why are my dumplings dissolving in my soup?

Cooking too long, Or your dough is not right. Try this one...

Yeast Dumplings

Ingredients

1/2 cup butter

1/2 cup milk

1 (.25 ounce) envelope active dry yeast

1/2 cup water

3 eggs

1/2 cup sugar

1 teaspoon salt

4 1/2 cups all-purpose flour

1 pot of chicken soup

Directions

1.Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool.

2.Dissolve the yeast in the warm water placed in a small bowl. Set aside.

3.Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes.

4.Bring your soup to a boil over medium-high heat.

5.Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. NOTE: Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes.

Eat, enjoy!!

You might be letting them cook too long in the stew. They should go in at the last 15 minutes of cooking only.

If they are not tight enough, meaning if the dough is too wet, they will also just dissolve into the stew.

You can use canned bisciuts, or a mix like Bisquick.

You should also be sure the stew is at a full rolling boil before dropping in the dumpling dough.

You didn't offer a recipe. I don't do rolled biscuits but rather use a barely mixed drop biscuit in my chicken and dumplings and cover for about 10 minutes until done.

Are you covering the biscuits while they cook? If not, this could be why they fall apart.

dumplings require right consistency of dough and leavening ingredients but soup must be at a simmer and when dumplings added must be covered and no peeking for 20 minutes.

can you provide a recipe with this question? it could help a lot with an answer. also are they dissolving or breaking up? like is it turning into chunks or is it breaking up into small pieces? i will try and check back in a little bit and if you add that information, i will try and help you

Check the ratio of your ingredients & make sure the soup is not boiling too hard.

It's the flower dissolving, perhaps the consistency of the dough mix was not thick enough. lol hope your doughy soup is yummy! :)

are you using a crockpot? I am wondering because of what happened to me when I cooked macaroni without watching the time they were in the crockpot.

Did you forget to put baking powder in them?

lol