38 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 2 star values: 3
  • 3 star values: 3
  • 1 star values: 2

For everyone who likes a thick, heavier dumpling, not the fluffy, melt-in-your-mouth kind from a can, this recipe is for YOU!! These are very easy to make, and taste the way you remember your Grandma's dumplings! They're also great in a chicken and dumplings recipe.

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Ingredients

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

Directions

  • Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool.

  • Dissolve the yeast in the warm water placed in a small bowl. Set aside.

  • Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes.

  • Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat.

  • Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.

Nutrition Facts

598 calories; 19.3 g total fat; 128 mg cholesterol; 1253 mg sodium. 90.5 g carbohydrates; 14.5 g protein; Full Nutrition


Reviews (35)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/23/2008
This was EXACTLY what I was looking for. I cannot tell you how much I despise those flat long dumplings. I like the plump dense ones and this recipe was perfect. I followed the directions as given and just threw the dumplings into my chicken and soup I had almost cooked. Finished cooking for about 10min with the dumplings they rose to the top and it was beautiful! I will use this recipe for chicken and dumplings every time!
(17)

Most helpful critical review

Rating: 1 stars
07/12/2010
This recipe was not very good at all. I had high hopes based on the reviews but it was so heavy and blah. I made sure that I followed the exact directions but I'm going to remove this from my recipe box. I'm glad it turned out good for the rest of you.
(3)
38 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 2 star values: 3
  • 3 star values: 3
  • 1 star values: 2
Rating: 5 stars
11/23/2008
This was EXACTLY what I was looking for. I cannot tell you how much I despise those flat long dumplings. I like the plump dense ones and this recipe was perfect. I followed the directions as given and just threw the dumplings into my chicken and soup I had almost cooked. Finished cooking for about 10min with the dumplings they rose to the top and it was beautiful! I will use this recipe for chicken and dumplings every time!
(17)
Rating: 5 stars
10/15/2009
I had a bunch of sourdough starter that I either needed to use or throw away so I tried adjusting this recipe to make use of it. Instead of the milk and water I added that much of the proofed starter and omitted that much of the flour. I added the started to the heated butter and added a bit of flour to feed it and let it sit for about an hour and then added the rest of the ingredients (omitting a bit of the flour and just dropping it into the stalk instead of rolling out). It was wonderful in our chicken soup the only change I might make next time is to use a little less sugar. That might have been from the sweetness already in my starter though.
(12)
Rating: 5 stars
09/14/2009
Yep these were delicious! These are the dumplings I have been looking for. Actually they were different than what I was looking for... but better than anything I have tried! I cooked about 12 minutes and followed instructions exactly other than that adding them to my normal chicken and dumpling recipe. I agree with poster who said they were too large though I would probably cut 1" x 2" squares next time and maybe roll the dough a little thinner than 1/2" -- but will definitely make these again.
(8)
Rating: 5 stars
10/29/2011
I was very skeptical to use this receipe because for me if the dumplings are not chewy and too fluffy...needless to say I am not happy however these were perfect! I just made my chicken and dumplings and could not wait to try.. and all I can say is that they are not too doughy but yet perfectly chewy dumplings!... simply perfect! thank you!
(8)
Rating: 5 stars
04/22/2009
I used these dumplings in a chicken soup (chicken and dumplings). So tasty! I'm a gadget person so went ahead and used my bread machine to take care of the dough for me. Worked like a charm. I only used a little of the dough in the soup and steamed the rest. It made unbelievable steamed buns. Next time I will stuff the dough with some sort of a meat mixture you know like the hum bao buns?
(7)
Rating: 5 stars
02/16/2011
Just like my Nanaws! I will use a little less sugar next time and more salt. Nanaws were less sweet and a little salty. Dad said she also would saute onions till they were a mush blend them and then put in the dough.
(6)
Rating: 5 stars
07/03/2008
I had never made dumplings before but I love cooking bread with yeast so I tried these out and they were a HUGE hit! I'm a vegetarian so I substituted veggie broth and opted for egg beaters too. I was confused about the 'cut into strips' direction as it seemed they'd be very large so I cut them into 2" by 2" squares. I made potato soup to go along with them and ended up with a big time crowd pleaser!!
(5)
Rating: 5 stars
10/22/2009
Well this is what I've been searching for.. and I made it even healthier by change up a few of the ingredients. These are the heavy dense kinds of dumplings that I like. I used only 1 egg and 1/2 cup of Egg Beaters. I used only 2 T of reduced calorie margarine and only 1/4 cup of sugar. I fed the yeast a teaspoon of sugar so that it really fluffed up before using it. I had to use about an extra cup of flour to make it not sticky (perhaps because of the changes I made) but the flavor and texture was perfect after boiling in my homemade chicken broth for about 45 minutes. Thank you so much for the recipe I'll be using it again soon!
(4)
Rating: 5 stars
01/02/2008
Very good recipe. I too added some sauted chopped onion celery and carrots along with leftover baked chicken. I also threw in some baby peas and a little fresh sage and parsley I had on hand at the end. A very comforting meal on this cold winter day. Thanks I will keep this one.
(4)