Dumplings are a versatile and fun food to make: you can use them as an appetizer, entrée, or even dessert, and you can stuff dumplings with almost anything you have in the fridge.
But what if you’re inspired to make some Japanese dumplings or chicken and dumplings and realize you have no baking powder in the house?
Worry not! We can help you make dumplings without baking powder during those times when you are right in the middle of your cooking and you realize you’re missing this vital ingredient.
Remember though: baking powder is not something you can just omit from a recipe. You may just have to wing it.
There are a few substitutes for baking powder you can use. However, you have to make adjustments to some other ingredients in your recipe for it to work.
We have some recipes to make homemade dumplings without baking powder from scratch that will be just as good, or maybe even better than, their original versions with baking powder.
What’s even better is that these ingredients are things you will probably already have in your pantry!
What is Baking Powder and Why Do We Use It?
Baking powder is a common ingredient used to add volume to, and lighten the texture of, baked goods.
Baking powder releases carbon dioxide gas into your batter or dough through an acid-base reaction. This causes the bubbles in the mixture to expand, thus leavening the mixture.
Baking powder is usually made of three dry ingredients: an acid, a base, and a filler. A typical recipe for baking powder would be cream of tartar (an acid), baking soda (a base), and corn starch (a filler). This will create a great leavening agent for your dumpling dough.