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Apr 7, 2011 08:40 AM

Dumplings in a Slow Cooker?

Okay, don't laugh at me, but until yesterday I didn't even know what a dumpling was, let alone how you'd make it.

I'm making a slow cooker beef stew I found on Chow, and I'm wonder if anyone could clue me in
as to how to make dumplings in it/a simple recipe. I'm worried I'll throw the dough balls in and they'll disintegrate.

From what I've read online you basically turn the slow cooker to low, throw the balls in, and wait 20 mins? Is that really all there is to it?

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  1. Dumplings need to be cooked at a slow simmer. A rolling boil will toughen them, anything less than a slow simmer risks a doughy dumpling. If your slow cooker is at slow simmer on "low" (they're not all the same) you can cook your dumplings in the stew's liquids as long as you follow the rule of depositing (laying them in rather than "dumping" them in) a series of small (e.g. two tablespoon size balls) dough balls into the stew, being careful not to overcrowd them, and cover them with a lid covering the cooker and NEVER removing the lid before at least twelve to fifteen minutes. I think twenty minutes is overkill for cooking time but the author of your recipe may know something that I don't about your slow cooker.