Recipe by Teresa
"This recipe was a big hit at our family reunion in 1995. Best cooked in chicken broth."
Watch video tips and tricks
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 :-)
They came out a little too flaky and I had to adjust the water. But, they did taste good.
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!
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.
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!
This is how dumplings are supposed to be made
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 250
** Calories from Fat: 74
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This simple combo of flour, baking powder, and salt can really save the day.
See how to properly measure a cup of flour.
See the best way to measure this most versatile of flours.