There’s nothing quite like a hot, hearty stew when you’re outdoors. But adding a batch of fluffy dumplings takes it to the next level.
Dumplings add heft (in a good way) and satisfaction to any stew. They are the type of food my colleague Ray Goodwin calls “good belly fodder”. Dumplings soak up the stew’s juices and flavours while adding a comforting, filling texture. They are also calorically dense. This becomes more valuable outdoors, especially when conditions are cold, wet, or both, and you’ve had a gruelling day.
Learning how to make dumplings for campfire stews is low investment and high return. They are so easy to prepare and cook, yet so satisfying. Perfect for chilly nights, dumplings are quick to make with minimal ingredients, making them an ideal addition to your campfire cooking repertoire.
Dumpling Recipe
This basic dumpling recipe is easy. It requires just a few ingredients and is adaptable. If you are cooking or baking in camp (even simple flatbreads), you are likely to have the necessary ingredients.
Ingredients (Serves 4-6):
- 200g (7 ounces) self-raising flour (or plain flour and baking powder);
- 100g (3.5 ounces) cold butter or suet, cubed;
- ¼ teaspoon salt;
- Water (approximately 5-6 tablespoons, as needed);
- Optional: Dried mixed herbs, or single herbs such as thyme or rosemary.
Campfire Dumplings – Method
1. Prepare the Dough
In a bowl or spare cooking pot, combine the self-raising flour (or flour and raising agent) and salt. Rub the butter or suet into the flour with your fingertips until the mixture resembles breadcrumbs. If you’d like a bit of extra flavour, mix in some herbs.
2. Form the Dumplings
Gradually add water, a tablespoon at a time, until the dough comes together. You want a sticky but manageable dough. Divide the dough into small, even pieces, gently rolling each into a ball with your hands.
3. Cook the Dumplings
You want your stew simmering nicely over the campfire and be within thirty minutes of the stew being ready. Now gently place the dumplings on top. Cover the pot with a lid (or foil if your pot doesn’t have a lid), allowing the dumplings to steam in the stew for about 15-20 minutes. Resist the temptation to lift the lid too early – this helps them cook through and stay fluffy.
4. Serve and Enjoy
When the dumplings are cooked through, they should be light and fluffy with a firm exterior. Serve them alongside generous spoonfuls of the stew, letting the dumplings soak up all the rich flavours.
Next time… add some dumplings…
Making dumplings for your campfire stew is an easy way to elevate a meal to the next level. Light, pillowy, flavoursome dumplings are always a hit around the campfire. They add an extra something to satisfy your appetite, keep you warm overnight and fuelled for the next day. Give them a try on your next outing. Learn how to make dumplings for campfire stews and you won’t regret it.
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Marcel Lafond
We use the same recipe at home. Basically, these make excellent ‘biscuits’ to bake in a reflector oven at camp. We also bake these same biscuits in a conventional oven for breakfast. Adding herbs does bring them up a level. Switch it up and use buckwheat flour, or spelt flour, or, even use buttermilk powder (2-3 tablespoonsful) to bring out a special bonus flavour.