Reviewed: Oct. 27, 2009

The dumplings were very good, but reading the salt content, I cut back to 1/4 teaspoon for the amount of flour used. when working with your dough use a light hand, they were tender and light. With the broth, I was in a hurry, so I sauteed three diced carrots, celery, onion to soften stage then added broth cooked through, added rotisserie chicken from store, cooked dumplings then thicken broth slightly. Yum! I will make again, also to the other reviews you need some salt in your dough just like pasta this is the only flavoring it will get

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ptulip

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Reviewed: Oct. 7, 2009

Awesome and EASY!!!!!

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COOK64

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

Didn't like this recipe at all. Dumplings were tasteless and flat.

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BONNIEVA56

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Reviewed: Sep. 11, 2009

This was a nice recipe for chicken and dumplings. Since I'm a vegetarian, I used vegetable broth and soy chicken strips. I also added celery salt and a little ground mustard seed to the dumplings for added flavor.

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jenbridges

Home Town: Buford, Georgia, USA

Living In: Marietta, Georgia, USA

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Reviewed: Aug. 16, 2009

These were easier than I expected. I didn't add seasoning to the dough to avoid the extra salt, and I needed a little more flour if I was going to roll it, otherwise this recipe was perfect. I also didn't need to roll it out. I just took a ball of it, and used my fingers to flatten and tear each piece. They come out fine this way (not perfectly shaped, obviously), and it was faster & cleaner than rolling. Light & delicious. Thanks!

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Maralin

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Queens, New York, USA

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Reviewed: Jul. 24, 2009

These taste just like my grandmothers dumplings. I changed a few things though. I used wheat flour instead of regular and I used margarine instead of shortening. I also added chopped carrots and celery to the broth and cooked them before adding the cooked chicken and dumplings. The excess flour on the dumplings is crucial to make the broth the perfect consistency. This is also a great recipe for freezing. It holds up great when frozen and reheated, so go ahead and make a few batches at once while you are making a mess anyway!

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peachnf

Cooking Level: Intermediate

Living In: Tamaqua, Pennsylvania, USA

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Reviewed: Jul. 7, 2009

This review is for the dumplings, only. I did my own version of the chicken and vegetables. These dumplings are excellent! Do not expect fluffy, light dumplings and come on here complaining that these were not - we don't want to hear it! These are the old-fashioned cross between a noodle and a dumpling, and they taste just like Grandma used to make. I replaced the shortening with butter for an extra flavor boost, and found that you don't need to roll them out...just take 1" balls of dough and flatten them in your palm, then drop in the boiling liquid. Saves time and mess!

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Anne D

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Apr. 8, 2009

I used butter, and added sauteed celery, onion and carrots to the soup. I also doubled the recipe for our family. I love your dumpling recipe! My family loved this, I think it will be my new "go to" dumpling recipe! Thanks!

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Java Mama

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 7, 2009

This is a good recipe, but needs more seasoning to make the "soup" better. The dumplings turned out well,but after cooking beyond the initial 15 minutes, some of the smaller ones fell apart. I used chicken theighs ( cooked,seasoned & shredded) and seasoned the broth with onion, more salt & pepper, seasoning salt and I added corn starch to thicken it up a bit. This was a good basic recipe, just not what I was hoping to find.

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Mar. 10, 2009

The dumplings are simply wonderful. Just like I remember mom making them when I was growing up.

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RoxStar

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Reviewed: Mar. 1, 2009

I didn't make any changes. We loved them just they way they were. Reminds me of the ones my Grandmother used to make:)

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BEV091754

Cooking Level: Intermediate

Home Town: Goldsboro, North Carolina, USA

Living In: Hawthorne, Florida, USA

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Reviewed: Feb. 22, 2009

The whole family enjoyed this recipe. The dumplings were really good, but doughy. It was great for left overs too.

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Karen

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

I finally made dumplings! This recipe worked great for me. I have tried and tried drop dumplings and usually after simmering them, when I picked up the lid the dumplings were gone! Again, these were great! Thanks and thanks again!

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jlagronejr

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Reviewed: Feb. 15, 2009

This a good basic recipe

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deedeeg

Cooking Level: Expert

Home Town: Amherstdale, West Virginia, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 28, 2009

This was good, it was just blah. Next time i will add some carrots and celery , and more chicken. there were way to many dumplings to chicken ratio.

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Christy

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Evans, Washington, USA

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Reviewed: Jan. 24, 2009

I was wanting to try a different kind of dumpling, like the kind I get at Cracker Barrel. I was very disappointed, I used a different broth with carrots, celery, onions and chicken. That turned out wonderful. But the strips were dry and yucky in the middle. Would definitely not make this recipe again.

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RACHAELBOYER

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Jan. 23, 2009

This recipe was Okay, the chicken & the gravish part was very good. The Dumplings were Noodley (Which was good, we liked that.) But there seemed to be too many of them, and hardly any chicken. Also I think the poultry seasoning gave the dumpling a funny flavor, we didn't care much for that. Good recipe though, next time, less dumplings and less or no poultry seasoning.

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jess

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

Really fun, I have also doubled the broth and made a nice soup out of it. Tasty, easy, always comes out well.

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BLUEROADS

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Reviewed: Jan. 4, 2009

This is a good recipe for strip dumplings, the only ones that I care for. What I do differently as taught to me by my mother,father, and grandmother is to make sure not to "over-work" the dough, and to roll out the dough as thin as possible. Doing this allows for a very tender dumpling that melts in your mouth. Remember to sprinkle a little more flour on the dumplings as you are rolling them out to prevent sticking and as a base to thicken the gravy. One additional tip is to add these strips to rapidly boiling broth. You will love the difference the extra work produces.

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Yvonne

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Reviewed: Dec. 29, 2008

The dumplings were just like my husbands gran use to make. I'm use to a drop dumpling but these were really good. I added some vegtables and it turned out great.

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