Yeast Dumplings

Yeast Dumplings

27 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    50 m
Recipe by  RHONDA35

“For everyone who likes a thick, heavier dumpling, not the fluffy, melt-in-your-mouth kind from a can, this recipe is for YOU!! These are very easy to make, and taste the way you remember your Grandma's dumplings! They're also great in a chicken and dumplings recipe.”

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Adjust Servings

Original recipe yields 6 servings



  1. Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool.
  2. Dissolve the yeast in the warm water placed in a small bowl. Set aside.
  3. Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes.
  4. Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat.
  5. Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.

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Reviews (27)

Rate This Recipe


This was EXACTLY what I was looking for. I cannot tell you how much I despise those flat long dumplings. I like the plump, dense ones and this recipe was perfect. I followed the directions as given and just threw the dumplings into my chicken and soup I had almost cooked. Finished cooking for about 10min with the dumplings, they rose to the top and it was beautiful! I will use this recipe for chicken and dumplings every time!



I had a bunch of sourdough starter that I either needed to use or throw away, so I tried adjusting this recipe to make use of it. Instead of the milk and water, I added that much of the proofed starter and omitted that much of the flour. I added the started to the heated butter and added a bit of flour to feed it and let it sit for about an hour and then added the rest of the ingredients (omitting a bit of the flour and just dropping it into the stalk instead of rolling out). It was wonderful in our chicken soup, the only change I might make next time is to use a little less sugar. That might have been from the sweetness already in my starter though.



Yep, these were delicious! These are the dumplings I have been looking for. Actually, they were different than what I was looking for... but better than anything I have tried! I cooked about 12 minutes, and followed instructions exactly other than that, adding them to my normal chicken and dumpling recipe. I agree with poster who said they were too large, though — I would probably cut 1" x 2" squares next time and maybe roll the dough a little thinner than 1/2" -- but will definitely make these again.

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Amount Per Serving (6 total)

  • Calories
  • 598 cal
  • 30%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 90.5 g
  • 29%
  • Protein
  • 14.5 g
  • 29%
  • Cholesterol
  • 139 mg
  • 46%
  • Sodium
  • 1253 mg
  • 50%

Based on a 2,000 calorie diet



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Easy Potato Dumplings


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Grandma's Yeast Rolls