Reviewed: Nov. 25, 2008

I was looking for a dumpling recipe like my German grandmother made when I was a kid 45 years ago and this came very close. I added some poultry seasoning and parsley flakes (fresh would have been better) and a half tablespoon of baking powder which lightened them up. Pretty good! I didn't try the soup, but I will next time.

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LORETTAEMMA

Reviewed: Nov. 23, 2008

Excellent! My family is a blend of german and polish...I had a craving for a dense dumpling like those that my family used to make. These hit the spot. The only thing I changed was using 6 boneless skinless frozen chicken breasts instead of the whole chicken - - perfect!

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ScrumDiddlyUmptious

Reviewed: Oct. 5, 2008

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

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La Carlotta

Home Town: Chelmsford, Massachusetts, USA

Reviewed: Aug. 22, 2008

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

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Reviewer:

Jane Buck

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Durham, Oregon, USA

Reviewed: Aug. 17, 2008

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.

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MO2CA

Cooking Level: Expert

Reviewed: Aug. 4, 2008

Feeds an army and it's delicious!

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kelron5000

Reviewed: May 4, 2008

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. =)

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Carly Lynn

Cooking Level: Intermediate

Living In: Romeoville, Illinois, USA

Reviewed: May 2, 2008

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!

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GottaFeedYa!

Cooking Level: Intermediate

Home Town: Bloomingdale, Ohio, USA

Living In: Steubenville, Ohio, USA

Reviewed: Apr. 29, 2008

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.

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Liz D.

Reviewed: Mar. 29, 2008

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.

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