Reviewed: Jun. 25, 2007

these are soooo good! my 87 y/o grandfather loves them! I amke them everytime he is sick! it could be 9 degrees out or 97 degrees out...they are great!

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HOLLY76

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Reviewed: Jun. 21, 2007

I use this recipe for dumplings with all of my stews - family adores them!

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Sharon Anne

Cooking Level: Expert

Home Town: Ludlow, Massachusetts, USA

Living In: Warren, Massachusetts, USA

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Reviewed: Jun. 14, 2007

This recipe was GREAT! I have always been a little nervous about cooking dumplings but they turned out perfect. The only thing I did differently was add a little pepper to the dough. I will never use the canned biscuts for dumplings again! Thanka for sharing!

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MAXSMOM1

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: Louisville, Kentucky, USA

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Reviewed: May 7, 2007

This is the best dumpling recipe for any kind of stew. It will thicken your stew as well as make light and fluffy dumplings to enjoy. If i could reccommend anything, it would to be sure not to over-mix and let the dough rest for a few minutes in the fridge. Thanks!

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kaytay

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Reviewed: Apr. 24, 2007

this recipe is perfect!!!! you gotta try it!!

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bell

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Reviewed: Mar. 1, 2007

Wow. How can something so simple be so good? These dumplings are the absolute best I've ever had. They come out light and fluffy, and they make the sauce of your soup or stew thicken a little so it's the perfect consistency. I did follow the suggestion of several other reviewers and use 2 tablespoons of butter (I never use margerine.) Wonderful!

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 9, 2007

I have made this recipe at least 5x and everytime they have turned out great.

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CookingSherri

Home Town: Thunder Bay, Ontario, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jan. 3, 2007

THE EASIEST AND BEST DUMPLINGS OUT THERE! I LOVE THIS RECIPE! UMMMMMM GOOD!

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holly76

Cooking Level: Expert

Living In: Lawton, Oklahoma, USA

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Reviewed: Jan. 2, 2007

easy to make and good

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katarri1

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Reviewed: Nov. 7, 2006

These were delicious! I used these in my chicken and dumplings, and they were just as tasty as my drop dumpling recipe, but with 1/2 the fat!! My family prefers the flat(slick) dumplings, but when I'm in a rush I make these. I tripled this recipe to make my normal family sized batch. Only change I made was using butter instead of margarine. (My recipe is 3c flour, 4tsp baking powder, 1 1/2 tsp salt, 1 1/2c milk, and 6 TBS butter. no sugar) These were light and fluffy and we didn't miss the extra fat! Thanks for the recipe Carol! It's a keeper :)

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LoriAnn

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2006

I gave it 4 stars because I think it had to much baking powder/soda(my fault if course) so then I added more butter, flour, chicken boullion, parsley, and sugar. It was hit, I have 3 boys, a husband, and a VERY picky 6 year old daughter and they were upset that we ran out of dumplings. I already make the BEST chicken part of the chicken and dumplings and now i have found the best dumpling.

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JENNEVANS313

Cooking Level: Expert

Home Town: Irving, Texas, USA

Living In: Godfrey, Illinois, USA

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Reviewed: Oct. 20, 2006

I am 65 years old and have made a lot of dumplings, but I must say these are the best I have ever eaten---nice and dry in the middle and fluffy and soft on the outside---thay are very very good.

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HSTEELE33801

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Reviewed: Sep. 22, 2006

delicious!! I had never had dumplings before but they never looked very appetizing. I tried these and they were very fluffy, not what i imagined dumplings being. We agreed that they were a little bland. I think i will definately keep this recipe and add seasoning to it. Will make again!! Also i made the bath and put some in and they fluffed up right away. I left the leftovers sitting on the counter for about an hour and then boiled the second bath and they didn't puff up at all.

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Aug. 19, 2006

OK, I do not know if I did this wrong or not. I followed the recipe to a "T". I did however, double the recipe. The dumplings shrunk down to the size of grapes almost. It did however make my stock creamy and gravy like, which I did not mind. But the dumplings turned gummy and dense. The texture was similar to what you get in restaurant or canned soup chicken & dumplings. If you prefer a soft fluffy tender dumpling, this is not the dumpling for you. Also, I would definately reduce the cooking time to 10 minutes at a simmer instead of 15 minutes.

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Kelsolake

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2006

This was my first attempt at dumplings and they turned out great! I used two tablespoons of margarine as suggested by others.

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Nathalie

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Reviewed: Jul. 8, 2006

Oh My Gosh! This was sooo good!. I was a little skeptical to make this before, but I am just glad I tried it coz' the dumplings came out so soft and fluffy. Just the way I love it!. I made this with the Irish Chicken dumplings from this site and it was soo soo soo yummy. Actually my husband wanted this for lunch and had it several times at work. You have to try it!.

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The_Martins

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Jun. 16, 2006

These are very easy, and very good! I had never made dumplings from scratch, so this was my first time. I was pleasantly surprised at how well they came out! I used them on Chicken and Dumplings. A few adjustments, per our tastes: Used 2/3 cup white flour and 1/3 whole wheat flour, 1/2 tsp sugar and 1/4 tsp salt. This will be my staple dumpling recipe from now on. :)

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ABitz

Cooking Level: Intermediate

Home Town: Exeter, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Apr. 28, 2006

The whole family loved this dumpling recipe.Super easy to make.

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wefesting

Cooking Level: Expert

Home Town: Windom, Minnesota, USA

Living In: Detroit Lakes, Minnesota, USA

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Reviewed: Apr. 22, 2006

I'm a poor college student who lives on soup because it's cheap. These dumplings are so good and so easy--now I have an actual meal! I scale the recipe down to 1.5 servings, and it always turns out.

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Kaitlin H.

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2006

My mother never made dumplings with her chicken soup -- she said they were too much work. I was really surprised because this is sooo easy! I doubled the recipe and even added some poultry seasoning to the dough... They turned out nice and light... My husband thought he'd died and gone to heaven!

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