Easy No-Fail Flat Dumplings with Chicken
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!
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!
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?
- 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.
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.
HOW TO MAKE A CREAMY WHITE SAUCE
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.
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Chicken and Fluffy Dumplings with Gravy
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Easy No-Fail Flat Dumplings
- Prep Time: 30 Minutes
- Cook Time: 1 1/2 hours
- Total Time: 25 minute
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: American
Description
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!
Ingredients
Chicken
- 1 package chicken thighs with skins, at least 6
- 2 chicken bouillon cubes
- 1 teaspoon salt
- 1/2 teaspoon pepper
Dumplings
- 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
Instructions
Chicken
- 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.
Dumplings
- 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.
- 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.
- 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.
- Bring pot of broth back to a boil over medium heat.
- Drop a few floured dumplings into the broth at one time, making sure they are not sticking together as you drop them.
- 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.
- 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)
- 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.
- Refrigerate any leftovers. Once dumplings are reheated, if there’s not much sauce, add a little bit of milk or chicken broth.
Notes
- 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.
Nutrition
- 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
Made these dumplings .had to use about a cup and quarter chicken broth.it calls for half a cup but it was really dry. And I also added baking powder a tablespoon. They really came out delicious.
Penny,
I’m so glad they turned out for you!! Thanks for the feedback! 🙂
Can plain yogurt be used instead of sour cream?
Hi Sharman, I have not tried yogurt, but I don’t see why not.
I always substitute plain yogurt for sour cream in all my recipes.
made these esy flat dumplins for my chicken dumplings,,as usual I gotta add pepper garlic powder,,parsley flakes and some Webrs kickin chicken seasoning..turned out quite well…perfect chew….
Love the recipe perfect everytime thank
Hi Jennifer,
I’m so glad you love the dumplings. I love this recipe because you really can’t flop them. I’m going to make them with Turkey after Thanksgiving if I have leftover turkey broth. Happy Thanksgiving!! 🙂
I fixed this tonight and it was wonderful! I thought the way you laid out the recipe with ingredients of each part was really smart. I loved your tips too. The white sauce really made it taste so good. The recipe was so easy to follow. I love a soft, limp, thin dumpling and to get that I had to cook the dumplings a longer time. I think I was probably cooking it on a lower setting although it was on a low boil. I think I should have rolled it out even thinner than I did?. The dumplings at one time was starting to foam out the top so I placed a wooden spoon across the top to stop that and lowered the temp. This was so easy, but I have some improvement on making them thinner! They tasted so great I ate three bowls of them!’! I’m a work in progress, but I’m so excited I actually made dumplings!!!!!
Hi Teresa,
I’m so glad you had success with dumplings! Now you’ll be making them all the time! 🙂 Happy Thanksgiving!
Can I use bisquick instead of flour? Would it change the recipe?
Hi Susan,
I don’t recommend using Bisquick for this recipe. My experience with Bisquick is just ok but not as good as flour in dumplings. Cindy
I like this recipe….I’ve tried lots…..
I have read over it many times and I don’t see when you add back your chicken. I normally add mine back when boiling for my dumplings. Did I miss something???
Hi Melissa,
Add the chicken back in with the dumplings after you make the white sauce. Sorry for the confusion. Happy Holidays!! 🙂 Cindy
FOLLOWED THE RECIPE TO A T, AND THEY ARE THE EASIEST AND BEST TASTING DUMPLINGS I HAVE EVER HAD, THE ONLY DUMPLINGS I WILL MAKE NOW. THANKS FOR SHARING
Hi Tracy,
I’m so glad you liked them! They’re my go-to recipe! Happy Holidays!!
Cindy
Thanks for sharing this recipe. It was my first time making this kind of dumpling and it was really easy to follow your instructions. I was very happy with the results!
Have you ever made them ahead? If so, how long can they be refrigerated or frozen?
Hi Kerrie,
So glad you liked them. You can refrigerate them for 2 to 3 days. However, the dumplings will begin to soak up more of the broth over time making the dumplings a little thicker, and you won’t notice quite as much broth. If you do refrigerate them for 2 to 3 days, I recommend adding a little more chicken broth when you reheat them. I’ve never tried to freeze them. Happy Holidays!
Cindy
All this time I thought making the dumplings from scratch would be allot of work and time. Dumplings is one of my go to comfort foods and this just took them up a notch. And I’ll be making allot. I made a big batch of my chicken dumplings using these dumplings and shared with some neighbors. Got all around raves and begging for me. 2 Thumps Up!
Hi Alicia,
I’m so glad they were a hit. I love this no-fail recipe! Happy Holidays!
Cindy
Have been wanting a delicious recipe for flat dumplings. This recipe has delicious flavor and I SO loved the detail and hints. Here’s my question, after the 15 minutes, are they supposed to be “white” in color? And, what is the cause of a slightly chewy texture? The flavor is good, tender but, I didn’t thing it should be on the chewy side. Maybe I didn’t roll out thin enough?, Or, maybe noodles need to be cooked longer than the 15 minutes. Definitely want to try again!!
Hi Kay,
You guessed right. Roll them really thin and cook for 15 minutes and test one. The dumplings will soak up the broth and become thicker. Yes, they will look white. If you roll any thicker you will need to cook them longer. Also, only cook 1/2 at a time. Good luck and Merry Christmas!
Cindy
When I lived in the South, I could buy ready made frozen dumplings and just drop them in the broth. Now I live in Nevada and couldn’t find them. This recipe is perfect and so easy. I had to get a head start so I made the dumplings the day before. Put them between layers of waxed paper and froze them. So easy to handle the next day. Thanks for a great recipe.
Hi Joan,
I’m so glad they turned out great and thanks for the info on freezing them.
Oh my gosh! These dumplings are so delish. I made the chicken in my Insta pot and used the broth for the sauce. This recipe is Barry close to the one my dad and aunt used to make. They didn’t use sour cream, but did use the broth for the dumplings.
I followed all of the steps except rolling out the dough. In a hurry to get dinner on the table. I dipped a spatula into the hot broth and scooped up a small amount of dough and dropped it into the broth. I will definitely make this again. Thanks for sharing.
Hi Cheryl, I’m so glad they were a hit! 🙂
If you want to use the dumplings, with black berry for blackberry dumplings, how would you go about making it. Blackberry juice in the place of the chicken broth?
Hi Walterlene, Yes you would have to replace all the broth with blackberry juice and I don’t recommend doubling the recipe. Check out my recipe for Blackberry Dumplings on my blog for the juice but use this flat dumpling recipe. My recipe on the blog is for the fluffy ones.
Oh my, this recipe was sooooo delicious! I have ibs, so I substituted a few things. Lactose free milk and lactose free sour cream. I’ll have to play more with gluten free flour though. Everything came out so good! My family loved it! Definitely making this many times in the future. I will use more chicken, 6 thighs wasn’t enough for us, but that’s ok. I about melted, with my first bite! Thank you for this recipe!
Hi Summer, I’m so glad they were a hit!! You just can’t flop this recipe!! 🙂
First off am a man that’s a blue collar electrician. I cannot cook the fancy meals but play around trying. My grandma made dumplings and I have missed them for many many years. This is the closest and best tasting dumplings I have found and I have tried a few. Thank you for posting this recipe. You are awesome!!!
Hi Bari, Thank you! I’m so glad you like the recipe! Now you can keep making dumplings! 🙂
Can I use baking powder or whipping cream for the white sauce
Hi Kelly, Unfortunately, you can’t use baking powder. If you don’t have cornstarch you can substitute flour. I don’t recommend using whipping cream either.
Hello Cindy, I,’m using your recipe to make an old family favorite potato soup and dumplings. Would you cook the dumplings separate and add to the soup and do you or can you let these dry before u cook them?
Hi Michael, No do not dry out the dumpling dough before making them. I don’t cook them separately but I double the batch and cook one batch and transfer to a bowl, then a second batch. You can cook them separately and add them to the soup if you have broth to cook them in. I hope this helps!
tried printing out your no fail dumplings with 3x’s amounts to use for this recipe, but every time I would select to print it, it would show the 1x. amount. very frustrating! did anyone else have this problem. I guess I will have to whip out the old pen and paper!! :-}
Great recipe. Easy and delicious! Best ever dumplings.
Only problem I had was I wound up with twice as much (thickened) broth as I needed – just scooped out meat, dumplings, and veggies with a spider spoon until better ratio. Maybe you could measure the water amount and include that (vs “a large pot of water”).
However…
The extra broth tastes like the best ever cream of chicken soup. And I could even freeze and make more chicken n dumplings later!
Great recipe. Easy and delicious! Best ever dumplings.
Only problem I had was I wound up with twice as much (thickened) broth as I needed – just scooped out meat, dumplings, and veggies with a spider spoon until better ratio. Maybe you could measure the water amount and include that (vs “a large pot of water”).
However…
The extra broth tastes like the best ever cream of chicken soup. And I could even freeze and make more chicken n dumplings later!
I second the part of this comment, about measuring the amount of water used and including it in the recipe! “Large pot of water” is too vague.
I learned this recipe as a very young woman.(17- 20 years old ) It’s almost exactly the same. I made it last about 9 years ago and something went wrong . I never made them again! Your recipe has a couple of different things not much. This recipe is truly an old fashioned recipe the best chicken and dumplings ever! Do you have a YouTube Channel that you are cooking on? I would love to watch. When I learned this recipe I was taught in making a circle around the dry ingredients the flour and such in a bowl Take your hand and go around the bowl until there is a center hole in the middle. Then take the broth from where you boil the chicken and other ingredients and pour it into the center a little at a time and then take the larger amounts of flour around the bowl and go around pushing it into the broth to make the dumplings. Take it out the bowl when mixed lightly trying not to mix very much just enough and then putting it on the counter with flour on it. Roll it out add flour to each piece so it doesn’t stick after each cut and setting aside on flour counter top or pan sheet with parchment paper.
This is truly a wonderful recipe you have! It is the closest recipe to my recipe from a 5 generation grandmother that I received 30 years ago! So one – two more generations that’s 6-7 (I think 6 ) generations of chicken and dumplings recipe!
Her other recipe she would have me make her was a cobbler recipe! Any type of fruit you want. She mostly asked me to make her peach cobbler. She said 1 stick of butter, I cup of sugar, I cup of flour, 1 cup milk, if using can peaches with syrup don’t add any more sugar than the cup, if using can peach’s or fresh peaches add sugar. You melt the stick of butter in the oven in a casserole dish, after melted add peaches or whatever fruit, in a bowl add your flour and sugar mix then add milk mix and then pour it on top of peaches in the casserole dish. Put in oven and bake until the top is lightly browned! Such a easy old fashioned recipe! I hope you enjoy
Hi Elizabeth, Thanks for your feedback. These days, I find it’s not necessary to do some of the work our mothers and grandmothers did. I don’t mix it with my hands, or make a circle around the dry ingredients. I find this isn’t necessary for biscuits either. I don’t have a youtube channel. However, I seriously doubt that you’ll flop this recipe. The sour cream is the secret to this recipe. And yes, I have made that peach cobbler so many times in my life. Happy Baking…now go make those dumplings! 🙂
I cook and Bake Keto and low carb – recipe works with coconut flour as well – just cooking time is a bit shorter
I just made these. They are soooo good. We love dense vs light and fluffy dumplings. I usually use refridgerated biscuits and roll them out in flour for my dumplings. They are food but have so many added oils and ingredients. These were a perfect replacement and super easy to make. Thank you!
Hi Palma, I’m so glad they were a hit!:)
I made this last night and it was great!
Still, I couldnt quite get over the feeling that “something” was missing. Something to tie it all together. Then it came to me–sour cream! I didn’t have any on hand at the time. I added about a third cup to the leftovers, and once well mixed, it was even better!!!
Hi Rob, I’m so glad they turned out for you. These are my favorite. You really can’t flop them!
Oops! I commented on the wrong recipe! How embarrassing. However, that said, I did make dumplings the day prior, and they were EXCELLENT!
I never grew up eating Chicken and Dumplings (I missed out)! In the past I’ve had to toss it down the drain, made one that my husband said was oK, but this recipe took him back to his childhood, an absolute keeper ! Thank you so much!!!
Hi Margaret, I’m so glad he loved them. I simply love this no-fail recipe!
Would you advise using these for just homemade chicken soup ?I’ve used these for the creamy chicken and dumplings and they are fabulous. I think I’ll try them in just soup. I will let you know what happens unless I hear back from you soon with an answer. Thank you !
Hi Karen, I’m sure they would be fine in soup, just a little bigger and slightly thicker than noodles. Yes, please let me know how you like them in the soup.
If I could give it 10 stars, I would! My mother-in-law praised me for my dumplings. There is a bit more work to this than I expected, but so worth it. This will be my go-to recipe from now on for dumplings. It was delicious!
Thank you so very much!
Carolyne C, Memphis, TN
Hi Carolyne, I’m so glad you liked them and they met approval by your mother-n-law. 🙂
Can I use flour instead of cornstarch?? I never have cornstarch on hand when I need it. Thank you!! Happy holidays!!
Hi Heather, Yes you can. However, only use 1/2 of the amount of flour. Any time a recipe calls for cornstarch, use half the amount of flour.
I only made the dumplings to go with a chicken pot pie type of filling … didn’t want to use pie crust or heavy doughy dumplings. I made these flat dumplings and cooked them in plain chicken broth for the recommended time. These were easy to make, albeit a little time consuming — but worth it! Taste and texture are amazing! Thank you.
We live in Pennsylvania and this is the best tasting recipe I can remember and we grew up in the South!!! Thanks, it felt like we were home.
Hi Kimberly, You’re so welcome! Glad you liked them! 🙂
Great recipe ! They actually turned out tender. I didn’t make the white sauce. Thanks for the tip of adding milk or chicken broth for reheating if more broth is needed.
I have never been able to make good dumplings. This recipe was so easy and delicious. My husband said it was a keeper!
I’ve been making chicken and dumplings for years using my grandmother’s recipe we call them Slippery Jacks. I’ve been trying to find the right dumpling recipe because they were doughy and sometimes hard. This hands down is the best recipe for tender dumplings! Thank you so much for sharing I will use this recipe every time.
Hi Christine, You’re so welcome! Happy holidays!
I’ve never heard of making white sauce with dumplings. Is the reason for taste or for thickening?
Delicious!! Very good! I will make this recipe again at the request of my family! Thank you for sharing!
Just a note for cooking newbies: When you put the dumpling in , it will go to the bottom. When it’s done, the dumpling will come back to the top. In the beginning, I was concerned all the dumplings were. clumping together at the bottom.
Hi Alicia, I’m so glad you like them! 🙂
I fixed this tonight and it was perfect. Had to sample the 1st round of noodles while the 2nd batch cooked. They ended up being my dinner, served the finished product to my son, I get leftovers, yaasssss!
Hi Lynne, Yay! I’m glad you liked them!! 🙂
I made these this past weekend and my daughter absolutely loved them, as did I. Making them again today. I’ve never been able to make dumplings until I used this recipe. I give this recipe 5 Stars, and 10 Stars if available…
Hi Sharon, I’m so glad you loved them. I hope you will give them a rating. 🙂
I cannot wait to try out this recipe. It is very similar to one my grandmother shared with me years ago. Her recipe calls for the same amount of flour, 1/4 cu butter cut into 1/2″ cubes and 3/4 cup of broth, cooled to room temp. The butter is cut into the flour with knives or a pastry blender until a consistancy of course meal developes, and then the broth is added, stirring until a dough is formed. The dough is rolled out to 1/8″ – 1/4″, cut into squars, dusted with flour and droppd into broth, which has been heated to a rolling boil. I have heard of them referred to as “Slickers””, as they are like chewy noodles. I can immagine the sour cream might make them more tender.
My dumplings always dissolved. I make them just like my Grandmother taught me. I don’t know how come they do it put they do. In gonna try your mo fail dumplings. They sound amazing. Thank you for sharing.
Please don’t sell my name or email. Thank you.
Hi Marion, You’re so welcome! I think you’ll like this recipe. 🙂
These Dumplings are the best I have ever eaten . I am 77 years young and never tasted better. They were also very easy to make. Thank you for sharing with me.
Hi Dianne, I’m so glad you liked them. I hope you’ll give them a rating. 🙂
Hello my country talbe .. I always loved grandma’s home made chicken and dumplings .. if course she had fresh chicken lol straight from the yard . I used your recipe and it turned out delish .. it brought back alot of fun memories of helping grandma in the kitchen making chicken and dumplings as A little girl .. . Thank you so much for sharing your recipes .. oh by the way I just seen your recipes on Facebook can’t wait to try them also again thank you ..
These were delicious! I agree that they are even better in the second day!
Hi Barbara, I’m so glad you liked them! 🙂
I can FINALLY make dumplings now, thanks to your recipe! I had tried at least a half dozen recipes prior to finding this one and they would always end up tough and flavorless or they would disintegrate . These turned out perfect! I do have a question though, can I make the dumplings and freeze them?.. just the rolled and cut dough pieces, before cooking them. That way I can just toss them in a pot of stock and let them cook when I want a quicker, less messy version lol
Hi Kayce, Yes, you certainly can freeze them. I’m so happy they turned out great for you! 🙂
This recipe is the best I’ve tried for dumplings. I made this last week,for the first time.Needless to say my family loved my chicken and dumplings so much,that I’m making them again today.
Hi Sharron, I’m so glad they liked them. Thank you so much for the rating! 🙂
Hi, how far in advance do you think you could make these and still have them come together pretty quickly/easily when needed? Thinking of prepping them for thanksgiving but not sure if I need to plan to do it the day before or if they’d still be okay within 2-3 days?
TIA!
Hi Elizabeth, You can actually fix them the day before. If you make them in advance, I don’t suggest making the white sauce. I have all that in my post. However, if you do that, they will thicken up too much when you try to reheat them.
I am trying to remember my mom making these but don’t remember her putting sour cream all she did was chicken broth and flour and seasoning for her dumplings. Why the sour cream just asking what does it do for the recipe?
Hi Charlei, The sour cream keeps them from being chewy or tough, and it certainly works. It’s very hard to flop these dumplings.
I made these dumplings before and they were delicious. My question is instead of making flat dumplings, can they be just dropped by spoon into the broth for the same tender texture.
Hi Bernice, I wouldn’t suggest trying this recipe like that. If you want a drop dumpling check out my fluffy drop dumpling recipe…https://mycountrytable.com/chicken-fluffy-dumplings-with-gravy/.
I grew up with my Grandmother making chicken and dumplings as a yearly event to get all the family together. Those days are gone, but I want to try this recipe for myself. My question is that when my Grandma made them, we also had potatoes with it. I think she boiled them along with the chicken boil. How would I go about that with your recipe? If you don’t know, its all good, just thought I would ask.
Hi Kenny, I would cook the potatoes in water, not with the chicken, (the potatoes will get done before the chicken). Cook the dumplings, then drain the potatoes and add them in.
This recipe was perfection! Thanks so much! I had never been able to get them thin and solid. Mine were always thick, like big uneven lumps, with dry breading in the middle. These had wonderful flavor and were easy as pie to make with the directions given.
I doubled the dough recipe. It turned out to be a lot more than we needed. We’re a family of 4 and just one batch of dough would’ve been enough. However, when the first batch was cut up, I just didn’t believe it would be enough. I was wrong.
Plus side of that, is we will have plenty to eat tomorrow as well! I’m over the moon that I have a good dumplin’ recipe!
Hi Brook, I’m so glad you liked them. I know what you mean. One batch doesn’t look like much until their cooked, but one batch will feed a family. If you reheat them tomorrow, add some chicken broth or milk as you heat them.
If making one batch of dumplings for this recipe, do you still have to cook half of the dumplings at a time? I never remember my stepdad cooking dumplings and removing them from pot, to be added back to pot later. All dumplings were cooked at the same time(after adding slowly to boiling chicken broth). I’m so excited to try these and really don’t want to screw them up.
Hi Shelii, You can try cooking them all at one time, if your pot is big enough. They will take longer to cook.
I made this tonight for dinner. I added sautéed carrots, celery and onions to the broth. I used diced rotisserie chicken and a name brand low sodium chicken broth with soup base added for flavor. The dumplings were delicious! Not pasty or floury at all. Thank you for this recipe!
Absolutely love these dumplings. Reminds me of my mama. My mom getting allow us kids in the kitchen a lot when she was cooking. However as I got older I would watch her cook. Now I’ve never been a cook on the first one to admit it. But these dumplings tasted just like my mama’s. I looked for at A lot of dumpling recipes looking for the right recipe. I did remember watching my mama use broth from the chicken and rolling out the dumplings. There wasn’t a lot of ingredients used. When I read this recipe I just knew this was the one. If you’re like me and not much of a cook this recipe will work for you. Just remember don’t overwork the dough. I shocked myself at how easy this recipe was. So I would recommend this to anyone. I don’t like drop dumplings They’re too thick but these roll dumplings are just right. When I make them I close my eyes & reminds me of my mama.
In the past, when I’ve made homemade chicken & dumplings, I had to refrigerate stock so the fat can gel @ I can scrape most of fat off. It gives me terrible indigestion.
Never made dumplings with sour cream. This recipe made for delicious tender dumplings. My go to recipe from now on. Thank you.
Hi Paula, So glad you liked them!
This is truly a no fail dumpling! For 40 years I have used my husband’s grandmother’s dumpling recipe that used eggs and lard and water.
I will forever use this recipe from now on. Dumplings came out perfect! They were soft and full of flavor just like you said.. So easy to make too.
Thank you for posting it and given me the confidence to try a new way of making dumplings better.
Hi Terry, You’re very welcome! I’m so glad you like them. My favorite! 🙂
I’ve never cared for dumpling until I found this recipe. My husband loves them, he’s a good Ole southern boy. Lol He kept insisting I try one. Too my surprise I truly injoyed the full meal, not pushing the dumplings aside.
Hi Betty, I’m so glad you liked them! 🙂
I totally agree with all of the 5-star ratings. These dumplings are absolutely sensational. My husband just ate 2 big bowls of the dumplings and has a huge smile on his face!!!
I found that I had to halve the halves. I didn’t have the space to roll them completely out without cutting them in half. No problem. Just my limited space.
I have only made flat dumplings once before, I assure you, they were not near as delicious as these.’Thank you for sharing your recipe. I will certainly be making these dumplings again.
Hi Paula, You’re welcome! I’m so glad you and your husband liked them! 🙂
I made these a month or so ago, they are an easy and tasty recipe.
Because someone asked: I froze some of them (raw with a bit of flour still on them). They boil up just as good as the fresh ones. It is great to pull out ready-made dumplings on a day I made some stock and have such a delicious meal.
I will be trying many more of your recipes, I can count on your recipes to turn out proper.
Many thanks for your site,
Mine never thickened. I’m not sure why. I couldn’t tell how much water you used. I must have used more.
I’ve made these dumplings twice using the exact amounts noted. They have been the best I’ve ever made! Thank you for sharing.
Hi Santo, I’m so glad you liked them! 🙂
These are so tasty and easy to make. I doubled the recipe and I am going to vacuum seal what I didn’t use. I will have them in the freezer for later use. They cooked up wonderfully. None of them stuck together and I didn’t need the white sauce, the gravy was thick enough. I already have a copy of the recipe. The best chicken and dumplings I’ve ever eaten. Thank you for the recipe and the idea to try different spices to the dumplings.
Hi Kathy, I’m so glad you liked them. They are one of my favorite comfort foods.
My husband has pancreatic cancer and has no appetite. I have tried everything I know how to fix but he only eats a few bites. He said nothing tastes good. I decided to try some chicken and dumplings and found your recipe. It was easy to do and I want you to know that my husband ate 3 bowls of it last night. He is having another big bowl tonight. Thank you so much for sharing your recipe. It has been a blessing., and will continue to be one as he is requesting it again next week!
God bless you!!!
Hi Diane, I’m so sorry your husband has pancreatic cancer, and I’m so happy that he liked the dumplings. I think they are the best comfort food. I hope he gets to enjoy them again next week. 🙂
I need the ingredients and the amounts.
Hi Barbara, Please see the recipe card at the bottom of the post.
Delicious! I didn’t measure the broth or anything but everything turned out so good
Hi Katelynn, I’m so glad you liked them. Thanks so much for the 5 star rating! 🙂
Wonderful recipe! Delicious!
Hi Andre, I’m so glad you like it. I’d be thrilled if you would give it a rating. 🙂
I’m 76 years old and this is the first pot of chicken and dumplings that I didn’t toss! They are moist, light and delicious. I can’t thank you enough for this recipe. I don’t know what made the difference, maybe it was your “secret ingredient! But whatever it was. The dish was a success. My husband has had it three meals in a row! Its the closest I’ve ever come to making my Grandmothers recipe. I’m a happy gal!
Hi Carol, I’m so happy that you and your husband liked them. They are my favorite meal in the winter. Hope you enjoy them all winter. 🙂
I meant to give it a 5 star rating and forgot. Sorry,
Hi Carol, Thank you so much! 🙂
These were the PERFECT recipe/substitute to Dolly Parton’s recipe – I didn’t have milk, but made chicken Bone Broth from scratch and had some sour cream on-hand, and found this recipe. SO GOOD! And I’m so grateful for folks who can give recommendations for subbing certain ingredients, esp. when it comes to good ol’ down-home country cooking! There’s nothing like comfort food, and when you want it, you WANT IT BAD, so this was wonderful! Thank you! And happy cookin’! <3
Hi Dani, I’m so glad you liked them. I agree…nothing is better than down home country cooking. Thank you for the 5-star rating. 🙂
Growing up in a okie family, i had these alot. My Grannie was a expert. In her older years she opted for Pillsbury biscuits and rolled them out. They were good. I learned to make them but it was a hit and miss. I made these today today and they are the best. The flavor is yummy. I added a can of evaporated milk for my cream which I do to all my cream soups. Thank you for this, I am passing it on.
Hi Susie, You’re very welcome! I’m so glad you liked them! 🙂
I’m going to try this. My sister who passed away in 2017 of stage 4 breast cancer used to make dumplings kinda like your recipe. This older we used to work with 34 years ago made hers like this. She would use the broth from her chicken and plain flour. No measurements. She would just put plain flour in a bowl and pour her broth in an mix it up until she had a good dough ball. She would divide it out into 2 batches and roll it out flat and cut the dumplings out and put them on a cookie sheet add some flour on top. She used broth from the chicken and add more broth bring it to a boil and drop the dumplings in.. Also she would add yellow food coloring before putting the dumplings in. They are awesome.
I made these a couple of years ago for Thanksgiving and they were a hit! My mom made the best chicken and dumplings but I could never get it right! She has been gone a while but I am going to keep the tradition going! I’m doing them again this year and won’t change a thing! Thanks for the no fail recipe!
Hi Debora, You’re welcome! I’m so glad you like them. They are my favorite recipe…so easy! Have a great Thanksgiving!
I made these tonight with our leftover turkey. They were so good.
Hi Beth, I’m so glad they were a hit! 🙂