This is a great addition to any broth, vegetable or noodle soup.

Recipe Summary

Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.

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  • Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.

Nutrition Facts

226 calories; protein 4.3g 9% DV; carbohydrates 28.4g 9% DV; fat 10.5g 16% DV; cholesterol 1.4mg 1% DV; sodium 479.4mg 19% DV. Full Nutrition

Reviews (211)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/26/2009
Very very good. As another reviewer suggested, these puff up so much I wish I would have rolled them thinner and cut them smaller! Also, make sure you have plenty of liquid to cook them in; I would say they more than double, and if they can't move freely while cooking there will be trouble (and don't ask how I know that! LOL!) I added a touch of my favorite dried herbs, and cooked in the crockpot on high for about double the stated time. Excellent. UPDATE: Made these again per the recipe (1/2 batch this time), again adding some herbs, just wanted to say they turned out great again! Read More
(225)

Most helpful critical review

Rating: 3 stars
02/07/2011
I found thise recipe just way too salty Read More
(27)
258 Ratings
  • 5 star values: 206
  • 4 star values: 37
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
10/26/2009
Very very good. As another reviewer suggested, these puff up so much I wish I would have rolled them thinner and cut them smaller! Also, make sure you have plenty of liquid to cook them in; I would say they more than double, and if they can't move freely while cooking there will be trouble (and don't ask how I know that! LOL!) I added a touch of my favorite dried herbs, and cooked in the crockpot on high for about double the stated time. Excellent. UPDATE: Made these again per the recipe (1/2 batch this time), again adding some herbs, just wanted to say they turned out great again! Read More
(225)
Rating: 5 stars
12/04/2007
I've changed it just a bit... Since it calls for 1/3 cup of shortening, I used mostly shortening and then some butter to make the 1/3 cup total. Use shortening for the tenderness and butter for the flavor. I've used all shortening and all butter and this way is the best! I think it needs to be said for those new to cooking folks, to handle the dumplings as little as possible after adding the milk. That way they will still be tender and not tough and rubbery... Read More
(160)
Rating: 5 stars
12/07/2005
Mamaw, are you posting your good ol' southern recipes under an alias??? Simple, easy, fast, plus my 5-year old twins & 3 year old love to help me make these. I've made this recipe about 2 dozen times, often doubling the recipe as another reviewer wrote, & each time they come out GREAT! Cut in the shortening with a pastry cutter like you would biscuits, then roll out the dough on a floured surface and pat flour on top before cutting. Use a pizza cutter for speed -- pretty, perfect dumplings ain't what it's about, ya'll! When dropping in the dumplings, stir gently when about half are added, then once when you add in the last, then cover & cook for the remaining time. I cook a couple chicken breasts in the broth, then shred them into pieces before adding the dumplings. Very good with fresh asparagus & a side salad -- especially for a chilly winter night's dinner. Read More
(131)
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Rating: 5 stars
10/10/2005
With my family of 6, I always have to double this recipe, which I have made numerous times, tonight included. But so very easy to do! I use butter flavored shortening and instead of the salt I use chicken seasoning. I also add a good sprinkling of course ground black pepper and about 2 tablespoons of dried parsely.... but remember this is when the recipe is DOUBLED. Instead of the chicken broth in a can, I fix it with a whole bird that has been slowly boiled, skinned deboned.Meal in itself. Just like the way my husband likes dumplings. I USED to be a drop dumpling Gal... but NOT NO MORE! Thank you very much Jessica! A well deserved 5+ star recipe. Read More
(97)
Rating: 5 stars
12/17/2007
Loved these. Very easy and comforting food that will be one of my regulars. I did have some trouble getting the dough to stick together without overworking it, but I just wrapped the doughball in plastic wrap and let it "rest" in the fridge for about 15 minutes before trying to roll it out. This step helped a lot. Read More
(52)
Rating: 5 stars
02/19/2014
What a truly EXCELLENT recipe! Simple, few ingredients and steps, and delectable!! This is coming from someone who cannot stand dumplings--swore them off years ago having been forced one too many times to stomache my mother's "refridgerated buscuit" version of chicken and dumplings-- I wouldn't eat them muchless make them. To my dismay, it is a favorite comfort food of the man of my house. When I found my icebox empty of almost everything barring 5 chicken thighs yesterday and a family of five ravenous people in the house, I decided to give this a shot. What wonderful luck! Not only were they easy to make, they tasted fabulous! It is now a family favorite. The only thing I will do different next time is roll them out very thin. They tend to puff up quite a bit when cooking. I think maybe a little less than 1/8 of an inch in thickness would be perfect. Kuddos on this one!! Read More
(44)
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Rating: 5 stars
04/30/2013
After kneading this a dough a bit by hand and dusting it well with extra flour, these dumplings rolled out perfectly! Cooked to perfection in 10-20 minutes in the chicken broth at a medium boil and tasted like my Mamaw's. Be sure to roll them out thin for good results, otherwise they could be too doughy. Read More
(41)
Rating: 5 stars
04/01/2003
This is the correct way for making dumplings. Read More
(29)
Rating: 3 stars
02/07/2011
I found thise recipe just way too salty Read More
(27)