If you don’t have a whisk, you can use a fork.
If the batter is still dry, add 1 tablespoon (15 ml) of water at a time until the batter is smooth.
You should get about 20 small dumplings. Try to leave at least 1/2 in (1. 3 cm) of space in between each dumpling.
If the knife or toothpick has batter on it, cover and cook the dumplings for another 2 minutes before you check them again. Refrigerate the leftover dumplings in an airtight container for up to 3 days.
If you don’t have a stand mixer, you can put the ingredients in a mixing bowl and use a wooden spoon to beat the batter by hand.
If you’re beating the batter by hand, mix it vigorously for 10 to 15 minutes.
If you add the salt before the water boils, it can cause pitting in your pan.
You may need to adjust the burner temperature to prevent the water from boiling too vigorously.
The dumplings will finish cooking as they absorb the flavors of the soup or stew. Put leftover dumplings in the refrigerator and store them for up to 3 days.
If you prefer, you could combine the dumplings in a food processor. Just pulse the ingredients until they come together.
If you stir too long, the dumplings will be tough.
Leave about 1/2 in to 1 in (1. 3 to 2. 5 cm) of space between the dumplings.
Store leftover dumplings in the soup for up to 3 days in the refrigerator.
