Homemade Dumplings with Corn Starch

It is a cold, dreary, rainy day in the American Housewife Household and on days like this I just want to curl up in a corner of the couch with a good book and read all day, only to sit down to a warm, comfort meal at night. One of my favorite 'comfort' meals is dumplings. I think I've mentioned that before and I'm sure I'll mention it again! Some people add fancy shmancy ingredients trying to change them, and cook them in chicken broth and such... which to me just makes them more like dumplings or noodles in homemade chicken noodle soup - and not a real normal, basic dumpling.

The interesting thing about this particular recipe? It uses corn starch. Growing up eating dumplings from the time I was quite literally an infant, my family never used corn starch in theirs! I was surprised when I found this in a public newspaper and clipped it for interest. What do you think? Do you prefer your dumplings made with corn starch or with only flour?


1 egg beaten
½ cup milk
1 cup unsifted flour
2/3 teaspoon salt
3 teaspoons baking powder
2 tablespoons cornstarch

Sift the dry ingredients, combine egg & milk add to dry ingredients. Stir just till moistened. Drop in broth & cover and cook 15-20 minutes. (I obviously would drop in boiling water and then cook and drain... served with butter and salt and pepper! YUM!)Print Friendly and PDF