Delaware Slippery Dumplings

Total Time
Prep 30 mins
Cook 20 mins

This is from the Lord & Hamilton Seaside Inn at Rehoboth Beach, Delaware. I ran across it in "The American Country Inn and Bed & Breakfast Cookbook" while looking for regional specialties to try.


  1. In a large bowl combine the flour, baking powder and salt.
  2. Cut in the shortening with a pastry blender until the mixture forms fine crumbs.
  3. Stir in enough hot water to make a firm but manageable dough.
  4. In a 4-quart saucepan, heat the broth to boiling.
  5. Add the butter; let the butter melt and float to the top of the broth.
  6. On a floured board, roll out the dough to 1/16 inch thickness.
  7. Cut into 2 inch squares.
  8. Drop the dumplings one at a time into the boiling broth.
  9. Reheat the broth to boiling over high heat.
  10. Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes.
  11. Spoon the dumplings into a serving dish with some of the cooking liquied and serve.
  12. Can be added to a variety of soups and broths.
Most Helpful

I've made these many times over the years and they are delicious! I was going to post the recipe but was surprised to find that it was already here. This is great cold-weather comfort food. After bringing the broth back to a boil after adding the dumplings, be sure to reduce the heat to medium or below. If you have it cooking at more than a gentle simmer the dumplings may fall apart. I also find that they are done before 15 minutes. Watch carefully and stir several times while cooking.

Crunchy Numbers November 07, 2009

Born and raised in Sussex County and this is nowhere close to how I make my dumplings. I just put a bunch of flour in a bowl, maybe 2 cups or so it doesn't really matter how much and add between 1/4 and 1/2 teaspoon salt, pepper if you like (I like a lot). Add a little water and mix by hand. Continue to add water in small amounts until dough forms a ball and is just barely sticky. If you get it too dry just add more flour (that's why I don't use an exact amount). Divide into fist sized balls and roll out to about 1/8" thick on a very well floured surface. Drop into boiling broth (I only do chicken or beef) and boil until they aren't chewy, or about 10-15 minutes. You want the broth to be about triple the volume of the dumplings for a finished dumpling-in-gravy product or about 5-6 times the volume for a soupy product. I usually make soupy in the summer and gravy in the winter. I cook a whole chicken or roast beef and then slice it and serve the dumplings separate from the meat. For leftovers I add the meat to the dumplings and refrigerate for later.

meeloscouponacct July 22, 2015

Umm....hmmm. Pure comfort food at it's best. Cooked the dumplings in chicken broth for 15 minutes. Stirred occasionally, then added a rotisserrie chicken, from Costco, shredded.

emical April 15, 2011