Pioneer Cut Dumplings from the 1800's Recipe -
Pioneer Cut Dumplings from the 1800's Recipe
  • READY IN 35 mins

Pioneer Cut Dumplings from the 1800's

Recipe by  

"Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    35 mins


  1. In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
  2. Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 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.

Most Helpful Critical Review
Oct 24, 2006

Perhaps being from the north is the reason I don't like this recipe. I tried it because it seems really easy and from scratch, but neither my husband nor me liked it. We grew up with dumplings being light and fluffy. These dumplings are heavy and tastless. Maybe I didn't let them dry enough. How dry do they have to be? I wonder if adding baking powder would help them rise.Would this give them the fluffy texture and help them to take on the flavor of the stew? If anyone tries it, please post the results.


82 Ratings

Apr 27, 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

Aug 04, 2005

hey, this recipe was great! i was looking for a good dumpling recipe, and this was the one. i really liked how you focused on the dumpling, not so much the soup you cook it in. (so i wasn't afraid to be a veggie stealing the dumpling recipe from "chicken and dumplings") super easy recipe, made it in a jiffy, then got to focus all my creativity on the soup. i felt motivated to experiment around with what i had in the kitchen. didn't have any broth or stock, so i improvised my own base (i don't ever homecook soup other than miso). i heated some butter in a large pot, added in my chopped red onion, some shredded carrots, cremini mushroom chunks, & chive. then salted, garlic powdered, and sugared, (something i learned from asian cooking) four cups of water, & a quick splash of milk for some opacity. i cut my dumplings pretty slopily, so some were a lot bigger than others, but they all tasted uniform. you know when they are done, because they ALL float. before serving, i added some chopped green onion, and enoki mushrooms. turned out to be a nice somewhat light & fresh, but very hearty soup. presentation was nice in a glass bowl. i recommend serving immediately; if you wait too long to eat the soup... the dumplings suck in a bunch of liquid, and become much more dense & gummy (which isn't too bad, but i did like the fluffier version better, it went better with my light soup)

Nov 09, 2006

I made these and they were perfect. Reminded me of my grandmothers. I did let them dry for about 4 hours before cooking them though as I recall my grandmother having hers dry for most of the day. I made them in noodle fashion and not dumplings, rolling the dough thin makes them less doughy and tough

Jan 12, 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.

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!

Feb 02, 2011

Just like my grandmother made! I made these dumplings for my family and they were a hit! I have been searching for a recipe to make dumplings like my grandmother made when I was a child growing up in rural Arkansas, and I finally found it. Letting the dough sit for a couple of hours before boiling is very important for texture if you want firm noodles. Thanks again for a great recipe! You have my eternal gratitude for this recipe!!


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 458 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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