Rating: 4 stars
41 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3

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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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
20 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

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

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  • 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; protein 14.5g; carbohydrates 90.5g; fat 19.3g; cholesterol 127.9mg; sodium 1253mg. Full Nutrition
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