Dill Cornmeal Dumplings

Drop dumplings are the easy cousin of rolled-and-cut dumplings, and these are the right kind of weeknight comfort: spoon the batter onto a simmering stew or soup, cover, and 16 minutes later you have pillowy, herby dumplings sitting on top of dinner.

The cornmeal is what sets these apart. The grit gives the dumplings a slightly coarser, more rustic texture than all-flour versions and adds a faint sweet-corn flavor that pairs with hearty meat or bean stews. Chopped fresh dill brings a clean, grassy lift that brightens whatever sauce these are sitting in, particularly chicken stews, fish chowders, and creamy vegetable bases.

Cold shortening is the structural key. Cutting chilled fat into the dry ingredients creates pea-sized pockets that melt during cooking, leaving steam pockets behind. Those pockets are what make the dumplings light instead of dense and gummy.

The biggest mistake people make is peeking. Don’t lift the lid during the 16-minute simmer. Steam is what cooks the tops of the dumplings; release it and they stay raw on top.

Pro Tips

• Use a fork, not a whisk, to combine wet and dry. Stir just until the dough holds together. Overmixing makes leaden dumplings.
• Drop the batter onto stew that’s already gently simmering, not a hard boil. Vigorous bubbles break the dumplings apart.
• Test doneness by inserting a toothpick into the center of one. It should come out clean.
• These work best with brothy stews. Thin or oily soups won’t support the dumplings as they cook.

Variations

• Swap dill for chopped parsley, chives, or thyme to match the stew underneath.
• Use butter or bacon fat instead of shortening for richer flavor.
• Add a half cup of shredded sharp cheddar for cheesy cornmeal dumplings.