Whole-Wheat Dumplings

Like the cornmeal version, these dumplings may be cooked in broth or added directly to a soup or stew instead of cooked in water. Dumplings add fiber to a soup or stew and sop up the flavors of the liquid.


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1¼ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 tablespoon cold butter
  • 1 cup milk
  1. Mix the flours, baking powder, and salt together in a food processor.

  2. Add the butter and pulse until the mixture is sandy in texture.

  3. Add the milk and process until dough just comes together.

  4. Roll out the dough on a floured surface ½″ thick and cut into squares.

  5. Bring a large pot of salted water to boil and drop the dumplings in. Cover and boil over medium-high heat for 20–25 minutes. Drain and serve hot.

Calories: 178.31

Protein: 6.27 grams

Carbohydrates: 32.64 grams

Fiber: 3.00 grams

Fat: 2.93 grams


Dumplings are a substitute for bread that a busy cook can make in minutes. They are related to pasta and matzo balls, adding body to a thin soup. Make tiny ones for children — they will absolutely love them. Refer to little dumplings as “surprises” in your soup to get them to eat the vegetables around the dumplings.

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