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Easy No-Fail Flat Dumplings

  • 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 or triple batch of these yummy dumplings!  




  • 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
  • 1/2 cup fresh chicken broth, from cooked chicken
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

 White Sauce

  • 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 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 pot with a lid.  Allow dumplings to cook for about fifteen minutes until they are tender and done.  Check by forking one.  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

  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.

Keywords: dumplings, chicken dumplings, flat dumplings, no-fail dumplings,