with some tweaking that my sister made this was an absolutely phenomenal dish. I absolutely loved it.

Freaking GOOD. The dumpling recipe is off the hook!! It says 1T salt and go for it, they are incredible.

Try this method. Reserve 2 Cups of broth for dumplings instead of water. Then roll out dough of floured board and cut strips 1" x 2" X 1/4 " and then dropping into simmering broth with the chicken.

Feeds an army and it's delicious!

My grandfather has always made these dumplings- I love them. They are supposed to be a little smaller than a lighter, and dense- these are NOT bread dumplings, they are egg dumplings. Boil the water. After mixing the dumpling dough, put the mound of dough on a cutting board. Over the boiling water, cut pieces of the dough off the mound and drop into the boiling water- the dumplings will float when they are done. They will expand in the boiling water, but the end size you're striving for is about the size of a lighter.. Left over dumplings are delish in cottage cheese as well- sounds weird, but it's a family tradition. =)

Mmmm... Like alot of other people, I used this for the dumpling recipe and I really like it. The texture is similar to Cracker Barrel-style dumplings, nice and heavy. I shrunk the recipe down to 1/4 because I knew it would otherwise make waaay too much for my pot. The proportions were this: 1 egg, 1 1/2t oil, 3/4t salt, 1/4t pepper, 1/2c water, and 1c flour. Like others I found it soupy so I added a bit less than a 1/4c extra flour and that helped firm it up. You don't need it really firm, just enough to hold together when you drop them in. I think next time I'll cut the water to 1/3c and see if that thickens it up enough. I just used the side of my wooden spoon to scoop off a thin ribbon of dough and drop (shake!) it in. Definitely aim for really thin ribbons because they plump up alot and then have trouble cooking all the way through. I still had a little dough left over (glad I cut the recipe so small!)but that may be remedied when I reduce the water. All-in-all, a very good dumpling recipe I will be using frequently!

This was good overall. I did not care for the dumplings too much. I realize that they are supposed to be heavy and dense but for my taste I will substitute buttermilk baking mix dumplings next time. I also added some carrots and potatoes. My kids and husband liked it.

Wonderful! So glad I came across this recipe. I was looking for a more dense dumpling and this is it. I don't have a lot of time to cook with my schedual so I changed a few things. I brought 4 cans of Swansons chicken broth to a boil and added the can of cream of chicken and 1/2 can of cream of celery along with the suggested seasonings (I omitted the allspice). I then added 4 (small) chicken breast and removed after they were cooked through (about 25 min). I prepared the dumplings as suggested but found that they were to sticky to cut off of a spoon so I ended up using 2 small spoons, one to scoop about the amount of a tablespoon and pushed it off into the boiling broth using the other spoon. I boiled them for the 15 min. then returned the chicken to the pot (diced of course). Yeah, lots of detail, but it's what worked for me.

I have been looking for a dumpling recipe to compliment my chicken stew and have finally found it!! Excellent flavor, excellent texture. I loved this recipe and so did my husband. He told me to stick to this one. Loved it.

The dumplings were awesome.

The dumplings were a disaster! I followed the recipe. I thought the mix would be stiff, almost like cookie dough, but it was goopy so I kept adding more flour. Then I put them in the broth and even after being in there 10-15 minutes they came out as raw dough goo blobs. Not good. The chicken seasoning was good, though. That's why I gave it 2 stars.

Good recipe. My children loved this....my son had thirds, and my daughter had seconds. My boyfriend had four bowlfuls! I will make this again.

As I saw in previous reviews, these are the heavier of the two types of dumplings, but this is the best recipe I have found after losing the one my mother gave me. If you want lighter, experiment a little. If you understand baking, apply it to this recipe and you can make a fluffy light dumpling. You want more or different flavoring, hit the spice rack. When my friends and family ask how I make them so food, I just say allrecipes.com, I just don't tell them which recipe it is.

The stock is very good, I did make some changes. I used legs as they were on sale, 1 can on cream of mushroom soup, 1 can of chicken broth ( reduced fat) 2 TBSP of roasted Garlic and rolled dumplings.. turned out fantastic! YUM.. My hubby who doesn't like chicken LOVED it.

I normally stay away from any recipe that calls for a "cream of something" soup (yuck!) - But I braved this one and after a couple of slight changes it was exactly what I was looking for. I added some fresh garlic to the chicken as it was cooking and I thickened the broth with a small amount of cornstarch. The dumplings came out perfect! Everyone loved it!

Good recipe, but my wife is right off the boat from Poland. They don't use olive oil or regular flour in their dumplings.. they use potato flour..these are supposed to be heavy potato flour dumplings. This recipe has been americanized but still pretty good.

This recipe was not quite what I was hoping for. I was really looking for a more creamy version; perhaps my fault - I should have analyzed the ingredients more. The end result was tasty, but not fabulous. I probably would not make this again considered the amount of effort it takes.

Note to reviewers and future recipe users: There are two kinds of dumplings - one is a heavy, dense pasta-like dumpling (like this recipe) and the other is a puffy biscuit-like dumpling. These dumplings are just as they are supposed to be for a dense dumpling!