Pioneers didn’t have much, but they made the most of what they did have. This is a terrific comfort dinner that combines noodles and dumplings and only calls for four ingredients. The original recipe, which has been passed down in our family I believe forever, has never been altered by us.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 egg
- 1 cup milk
Instructions
- In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
- Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 458 mg |
| Sugars | 2 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe is good as is. However this time I used half milk and half sour cream and added 1/2 tsp baking powder.. I think the added fat from sour cream made for a more tender dumpling and baking powder made them a little lighter. Also you can add seasoning to the dough if you find them bland.
Made the recipe exactly as stated and the dumplings were fantastic. Simple recipe, great taste and cook up nicely.
This is what my grandmother used to make! I have been trying to make her dumplings for 20 years. Sadly she passed away and didn’t use recipes. I made the recipe today and halved it. EXCELLENT! Many thanks!!
I tried this recipe because I lost my Grandmother’s recipe and can’t remember it correctly but they were a harder dumpling like this. Yes, this is NOT a biscuity, fluffy type dumpling. This is what I was raised on in Pennsylvania and my Grandmother added potatoes and chicken to the broth also. I make it with chicken, carrots, potatoes, chopped onion, peas, corn and a little bit of chopped celery. I guess, more like Chicken stew and dumplings.
These dumplings are delicious and just like my mom used to make. Our family calls them “hard dumplings”. I love them! I don’t dry them at all – just as long as it takes the broth to come to a full rolling boil. Then drop them in one by one being sure to wait a few seconds between drops so they don’t stick together. Stir often. My mom said this dish was a go to during the Great Depression and she didn’t like having them after that. But she made these dumplings often when I was girl because my dad and we kids loved them. Mom would pop a few peeled & quartered potatoes in the pot and eat those instead while we feasted on these delicious hard dumplings. Her recipe was 6 eggs, 1/2 cup water, 1-2 teaspoons salt, and 4-5 cups flour, and it made a ton of dumplings! Love them left over as well!
These are the best dumplings. So easy and reminds me of my grandmothers’ recipe. Followed the recipe exact.
I love these dumplings. Tasty and easy to make.
These are fabulous flat dumplings. For Northerners, please be aware this recipe is not for fluffy biscuit balls boiled in soups. They do not rise nor should they. They are flat, noodle type dumplings like Cracker Barrel serves.
My grandma made these, but called them noodles!!! she would put them in beef stew and we kids always went crazy over them. Great stuff!!
I’ve made this recipe 3 times since I discovered it a week ago, lol. I am completely addicted to this texture… it is exactly a cross between a dumpling and a noodle. SO yummy and super easy. I first made the whole batch, halved it a couple of days later for another dish, and made 2/3 of a batch last night (just beat the egg separately and added either the whole egg or about half or 2/3 of the beaten egg). Like others have said, better to do the noodles first so they have time to dry, but they were also just fine when I didn’t give them a lot of time… just a little trickier to remove from my silicone mat.
The best, fastest traditional chicken and dumplings dumpling!! Stayed together and I don’t think one “melted” away.
No one captured my Granny’s recipe for chicken and dumplings. This recipe helped me figure it out. She always made fried apple pies at the same time. Now I know why….
I’ve been using this recipe for a few years now. Nothing beats it! I don’t always dry the dumplings for very long….can’t wait to eat them!
This recipe is fantastic! Simplicity at its finest! I like them rolled VERY thin, but they are great thicker too. However you like them!
Very Good! It’s hard to find a recipe for rolled and cut (noodle style) dumplings like my Southern Illinois grandmother made. This is very similar to hers so I had to try it and was not disappointed. Although I remember her taking 1 cup of her finished broth from the pot and tempering the egg in it before adding to the flour. Because the broth added liquid, she may have used less milk but my mother says she did add some PET evaporated milk. Also butter I think. I’d love to find a recipe that used her method exactly because it was delicious! Oh, she put the flour in a pile directly on the countertop- no bowl- made a well in the middle and added the other ingredients into the well, mixing to the right consistency for her (not necessarily using all the flour).
Living in the south, chicken and dumplings are on the list of “favorite foods” for a lot of people, including me. My grandmother made the best chicken and dumplings in the world, but I never learned to make her dumplings, and no written recipe for them ever existed. She just made them. When my husband suggested that we make chicken and dumplings over the weekend, I found this recipe, and yesterday I made homemade dumplings for the first time, and they turned out perfectly and were just what we wanted. They came together quickly – I mixed/kneaded by hand easily. The dough isn’t sticky at all, and it has enough substance and elasticity to be rolled out very thin. I divided the dough in half prior to rolling for more control of thinness. Pulling with one hand/wrist and rolling in the opposite direction expedited the rolling process, and the dough was stretchy enough to not break. I finally have a go-to dumpling recipe and won’t have to settle for those nasty frozen ones now! Thanks!! A+
This recipe is basicly the same as my mother’s. It has been a long time since I made chicken n’ dumplings and I just could not remember the recipe. This one worked for me.
This recipe is basicly the same as my mother’s. It has been a long time since I made chicken n’ dumplings and I just could not remember the recipe. This one worked for me.
My family did really like these dumplings…I liked that you had the option to make thick dumplings (like us) or like noodles like my Mom & Gma & G. Aunties. Do not like dumplings that fall apart & unrecognizable. Will use recipe again.
These are the best and simplest dumplings and everyone loves them. I grew up eating the big fluffy dumpling and when my husband and I got married I learned quick those weren’t dumplings in his very southern family lol! I tried tons of recipes until stumbling upon this one and hitting the nail on the head. I made them for his Grandmother when she was here visiting and the famous “family recipe” was her mother in laws my husbands great grandmas. She asked me if I had somehow gotten Mama Sue’s recipe because they were perfect! Everyone else I’ve made them for loves them to! They also freeze well layered on parchment paper and put in a gallon bag. Thanks for the awesome recipe!
Delicious!!