HOW TO MAKE DUMPLINGS

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How to Make Dumplings - The Southern Lady Cooks

There are lots of recipes for making dumplings.  You can try flat dumplings or drop dumplings but they all taste pretty much alike.  It is really just a matter of preference.  True Southern dumplings are flat but many people in the South will argue this point and like the drop ones better.  I say just do your thing.  I make them both ways depending on how I want my recipe to look.  The recipe below can be used either way.

DUMPLING RECIPE
 
2 cups self-rising flour
1/4 cup shortening
3/4 cup boiling water
 
 
 
Put self-rising flour in a bowl, cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs.  Add the boiling water a little at a time until you can shape the mixture into a ball.  Roll out to about 1/8 inch thickness on a floured board.  For flat dumplings cut into strips, then squares.  I use a pizza cutter to do this as it is much quicker.  If you want drop dumplings do not roll out.  Just pinch off pieces of the dough the size you want.  Drop either kind of dumplings, a few at a time,  into boiling soup, fruit or broth,  cover with top on pot, let cook for a few minutes and add more dumplings. You might also like our recipe for cream cheese ranch chicken.
 
This is a basic dumpling recipe and works for me every time.  You can use milk instead of water and some people even sweeten with a little sugar if adding dumplings to fruit.  I always use this recipe when making chicken and dumplings. This makes around 35 dumplings depending on size you make yours.  Enjoy! 
 
How to make dumplings
Prep Time
10 mins
 

Learn how to make drop dumplings and flat dumplings. Great for chicken and dumplings!

Course: Ingredient
Cuisine: American, southern
Keyword: Chicken and Dumplings, drop dumplings, flat dumplings
Servings: 30 dumplings
Author: The Southern Lady Cooks
Ingredients
  • 2 cups self-rising flour
  • 1/4 cup shortening
  • 3/4 cup boiling water
Instructions
  1. Put self-rising flour in a bowl, cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs.  Add the boiling water a little at a time until you can shape the mixture into a ball.  Roll out to about 1/8 inch thickness on a floured board.
  2. For flat dumplings cut into strips, then squares.  I use a pizza cutter to do this as it is much quicker.
  3. If you want drop dumplings do not roll out.  Just pinch off pieces of the dough the size you want.
  4. Drop either kind of dumplings, a few at a time,  into boiling soup, fruit or broth,  cover with top on pot, let cook for a few minutes and add more dumplings.
Recipe Notes

This is a basic dumpling recipe and works for me every time.  You can use milk instead of water and some people even sweeten with a little sugar if adding dumplings to fruit.  I always use this recipe when making chicken and dumplings. This makes around 35 dumplings depending on size you make yours.

 
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10 Comments

  1. Margaret Pennington says:

    My mother-in-law made the best dumplings and she used the chicken broth for the liquid for the dumplings.

  2. I’m from tenn and that was Sunday meal when the preacher came home with us from church, we had the flat one made with real l lard. My mother could make good dumpling. l just made this recipe today very good,

  3. Eager to try this simple recipe!

  4. I grew up Chicken and Dumplings. My Mother also made these flat dumplings and used it for berry cobblers. I live in the Midwest and no one around here makes flat dumplings. Thanks.

  5. Shirley Lindsey says:

    You can also use flour tortillas cut into strips. But homemade is better.

  6. this is the first time i’ve seen a recipe on how to make home made dumplings. i usually use canned biscuits but always wanted the home made ones. something i should have learned from my mother ! thank you !

  7. Shirley Lindsey says:

    My mother always let hers dry out a bit before cooking them.

  8. I have always made the puffy soft dumplings. I will try this one day.

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