Pioneer Cut Dumplings from the 1800's

Pioneer Cut Dumplings from the 1800's


"Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever."

Ingredients 35 m {{adjustedServings}} servings 195 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
  2. Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.
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Reviews 70

  1. 81 Ratings


These were the BEST dumplings I've ever made. The only thing I did different was to cut the recipe in half and add a pinch of black pepper to the dough. I rolled the dough very thin (1/8 inch or less) cut them in small squares with my pizza cutter and put them on a floured cookie sheet to dry all afternoon. I let my chicken broth come to a boil and added the dumplings then turned down the heat, covered the pan and let them cook for about 8 min. They were just like grandma's!! Nice and thin and tender. Not gummy or doughy at all. I added my chicken after the dumplings were cooked. I thickened the broth with alittle flour mixed with cold water and served with mashed potatoes and biscuts. What a wonderful dinner on a cold night.

Diane  Moore

These are very very good dumplings and very easy to make. The only changes I made was adding a little more (maybe a tablespoon) liquid and if you are making dumplings - not pasta- drop them in right after cutting them and they will be tender


hey, this recipe was great! i was looking for a good dumpling recipe, and this was the one. i really liked how you focused on the dumpling, not so much the soup you cook it in. (so i wasn't afraid to be a veggie stealing the dumpling recipe from "chicken and dumplings") super easy recipe, made it in a jiffy, then got to focus all my creativity on the soup. i felt motivated to experiment around with what i had in the kitchen. didn't have any broth or stock, so i improvised my own base (i don't ever homecook soup other than miso). i heated some butter in a large pot, added in my chopped red onion, some shredded carrots, cremini mushroom chunks, & chive. then salted, garlic powdered, and sugared, (something i learned from asian cooking) four cups of water, & a quick splash of milk for some opacity. i cut my dumplings pretty slopily, so some were a lot bigger than others, but they all tasted uniform. you know when they are done, because they ALL float. before serving, i added some chopped green onion, and enoki mushrooms. turned out to be a nice somewhat light & fresh, but very hearty soup. presentation was nice in a glass bowl. i recommend serving immediately; if you wait too long to eat the soup... the dumplings suck in a bunch of liquid, and become much more dense & gummy (which isn't too bad, but i did like the fluffier version better, it went better with my light soup)