-
-
My review
Pioneer Cut Dumplings from the 1800's
BARB MAXWELL
"Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 195 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 195 calories; 1.7 g fat; 37.2 g carbohydrates; 6.6 g protein; 26 mg cholesterol; 458 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7995 Ratings
-
-
-
-
-
Most helpful positive review
1/1/2008
These were the BEST dumplings I've ever made. The only thing I did different was to cut the recipe in half and add a pinch of black pepper to the dough. I rolled the dough very thin (1/8 inch or...
Most helpful critical review
10/24/2006
Perhaps being from the north is the reason I don't like this recipe. I tried it because it seems really easy and from scratch, but neither my husband nor me liked it. We grew up with dumplings b...
Most helpful
Most positive
Least positive
Newest
1/1/2008
These were the BEST dumplings I've ever made. The only thing I did different was to cut the recipe in half and add a pinch of black pepper to the dough. I rolled the dough very thin (1/8 inch or...
4/26/2009
These are very very good dumplings and very easy to make. The only changes I made was adding a little more (maybe a tablespoon) liquid and if you are making dumplings - not pasta- drop them in ...
8/4/2005
hey, this recipe was great! i was looking for a good dumpling recipe, and this was the one. i really liked how you focused on the dumpling, not so much the soup you cook it in. (so i wasn't a...
11/9/2006
I made these and they were perfect. Reminded me of my grandmothers. I did let them dry for about 4 hours before cooking them though as I recall my grandmother having hers dry for most of the day...
10/24/2006
Perhaps being from the north is the reason I don't like this recipe. I tried it because it seems really easy and from scratch, but neither my husband nor me liked it. We grew up with dumplings b...
1/10/2009
These are the same dumplings I grew up on at Baptist potluck dinners. It was a total taste from my childhood. I've tried a ton of different dumpling recipes and could never get just the right ...
10/11/2008
This was just the recipe I was looking for. It was easy to make and tasted wonderful. I added chopped parsley and they turned out great. I always make extra and freeze them to drop in any stew o...
1/30/2011
Just like my grandmother made! I made these dumplings for my family and they were a hit! I have been searching for a recipe to make dumplings like my grandmother made when I was a child growin...