Reviewed: Oct. 17, 2009

Great dumpling recipe, best I've ever made, all of my kids ate it! I did cook the dumplings 5 minutes longer as they seemed to become more tender the longer they cooked, I think next time I will cook them 10 minutes longer than what the recipe says but a great recipe nonetheless!

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Buckley Mom

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Reviewed: Sep. 26, 2009

These are the perfect dumplings! If you roll them out as thin as the recipe says (1/8 of an inch), they're wonderfully soft and flexible and a tiny bit chewy, but in a good way. I've tried many dumpling recipes over the years and this is by far the best. I've made this recipe several times, it's definitely a keeper. I think the difference is that this recipe has baking powder in it. Chicken and dumplings (I use my own recipe for the stew part) made with this recipe is probably our favorite meal and it's always special. One last thing, a little bit of poultry seasoning is a nice addition to the dumplings.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Jul. 26, 2009

These rolled dumplings are beautiful & taste so so good. They are soft, not slippery and noodle-like. I made a basic chicken soup w/celery, carrots, potatoes & when tender I added the cooked chicken and then the dumplings. I followed reviewers suggestions to use 1/2 shortening and 1/2 butter. The dough came together easily and was soft but not sticky. Floured the counter liberally, rolled to 1/8 in., sprinkled w/flour & cut w/a pizza cutter. The flour on the dumplings thickened the soup beautifully. Only wish I'd had peas to add & next time I'll add some fresh parsley, too.

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KATHY S

Cooking Level: Expert

Home Town: Springboro, Ohio, USA

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Reviewed: Jun. 9, 2009

I had no problems at all with this recipe. Thanks for having a recipe for dumplings that doesn't need eggs! I'm trying to stretch my budget and this was perfect. Will make again and again!

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Joellen

Cooking Level: Intermediate

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Reviewed: May 13, 2009

I was raised on drop dumplings, but I really like to make these and freeze ahead. Just add them in when your'e in a rush. Thanks for the recipe!

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Just Jan

Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Mar. 2, 2009

This was my first time making dumplings and they turned out great but I have nothing other to go by. That's the only the reason I rated it as a 4 instead of 5. Thanks! :-)

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Feb. 7, 2009

Can throw some chicken in w/ the broth. I use whole wheat flour and butter (instead of shortening). I'm sure they aren't as flaky as a result, but are still fine.

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healthydarkchocolate

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Reviewed: Jan. 28, 2009

Easy peasy recipe that was surprisingly quick from pantry to table! One change we made: Substituted 1/4 cup whole wheat flour (to 3/4 regular all-purpose). The dumplings didn't suffer too much, but next time, I'll stick to the recipe. Dumplings aren't supposed to be health food. :) Tip: Very important to roll these THIN. How we used the dumplings: Boiled them in organic, store-bought chicken broth (two cartons), then added shredded chicken, left over from yesterday's crock pot cooking. Thanks for a great, simple recipe. This is a keeper.

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CERRADANCE

Cooking Level: Intermediate

Home Town: Madison, North Carolina, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 6, 2009

OMG!!! I made these for supper tonight and they were wonderful!! The BEST I have ever made. My husband ate three helpings. Very easy to make. Will make again. Thanks for sharing.

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Huzzer

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Reviewed: Dec. 12, 2008

These were SUPERB!!! They are better than the cracker barrel!! My husband asked me to make these to go in "chicken and dumplings" at least once a week! We really enjoyed me!

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Dec. 4, 2008

Great base recipe. I would consider adding more liquid to the mix. Mine came out a bit too crumbly & wouldn't stick together. I also added some spices for flavor. But as a base recipe it's great. Thank you.

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Mayaquice

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

These were good, not great. I would advise using the largest diameter pot you have, to do as many in a batch as possible. The broth really thickens and has to be changed after about 2 batches of dumplings. I let mine cook about 15 minutes to get the right consistency.

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stickmodee

Cooking Level: Intermediate

Home Town: Homestead, Pennsylvania, USA

Living In: Natrona Heights, Pennsylvania, USA

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Reviewed: Oct. 22, 2008

Wow! I can't beleive how easy these were to make. I had an extra rotisserie chicken on hand so I deboned it and made a basic stock. I boiled the dumplings in the stock(about 4 cups) and added the shredded rotisserie chicken and some fresh parley at the end. My husband said that it was the best chicken and dumplings he ever had! Thanks!

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Kim

Cooking Level: Intermediate

Home Town: Dacula, Georgia, USA

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Reviewed: Sep. 18, 2008

These dumplings were great. I had to substitute butter for shortening. They tasted wonderful in my chicken soup.

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Lisa S.

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Reviewed: Aug. 16, 2008

So easy to make and my husband says they taste just like his grandmother's recipe! I add them to slow-cooker chicken and dumplings recipe from this website (see my review and others for variations) in place of the canned biscuits and it makes an out-of-this-world comfort food.

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jennysaurus

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 17, 2008

This is now my regular recipe for making dumplings.

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Dawn Kennedy

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Port Clinton, Ohio, USA

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Reviewed: May 16, 2008

These were exactly what I was looking for. When I make chicken and dumplings, I usually do the "drop by spoonful" dumplings. My husband wanted the rolled ones, so I tried these and they turned out great. Thanks!

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Mom Gone Crazy

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 11, 2008

This was GREAT! I did have trouble halving the recipe and ended up having to add some melted butter to the dough for it to work. But it did just fine.

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