Reviewed: Nov. 11, 2009

This is now a staple in my recipe bin!! I wish I had my camera charged - they came out wonderfully : )

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The Hess Family Robinson

Cooking Level: Intermediate

Living In: Paramus, New Jersey, USA

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Reviewed: Jun. 18, 2009

I've never tried dumplings before and after this recipe may never again. I happened to have extra chicken broth laying around that I needed to use. I stumbled upon this recipe, realized I had everything I needed in the Kitchen and set to work. First, there is no way to make them flat, I mean zero ways! It was bland, heavy, and the opposite of delicious. I even doubled the onion and added garlic. I'm not sure anything could save this recipe.

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kira261

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Reviewed: Jan. 10, 2009

These dumplings were amazing and so low in fat! Instead of flat dumplings, I dropped them by very small spoonfuls into the pot bearing in mind that they are dense so keeping them small allows them to cook in the same timeframe.

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abbyf

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 15, 2008

I have no idea what other people made, but I followed this recipe to the letter and there was no way to roll them out. It came out a lot more like spaetzel. Someone should look at this recipe again since there is obviously something wrong with the proportions.

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KIMOFF

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Reviewed: Jul. 22, 2007

I was out of Bisquick and so made these for my chicken dumpling soup. Nice and easy but I prefer Bisquick dumplings.

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BonBon

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Reviewed: Jul. 13, 2007

My family really liked these. So much lighter (and better tasting) than the "baseball" shaped dumplings I USED TO make.

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Jul. 11, 2007

This is comfort food at its finest! The flavor of these dumplings is amazing, which warranted my 4-star rating. However, I agree with other reviewers that the dough was super sticky. I could not roll out the dough, no matter how much extra flour I used. I ended up dropping the dough by pinched handfuls into the boiling broth. They turned out excellent and full of flavor! Hint: If you don't like extremely doughy/thick dumplings, you need to pinch off very small amounts of dough to drop into the broth.

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PsychoNoodle

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Apr. 16, 2007

This recipe was better than my grandma's! They were so easy to roll. I cut them with a pizza cutter.

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IMISCUE

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Reviewed: Mar. 5, 2007

Quick and easy! I was out of parsley and onion, but I'll try it like that next time. This is good, basic recipe. Dough was a bit sticky at first but nothing a few more sprinkles of flour didn't fix. Like most recipes for any kind of dough, the flour needs to be adjusted a little each time. Thanks!

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Dawn

Cooking Level: Intermediate

Home Town: Scottville, Michigan, USA

Living In: Port Charlotte, Florida, USA

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Reviewed: Oct. 10, 2006

Fantastic!!! Thanks!

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MEOWMISU

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Reviewed: Sep. 7, 2005

I think the term flat dumpling is somewhat misleading in this recipe. These really are flat heavy biscuits, not dumplings. For those who appreciate the heaviness and chewy texture, these are quite flavorful. Those looking for a nice traditional fluffy dumpling to have with their chicken, I suggest trying a different recipe

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Lamort DeLioncourt

Cooking Level: Expert

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 9, 2005

What went wrong? I followed the Recipie! They turned out flat, gummy, tough and DISSAPPOINTING!!!! Next time I'm trying baking soda instead of baking powder. I will defenantly look at some other recipies next time.

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CHEFALI2

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Reviewed: Jan. 24, 2005

i thought these were wonderful. thanks sherry

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SHERRYCAMPOS

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Reviewed: Oct. 4, 2004

We liked these. They're not quite as heavy as the flat dumplings, but are tastier than the big fluffy ones. I also gave up on rolling and cutting the dough. Dropping by spoonfuls worked well. No chicken fat, butter, or shortening is called for which is a plus.

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GRAMMABEA

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Reviewed: Jul. 1, 2004

quite easy if you're in a hurry. Nice texture and flavor, also rolls well for noodles.

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postpunkmom

Cooking Level: Expert

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Reviewed: Mar. 11, 2004

I don't know if I did something wrong but these did not come out with any kind of consistency for rolling out, the batter was very sticky (as my 2-year-old described it, egg-gloppy.) So I dropped it in by spoonfuls. The dumplings did have a nice flavor, but they were pretty gummy even at the point when they were as done as they were going to get. May try again, but I was a little disappointed in them tonight.

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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 18, 2004

I love this recipe. Its eeeeeeasy and very quick. My family loves it and begs for more! I just made it for a friend's family and they loved it too. Thanks Kathy!!!!!

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FEEDINGSIX

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Reviewed: Mar. 5, 2003

These turned out wonderful! The only changes I made were to leave out the onion and I used 3/4 c milk instead of 3/4 c broth. I will definitely use this recipe again and again!

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YUMYUM123

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Reviewed: Oct. 23, 2002

These dumplings tasted good...but they were way too sticky to roll out. I added a lot of extra flour, and even then I ended up just "pinching" them off and dropping them in the broth.

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BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Jul. 3, 2002

the only ones I'll ever make!!!!!!!

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yooperchef

Cooking Level: Expert

Home Town: Houghton, Michigan, USA

Living In: Fenton, Michigan, USA

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