flat dumplings

These Easy No-Fail Flat Dumplings are soft and tender and they have a secret ingredient that makes them perfect every time.  You'll be making a double or triple batch of these yummy dumplings!  

Easy No-Fail Flat Dumplings

chicken thighs

chicken bouillon cubes

salt

pepper

flour,

chicken

sour cream

cornstarch

milk

Add the chicken to a large pot of water.  Add the bouillon cubes, salt &amp; pepper and bring to a boil over high heat.  Reduce heat to medium, cover with a lid, and cook under chicken is tender, at least one hour.  Turn off heat under the pot and transfer chicken to a bowl.  Once chicken has cooled, remove skin and bones and tear chicken into bite size pieces and set aside.

Chicken

In a large bowl, mix together the flour, salt, and pepper.  Add the chicken broth and sour cream.  Mix just enough to combine.  The mixture will be slightly wet.

Transfer dough to a heavily floured work surface.  Sprinkle additional flour on top of the dough.  Lightly knead dough, adding additional flour as needed, until dough is no longer sticky.  Divide dough in half and roll one half at a time.  Roll dough out to a thickness of about 1/8 inch in thickness.  When dumplings cook, they will double in thickness.

Using a pastry or pizza cutter, cut dough into long vertical strips, about 1 inch wide.  Cut the dough horizontally, cutting pieces about 1 1/2 inches or as desired.  Dip 2-3 pieces at a time in flour and transfer to a large plate.

Bring pot of broth back to a boil over medium heat.

Drop a few floured dumplings into the broth at one time, making sure they are not sticking together as you drop them.

Reduce heat to medium-low and cover the pot with a lid.  Allow dumplings to cook for about fifteen to twenty minutes until they are tender and done. If you roll them thicker than 1/8-inch, they might take up to 25 minutes.  Check by forking one. Note: They might start out thin but the longer they are in the broth after they are cooked, the thicker they will become as they soak up the broth.  Transfer dumplings to a bowl and repeat steps 2 through 6 with the second half of dough.

Once all dumplings have been cooked and transferred to a bowl, make the white sauce.

Whisk the cornstarch into the cup of milk.  Add the milk to the hot broth and stir constantly over medium heat until the mixture thickens.  This takes about 2 to 3 minutes.  Remove the pot from the heat and taste the broth.  Add additional salt and pepper to taste, then transfer the dumplings and the chicken back to the pot.

Refrigerate any leftovers.  Once dumplings are reheated, if there&#8217;s not much sauce, add a little bit of milk or chicken broth.

Dumplings

Made these dumplings .had to use about a cup and quarter chicken broth.it calls for half a cup but it was really dry. And I also added baking powder a tablespoon. They really came out delicious.

made these esy flat dumplins for my chicken  dumplings,,as usual I gotta add  pepper garlic powder,,parsley flakes and some Webrs kickin chicken seasoning..turned out quite well...perfect chew....

I fixed this tonight and it was wonderful! I thought the way you laid out the recipe with ingredients of each part was really smart. I loved your tips too. The white sauce really made it taste so good.  The recipe was so easy to follow. I love a soft,  limp, thin dumpling and to get that I had to cook the dumplings a longer  time. I think I was probably cooking it on a lower setting although it was on a low boil. I think I should have rolled it out even thinner than I did?. The dumplings at one time was starting to foam out the top so I placed a wooden spoon across the top to stop that and lowered the temp.  This was so easy, but I have some improvement on making them thinner! They tasted so great I ate three bowls of them!’! I’m a work in progress, but I’m so excited I actually made dumplings!!!!!

Thanks for sharing this recipe. It was my first time making this kind of dumpling and it was really easy to follow your instructions. I was very happy with the results! 

   

Have you ever made them ahead? If so, how long can they be refrigerated or frozen?

All this time I thought making the dumplings from scratch would be allot of work and time. Dumplings is one of my go to comfort foods and this just took them up a notch. And I'll be making allot. I made a big batch of my chicken dumplings using these dumplings and shared with some neighbors. Got all around raves and begging for me. 2 Thumps Up!

Have been wanting a delicious recipe for flat dumplings.  This recipe has delicious flavor and I SO loved the detail and hints.  Here’s my question, after the 15 minutes, are they supposed to be “white” in color?  And, what is the cause of a slightly chewy texture?  The flavor is good, tender but, I didn’t thing it should be on the chewy side.  Maybe I didn’t roll out thin enough?,  Or, maybe noodles need to be cooked longer than the 15 minutes.     Definitely want to try again!!

When I lived in the South, I could buy ready made frozen dumplings and just drop them in the broth. Now I live in Nevada and couldn’t find them.  This recipe is perfect and so easy.  I had to get a head start so I made the dumplings the day before. Put them between layers of waxed paper and froze them. So easy to handle the next day. Thanks for a great recipe. 

Oh my, this recipe was sooooo delicious! I have ibs, so I substituted a few things. Lactose free milk  and lactose free sour cream. I'll have to play more with gluten free flour though. Everything came out so good! My family loved it! Definitely making this many times in the future. I will use more chicken, 6 thighs wasn't enough for us, but that's ok. I about melted, with my first bite! Thank you for this recipe!

Great recipe.  Easy and delicious!  Best ever dumplings.  
Only problem I had was I wound up with twice as much (thickened) broth as I needed – just scooped out meat, dumplings, and veggies with a spider spoon until better ratio.   Maybe you could measure the water amount and include that (vs “a large pot of water”).
However…
The extra broth tastes like the best ever cream of chicken soup.  And I could even freeze and make more chicken n dumplings later!

I learned this recipe as a very young woman.(17- 20 years old ) It’s almost exactly the same. I made it last about 9 years ago and something went wrong . I never made them again! Your recipe has a couple of different things not much. This recipe is truly an old fashioned recipe the best chicken and dumplings ever! Do you have a YouTube Channel that you are cooking on? I would love to watch. When I learned this recipe I was taught in making a circle around the dry ingredients the flour and such in a bowl Take your hand and go around the bowl until there is a center hole in the middle. Then take the broth from where you boil the chicken and other ingredients and pour it into the center a little at a time and then take the larger amounts of flour around the bowl and go around pushing it into the broth  to make the dumplings. Take it out the bowl when mixed lightly trying not to mix very much just enough and then putting it on the counter with flour on it. Roll it out add flour to each piece so it doesn’t stick after each cut and setting aside on flour counter top or pan sheet with parchment paper. 
This is truly a wonderful recipe you have! It is the closest recipe to my recipe from a 5 generation grandmother that I received 30 years ago! So one - two  more generations that’s 6-7 (I think 6 ) generations of chicken and dumplings recipe! 
Her other recipe she would have me make her was a cobbler recipe! Any type of fruit you want. She mostly asked me to make her peach cobbler. She said 1 stick of butter, I cup of sugar, I cup of flour, 1 cup milk, if using can peaches with syrup don’t add any more sugar than the cup, if using can peach’s or fresh peaches add sugar. You melt the stick of butter in the oven in a casserole dish, after melted add peaches  or whatever fruit, in a bowl add your flour and sugar mix then add milk mix and then pour it on top of peaches in the casserole dish. Put in oven and bake until the top is lightly browned! Such a easy old fashioned recipe! I hope you enjoy 

I just made these. They are soooo good. We love dense vs light and fluffy dumplings. I usually use refridgerated biscuits and roll them out in flour for my dumplings. They are food but have so many added oils and ingredients. These were a perfect replacement and super easy to make. Thank you!

I made this last night and it was great!  

Still, I couldnt quite get over the feeling that "something" was missing.  Something to tie it all together. Then it came to me--sour cream!  I didn't have any on hand at the time. I added about a third cup  to the leftovers, and once well mixed, it was even better!!!

Oops!  I commented on the wrong recipe!  How embarrassing.   However, that said,  I did make dumplings the day prior, and they were EXCELLENT!

I never grew up eating Chicken and Dumplings (I missed out)!  In the past I’ve had to toss it down the drain, made one that my husband said was oK, but this recipe took him back to his childhood, an absolute keeper !  Thank you so much!!!

Would you advise using these for just homemade chicken soup ?I've used these for the creamy chicken and dumplings and they are fabulous. I think I'll try them in just soup. I will let you know what happens unless I hear back from you soon with an answer. Thank you !

If I could give it 10 stars, I would! My mother-in-law praised me for my dumplings. There is a bit more work to this than I expected, but so worth it. This will be my go-to recipe from now on for dumplings. It was delicious! 
Thank you so very much!
Carolyne C, Memphis, TN

Can I use flour instead of cornstarch?? I never have cornstarch on hand when I need it. Thank you!! Happy holidays!!

I only made the dumplings to go with a chicken pot pie type of filling … didn’t want to use pie crust or heavy doughy dumplings.  I made these flat dumplings and cooked them in plain chicken broth for the recommended time.  These were easy to make, albeit a little time consuming — but worth it!  Taste and texture are amazing!  Thank you.

We live in Pennsylvania and this is the best tasting recipe I can remember and we grew up in the South!!! Thanks, it felt like we were home.

These Easy No-Fail Flat Dumplings are soft and tender and they have a secret ingredient that makes them perfect every time.  You'll be making a double batch of these yummy dumplings!  

I have never been able to make good dumplings. This recipe was so easy and delicious. My husband said it was a keeper!

I've been making chicken and dumplings for years using my grandmother's recipe we call them Slippery Jacks. I've been trying to find the right dumpling recipe because they were doughy and sometimes hard. This hands down is the best recipe for tender dumplings! Thank you so much for sharing I will use this recipe every time.

Delicious!! Very good!  I will make this recipe again at the request of my family! Thank you for sharing! 

Just a note for cooking newbies:   When you put the dumpling in , it will go to the bottom.  When it’s  done, the dumpling will come back to the top.  In the beginning, I was concerned all the dumplings were. clumping  together at the bottom.  

I fixed this tonight and it was perfect.  Had to sample the 1st round of noodles while the 2nd batch cooked. They ended up being my dinner, served the finished product to my son, I get leftovers, yaasssss!

I can FINALLY make dumplings now, thanks to your recipe! I had tried at least a half dozen recipes prior to finding this one and they would always end up tough and flavorless or they would disintegrate . These turned out perfect! I do have a question though, can I make the dumplings and freeze them?.. just the rolled and cut dough pieces, before cooking them. That way I can just toss them in a pot of stock and let them cook when I want a quicker, less messy version lol

This recipe is the best I've tried for dumplings. I made this last week,for the first time.Needless to say my family loved my chicken and dumplings so much,that I'm making them again today.

This recipe was perfection! Thanks so much! I had never been able to get them thin and solid. Mine were always thick, like big uneven lumps, with dry breading in the middle. These had wonderful flavor and were easy as pie to make with the directions given. 
I doubled the dough recipe. It turned out to be a lot more than we needed. We’re a family of 4 and just one batch of dough would’ve been enough. However, when the first batch was cut up, I just didn’t believe it would be enough. I was wrong. 
Plus side of that, is we will have plenty to eat tomorrow as well! I’m over the moon that I have a good dumplin’ recipe! 

I made this tonight for dinner. I added sautéed carrots, celery and onions to the broth. I used diced rotisserie chicken and a name brand low sodium chicken broth with soup base added for flavor. The dumplings were delicious! Not pasty or floury at all. Thank you for this recipe!

Absolutely love these dumplings. Reminds me of my mama. My mom getting allow us kids in the kitchen a lot when she was cooking. However as I got older I would watch her cook. Now I've never been a cook on the first one to admit it. But these dumplings tasted just like my mama's. I looked for at A lot of dumpling recipes looking for the right recipe. I did remember watching my mama use broth from the chicken and rolling out the dumplings. There wasn't a lot of ingredients used. When I read this recipe I just knew this was the one. If you're like me and not much of a cook this recipe will work for you. Just remember don't overwork the dough. I shocked myself at how easy this recipe was. So I would recommend this to anyone. I don't like drop dumplings They're too thick but these roll dumplings are just right. When I make them I close my eyes &amp; reminds me of my mama.

Never made dumplings with sour cream. This recipe made for delicious tender dumplings. My go to recipe from now on. Thank you.

This is truly a no fail dumpling!  For 40 years I have used my husband’s grandmother’s dumpling recipe that used eggs and lard and water.

I will forever use this recipe from now on.   Dumplings  came out perfect!  They were soft and full of flavor just like you said..    So easy to make too.
 
Thank you for posting it and given me the confidence to try a new way of making dumplings better.

I totally agree with all of the 5-star ratings.  These dumplings are absolutely sensational.  My husband just ate 2 big bowls of the dumplings and has a huge smile on his face!!!  
I found that I had to halve the halves.  I didn't have the space to roll them completely out without cutting them in half.  No problem.  Just my limited space.
I have only made flat dumplings once before, I assure you, they were not near as delicious as these.'Thank you for sharing your recipe.  I will certainly be making these dumplings again.

I made these a month or so ago, they are an easy and tasty recipe.
Because someone asked: I froze some of them (raw with a bit of flour still on them). They boil up just as good as the fresh ones. It is great to pull out ready-made dumplings on a day I made some stock and have such a delicious meal.
 I will be trying many more of your recipes, I can count on your recipes to turn out proper.
 Many thanks for your site,

These are so tasty and easy to make.  I doubled the recipe and I am going to vacuum seal what I didn't use.  I will have them in the freezer for later use.  They cooked up wonderfully.  None of them stuck together and I didn't need the white sauce, the gravy was thick enough.  I already have a copy of the recipe.  The best chicken and dumplings I've ever eaten.  Thank you for the recipe and the idea to try different spices to the dumplings.

My husband has pancreatic cancer and has no appetite. I have tried everything I know how to fix but he only eats a few bites. He said nothing tastes good.  I decided to try some chicken and dumplings and found your recipe. It was easy to do and I want you to know that my husband ate 3 bowls of it last night.    He is having another big bowl tonight.  Thank you so much for sharing your recipe.  It has been a blessing., and will continue to  be one as he is requesting it again next week!
God bless you!!!

Delicious! I didn’t measure the broth or anything but everything turned out so good 

I meant to give it a 5 star rating and forgot.  Sorry,

These were the PERFECT recipe/substitute to Dolly Parton's recipe - I didn't have milk, but made chicken Bone Broth from scratch and had some sour cream on-hand, and found this recipe. SO GOOD! And I'm so grateful for folks who can give recommendations for subbing certain ingredients, esp. when it comes to good ol' down-home country cooking! There's nothing like comfort food, and when you want it, you WANT IT BAD, so this was wonderful! Thank you! And happy cookin'!  &lt;3

I made these tonight with our leftover turkey. They were so good. 

Love the sour cream in the dough. Very nice

Really great easy recipe and it's items you have on hand basics in pantry..thank you ..

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Easy No-Fail Flat Dumplings

Easy No-Fail Flat Dumplings

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