Published: May 17, 2020 · Modified: June 27, 2023

These Easy No-Fail Flat Dumplings with Chicken are soft and tender and they have a secret ingredient that makes them perfect every time.  You’ll be making a double batch of these yummy dumplings!  

flat dumplings.

I posted this recipe for Easy No-Fail Flat Dumplings a couple of years ago.  However, I’m reposting it today for two good reasons…I haven’t met a person yet that hasn’t loved these dumplings, and  I also wanted to share this recipe with anyone who thinks they can’t make dumplings, because they can!

If you think for a second that you can’t make dumplings, you are so wrong.  You have my word that you cannot flop this recipe.  In fact, you will turn out the most tender, soft, and flavorful dumplings ever!  I promise!! I’ve been making these dumplings for decades, and they’re my favorite go to recipe. They’ve never failed me!

Okay, now it’s time to share with you, how to make perfect and easy no-fail flat dumplings that are soft and tender and full of flavor…and oh yes, perfect every time!

Chicken and flat dumplings.

Let’s talk about perfect flavor!

You don’t want to waste your time making a delicious dumpling if you don’t have a good broth to cook it in.  Right?  On the other hand, you don’t want to have a good broth and a dumpling that has no flavor.  So what do you do?

no fail flat dumplings.
  • Start by picking the right part of the chicken to make your broth.  The thigh produces more flavor than any part of the chicken.  I cook several thighs (skin on) in a large pot.  I add a couple of chicken bouillon cubes and salt and pepper.  As you can see in the picture above, the broth is very rich. Once the chicken is cooked I cool the chicken, remove the skins and de-bone the chicken. I cover the chicken and set is aside while I make the dumplings.
  • Next, you want to make sure that your dumplings are infused with flavor themselves.  Don’t just rely on the broth they cook in to give them flavor.  To achieve this add some rich broth to the dumpling dough.
no fail flat dumplings.

My secret to a tender dumpling!!

Are you ready for me to reveal my secret ingredient that makes these dumplings super tender no matter what?  Okay…time to reveal my secret ingredient.  Sour cream!  That’s right, sour cream is the secret ingredient to these super tender dumplings.  Even if you overcook these dumplings, they will still be tender if you roll them thin as suggested.

More tips for perfect no fail flat dumplings

  • First things first…use a tall pot when making dumplings or they WILL boil over. To cook the dumplings, you need to cover the pot with a lid, barely cracking the lid. One thing that helps is to rub butter or solid shortening around the rib of the pot. This helps to keep the broth from boiling over the top.
  • Don’t overwork the dough. There’s really no need to knead this dough much. However, it is a very forgiving dough, due to the sour cream.
  • Don’t add an egg to this recipe! You don’t need it. Lots of dumpling recipes call for an egg. You DO NOT need an egg in this recipe. Adding chicken broth directly to the dough gives it all the richness it needs.
  • Roll the dough twice as thin as you want the cooked dumplings to be.  If you want the cooked dumplings to be about 1/4″ thickness, then roll the dough to about 1/8″ thickness.  Once the dumplings cook in the broth, they begin to soak up the broth, causing them to expand. They will also become thicker the next day. I actually think they are even better the next day!
  • Don’t go overboard with making dumplings.  One batch of dough may not look like much when you’re cutting it into dumplings, but once again the dough will expand as it cooks.  If you try to cook too many dumplings, such as tripling the recipe, the dumplings will end up absorbing all of the broth and you will end up with lots of dumplings and no broth.  Note:  I usually double this recipe, but I never triple it, because I want plenty of broth.  If you do triple the recipe, add additional chicken broth from a can to the pot to ensure you will have enough broth.
  • Don’t be afraid of using too much flour.  When you roll and cut the dumplings, dip them in flour before transferring them to a plate.  This not only keeps them from sticking together, but the added flour helps to thicken the broth. I actually use a shallow bowl. I dump about 1 cup of flour into one side of the bowl. Then as I cut the dumplings, I dip them in the flour and then pile them up on the other side of the bowl. Do it however you want…just don’t be shy with the flour.
  • Don’t overcrowd the dumplings.  Roll out and cut the dumplings.  If you are doubling the recipe, only cook 1/2 of the dumplings at a time.  Once the first batch is done, transfer them to a bowl and cook the second half.  Once the second batch is done, transfer them to the bowl too, while you make the sauce. If you are not doubling the recipe, there is no need to remove the dumplings from the pot. Also if you’re serving the dumplings the following day, don’t make the sauce. Add a little milk to the dumplings before reheating.
  • Divide the cut dumplings between two plates before cooking them.  You don’t want too many dumplings on one plate or the ones on top will weigh down the ones on the bottom, making them stick together.  Although they are dipped in flour, they will stick together if there are too many on top of each other.
no fail flat dumplings.


Follow the step below, only if you’re serving the dumplings the same day they are made. If you make them a day in advance, the cornstarch in the white sauce will cause the refrigerated dumplings to be too thick. You will actually need to add some additional milk to them the next day.

Once the dumplings are done and transferred to a bowl, whisk 1/4 cup of cornstarch into a cup of milk and add it to the hot broth.  Stir the broth over medium heat until it has thickened.  This only takes about 2 to 3 minutes.  Remove from heat.  Taste the broth and add additional salt & pepper as needed. If you doubled the recipe, return the dumplings to the pot. Again, if you didn’t double the recipe, there is no need to remove the dumplings from the pot before adding the white sauce. If you’re making these dumplings the day before you plan to serve them, don’t make the white sauce. Simply add some milk when you reheat them.

You might also like…

Chicken and Fluffy Dumplings with Gravy  

Chicken Pot Pies 

Chicken Pot Pie with Biscuits   

Chicken ala King 

If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback! 🙂

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flat dumplings.

Easy No-Fail Flat Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 34 reviews
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30 Minutes
  • Cook Time: 1 1/2 hours
  • Total Time: 25 minute
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: American


These Easy No-Fail Flat Dumplings are soft and tender and they have a secret ingredient that makes them perfect every time.  You’ll be making a double batch of these yummy dumplings!  


Units Scale


  • 1 package chicken thighs with skins, at least 6
  • 2 chicken bouillon cubes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 2 cups all-purpose flour, more for work surface
  • 3/4 to 1 cup fresh chicken broth, from cooked chicken
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

 White Sauce (only make the white sauce if you’re serving the same day)

  • 1/4 cup cornstarch
  • 1 cup milk



  1. Add the chicken to a large pot of water.  Add the bouillon cubes, salt & pepper and bring to a boil over high heat.  Reduce heat to medium, cover with a lid, and cook under chicken is tender, at least one hour.  Turn off heat under the pot and transfer chicken to a bowl.  Once chicken has cooled, remove skin and bones and tear chicken into bite size pieces and set aside.


  1. In a large bowl, mix together the flour, salt, and pepper.  Add the chicken broth and sour cream.  Mix just enough to combine.  The mixture will be slightly wet.
  2. Transfer dough to a heavily floured work surface.  Sprinkle additional flour on top of the dough.  Lightly knead dough, adding additional flour as needed, until dough is no longer sticky.  Divide dough in half and roll one half at a time.  Roll dough out to a thickness of about 1/8 inch in thickness.  When dumplings cook, they will double in thickness.
  3. Using a pastry or pizza cutter, cut dough into long vertical strips, about 1 inch wide.  Cut the dough horizontally, cutting pieces about 1 1/2 inches or as desired.  Dip 2-3 pieces at a time in flour and transfer to a large plate.
  4. Bring pot of broth back to a boil over medium heat.
  5. Drop a few floured dumplings into the broth at one time, making sure they are not sticking together as you drop them.
  6. Reduce heat to medium-low and cover the pot with a lid.  Allow dumplings to cook for about fifteen to twenty minutes until they are tender and done. If you roll them thicker than 1/8-inch, they might take up to 25 minutes.  Check by forking one. Note: They might start out thin but the longer they are in the broth after they are cooked, the thicker they will become as they soak up the broth.  Transfer dumplings to a bowl and repeat steps 2 through 6 with the second half of dough.
  7. Once all dumplings have been cooked and transferred to a bowl, make the white sauce.

White Sauce (only make the white sauce if you’re serving the same day)

  1. Whisk the cornstarch into the cup of milk.  Add the milk to the hot broth and stir constantly over medium heat until the mixture thickens.  This takes about 2 to 3 minutes.  Remove the pot from the heat and taste the broth.  Add additional salt and pepper to taste, then transfer the dumplings and the chicken back to the pot.
  2. Refrigerate any leftovers.  Once dumplings are reheated, if there’s not much sauce, add a little bit of milk or chicken broth.


  • Once dumplings are refrigerated, they will soak up more of the broth.  To reheat the following day, add a little bit of canned chicken broth or milk to the dumplings before heating.  Place over medium-low heat and gently mix frequently with a large spoon until the broth has thinned. If you plan to make the dumplings the day before serving them, don’t make the white sauce. The cornstarch in the white sauce will cause the cold dumplings to thicken too much.
  • I originally posted this recipe using 2/3 to 3/4 cup of chicken broth. After getting feedback from some readers, I adjusted the amount to 3/4 to 1 cup. (I think some people measure their flour while it’s compacted). The dough will be wet. Don’t worry. Simply add as much flour as needed when you transfer them to a work surface. It’s like a give and take thing with dumplings. If you add more broth, then you might add more flour when rolling them out, vice versa. 


  • Serving Size:
  • Calories: 2042
  • Sugar: 16.1 g
  • Sodium: 6258.3 mg
  • Fat: 31.5 g
  • Saturated Fat: 13.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 352.7 g
  • Fiber: 11.3 g
  • Protein: 78.9 g
  • Cholesterol: 156.1 mg