Pioneer Cut Dumplings from the 1800's

"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)..." See more 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."

"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 ..." See moreafter 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 ..." See moreto 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)"