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    You are in: Home / Cookbooks / Hey there DUMPLIN' !!
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    41 recipes in

    Hey there DUMPLIN' !!

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    If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)

    Recipe #52253

    These are easy to make and are the richest and fluffiest I have had!

    Recipe #30965

    You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.

    Recipe #54823

    16 Reviews |  By Bergy

    Spaetzle are like noodles but better! They are served with many Hungarian meals and also Bavarian/German meals. They are used as the starch part of the meal in place of potatoes, rice or pasta Once cooked you can fry them in butter or just toss them with a little butter. Serve with gravy etc.your choice. The picture with the Spaetzle on the red plate is the way they look right after boiling them and have a little butter on them, they are quite good served plain like this. The photo in the fry pan is the way I like them most. I used a little bacon dripping, fried some onions and mushrooms added the cooked spaetzel and browned it very slowly took approx 30 minutes. Chopped bacon is also very good mixed in. Spaetzel is a nice change from regular pasta.

    Recipe #19844

    I got this recipe off of Food Network. It is Tyler Florence's recipe. This is definitely the best chicken and dumplings I have ever had. I have tried other recipes of his and so far they are all delicious. You won't be disappointed in these. It really is easy to make. It only takes a while because of the chicken baking first and then making the chicken stock next.

    Recipe #74395

    A genuine Czechoslovakian recipe, posted by request.

    Recipe #76670

    Sister-in-law gave me this recipe. I make it a lot as it is very easy. Makes enough for 4 people.

    Recipe #109196

    8 Reviews |  By MBP

    You must have a spatzle maker to use this recipe! It is a grater with very large holes and a container that passes back and forth to press the rather runny batter through the holes.

    Recipe #16676

    Light and low fat.

    Recipe #26283

    This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.

    Recipe #211082

    Thick and delicious pasta dumplings with the filling mixed right into the dough so you don't have to stuff them. Pronounced pyeh-RAW-ghee (this is the plural form, just one is called pierog, but they're so good you'll almost never eat just one.) This sweet cheese version topped with butter-browned bread crumbs makes for an interesting dessert, but also makes a nice light lunch.

    Recipe #118246

    This is quick and easy using Bisquick and a rotisserie chicken. There's no veggies here, but feel free to add what you like. Also we individually season our portions, according to what we'd like. Try a ground pepper blend, or smoked paprika, or dry chipotle seasoning, or a lemon herb blend.

    Recipe #219330

    I grew up with my mother making a plain version of these all winter long. I could just eat a plate of the dumplings alone and forget the soup; I liked them that much. Now I make them for my kids and add different ingredients to change the flavors.

    Recipe #108953

    Hungarian noodle dish served with braised meats and paprikash dishes. I come from a long line of Hungarian's and am a first generation Hungarian-American. We call it Nockerl and many Hungarian cookbooks call it by this name. Get over it.

    Recipe #8563

    This is a very simple and traditional Polish recipe. Its very similar to Italian Gnocchi. There are 2 toppings included with the dumpling recipe.

    Recipe #189248

    3 Reviews |  By Nif

    Warning - this is a real comfort food! My Grandma told me that her German Mother used to make these and not for comfort - it was making a meal out of things they had on hand. If they didn't have any eggs, they used more water. No bacon? They made it without! When I was younger, my family would get together and make up a huge batch of these and we always had soup as well as fried dumplings. I just loved watching my Mom, Aunts and Grandma chop everything and fry up the bacon and onions. They would get kitchen shears and cut the dumplings right into the splashing boiling water and it never seemed to bother them! I am not as tough as they are so I have made this recipe into my own and I don't get burned! :) I make this for my kids now and they love them! If you like things made from dough, you should love these! It's not that hard to make, it's about multitasking. I'm not sure where the name originally came from, but they have always been German bullets! Enjoy!

    Recipe #418912

    These are fast, easy and absolutely fantastic! My family cannot get enough of these.

    Recipe #152514

    A hearty side dish or meatless main course.

    Recipe #48106

    Secrets of Hungarian Cookery. For Godie Michael, a volunteer at Hope Lodge, a real sweety who let me see two of her really old cook books that she had adjusted a lot of the recipes for. I'm writing what is in them. I haven't had a chance to try this one yet but it looks like I get a chance to use the dumpling maker I've got (lol).

    Recipe #124141

    2 Reviews |  By Bunsby

    I grew up with these perogies. Yummy! You can save potato water from potatoes you boil for your meal the night before. The water can be refrigerated and used the next day. Best to have at room temperature, though. You can use some of the dough right away and freeze the rest for a later date. Works well that way.

    Recipe #31641

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