Pat's Dumplings Recipe -
Pat's Dumplings Recipe

Pat's Dumplings

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"This recipe was a big hit at our family reunion in 1995. Best cooked in chicken broth."

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Original recipe makes 4 to 6 servings Change Servings


  1. Mix together flour and salt. Cut shortening into flour/salt mixture using a pastry blender, fork or two knives. Stir in water to form a soft dough.
  2. On a floured surface, roll out dough very thin with a rolling pin. Cut into 1 inch wide strips (I use a pizza cutter, but a sharp knife works also). Tear 1 inch long pieces of dough from these strips and drop into simmering broth.
  3. Cook 10 minutes with the pot lid off, then 10 minutes more with the lid on. Serve with the broth and chicken meat, if using.
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Reviews More Reviews

Most Helpful Positive Review
Jan 17, 2012

Absolutely perfect, we LOVED these in my homemade chicken noodle soup with dumplings...not slimy like when using premade canned biscuits and not fluffy like when using Bisquick dumplings. These taste exactly like the dumplings you get in any restaurant, thick and a little chewy and just heavenly. I used cold butter as I didn't have any shortening and added garlic salt and onion powder to the flour, and I did have to use about 3/4 cup water instead of 1/4 cup. Just a note to all the nay-sayers out there, these DO NOT rise like those Bisquick-type dumplings, that's not the kind of dumplings these are. These are completely submerged in whatever sauce you cook them in and are more like giant doughy noodles, they are not ball-shaped and don't sit on top of your sauce and get fluffy and airy on the outside. Please note this before trying the recipe so you won't have different expectations. 1/17/12 - UPDATE: I recently won 1st place in a cook-off a local restaurant using this recipe in my Chicken & Dumplings entry. I never use shortening, using instead only real, unsalted butter and add a little salt, pepper, garlic powder, and onion powder to the mix before adding about a cup or so of water :-)

Most Helpful Critical Review
Jan 03, 2011

They came out a little too flaky and I had to adjust the water. But, they did taste good.

Dec 05, 2005

fANTASTIC! I only had butter and olive oil to use instead of the shortening. Used equal parts along with garlic salt. They were the best dumplings ever!

Nov 30, 2006

Loved these!! I've always made the fluffy, Bisquick type of dumplings but always wanted to try a more "spaetzle" type. The recipe is great, although I found that I needed more like a half cup of water instead of 1/4 cup in order to get the dough to 'hold' together. I also added a little garlic powder and some pepper and my family totally loved them.

Jan 11, 2006

Excellent dumplings! When I pinched off the dough I rolled the dough into balls then dropped them in! These were fabulous in my beef stew and so incredibly easy to make! Thank you so much for the recipe I will definately use it over and over again!

Dec 28, 2003

This is how dumplings are supposed to be made

Aug 31, 2008

This recipe is just the way my Grandfather made them, but in those days lard was the thing. As for those silly city girls, these dumplings are NOT supposed to rise, hence the All-Purpose flour. Only the Self-Rising flour will make them rise. Hope this helps.

Dec 26, 2003

Good basic dumpling recipe. But I had a lot of problems getting the dumplings thin enough which made them a little tough. But, still a good recipe.


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  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 466 mg
  • 19%

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

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