Total Time
Prep 5 mins
Cook 12 mins

This was my great-grandmothers recipe. I have been asked for it many times since the dumplings are always as light as a dumpling can be.

Ingredients Nutrition


  1. Mix dry ingredients together then stir in cheese.
  2. Mix Egg, butter and milk together.
  3. Stir into flour mixture until well mixed (dont over mix).
  4. Drop into soup or stew, cover and simmer for 12 min.
  5. I sometimes drop 1/2 teaspoons into soup for mini dumplings.
  6. They also freeze well once cooked.
Most Helpful

Very light and very tasty, Tara. We put them in a Chicken and chile stew, and the cheese in the dumplings was a delicious touch. Good directions, especially the bit about not overmixing. I've never frozen dumplings (never any leftover) so can't comment on that. I'd like to try it some day. Thank you for a little different dumpling.

Jangomango December 20, 2002

I have always thought dumplings were kind of bland - but this recipe puts a new twist on them! The flavor was great and they were light and a great compliment to the stew I made. Thanks, Tara

carole in orlando January 24, 2003

I used these in my Chicken Noodle Soup recipe- they were absolutely wonderful- light and fluffy just like you described, and boy were they TASTY!!! I actually left out the cheddar cheese and they were still wonderful! I would definately recomend them.

Shjya Instance December 06, 2003