Side Dish: Canada – Newfoundland and Labrador – Doughboys

Serving Size: 6

Approximate Time

Prep 10 min

Cook 20 min

Additional 15 min

Total 30 min

Ingredients

- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) fine salt
- 3/4 cup (180 ml) cold water, plus more if needed
- 1 tbsp (15 g) melted butter, for brushing (optional)
- Fresh parsley or chopped chives, for garnish (optional)
Note: These doughboys are designed to be steamed on top of a simmering pot of stew; have your stew ready and gently simmering before shaping.

Instructions

Short Description:
Simple, hearty dumplings made from flour, baking powder, salt, and water; steamed on top of a simmering pot so they cook in the stew's steam and absorb its flavors.

Regional Notes:
This Newfoundland version follows the traditional island method of cooking small plain dumplings directly over a simmering pot so they pick up the taste of the stew beneath. Unlike fried or baked regional variants, these doughboys are intentionally plain and steam-softened to be served as a rustic side to fish, pork, or root-vegetable stews.

1. In a medium bowl whisk together the flour, baking powder, and salt until evenly combined.
2. Gradually add the cold water and stir with a fork or wooden spoon until a rough, slightly sticky dough forms. If the dough feels too dry, add water 1 tbsp (15 ml) at a time; if too sticky, add a light dusting of flour.
3. Turn the dough onto a lightly floured surface and knead gently 6–8 times to bring it together; do not overwork. The dough should be soft but hold its shape.
4. Divide the dough into about 12 equal pieces (for 6 servings, about 2 doughboys per person). Roll each piece into a ball about 1 1/2 in (3–4 cm) across and flatten slightly into a thick round or pat into small ovals about 1/2 in (1–1.5 cm) thick.
5. Arrange the doughboys on a clean plate or tray while the stew simmers. If the stew has a very active, bubbly surface, you can place the doughboys directly on the stew surface (they will sit and steam), or, for easier removal, place them on a heatproof plate or an upturned colander that sits on the pot rim so steam cooks them without falling into the stew.
6. Gently place the plate/colander or the doughboys directly onto the stew surface, cover the pot tightly with a lid, and let steam for 15–20 minutes without lifting the lid. The doughboys should puff slightly and feel cooked through (a skewer inserted should come out hot and with no raw dough).
7. Using tongs or a slotted spoon, transfer the doughboys to a serving dish. If desired, brush lightly with melted butter and sprinkle with chopped parsley or chives.
8. Serve immediately alongside the stew so the doughboys retain their steam-soft texture and the absorbed flavors.