Flat Dumplings

These turned out wonderful! The only changes I made were to leave out the onion and I used 3/4 c milk instead of 3/4 c broth. I will definitely use this recipe again and again!

This is comfort food at its finest! The flavor of these dumplings is amazing, which warranted my 4-star rating. However, I agree with other reviewers that the dough was super sticky. I could not...

I don't know if I did something wrong but these did not come out with any kind of consistency for rolling out, the batter was very sticky (as my 2-year-old described it, egg-gloppy.) So I droppe...

What went wrong? I followed the Recipie! They turned out flat, gummy, tough and DISSAPPOINTING!!!! Next time I'm trying baking soda instead of baking powder. I will defenantly look at some o...

I think the term flat dumpling is somewhat misleading in this recipe. These really are flat heavy biscuits, not dumplings. For those who appreciate the heaviness and chewy texture, these are q...

These dumplings tasted good...but they were way too sticky to roll out. I added a lot of extra flour, and even then I ended up just "pinching" them off and dropping them in the broth.

I agree that the term 'flat' is misleading, perhaps 'drop noodles' would suit most. My Grandaddy calls them Sinkers. :) Anyhow, this is the same basic recipe I have used for years and was taugh...

These dumplings were amazing and so low in fat! Instead of flat dumplings, I dropped them by very small spoonfuls into the pot bearing in mind that they are dense so keeping them small allows t...

Different strokes for different folks! I LOVE these dumplings! I like my dumplings thick and heavy, I just don't care for dumplings that are like bread floating in broth. For my hungry guys (2 ...