’s melted before mixing in.
• Sometimes, a splash of broth can replace part of the 3/4 cup water to add an extra layer of flavor to your DoughBoys.

Pro Tips

1. When you mix the dough, dont overwork it or it’ll turn out tough. Just stir until everything comes together and then give it a few minutes to rest so it cooks up nice and fluffy.
2. Try using lukewarm water instead of cold water. It helps the butter mix in better with the flour and can make the dough a bit easier to handle.
3. Keep your liquid on a steady simmer instead of a raging boil. If its too hot the dough can break apart and not puff up right.
4. Scoop your dough in roughly same sized portions so they cook evenly. If your spoon keeps sticking, wet it up a bit before scooping.