This recipe is for YOU if you want a thick, heavier dumpling rather than the fluffy, melt-in-your-mouth one from a can! These are really simple to make and taste just like the dumplings your grandmother used to make. They work well in a recipe for chicken and dumplings as well.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup butter
- ½ cup milk
- 1 (.25 ounce) envelope active dry yeast
- ½ cup water
- 3 eggs
- ½ cup sugar
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
- 1 (32 ounce) carton chicken broth
Instructions
- Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool.
- Dissolve the yeast in the warm water placed in a small bowl. Set aside.
- 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.
- Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat.
- 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. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.
Nutrition Facts
| Calories | 598 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 11 g |
| Sodium | 1253 mg |
| Sugars | 19 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
It’s true that this recipe does taste like grandma’s dumplings, but too much sugar. I could taste the sweetness slightly in them and that I could have done without, but it wasn’t the worst. When I make them again I’d be sure to either eliminate the sugar or just use a small amount. Although I like the flavor of the dumplings just plain, they’d probably be good adding dried herbs to them like dried chives and onion powder too. I felt it was a simple recipe & I’m going to make it again, make sure to roll and cut them as instructed, I made mine into balls and I remembered later that’s not at all how these kind are made based on soups I’ve had with them in, were a little dry in the center but fine the next day. I made them separately, then added them to chicken vegetable soup, was very good.
Way wayyyy to sweet and there was no where near enough salt in these. I had to throw them out and remake them with different amounts because who wants a sweet dumpling with chicken stew?!? I would suggest doing 1 tbsp of salt and 2 tbsp sugar, much better ratio.
Excellent. A MUST have if you are making chicken and dumplings!!!
I made it just as shown. They came out great. After the dough had risen, and rolled out, some was cut to 2″ squares, and boiled in broth. They were really good. Another part was cut into 1/2″ squares and boiled in the chicken soup, they were really good. I had a little left over, I cut 2″ squares, and put it in the oven at 400F- they made really good dinner rolls too.
This is simply an amazing recipe for dumplings. It does take a little more work but it is so worth it. just be aware that this recipe says it makes 6 servings of dumplings. that’s not the case. This recipe makes at least 8 servings. Other than that, you have to try this recipe. I’ve made it several times and I have never deviated from the recipe and I always get rave reviews.
I make this a lot using this recipe. The only thing I need more of is flour in the end. I use my kitchen aid to mix initially and then once mixed I use my dough hook. Once the dough sets I cut into 4 pieces so it’s easier to handle and roll out. I cut into noodle size pieces and sometimes smaller. The size and shape is preference for what you’re making. I always make a homemade chicken stock so once I take everything out I will boil them in the chicken stock which gives them a great flavor. This is my go to recipe and I usually will make chicken noodle soup or make a gravy with the rest of my chicken stock and make creamy chicken and noodles for a delicious comfort food dish. Great recipe!!!
Really good. Reminds me of my grandmas. I added less sugar though as I didn’t want them so sweet. I also added it to my chicken needle soup in place of noodles.
This recipe is not, I repeat, not for chicken and dumplings. I had never added sugar to a dumpling recipe so was surprised when it called for 1/4 cup of sugar. (recipe for 3) I added 1 tsp, but that was still too much sugar. The recipe might be ok for a dessert, but not for chicken. My husband loved the consistency and said best dumplings he ever had, but if I do them again, I’ll completely omit the sugar. Southerners don’t need sugar in their dumplings. Don’t add sugar to your Chicken and dumplings!
They were good they really fat then what I am used to.
This recipe was a terrific as written for an old fashioned “heavy” dumpling just like they recipe states. I was very pleased and will make again just because it reminds me of old family style dumplings rather than torn biscuits out of a can that now people think are dumplings. Home cooking takes work, but this was easy and satisfying. Anyone can open a can of biscuits, drop in recipe and lie about it being anywhere close to a true dumpling made from scratch. Well done!
Just what I’ve been trying to make, several times tough dumplings, but a 1/2 inch is way to thick I think next time 1/8 to 1/4 at most
The perfect dumplings for chicken and dumplings. We have made these twice now and can’t get enough of them. We make our chicken broth and I recommend doing that if you have the time, it makes them so much better.
I’d say it was a good base for something better. Too much sugar, so next time I’ll cut it way back. Maybe add some more seasoning, like Italian seasoning, black pepper, and serve with garlic butter. Nothing like taking a German dish and making it Italian! And due to the heaviness, I’d say it serves 8-10, not 6.
Wow! These are amazing! I had to try one right out of the water. Did I say, Yum? Well, YUM! Now, helpful stuff: This recipe makes approximately 60 dumplings if you roll them into slightly-larger-than-a-marble sized balls. Which is what I did. I also cut the sugar from 1/2 cup to 1/3 cup, plus one teaspoon to use in proofing the yeast. I didn’t have any problems with having too much liquid or not enough with using the 4 1/2 cups of flour. I did allow it to rise twice – the first time it just didn’t seem to rise as much as it should have, so I pulled it out, kneaded it some more and put it back in the bowl, covered it with a warm towel for about an hour. That looked better so then I proceeded to make it into balls and plop them (carefully) into the boiling broth. They rose to the top quite quickly but I left them in for a full 12 minutes and they turned out perfect. (YUM!) I drained, cooled, and bagged half of the dumplings and put them in the freezer for an easy future meal. The rest I left in the broth and added left-over turkey from Christmas, a little salt and pepper, and turned it down to simmer. It will be our dinner tonight. I can hardly wait! Thank you for this recipe Rhonda35! They are awesome!
The best dumpling recipe ever if you are looking for a chewy dumpling. It makes a lot so I freeze half the dumplings and they come out great.
The consisentency of the dumplings were good, however it could have definetely done without the sugar. The sweetness was so overpowering that it dominated the recipe. I had even added chicken, carrots, and celery and couldn’t taste it over the sweetness. It also took much longer for the dumplings to cook than 10 minutes. I would say it was more towards 20-25.
These proportions are way off. I’m still at the mixing phase. I used 1/2c butter, 1/2c milk, 1/2c water, 3 eggs as per the ingredients list. I am now well into 6 cups of flour, and the dough still hasn’t formed. At 4-1/2c flour, it was a soupy mess.
this one has potential. I made it as stated. don’t care for the sweetness of it.had to add more liquid and still wouldn’t cook all the way through. need to roll it out thinner.and use a lot less sugar.then they will be pretty good
This was an excellent recipe! I’d been searching for a yeast (and not baking powder) based dumpling recipe on the internet for a while and this one, the dirst that I came across was a sure winner. I varied the recipe a little and yet the dumplings still came out wonderfully. Firstly, I trimmed the recipe down to a serving for 4. Instead of melting butter in milk I actually used buttermilk (for 4 servings use about 150ml). After leaving the dough to settle, I did find that I needed to knead the dough a little longer than the suggested 3 minutes but go according to the consistency of your dough. Mine was a little too sticky initially and needed additional cake flour to elasticize & harden it. Also I shaped my dough into little round balls instead of the strips and although I was a little apprehensive that they may not cook right through, they absolutely did. And boy did those babies double in size! Glorious. I simply cooked them for 15 (and not 10) minutes in the broth & they came out excellently. I used a combination of minestrone soup and spicy chicken soup broth to boil mine in and the flavour that it gave them was lovely. They were as heavy, delicious and hearty as I wanted. Im not a fan of the light and fluffy variety of dumplings. This recipe is going into my file of ‘to prepare again’ recipes. Thank you for sharing.
I usually make traditional dumplings with baking powder & thought I would try something different this time. I had high hopes for this recipe but was not impressed with it. I followed the recipe & instructions exactly except that I cut the dough in squares rather than strips. The dumplings floated to the top almost immediately but they were still raw so I let them simmer for another 10 minutes. I found the texture to be that of wet, gummy bread. Not liking to admit defeat I followed the advice of another poster & made steamed pork buns with some of the dough (it makes a LOT). I just purchased some Chinese BBQ pork, minced it up & added hoisin sauce. I made small discs of dough, added a heaping teaspoon of the meat filling & pinched it closed. They were the approx shape & size of a golf ball. I put the balls on squares of wax paper and let them rise a little. Then I got my electric pressure cooker up to pressure with water in it, turned it off, quick released the steam so I could get the lid off and put the buns inside on a steaming rack. I pressure steamed for 6 minutes. You could use any steaming method. They were pretty good. The dough seems more suitable for steaming than for cooking in a liquid. The 2 stars are for the dumplings – I would give the steamed buns 4. Perhaps if this is what you grew up eating for dumplings it is the recipe for you. I will stick with the recipe my mom passed down & that I’ve been using for 34 years. Why fix what’s not broken?
These are by far the best dumplings I’ve ever made. I used only 2 Tablespoons sugar (otherwise too sweet) and rolled out dough only 1/8 inch thick and they were the perfect size. I also used at least a gallon of broth and could have used more. I will not be looking for another dumpling recipe, THIS IS IT.