Chicken Dumpling Strips Recipe

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I've shared this recipe with many people, and all agree-it never fails. The light, tender dumplings are cut into strips like wide noodles.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings


  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 cup shortening
  • 1 egg, beaten
  • 1/4 cup milk
  • 3 cups chicken broth
  • 1 cup cubed cooked chicken

Nutritional Facts

1 serving (1/2 cup) equals 358 calories, 17 g fat (4 g saturated fat), 86 mg cholesterol, 1047 mg sodium, 31 g carbohydrate, 1 g fiber, 18 g protein.


  1. In a bowl, combine flour,s alt and poultry seasoning; cut in shortening until crumbly. Combine egg and milk; stir into flour mixture just until combined. On a heavily floured surface, roll dough to 1/4-in. thickness. Cut into 1-in. strips; cut strips into 2-in. lengths. In a large saucepan, bring broth to a boil. Add chicken. Reduce heat; drop dumplings onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 4 servings.
Originally published as Chicken Dumpling Strips in Taste of Home Annual Recipes Annual 1999, p65

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Reviewed Dec. 10, 2011

"Very easy to make. Much better than the frozen kind...."

Reviewed Oct. 23, 2011

"My Grand Mother made "rolled dumoplings" and they never failed Her.Mother tried and never had success.I am hopefull for these,since the "frozen" style was flavourless&inedible.Thank You for this recipe.Will try 1/2 First,though!"

Reviewed Jan. 7, 2010

"This is exactly what I was looking for to make my ham pot pie. I used 1/4 butter instead of shortening and rolled mine a little thinner as I don't like gummy noodles. These worked great!"

Reviewed Oct. 23, 2009

"These dumplings turned out very nice. I did substitute 1/2 of the shortening with butter as I like the flavor of butter more. (2 tbsp each of shortening and butter) I didn't follow the rest of the recipe as I was making creamed chicken, and so my dumplings cooked into the dilled cream sauce I had prepared, and my family thought they were noodles with the creamy sauce on them. I plan to make this recipe again, next time with the broth as called for. It was very fast to prepare."

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