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Reviewed: Jun. 11, 2008

This recipe (as written) is DELICIOUS. Except I have to admit, I am a DUMPLING ADDICT. Therefore, I am continuously "on the hunt" for a perfect dumpling. To this end, I'd suggest adding more spice and herb to the basic recipe (my choices: dried garlic, parsley, basil, oregano and cayenne pepper). I've also been known to add shredded carrots, bell peppers (choose your color) and/or zucchini (green or yellow) to the "mix". My advice: cook (stew or boil) your chicken first (along with all of the requisite vegetables). Set it aside and THEN (given the broth it's generated), drop your dumplings. Serve topped with cheese (my preferences: parmesan, velveeta and/or swiss) and you've got a wonderfully "comfortable" mid-afternoon snack, sidedish or (dare I suggest?!) dinnertime main meal.

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Reviewer:

ManassasMa

	Cooking Level: Intermediate Home Town: New York, New York, USA Living In: Manassas, Virginia, USA
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Reviewed: Mar. 8, 2008

These are great tasting. I have been eating this exact recipe since I can remember.I add a piece of salt pork,and a piece of onion in the center of each dumpling before I cook them.. This will add good flavor. The very best thing about eating these however. THE NEXT DAY. Sliced and fried with butter on top. Yum

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3 users found this review helpful

Reviewer:

cinamon


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Reviewed: Nov. 17, 2006

We have this recipe in our family as well, only without the croutons. We use ham drippings mixed with melted butter for the gravy. The salty-ness with the mild flavor of the dumplings is wonderful.

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2 users found this review helpful

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MDAHLE

	Cooking Level: Intermediate Home Town: Milbank, South Dakota, USA Living In: Sioux Falls, South Dakota, USA
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Reviewed: Dec. 31, 2005

This was just OK. I'm not really familiar with "good" dumplings, but these were just bland. I'd add parsley and more salt for flavor.

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Reviewer:

Emily

	Cooking Level: Intermediate Home Town: Cleveland Heights, Ohio, USA Living In: Harrisburg, Pennsylvania, USA
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Reviewed: Dec. 4, 2005

Great recipe!

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1 user found this review helpful

Reviewer:

funontherun05


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Reviewed: Nov. 14, 2005

Super! Very, very good! Loved the leftovers fried the next day!

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Reviewer:

JENAJ

	Cooking Level: Intermediate Living In: Sheboygan, Wisconsin, USA
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Reviewed: Feb. 23, 2003

The best i have had in a while.

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4 users found this review helpful

Reviewer:

DALTON1999


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Reviewed: Feb. 23, 2003

DELICIOUS DUMPLINGS! I ADDED SOME PARSELY FOR COLOR. I DON'T OWN A POTATO RICER SO I USED A FINE GRATER AND IT WORKED WELL. TIP-DIP HANDS IN BOWL OF COLD WATER WHILE SHAPING THE DUMPLINGS AND THE DOUGH WON'T STICK TO HANDS. I WILL MAKE AGAIN FOR SURE.

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15 users found this review helpful

Reviewer:

AKAGERAH


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