Reviewed: Nov. 15, 2008

Loved this recipe. Reduced the salt per reviews. I will play around with the herbs, based upon the type of soup I am making. This is my new standby dumpling recipe.

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Cherrychip

Cooking Level: Expert

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Reviewed: Nov. 7, 2008

Very good dumplings. I was looking for a dumpling that didn't require stale bread and this one worked just fine. The spices add a lot of flavor to the dumplings so I might leave them out next time. Not that the flavor was bad, I just want to vary the recipe.

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Samadian

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Reviewed: Oct. 26, 2008

Nice, but the herbs are a bit too overpowering as another poster mentioned. After all, there's only 1-1/2 cups flour and dried herbs are strong. I have a secret for making fluffy, non-soggy dumplings that I learned from a recipe from the old Lawrence Welk resort: Steam the dumplings first! They are divine and not soggy, slimy or sticky on the outside. I use a parchment paper-lined steamer basket over simmering water. Drop by teaspoonfuls, cover and steam for 10 minutes. Then, I add to the soup or stew. Wonderful. But I do like this recipe for its use of leavening that helps the fluff.

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Oct. 21, 2008

Very light, nice flavour, really thickened up what would have been a bland watery soup!

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Chromis

Cooking Level: Expert

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Reviewed: Feb. 27, 2008

Yum Yum YUm! So simple and so delicious!

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abconover

Cooking Level: Intermediate

Living In: Camden, Maine, USA

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Reviewed: Feb. 9, 2008

I'm a British girl living in the USA, so I needed a substitute dumpling recipe for one of my stews since I can't get suet over here. This one looked ideal! I halved the salt as per some of the other comments, and I didn't make them as liquid as the recipe suggested, but rather rolled them into sticky balls and placed them in the top of my stew. They became GINORMOUS! I couldn't believe how much they swelled up - at least three times their original size! This wasn't really a problem though, as they tasted great. If I was going to make them again, I'd cut down on the amount of herbs - they were too herby for my tastes and I didn't even include the parsley as I didn't have any. I would also probably halve the recipe to make fewer, smaller dumplings. Will make it again with adjustments!

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Pixie

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Reviewed: Feb. 6, 2008

These are SO good and really easy to make. Good thing I read about using less salt. I used the herbs in their original quantities and thought it was fine. Think I'll make the dumplings a bit smaller next time as they swell up pretty big in the stew...but that's just my preference.

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L. Johnson

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 3, 2008

This recipe is good if you like light and fluffy dumplings - we prefer heavier ones!

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Francene

Home Town: Eastern Passage, Nova Scotia, Canada

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Reviewed: Jan. 16, 2008

These really thickened my chicken veg. soup. They had good flavor, but I wanted something that held together a little bit better. I started with a soup and ended up with a stew. Which isn't a bad thing, It's been so cold outside. I usually use refrigerated buttermilk biscuits cut into quarters for dumplings in my stews and soups. I will keep trying. It would be nice to put "from scratch" dumplings in my homemade soups and stews, just haven't found the right one yet.

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luvcc

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

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Reviewed: Jan. 16, 2008

This was good, and added some nice flavor to my chicken stew. After reading the other reviews, I reduced the salt to 1/4 tsp and all the herbs to 3/4 tsp. I also added 1/2 tsp onion powder and used 1 cup buttermilk instead of 3/4 cup milk (to make it taste more like biscuits). This will replace my regular dumpling recipe. Thanks!

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Andrea W

Cooking Level: Expert

Home Town: Springfield, Oregon, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jan. 15, 2008

My kids loved these dumplings which is really saying something...thanks...

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ADRIA419

Cooking Level: Intermediate

Home Town: Westminster, Maryland, USA

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Reviewed: Dec. 26, 2007

I tried these with a beef stew I had found. They were wonderful. Made the stew for my Mom because she wanted dumplings. She loved them.

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Alice/Miami

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: North Miami, Florida, USA

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Reviewed: Dec. 12, 2007

These are so yummy! I did alter the herbs a bit and reduced the salt. They came out lite and fluffy and the kids loved them. Remember - NO PEAKING - or they will not come out right.

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TRAFIKJAM27

Cooking Level: Expert

Home Town: Queens Village, New York, USA

Living In: East Hampton, New York, USA

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Reviewed: Nov. 29, 2007

Best dumplings I've ever had, or made, and super easy. Very light and tender. Not at all too salty for our taste. I do use kosher salt, wonder if that made a difference compared to those who thought it was too salty.

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charliesierra

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 28, 2007

Whoa -- were these ever salty. I think you would have to have a very specific taste to like these. People found them a little unappealing. Will probably not make again.

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SteelersFan

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 15, 2007

I've never really liked dumplings before, but my husband insisted I learn how since he loves them. I tried this recipe. Not only did he rave about them, I actually liked them too.

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lisams

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Reviewed: Nov. 7, 2007

Best recipe ever. I added 3/4 tsp garlic powder, and 3/4 tsp parsley, 3/4 tsp oregano, 1 tsp sugar. and 1 more tablespoon of butter. It's absolutely the recipe I have been looking for. Hint: if your liquid isn't hot enough when you drop them in, they will not keep their shape as well and no peeking for 15 minutes!!

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PATZ2

Cooking Level: Expert

Home Town: Nanaimo, British Columbia, Canada

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Reviewed: Oct. 13, 2007

This is a great recipe! After reading the reviews I cut all the herbs in half and the flavor was perfect! I've tried many different dumpling recipies, including the baking mix, and I've never had such perfect fluffy dumplings. For those of you who get 'soggy, sinking, or gluey' dumplings you have to leave the lid on for the entire cooking time. If you lift it off before you will ruin your dumplings - every time!

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Tryna P.

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Sep. 24, 2007

I thought this was a great dumpling recipe, though it called for too many herbs for my taste. I reduced them by half. The amount of salt was perfect. They cooked thoroughly and were light and fluffy.

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lpcookie

Cooking Level: Expert

Home Town: Rocky Mountain House, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 12, 2007

This is the second time we have tried this recipe,and it has been fantastic both times! The first time I added a small bit of fresh basil, and I substituted fresh herbs for the dried ones. Fantastic. If using fresh herbs, you'll obviousy have to adjust the quantitites to avoid "over-seasoning". Thanks for the easy, great recipe. Highly recommended.

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