Reviewed: Oct. 12, 2009

These were just what I was looking for, a flat, doughy, noodle-like dumpling just like Grandma used to make! Excellent in my chicken and dumplings. Used 3/4 cup of water, butter instead of shortening, and I threw it in my food processor to make it easy to mix. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BALTRUE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2009

These were very good. I think I'll add just a pinch of baking powder next time to get a bit more loft to the dumpling. It's almost like Cracker Barrel.. just not quite. All in all, very easy in the food processor. I, too, added about 3/4 cup water to get the right consistancy of dough.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2009

VERY SIMPLE & EASY RECIPE! THANK YOU FOR IT. MY FAMILY HAS LOTS OF ALLERGIES SO HAVING A RECIPE THAT DIDN'T CALL FOR EGGS WAS GREAT!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EARLENE RENEE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2009

Very easy, and yes, just like Mom used to make. I had to increase the water also, to not quite 3/4 cup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

wow - easy and dense- just like Mmo used to make. very quick and the best thing is my kids eat them up. add chicken - delicious

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dale

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2009

Wonderful!!! They taste delicious. I have a dumpling recipe I have used for years and wanted to change things up a bit this is now my new recipe that I will use for dumplings great

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cathy T.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2009

These are very much like the Cracker Barrel dumplings that are served there...very dense. Easy to make.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mommieof5

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2009

These were nice dense dumplings like they serve at Cracker Barrel. I loved them. My husband hated them. He asks me now every time I make Chicken and Dumplings whether or not I'm using this recipe, he hated them that bad.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Andrea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2009

These were so good! I took a leftover Costco rotisserie chicken carcass with most of the darkmeat and skin still attached and boiled it to make my broth. Stuck it in fridge till next day and strained out all the chicken parts and separated the good meat. Reheated broth and tossed meat back in. When it was at a good simmer I added the dumplings. They thickened the broth beautifully. The best Chicken & Dumplings we've ever had. You must try it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CESAW897

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2009

I really had a craving for dumpling's for my stew so when I saw this recipe and the many good reviews I was so excited to make them. WHAT A MESS! The dough was so heavy, then I cooked them for the 20 min. and they were still raw. You definitly need to add more water to the dough and probably need to use a food processor to mix it. I will stick to the fluffy dumplings that come from using bisquick!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

julie vitale

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2009

The dumplings were just right, easy to make, I did use my food processor. I do wish I would have added more water since I live in the desert my dough is often dry, nonetheless, even though the dough was a little dry, the dumplings turned out perfect, I'm going to use this recipe from now on.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jaxwife

Cooking Level: Intermediate

Living In: Palmdale, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2009

These are fantastic dumplings. Traditional and old fashioned - not at all like the puffy bisquick dumplings. I made these substituting the salt for garlic salt. I did need to increase the water to about 3/4 cup. Rolled out just fine and cut nicely. Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dixiechickbs

Cooking Level: Expert

Living In: Dayton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

This turned out great for me. But I followed the advice of adding almost 3/4 cups water. I also added some leftover mashed potatoes that were seasoned with garlic and herbs. It was just what I was looking for. Nice and chewy. These went in my chicken soup. I did not have noodles so it really complimented the meal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mommymadness

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Irwin, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2009

These are very plain and the amount of liquid called for is not nearly enough - I had to double it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Manda

Cooking Level: Expert

Living In: Fullerton, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

Excellent dumpling. My grandmother used to call these "Strap Dumplings". Great in squirrel potpie, other game meat pies, and beef stews.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

John & Wendy V.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2008

This great classic dumpling had great flavor and texture. My only problem was not enough moisture in the recipe. I had to increase the water to a smidge over 1/2 cup to get the dough to stick together well enough to work with and roll out. Otherwise its a great tasting recipe that's dead easy to make!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Grüne Eier

Cooking Level: Expert

Living In: Princeton, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

roselover2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2008

Dumplings done right! Way better than canned biscuits.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PARABIANS

Cooking Level: Expert

Living In: Boyd, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2008

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.

Was this review helpful? [ YES ]
55 users found this review helpful