Reviewed: Nov. 3, 2009

I am giving this a four stars for texture,which was very good and light, however I am questioning why the flour measure for the cup is listed twice? I did not need the second measure of flour.

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ptulip

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Reviewed: Oct. 19, 2009

These were very good, exactly like my grandmother used to make. I used a large 7 quart pot and when I was ready to cook the dumplings, I brought the soup up to a light boil and then dropped the batter into the soup using a cookie scoop. It took a few minutes to do it this way, but it was worth it because I got perfect sized dumplings that did not stick together because one dumpling would cook before another one was dropped in next to it. Thanks.

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3daisys

Cooking Level: Intermediate

Living In: Livermore, California, USA

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Reviewed: Feb. 23, 2009

I too had a German grandmother who added dumplings to soups/stews. I made these up and added the dumplings to the Chicken Stew (Fricot) recipe and the dumplings were a huge hit at my house.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: Nov. 11, 2008

These are great!! My grandmother is from Germany and these are exactly the same as hers! I just couldn't remember the recipe...or find it for that matter. She pretty much kept her recipe box in her head and now she's gone, so here I am searching! Anyway...as another poster said, this does make a good portion of dumplings. (Or maybe just a few really BIG dumplings?) Anyway, I did add 3 tbs. of dried parsley to the dough, and yep! Just like Grandma's!! THANK YOU!!

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Vivica in Minnesota

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 27, 2008

I had been looking for this dumpling recipe for years!! My mom always made homemade noodles. I knew what I wanted but I couldn't find it. After using this recipe for soup my husband said "looks like you finally found the perfect dumpling"

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Janet

Cooking Level: Expert

Home Town: Marshfield, Wisconsin, USA

Living In: Amherst, Wisconsin, USA

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Reviewed: May 18, 2008

I am German, actually born in Germany, and I never heard of dumplings made this way. They weren't very good either.

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milefix

Cooking Level: Intermediate

Home Town: Idar-Oberstein, Rheinland-Pfalz, Germany

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 29, 2007

Maybe I didn't do it right. I don't know what kind of flour I had. I live in China so I can't just ask is this all purpose? I mean i get it from a big open bin at the supermarket. All I can tell you is its white and doesn't have dried fruit in it. Anyhow I need to find something that works better so I don't think I'll make this again.

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Shawna

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Reviewed: Mar. 5, 2007

I hadn't had dumplings in years. But this is not how I remember them. These were tough and lumpy. No one ate them. I would not use this recipe again.

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Christina E

Cooking Level: Intermediate

Home Town: Mission, British Columbia, Canada

Living In: Comox, British Columbia, Canada

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Reviewed: Jan. 22, 2007

I need a grandmother's touch with these. They were good but I'm partial to matzah dumplings.

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Dec. 15, 2006

I destroyed these! I didn't look at the number of servings and since I've never made dumplings before, I didn't know how big they'd get! I needed maybe 1/4 of what the recipe makes. I added them to chicken soup, followed the recipe, and it turned into a burnt chicken..slop. So just remember that this recipe makes a lot!

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WeinbergTrio

Home Town: Mukwonago, Wisconsin, USA

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Reviewed: Feb. 5, 2006

These were great! I made chicken dumpling soup and it was so tasty. For the soup I used water, chicken bullion, chicken soup base, carrots, green beans, corn, chicken breast and sage, sweet basil leaf and pepper to flavor. I boiled about 5 min. longer with the lid on- make sure you do not peek at your dumplings while they are cooking with the lid on- they will turn out better. I will make these again.

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jersey7301

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Reviewed: Jan. 22, 2006

These are wonderful dumplings. I followed the recipe exactly making no changes. I make these for my husband who loves dumplings. They are good with soups and stews.

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LILLIBIT

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Reviewed: Oct. 30, 2005

I just didn't care for the texture of these. They didn't taste bad but I thought they were eggy.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Oct. 3, 2005

The ultimate recipe; thx for sharing. I added a few of my own touches (minced onion, parsley flakes and baking powder). This is not saying the recipe is not perfect just the way it it, however, because it is. I also microwave bacon and crumble some in when I want just a little change. I am grateful for you sharing this recipe of your grandmas, Jonell. (Those along with the mom's recipes are the best by far!) Everyone marveled over the Dumplings and they did not last long at all!

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GRANDMA ROBINSON

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

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Reviewed: Mar. 2, 2005

what is the last cup of flour on the recipe used for?

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JEANNERENEE

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Reviewed: Feb. 4, 2005

I didn't really like these a whole lot - they were all right. My husband thought they were similar to ones he had as a kid, but he didn't seem to be all that thrilled with them either.

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