Rolled Dumplings

Rolled Dumplings

166 Reviews 9 Pics
Recipe by  Jessica

“This is a great addition to any broth, vegetable or noodle soup.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
  2. Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.

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Reviews (166)

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Very very good. As another reviewer suggested, these puff up so much I wish I would have rolled them thinner and cut them smaller! Also, make sure you have plenty of liquid to cook them in; I would say they more than double, and if they can't move freely while cooking there will be trouble (and don't ask how I know that! LOL!) I added a touch of my favorite dried herbs, and cooked in the crockpot on high for about double the stated time. Excellent. UPDATE: Made these again per the recipe (1/2 batch this time), again adding some herbs, just wanted to say they turned out great again!



I've changed it just a bit... Since it calls for 1/3 cup of shortening, I used mostly shortening and then some butter to make the 1/3 cup total. Use shortening for the tenderness and butter for the flavor. I've used all shortening and all butter and this way is the best! I think it needs to be said for those new to cooking folks, to handle the dumplings as little as possible after adding the milk. That way they will still be tender and not tough and rubbery...



Mamaw, are you posting your good ol' southern recipes under an alias??? Simple, easy, fast, plus my 5-year old twins & 3 year old love to help me make these. I've made this recipe about 2 dozen times, often doubling the recipe as another reviewer wrote, & each time they come out GREAT! Cut in the shortening with a pastry cutter like you would biscuits, then roll out the dough on a floured surface and pat flour on top before cutting. Use a pizza cutter for speed -- pretty, perfect dumplings ain't what it's about, ya'll! When dropping in the dumplings, stir gently when about half are added, then once when you add in the last, then cover & cook for the remaining time. I cook a couple chicken breasts in the broth, then shred them into pieces before adding the dumplings. Very good with fresh asparagus & a side salad -- especially for a chilly winter night's dinner.

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Amount Per Serving (7 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 28.4 g
  • 9%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 479 mg
  • 19%

Based on a 2,000 calorie diet



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Chicken and Dumplings III


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Chicken and Dumplings I