One of my all time favourite comfort foods. Made on top of a stew or soup – dumplings are light and fluffy and add carbs to our diets which are needed even more when pregnant as your body uses more energy even when resting than it did only a few months earlier.

1 cup cake flour
2 TSP baking powder
1/2 TSP salt
1 egg
3/4 cup milk approx.
Soup or stew

Whisk together the flour, baking powder and salt. Break the egg into a 1 cup measuring cup, fill the rest with milk. Add to the flour mixture slowly and stir to combine. If the batter is too stiff add more milk. If you like you can add some flavour here such as 1 TBSP of fresh herb, 1/2 TBSP dried herb, 1/2 TSP grated onion, 1 clove minced garlic or 1/4 cup grated cheese.

Drop dumplings one spoonful of batter at a time over an almost finished soup, stock or stew. Cover the pot and simmer 10 minutes until dumplings have cooked all the way through.


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