Yeast Dumplings

Yeast Dumplings

28
RHONDA35 50

"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."

Ingredients

50 m servings 598 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 90.5g
  • 29%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1253 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  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

28
  1. 31 Ratings

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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 gi...

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 ...

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 ...

I was very skeptical to use this receipe, because for me if the dumplings are not chewy and too fluffy...needless to say, I am not happy, however, these were perfect! I just made my chicken and ...

I used these dumplings in a chicken soup (chicken and dumplings). So tasty! I'm a gadget person, so went ahead and used my bread machine to take care of the dough for me. Worked like a charm....

Just like my Nanaws! I will use a little less sugar next time and more salt. Nanaws were less sweet and a little salty. Dad said she also would saute onions till they were a mush, blend them a...

I had never made dumplings before but I love cooking bread with yeast so I tried these out and they were a HUGE hit! I'm a vegetarian so I substituted veggie broth and opted for egg beaters too....

Very good recipe. I too added some sauted chopped onion, celery and carrots along with leftover baked chicken. I also threw in some baby peas and a little fresh sage and parsley I had on hand at...

This recipe was not very good at all. I had high hopes based on the reviews, but it was so heavy and blah. I made sure that I followed the exact directions, but I'm going to remove this from m...