Country Style Homemade Dumplings

When I was a very small child I remember eating dumplings in a little blue melamine dish that primarily was used for Spaghettio's, Dumplings and warm pudding. Dumplings are one of the earliest foods I remember and to this day, still a favorite of mine. I typically only crave them when the weather is cold and wet, and only make them about two or three times a year at most, but I love them smothered with butter, salt and pepper.

While I like them simple, the way my father made them, I'm always on the look out for other versions that I can tweak or blend to try new things. I was surprised that this recipe has you roll them out - mine you just drop into boiling water. This version reports to be similar to a very popular country restaurants version. You can be the judge of that one. I just wanted to make sure I added them to my online collection. And yes... I'm craving dumplings now!


2 cups flour
2 teaspoon baking powder
1/2 teaspoon palt
1 cup whole milk
4 tablespoon vegetable oil

8 cups water
3-4 chicken bouillon cubes

3 T butter
4 T flour
1/4 t salt
1 cup milk
2 chicken bouillon cubes
1/2 teaspoon sugar
1/2 cup dumpling cooking liquid - (to 3/4 cup)

Mix the 8 cups of water and bouillon cubes in a large pan on the stove and heat to boiling while you make the dumplings.

Mix the dumpling ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8-inch thick and cut into 1- by 1 1/2-inch strips. Cook one-half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce.

Sauce: Melt butter in a medium saucepan. Add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and whisk constantly until smooth. Remove from heat. Mix the 1/2 - 3/4 c cooking liquid with the last boullion cubes. Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.Print Friendly and PDF