Reviewed: Nov. 23, 2009

I have been making these for years. My mother showed me how when i was young. This is the "comfort food" at my house. I triple the batch and use it in chicken/turkey soup and have enough for 4 or 5 dinners (3 of us) and my daughter comes and snatches some for her dinners too. they are so fast and easy. Thank you for posting this!!! With Thanksgiving coming, i will make "leftover turkey noodle soup"!!! AWESOME!!!

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JoniB

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Reviewed: Nov. 22, 2009

The name drew me in and it did not disappoint. This is going to be my "go to" recipe from now on.

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DIZRICH

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Reviewed: Aug. 4, 2009

These were perfect. I added parsley to the dough before rolling it out. I love heavy dumplings and these delivered...tasty and easy!

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Wendy B

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: Mulberry, Florida, USA

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Reviewed: Jul. 16, 2009

Really great! They are dense and filling and versatile. I made a chicken stew on the fly and added these to it and they really made it great.

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Sarah T.

Cooking Level: Expert

Home Town: Folsom, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 1, 2009

These dumplings were awesome! I put some spices in the dough: curry powder, ground cumin, and ground coriander seed. I cooked them in a soup that used one can of condensed cream of mushroom soup (and instead of water to dilute the soup, I used chicken broth) and about a 1/3 cup of milk. I changed the recipe to only make four servings. It was amazing!

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Cate and Brad

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Reviewed: May 4, 2009

Great recipe for Dumplings. I rolled the dough out thin and cut into small rectangles. I followed the advice of another reviewer and let them sit out for about 4-5 hours before cooking. They plumped up to the perfect size and were not gooy at all. (I used these to make Chicken and Dumplings in a slow cooker)

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spoiled

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Reviewed: Apr. 26, 2009

These are very very good dumplings and very easy to make. The only changes I made was adding a little more (maybe a tablespoon) liquid and if you are making dumplings - not pasta- drop them in right after cutting them and they will be tender

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bsmdl

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

These came out perfect!!!

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April

Cooking Level: Intermediate

Home Town: Stanley, New York, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 23, 2009

for such a simple recipe these dumplings were a hit the whole family loved them I am going to take the reciepe when I go moose hunting with the boys next year

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Daniel

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

These are the same dumplings I grew up on at Baptist potluck dinners. It was a total taste from my childhood. I've tried a ton of different dumpling recipes and could never get just the right texture.

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CHRISTIEKOHLHAAS

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Reviewed: Dec. 17, 2008

Jeff really liked these. Much better than Emeril's cake like drop dumplings.

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 26, 2008

I thought these dumplings were just okay. I was actually looking for an alternative for my usual dumplings made with baking powder because I was all out of it. I tried this instead, but they were a bit to dense and chewy for my liking.

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Lins444

Cooking Level: Expert

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Reviewed: Oct. 11, 2008

This was just the recipe I was looking for. It was easy to make and tasted wonderful. I added chopped parsley and they turned out great. I always make extra and freeze them to drop in any stew or soup I make. Even my picky 17 year old love them. Thanks so much!

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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: Sep. 7, 2008

I haven't had had cut dumpling stew since my grandmother passed. Glad I found this one. A great recipe Thanks

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j.h.

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Reviewed: May 1, 2008

We love this stuff! We roll it out it like a play dough snake, about as thick as your finger, then in one inch bits.Up here in the north country we call them knefla,there in a potato, carrot and celery cream soup.

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A2inND

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Reviewed: Jan. 9, 2008

I love this old timey stuff. Simple yet great!!!!

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johnhop

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Reviewed: Jan. 1, 2008

These were the BEST dumplings I've ever made. The only thing I did different was to cut the recipe in half and add a pinch of black pepper to the dough. I rolled the dough very thin (1/8 inch or less) cut them in small squares with my pizza cutter and put them on a floured cookie sheet to dry all afternoon. I let my chicken broth come to a boil and added the dumplings then turned down the heat, covered the pan and let them cook for about 8 min. They were just like grandma's!! Nice and thin and tender. Not gummy or doughy at all. I added my chicken after the dumplings were cooked. I thickened the broth with alittle flour mixed with cold water and served with mashed potatoes and biscuts. What a wonderful dinner on a cold night.

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rockinrfarm

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: May 2, 2007

This is almost the exact recipe my baba used to make dumplings for my dad. Now that she's gone, I can make them for him. If I want to make them healthier I use whole grain flour, and I can add in spices like garlic and even some chopped spinach.

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conscendo

Cooking Level: Expert

Living In: Coraopolis, Pennsylvania, USA

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Reviewed: Apr. 15, 2007

I have 4 children and a husband that is a very good cook... we like things that are simple and to the point - These were great!! The kids loved to help and make their own noodle shapes and dumpling hearts. Thanks so much.

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Stephanie H

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Jan. 6, 2007

I love this recipe. I use it for noodles and dumplings. Perfect dense texture that we love. I made no changes to the recipe and they are perfect. Thanks for posting.

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SAMMI6

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Pioneer Cut Dumplings from the 1800's

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