My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

Carol

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
6
Yield:
6 dumplings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.

    Advertisement
  • Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.

  • To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Nutrition Facts

105 calories; protein 2.8g 6% DV; carbohydrates 18g 6% DV; fat 2.4g 4% DV; cholesterol 1.6mg 1% DV; sodium 385.8mg 15% DV. Full Nutrition

Reviews (1195)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2005
Outstanding! Absolutely outstanding! My darling hubby has been asking for chicken and dumplings for months. With the weather turning a bit cooler, I decided to give this recipe a try. I was not disappointed, and neither was he. These are absolutely delicious. I used butter rather than margarine and I used two tablespoons rather than one. These were light, fluffy and so tender. I followed the recipe and some of the suggestions by other reviewers. Mix only until incorporated, add to simmering (not boiling) liquid and put a lid on it! Leave the pot alone for the full 15 minutes. This is now our family dumpling recipe. Thank you Carol's Mom. Read More
(942)

Most helpful critical review

Rating: 3 stars
11/21/2011
I found that forming the dough into small balls keeps the dumplings from falling apart. Read More
(30)
1472 Ratings
  • 5 star values: 1182
  • 4 star values: 198
  • 3 star values: 40
  • 2 star values: 24
  • 1 star values: 28
Rating: 5 stars
11/01/2005
Outstanding! Absolutely outstanding! My darling hubby has been asking for chicken and dumplings for months. With the weather turning a bit cooler, I decided to give this recipe a try. I was not disappointed, and neither was he. These are absolutely delicious. I used butter rather than margarine and I used two tablespoons rather than one. These were light, fluffy and so tender. I followed the recipe and some of the suggestions by other reviewers. Mix only until incorporated, add to simmering (not boiling) liquid and put a lid on it! Leave the pot alone for the full 15 minutes. This is now our family dumpling recipe. Thank you Carol's Mom. Read More
(942)
Rating: 5 stars
01/29/2003
I made these to go in "Grandma's Chicken Noodle Soup" and instead of making large dumplings, I made very small ones as requested by my kids, so that they would be bite sized. The recipe was easy to follow, and the resulting soup was so incredibly good. It's a definite keeper! Read More
(570)
Rating: 5 stars
04/21/2003
I am traumatized from a childhood of eating Bisquick dumplings. This recipe has healed me! I made a simple chicken soup by boiling the chicken and adding carrots, celery and a few potatoes. The dumplings are so tender, flavorful and comforting, they thickened the soup to a perfect consistancy. My kids love it too! It's a great change from noodles or rice. Read More
(469)
Advertisement
Rating: 5 stars
06/16/2009
I used cooking oil for the fat. They came out great. The secret my mom taught me to making "dough boys" as we used to call them is to dip your spoon in the liquid between each dumpling so that the batter doesn't stick to the spoon while scooping. The dough slides right off the spoon. Read More
(395)
Rating: 4 stars
03/28/2003
Good recipe. One taster said it tasted like a biscuit. The buttermilk dumplings I made at the same time were "voted" better. I've read that melting the butter and adding it with the milk has the same or better result. Just a thought for anyone who wants to try this recipe. Worth making. Read More
(188)
Rating: 5 stars
01/06/2003
I wanted to make the Chicken and Dumplings III, submitted by Melissa, but I didn't have any canned bisquits. Since it was raining I really didn't want to go to the store so I looked up dumplings and found this recipe. I'm so glad I did, I just wish I would of made a double batch!!! Read More
(148)
Advertisement
Rating: 5 stars
04/22/2011
Food Processor Version: WOW! This is the first time I ever made homemade dumplings, fluffy, delicious and much healthier than ready made biscuit dough. I made them in a food processor IN SECONDS as following! I added the flour, salt, bp, sugar, and the 1 tbsp of dried parsley and pulsed a few seconds. I think butter is much healthier than margarine and followed some reviews and used 2 tablespoons of cold butter, but don't think the extra Tbsp was really necessary. I pulsed until incorporated, then added the cold milk and pulsed just until the dough pulled together as a ball - not more. I gathered the ball, cut up in pieces with knife, dropped them in my simmering brothy soup and watched them puff up delightfully!-make sure you have enough liquid and let simmer. Do not remove lid during the process!. They tasted awesome and we all loved them. The ingredient ratios are spot on- Don't change anything! EXCELLENT dumplings Carol! Read More
(133)
Rating: 4 stars
04/15/2003
These dumpling were yummy! One thing that drew me to try them was there was no egg! I love eggs but not overpowering the flavor of the dumplings. They were easy to make. The only thing if you are a dumpling lover is make the recipe times three. I only doubled it and still had plenty of broth for more. For my family chicken and dumpling are just that nothing else.......no veggies nothing. This recipe is a keeper for us.Thanx! Read More
(119)
Rating: 5 stars
03/09/2012
I believe I figured out why some reviewers found the dumplings in the recipe to be "gummy", the water wasn't hot enough to fully cook the dumplings and it gets all gummy. I remade my batch bc it was just that all gummy and goopy, good thing I cooked them separate from my Chicken Parkiash. Make sure your water is a LIGHT boil before you add the dumplings, then reduce to simmer with lid on- (JUST LIKE THE DIRECTIONS INSTRUCT!)so you don't make them tough and chewy. I did just that, plus I don't like the way it changes the texture of the dish when you add directly to the soup/stew-guess it depends on what you were raised on? Plus to address those ppl who found it bland, perhaps you should try it again only use real butter, cold from fridge and add more salt, pepper, parsley as the option offers and I added 1 t each onion and garlic powder plus some chicken granulated bullion, just like 1/2t to the dry ingredients, this made an AMAZING recipe. On its own it is quite tasty I only offered the suggestions to those concerns. Read More
(53)
Rating: 3 stars
11/21/2011
I found that forming the dough into small balls keeps the dumplings from falling apart. Read More
(30)