Reviewed: Jan. 28, 2009

Fabulous texture, fluffy and light! Delicious in soup, stew, or with gravy. I'll definitely make this simple recipe again.

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San Diego Jen

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Reviewed: Jan. 8, 2009

So easy and they were the perfect consistency. Reminded me of my grandma's.

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Acala

Cooking Level: Intermediate

Home Town: Brainerd, Minnesota, USA

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Reviewed: Jan. 5, 2009

I have made these 4-5 times and love them every time!! I would recommend doubling the recipe and I substituted butter for the margarine.

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jaxxbud

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Reviewed: Jan. 3, 2009

The first time I made these I fell in love. The last two times my dough was crumbly and they didn't work, if I formed it, it came out like clumps of glue, if i didn't it all fell apart

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LTLSUGAR

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Reviewed: Jan. 3, 2009

Great basic dumpling recipe! Easy to make and tasted good.

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queenbuffet

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Reviewed: Dec. 29, 2008

The easiest and best dumplings I've ever made!

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hjvn3

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Reviewed: Dec. 25, 2008

I may be doing something wrong but I thought they were too heavy. I followed the recipe (except used Smart Balance rather than butter) and did not lift the lid on the pan. Overall everyone liked them but I would have liked a lighter, fluffier version!

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VENICEFEMME

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

Boiled these in the chicken broth I had created from stewing a chicken and veggies all day. The broth was savory and good and by the time the dumplings got done boiling it was thick. At first I was happy about the thickening but then I realized my broth tasted heavily of flour/baking powder. The dumplings mostly turned to mush. I doubt I will try these again though other applications of the recipe may have better results.

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LADYCASS

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Reviewed: Dec. 11, 2008

Thanks Carol! My mom made these dumplings and they were a family favorite. We lost the recipe when our house burnt down, thank you for giving it back. These are the reason my kids eat stew!

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Cindy

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Reviewed: Dec. 11, 2008

These are excellent, fluffy, melt in your mouth dumplings! And so comforting! I'll definitely be making these again.

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MS_JAMIROQUAI

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Reviewed: Dec. 8, 2008

I only gave this 2 stars because the taste was okay. We like our dumplings light and airy and these were far from it. I made sure to follow the recipe exactly and they turned out so thick and heavy. Definitely won't be making these again.

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Maritimer

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Reviewed: Nov. 29, 2008

Excellent - makes a nice change from biscuits and bread.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

This is delicious! I'm not even much of a soup person either! I baked chicken thighs in the oven at 350 for 1 1/2 hours covered with 2 cups of water in the pot. Then, I put the pot in the fridge. Once the fat settled on the top I skimmed it off and used the rest as stock with a couple of the pieces of chicken deboned and a large carrot. Then, I made the dumplings right in the homeade soup. It was like being home again, but even better! I will omit the salt in the dumplings next time as it was to salty for me. I like just enough salt to bring out the flavor, but not so much to where I can taste it. Thank you so much for this recipe. I will make it regularly!

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Cathy

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

I used to buy 'refrigerated' or 'frozen' dough to make 'Chicken and Dumplings'... Never again! This is so much better!!! Thank you.

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Terminatrix

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Nov. 2, 2008

I have always used an old cookbook dumpling recipe, but wanted to try these out. They are wonderful! Just the rigt taste and texture! Will make this one again!

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DIERKES

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Reviewed: Oct. 28, 2008

This was winner in my house. Sometimes it is hard to find a good dumpling.

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MissGcancook

Cooking Level: Expert

Home Town: Camden, New Jersey, USA

Living In: Newark, Delaware, USA

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Reviewed: Oct. 21, 2008

These Dumplings were SOOOOOO good! It's the first time I've made dumplings and you have submitted such a great recipe, Carol, that there's no way it could have turned out bad. I am so glad that I found your recipe to try first. I will never use another! I made the parsley dumplings, doubled the recipe and my WHOLE family LOVED them. THANK YOU SOOOO MUCH for sharing! (Sorry Carol, I saw Heidi's name on top, but now I see that she's the one that submitted the photo.)

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T1INA

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Reviewed: Oct. 17, 2008

I had to review because I have made this recipe several times now and these dumplings are always delicious! I try not to double the recipe because when I do I end up eating too many 'cause they are so light. I usually make with creamy chicken soup but tonight i am making them with beef stew :)

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milly

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Reviewed: Oct. 14, 2008

This was so easy, and so tasty that I too feel saved now from a childhood of Bisquick dumplings. I knew not what I was missing!! The first chilly night we had this year, I used this recipe to put dumplings in my split pea soup. So much better than a side of bread or garlic toast!!

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HUNTJOMIANDC

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Reviewed: Sep. 24, 2008

De-licious! I made these dumplings to go with stewed plums. I used whole wheat pastry and soymilk, no other changes. Thanks for the fantastically easy and tasty recipe, Carol!

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