125 Reviews

Thanks Christine. I have made these twice in the last week. Both with Irish Beef stew. Your dumplings really thickened up my stew...Mmmm the way we like it. The first time i made them, I added rosemary spice to the dough and the 2nd time I was too tired to even measure exactly and they both turned out simply fantastic..nice using the leftover cream I had instead of all milk! A light hand in blending is the key..no overworking the dough. Our family loves these! Great recipe

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~~Di~Lo~~ October 14, 2009

Yummmo!!!

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Ariesnewfiegirl April 13, 2013

Loved them. I will however make them a little smaller next time.

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lulubun January 29, 2012

I really didn't like these. I've had dumplings in canned soups and enjoyed them, but not the flavor. I figured I'd try to make my own dumplings and add them to soup I did like. I made 1/2 recipe and put them in Campbells Chuncky Chicken Noodle soup, and let it simmer for the 10 minutes. I think my issue with this was that the dumplings were too big and didn't absorb the broth flavor. They had no flavor and were pretty icky. I ended up not eating the whole meal. Perhaps if the dumplings were smaller they'd be better. With 1/2 a batch I got about 12 big dumplings.

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KinMa October 12, 2010

Hi Christine; My previous dumplings never tasted as good as your marvelous recipe. So simple and easy and they cooked so well and tasted so delicious. I cooked them on top of my Light Vegetable Soup with Noodles, on simmer for 10 minutes, perfect timing. The only change I made, is I added 1 teaspoon of Italian herbs. No need to say more as so many other said it all. Thank you for sharing this recipe with us. It is now on the top of my list for Soup with Dumplings. "Uncle Bill"

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William (Uncle Bill) Anatooskin April 25, 2010

This is now my go-to dumpling. Perfect!

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TooAllergic February 07, 2010

Very easy and very yummy! Much less messier than my usual recipe that uses oil. I halved the recipe which made plenty for 3 people. For less hassle, heat the milk and a good nob of butter in a microwaveable bowl and heat for a couple of minutes. It mixes in easily and no danger of burning the milk in a pan.

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Froozely June 29, 2009

These were SUPER! I loved the "fluffiness", and they went great atop a VERY hearty beef/veggie stew. One of the things I love about this is that the recipe can be so easily cut back or increased. For me, it's generally a "cut-back" thing. I put a super serving of the cooled stew(from the crock) into a pot, heated, topped off with these dumplings for 10 mins, and they were RIGHT ON! A tip for others....don't "flip" the dumplings when dishing up your first helping. Leave them "drier side-up". My second helping lost a lot of quality by doing this. If you're going to have seconds, just leave them in the pot with the lid on.. I just thought it would make the dumplings absorb more liquid, and take on more flavor. They are best left as they are in the stew.

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DEEP November 20, 2007

I love this recipe! Every time I've made dumplings in the past I'd end up with a pot of gooey sunken dough. These turned out perfect! I've made them in salt/water, chicken soup and with sauerkraut- and they turned out great each time! I added some raisins when making them with the sauerkraut- to taste like my mom's. I will be using these dumplings from now on! Thank you.

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busymommybee March 01, 2007

These are good. I confess that after anglicising (and then helen-ising, I count in ounces but my scales are at my parents so I guessed intelligently :-) ) they still turned out okay. I think this recipe is pretty bomb-proof

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hels January 19, 2004
Dumplings