Herbed Dumplings

This is a great recipe! After reading the reviews I cut all the herbs in half and the flavor was perfect! I've tried many different dumpling recipies, including the baking mix, and I've never had such perfect fluffy dumplings. For those of you who get 'soggy, sinking, or gluey' dumplings you have to leave the lid on for the entire cooking time. If you lift it off before you will ruin your dumplings - every time!

These were absolutely delicious! Delicate, light, fluffy, perfect dumplings. I did note the suggestion of the original poster (Ronnastefan) and cut back the salt to 1/4 to 1/2 tsp... This is such a versatile recipe with herbs that can easily be changed to complement any dish that would benefit from dumplings. Will definitely become one of my "go to" recipes. Thanks so much for posting it.

Not what I was expecting.. They did come out fluffy, but seemed a little too overseasoned. I'll cut back on herbs next time.

This was good, and added some nice flavor to my chicken stew. After reading the other reviews, I reduced the salt to 1/4 tsp and all the herbs to 3/4 tsp. I also added 1/2 tsp onion powder and used 1 cup buttermilk instead of 3/4 cup milk (to make it taste more like biscuits). This will replace my regular dumpling recipe. Thanks!

Yummy, throw them over hot beef stew in a crockpot, cover, and cook 30 minutes or until done.

YUMMY! The first time i've ever made dumplings, and these were easy and very tasty, best i've tasted.

My family liked these and thought they were fine, but I found them too salty and I followed the recipe precisely. So, if I ever make these again I think I'll cut back on the salt. It had the right amount of herbs though. I think a half teaspoon of salt would be fine, considering the soup or stew you're adding them to is bound to be salty enough on its own. Either I'd do that or I would use unsalted butter.

I made these exactly as specified. The were superb! I don't think I experienced the issue with the salt that others did since I always use homemade unsalted stock and unsalted butter when I make my stew/gravy. It is always best to adjust seasonings at the end, but if you use canned/prepared stock or cubes, go light on the salt and you can always add more towards the end. Thanks for a great recipe! Just like Grandma used to make!

After reading the reviews,I left out the salt, cut the thyme and oregano to half a tsp and used a full tsp of parsley. These adjustments were just right for our tastes. I would make these again. Thanks.

I've been experiment cooking lately since hubby became diabetic. I used half oat flour and half all-purpose. The oat-flour made them heavier so they didn't get as big but cooked inside with a good texture... I'd make them this way again except I'd half the herbs and they'd still be flavorful imo... :)

Really easy and cooks up to just the right, satisfying consistency! Easy to alter, too, depending on the flavors in your soup or stew!

Awesome! Did them in the slow cooker. They took about 45 minutes to an hour on low. I added garlic and onion powder and they needed a little more milk than written, but otherwise awesome! I used them with a beef stew recipe also from this site!

This was fantastic! Absolutely no leftovers. There were too many herbs. I read the reviews a few days ago and forgot that people had suggested reducing the herbs and salt (mine weren't over-salted). They were super fluffy! I used buttermilk instead of milk and replaced 1/2 cup flour with whole wheat flour. Will definitely make again!

Excellent! My husband loved it. It reminded him of Grandma's recipe.

Really good, really simple, makes enough to fill a pot of soup. Listen to the other users and don't put in a whole teaspoon of salt, I think that must be a typo.

These were some of the best dumplings I have ever tasted. I love the herbs and they were so easy to make. My daughter who hates anything doughy asked if I could make them every night. They are very light and fluffy and so very flavorful. Try them with your next stew you will love 'em!

These are easy and tasted wonderful. They were very light and fluffy. I reduced the salt and took the thyme out since my husband is not a thyme fan. Highly recommend.

I tried this recipe for the first time today and was very pleased. Luckily, I had read some of the reviews and cut back on the salt, but I was a bit suspicious of the amount to begin with and very likely would have cut it back anyway. These dumplings were light and delicious, very enjoyable. I added two tablespoons of sour cream with the milk because we enjoy that taste. I have to say one thing though, I used a tablespoon and a half cookie scoop to drop the dough in and I still got 22 dumplings. I can't imagine how you could 'drop by rounded tablespoons' would only yield 6 dumplings. I almost doubled the recipe - thank goodness I didn't.

These are wonderful in chicken dumpling soup. First time making dumplings and this is easy and wonderful.

Good! My husband ate these and said, "We need to have these dumplings more often."

They were good - but WAY too salty (and I love salt). Cut the salt in half and they will be fine.

So easy and tasty - far better than the standard dumpling, I loved the savory flavors!

Excellent! I'm not a fan of dumplings but these were delicious, great flavor and texture. My boyfriend thought they were wonderful too!

I used heavy whipping cream and they all fell apart, but the soup is amazingly good. Better than before the dumpling mistake; tastes great! I will try this again. The flavor is great. I used fresh herbs and it was perfect.

First dumplings I've ever made. They were better than my Grandma's! Nobody cooks better than my Grandma. Until now. ;) Thanks for such deliciousness!!

These are ery tasty indeed. Now has become a favorite when I make beef stew. Also very light and airy.

This is my go-to, never-fail recipe for dumplings to go in stew. Excellent!

Thanks. These are delicious and easy to make with on hand ingredients. This is my go to dumpling recipe. Try, you wouldn't be disappointed.

Loved these. There is a notation about the salt being to high and should only be about half. Since I do not cook with salt did not and had not planned to add. Did not miss it as the dried spices added the flavour that they needed. Will be making again.

Best recipe ever. I added 3/4 tsp garlic powder, and 3/4 tsp parsley, 3/4 tsp oregano, 1 tsp sugar. and 1 more tablespoon of butter. It's absolutely the recipe I have been looking for. Hint: if your liquid isn't hot enough when you drop them in, they will not keep their shape as well and no peeking for 15 minutes!!

These dumplings were delicious but I only gave 4 stars because I did have to cut all the seasoning/salt in half. Thank you for the suggestion to do so because these would have been too overpowering otherwise. With the above modification this is a great recipe which my family and I will enjoy again in the future.

This was my first attempt at making dumplings so i followed the recipe exactly and the dumplings turned out fantastic, thanks for the recipe

I didn't have all of the spices that it called for so I improvised by adding a little Italian seasoning with what spices I did have. Also added garlic powder and cheddar cheese. I put them in my chili and they were great! My husband liked them too. Mine took longer to cook but that was due to I made these, not in something just them by themselves, to take to my parents for THANKSgiving. My mom and my brother used the leftovers for Sausage Gravy Biscuit and said they added a great taste to it.

Good Dumplings. Next time I will make them smaller. I did cut back on the salt and seasonings. I used them in my slow cooker. Cover and do NOT peek. Let them cook for the last 45 minutes of dish.

I used this recipe as a starter one. I made a few changes..... like using whole wheat flour and soy milk. Also, added to the slow cooker at the last 45 minutes.

Tried these for the first time tonight. I did use the 1/2 tsp salt, but otherwise exactly is given. They were easy, quick and full of flavor. Really rounded out the chicken stew!! Plan to make many more times!!!!!!!

Easy & good.

Good with or without the herbs. I use liquid oil in place of the butter to make it easier without problems. Good with any soup or stew!

Perfectly awesome! I made these to go in the Beef Stew with Dumplings recipe on this site, and it was SO GOOD! To be fair, I never actually measure spices when adding them to recipes, I just shake 'em in, 'cuz I know how much I usually like. Biggest thing to remember when cooking the dumplings in a soup or stew... do NOT uncover the pot for at least 12 minutes after adding the dumplings - or they'll be gooey and gross.

My kids loved these dumplings which is really saying something...thanks...

These are very good dumplings. I recommend less salt and longer cooking time. I allow my dumplings to cook for about 25 minutes for my dumplings to be more like biscuits.

Delicious! As per original poster I lowered salt to 1/4 tsp and that was fine. I probably put 3/4 tsp of each of the herbs (tailoring to a child a bit) and substituted basil for parsley (personal preference). They were so good. The Kid loved them, said they tasted like stuffing, a high compliment. I mixed it up as directed, made 12 balls and dropped into my simmering stew. I covered it with a lid and didn't peek for 15 minutes, although I had to turn the stew down because it was boiling over. After 15 minutes the dumplings looked sorta like brains and I was kind of worried but they tasted great, had great texture and were cooked in the middle. My husband kept saying, "I can't believe you boiled bread and it cooked in the middle!" Saving this recipe, the family wants these again. Thanks!

These are the best dumplings! They can be too salty so you may want to reduce the salt but, they cook perfectly (if you don't lift the lid) and are never gummy. I have made these dumplings at least a dozen times. Absolutely delicious!

This is the second time we have tried this recipe,and it has been fantastic both times! The first time I added a small bit of fresh basil, and I substituted fresh herbs for the dried ones. Fantastic. If using fresh herbs, you'll obviousy have to adjust the quantitites to avoid "over-seasoning". Thanks for the easy, great recipe. Highly recommended.

I thought the flavor was fine, my only problem was I thought the dumplings were too fluffy. Those who love dumplings to fall apart in your mouth they are so light, would love them. I on the other hand like a dense dumpling, so I probably wont make them again using this recipe.

These are wonderful. I used less salt and spices to suit my childrens taste. Turned out light and fluffy. My dumpling recipe for beef stew and chicken and dumplings. Have used buttermilk because I had to use it up. Really yummy too. Thanks for your recipe.

This was my first attempt at dumplings and they turned out perfectly. The only seasoning I used less of was the salt and this worked for me because the soup I used these with had little seasoning (it was the only reason I didn't scale back on everything else). Good recipe, thanks!

My partner raved about these dumplings with the chicken stew we had!

These dumplings are right at the midway point between too fluffy and too dense. They are fluffy, but have a good chewy texture without being undercooked. They get four stars only because the oregano needs to be cut by a little. I like my flavors bold so at first I ignored the posters who said it was too much, but they were right. Next time I'm going to try them with different spices and see what flavor options I can create. Excellent dumpling recipe!

Very easy, cooked up perfectly, my family loved them; thanks for sharing your recipe!

These were delish-light and fluffy!! I also cut back on the salt and oregano, and I used fresh thyme and parsley. Mine looked jud like the pic (except I cooked in my slow cooker with beef stew).If your making dumplings, listen to the other reviewers and DO NOT open the lid for at least 12-15 mins!

I paid heed to other posters (and Ronna) and though I needed to double the recipe I did not double the amount of herbs. The dumplings were outstanding. Thanks for the post, the recipe is a keeper.

These are amazing!!! I loved all the herbs and would not change a thing. Thanks for the easy, great recipe.

very easy,put in spices to the way I wanted turned out great ,will use this recipe for my stews.

This was my first attempt at making dumplings. My South African husband hadn't even heard of them. I added them to the beef stew and wow, they tasted just like the ones my mother use to make. I only added 1/2 quantities of herbs as suggested and that was sufficient. Well done to me on a successful first attempt and well done to the lady that submitted the recipe :-)

The flavor of these were great. However, they were mushy. I flollowed the directions exactly, so I am not sure what happened. They were fluffy, but soggy. I was expecting a dryer center in them. I may try them again. I'm not sure.

Nice, but the herbs are a bit too overpowering as another poster mentioned. After all, there's only 1-1/2 cups flour and dried herbs are strong. I have a secret for making fluffy, non-soggy dumplings that I learned from a recipe from the old Lawrence Welk resort: Steam the dumplings first! They are divine and not soggy, slimy or sticky on the outside. I use a parchment paper-lined steamer basket over simmering water. Drop by teaspoonfuls, cover and steam for 10 minutes. Then, I add to the soup or stew. Wonderful. But I do like this recipe for its use of leavening that helps the fluff.

made it without the herbs trying to replicate a recipe my boyfriend remembered from childhood. It was a big hit and he stated they were just like he remembered, will definitely make again!

I made these exactly to the recipe and they were amazing! I'm making them again tonight.

I have made these dumplings twice, exactly as the recipe states and my family loves them (1 tsp salt). I will continue to make them this way!!

I didn't cut back on anything, as a matter of fact I added garlic powder and added a little more of the other seasonings. We all loved it including the picky 20 year old.

good combination of herbs for chicken and dumplings

I love this recipe - although the dumplings always come out pinkish in color when cooked in chicken broth, the flavor is worth it. Salt, herbs... you've always got to adjust them to taste, and at a full tsp, we actually liked them... but when I make these for guests, I cut it down to the 1/4 to 1/2 that all agree is the right amount! The dumplings seem to come out best if the "batter" is allowed to sit for a half hour or so, and the NO PEEKING WHILE COOKING rule should be followed.

I made them and they were great. My family consist of a bunch of picky eaters and they ate them up!

Great recipe. Did not change a thing and these came out better than the way I was making them before. Great flavor.

My hubby n I just had these in chicken soup. Definitely will not make these again. I've made dumplings from my own recipe before and they came out lovely and just how I've had them in restaurants/other people's homes. Just thought I'd try someone else's recipe in case I've been doing it wrong all these years. Followed recipe to a tee but left the pot covered the entire cooking-time and reduced the salt as recommended in other reviews. Yet they ended up being the dumplings people have nightmares about - stodgy, gooey and mushed. Turned my yummy chicken broth into a thick, creamy gravy! There is no need for both baking powder and soda. In fact dumplings are ideally made with self-raising flour. The baking soda altered the taste of my soup and left a horrid taste in our mouths.

Excellent! Used on the Slow Cooker Chicken and Dumplings recipe. Just spooned them on for the last 1/2 hr of cooking. Also, did half the herbs/salt and was still very flavorful. Wonderful.

I followed the advice of others and cut the salt to 1/2 teaspoon. I felt the herbs were a tad overwhelming, and next time I will use half of each. However, the fluffiness and texture of the dumplings was exactly what I was looking for. I will make again, but with less salt and herbs.

Made this three times now it is excellent. The dumplings are so flavorful.

I gave this 4 stars cause I changed it a little and like it better than the original recipe or else I would have given it 5 stars...anyway I put parsley, oregano, summer savory, and basil...a half teaspoon each. I also added a teaspoon of sugar because no matter what dumpling recipe I try it has to have that teaspoon of sugar...it`s just how my family has always made dumplings. I must say it is now the only way I make dumplings now. thank you very much for the great recipe because it led me to what I made, lol

My family could not eat these. I followed the recipe exactly, and used it in a tomatoe soup that had similar spices and nobody could eat them.

I adore this recipe. I use them whenever I make a soup or stew, lately. Super yum. Also great with finely chopped fresh herbs, and I add sage if I'm doing a chicken soup.

This recipe is good if you like light and fluffy dumplings - we prefer heavier ones!

These were very tasty - especially paired up with Slow Cooker Chicken and Dumplings, as I did). The only reason that I gave it 4 stars is that, following other's advice, I did significantly reduce the amount of seasonings. I halfed them but next time, might even go a bit less on them (except the salt - that seemed appropriate at just halfed). Overall though, I was amazingly impressed with this recipe - and myself, being the first time I've ever made homemade dumplings.

I just have to tell you that I have never made dumplings before and thought I give it a try....these were awesome! Thank you so much for my first time being such a hit!!

I threw these on top of a crock pot chicken and dumpling recipe instead of the standard dumplings, and my family raved about them. Really, any combination of herbs will be delicious, just customize to compliment the flavors of the dish.

Very light, nice flavour, really thickened up what would have been a bland watery soup!

I didn't have any bisquick and decided to look for a recipe and found this one. My house smells so good!! These are tasty and I know my husband will love them too. Thanks alot

I made these dumplings last night. We loved them! My daughter even asked for seconds (she NEVER does that). After reading the other reviews: As one reviewer suggested I used (1 heaping tbsp.) Italian Seasoning instead of the individual spices. After reading about them having too much spice and/or being too salty: I omitted the salt completely and doubled the flour mixture (I wanted left overs). I made these dumplings for chicken and dumplings and they were wonderful for that. I will definitely be making these for other things as well.

Very Very Good! I love chicken and dumplings and these dumplings are the best!

These are so yummy! I did alter the herbs a bit and reduced the salt. They came out lite and fluffy and the kids loved them. Remember - NO PEAKING - or they will not come out right.

Fast & easy, I cooked these dumplings on top of Slow Cooker Beef Stew I for about 30 min.

Awesome! I used half the salt, but kept everything else the same. I didnt think it was too seasoned at all, but I was looking for a very flavorful dumpling. I used the recipe for 6 servings, I would either cut back on that next time or make sure whatever I was making had more liquid. No matter what, this recipe is an absolute keeper!

I was looking for a dumpling recipe to go with my homemade turkey soup and this one filled the bill. I made the dumplings exactly as the recipe except I didn't have thyme, so I substituted it for sage. Yum!

These dumplings came out so tasty in our chicken and dumplings. Nice and light

made with Rouladen.. very fluffy and full of flavor, great thanks!

I wish i read the reviews again b4 making it.. waaaay too salty..

Nice fluffy dumplings add so much dimension to any stew! These are very similar to what my grandmother called "feather" dumplings.

Really enjoyed these. Even my son who hates dumplings finished them. I added to a beef in beer stew in a slow cooker. Left for an hour then quickly grilled to crisp up the tops. Thanks.

They swell up pretty good. I 1-1/2 times the recipe, and my pot was filled enough I had to change to a bigger pot. I think one recipe would have been enough even for my 7 hungry mouths. I will likely use it again.

awesome, I did not have thyme, or else I just have not found it yet since moving, so I used regular italian herb blend instead and the dumplings were terrific. I also make the dumplings in a seperate stock pot of boiling water so the left over soup does not turn all white.

I thought this was a great dumpling recipe, though it called for too many herbs for my taste. I reduced them by half. The amount of salt was perfect. They cooked thoroughly and were light and fluffy.

i like this recipe but they all broke apart and dissolved maybe i made them too small. but besides that they were really good!

Dumplings turned out very light and fluffy. Found the herbs to be overpowering. Will cut them in half next time I make them (including the salt). Very simple ingredients and quick & easy to make. Thank you for this recipe.

This is the basic dumpling recipe I got from my mom without the herbs. It is 5-stars just "plain"; I'm sure the herbs add a whole other dimension. I won't make beef stew without these. And yes, cut the salt in half!

Went wonderful with Potato Soup too!

Best dumplings ever. This will be the only recipe for dumplings for me from now on.

Loved this recipe. Reduced the salt per reviews. I will play around with the herbs, based upon the type of soup I am making. This is my new standby dumpling recipe.

Yeah these are pretty good. I used water instead of milk, worked out fine. I liked the fluffiness of these versus dumplings I've tried in the past, but I am still searching for the perfect dumpling recipe.