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Dumplings

See how to make light, savory homemade dumplings for stews. See more

READY IN 20 mins

Dumplings

Read Reviews (525)

"My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove." — Carol

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Measuring All-Purpose Flour

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Types of Salt

Original recipe makes 6 dumplings Change Servings

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar

1/2 teaspoon salt
1 tablespoon margarine
1/2 cup milk

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Directions

Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

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PREP 5 mins
COOK 15 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 01, 2005

Outstanding! Absolutely outstanding! My darling hubby has been asking for chicken and dumplings for months. With the weather turning a bit cooler, I decided to give this recipe a try. I was not disappointed, and neither was he. These are absolutely delicious. I used butter rather than margarine and I used two tablespoons rather than one. These were light, fluffy and so tender. I followed the recipe and some of the suggestions by other reviewers. Mix only until incorporated, add to simmering (not boiling) liquid and put a lid on it! Leave the pot alone for the full 15 minutes. This is now our family dumpling recipe. Thank you Carol's Mom.

—JulesDiner

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Most Helpful Critical Review

Nov 21, 2011

I found that forming the dough into small balls, keeps the dumplings from falling apart.

—Gavi

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629 Ratings

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Jan 29, 2003

I made these to go in "Grandma's Chicken Noodle Soup" and instead of making large dumplings, I made very small ones as requested by my kids, so that they would be bite sized. The recipe was easy to follow, and the resulting soup was so incredibly good. It's a definite keeper!

—TAHLI

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Apr 21, 2003

I am traumatized from a childhood of eating Bisquick dumplings. This recipe has healed me! I made a simple chicken soup by boiling the chicken and adding carrots, celery and a few potatoes. The dumplings are so tender, flavorful and comforting, they thickened the soup to a perfect consistancy. My kids love it too! It's a great change from noodles or rice.

—SERNARAMA

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Jan 06, 2003

I wanted to make the Chicken and Dumplings III, submitted by Melissa, but I didn't have any canned bisquits. Since it was raining I really didn't want to go to the store so I looked up dumplings and found this recipe. I'm so glad I did, I just wish I would of made a double batch!!!

—MAJEC

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Mar 28, 2003

Good recipe. One taster said it tasted like a biscuit. The buttermilk dumplings I made at the same time were "voted" better. I've read that melting the butter and adding it with the milk has the same or better result. Just a thought for anyone who wants to try this recipe. Worth making.

—CALIFORNIA GIRL

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Apr 15, 2003

These dumpling were yummy! One thing that drew me to try them was there was no egg! I love eggs, but not overpowering the flavor of the dumplings. They were easy to make. The only thing if you are a dumpling lover is make the recipe times three. I only doubled it and still had plenty of broth for more. For my family, chicken and dumpling are just that, nothing else.......no veggies, nothing. This recipe is a keeper for us.Thanx!

—LOLLIEY

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Jun 16, 2009

I used cooking oil for the fat. They came out great. The secret my mom taught me to making "dough boys" as we used to call them is to dip your spoon in the liquid between each dumpling so that the batter doesn't stick to the spoon while scooping. The dough slides right off the spoon.

—LHARNISH

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Nutrition

Calories
105 kcal
5%

Carbohydrates
18 g
6%

Cholesterol
2 mg
< 1%

Fat
2.4 g
4%

Fiber
0.6 g
2%

Protein
2.8 g
6%

Sodium
386 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dumplings

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 105
Calories from Fat: 21

% Daily Value *
Total Fat 2.4g 4 %
Saturated Fat 0.6g 3 %
Cholesterol 2mg < 1 %
Sodium 386mg 15 %
Potassium 54mg 2 %
Total Carbohydrates 18g 6 %
Dietary Fiber 0.6g 2 %
Protein 2.8g 6 %
Sugars 1.7g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 15 %
Iron 11 %
Thiamin 17 %
Niacin 14 %
Vitamin B6 1 %
Magnesium 3 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.