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Because this recipe is so minimal, it’s also incredibly flexible. Historically, cooks would tweak it based on what they had on hand, and you can do the same. For a slightly richer dumpling, swap part of the milk for a splash of cream or evaporated milk—both were common pantry staples in lean times. If you want a bit more structure and chew, reduce the milk slightly to create a firmer dough and make smaller dumplings. You can also fold in a tablespoon or two of melted butter or oil for a softer, more tender crumb, though that does move the recipe beyond its strict three-ingredient roots. To add flavor without complicating the ingredient list too much, stir in a teaspoon of salt and a good grind of black pepper, or a pinch of dried herbs like thyme or parsley. If you’re cooking in a very flavorful broth—such as a long-simmered chicken stock—you can keep the dumplings plain and let them soak up whatever’s in the pot. For a heartier meal, drop these dumplings into a vegetable stew or a pot of beans; they’ll stretch the protein and make the dish more filling. One practical tip: resist the urge to stir too much once the dumplings are in the pot—overhandling can make them dense or cause them to fall apart. And if you’re cooking for a small household, halve the recipe easily; the proportions are forgiving, and this is one of those recipes where ‘close enough’ still turns out delicious.
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