Chicken and dumplings are the ultimate Southern comfort food! While Grandma made it best, it's surprisingly easy to learn how to make dumplings for soup from scratch.
How to Make Dumplings from Scratch
Updated Apr. 15, 2024
Chicken and dumplings might be one the South’s best comfort foods, but it turns out that soup dumplings are something of an international affair. They can be made with flour, rice, potatoes or cheese, and dropping dumplings into soup is a sure-fire way to reclaim the cozy, comforting feel of Grandma’s kitchen. Learning how to make dumplings for soup is an economical way to create a belly-filling meal that will warm you up from the inside out. And, as it turns out, we have a recipe that’s super easy to master!
After you’re done here, you must also try Dolly Parton’s Hearty Chicken and Dumplings.
What are soup dumplings?
Some people hear dumplings and think of the wrapped dishes found at Dim Sum restaurants. Others immediately think of their Grandmother’s chicken and dumpling soup. There are dozens of different kinds of dumplings around the world, but they mostly fit into two categories: filled varieties (also known as pot stickers, gyoza, mandu, pierogi or ravioli) and unfilled dumplings (like Southern chicken and dumplings, Knodel, Bavarian semolina dumplings, matzo balls or ricotta gnocchi).
Making filled dumplings is a bit of an art form. After you perfect the wrapper, you have to fill them just right (not to mention the learned skill of wrapping it all up in a pretty-looking package). We prefer unfilled soup dumplings because they’re just as filling, comforting and flavorful, all while being significantly simpler to make.
How to make dumplings for soup
You only need a handful of ingredients to make a perfect soup dumpling. The big secret is to mix the wet and dry ingredients just enough for them to come together. If you don’t overmix them, they’ll turn out light and fluffy every time!
Check out our chicken and dumplings recipes to get the whole package, broth and all.
Apple Cider Chicken ‘n’ DumplingsI came up with this recipe one fall when I had an abundance of apple cider. Adding some to a down-home classic was a delectable decision.
—Margaret Sumner-Wichmann, Questa, New Mexico
Crock-Pot Chicken and DumplingsDiscover a virtually effortless way to make cozy Crock-Pot chicken and dumplings. This recipe brings hearty, home-cooked flavor to your table with minimal effort, perfect for busy weeknights.
Grandma’s Chicken ‘n’ Dumpling SoupI've enjoyed making this rich homemade chicken dumpling soup recipe for more than 40 years. Every time I serve it, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois
Easy Chicken and DumplingsIf there's anything better than chicken and dumplings, it's quick and easy chicken and dumplings. This recipe fits the bill, coming together in just 30 minutes.
Chicken and Dumpling CasseroleThis classic, savory casserole will become a fast favorite. The fluffy dumplings are covered with plenty of gravy, and the basil adds just the right flavor while making the whole house smell good.
Quicker Chicken and DumplingsReady in just 30 minutes, this homey meal relies on convenience items and timesaving drop-style dumplings. It couldn’t be any easier! —Willie DeWaard, Coralville, Iowa
Healthy Chicken Dumpling SoupMy husband was fooled with this low-fat recipe and I'm sure your family will be, too! A savory broth, hearty chicken and rich dumplings all add up to comforting flavor. —Brenda White of Morrison, Illinois
Yummy Chicken and Dumpling SoupChicken and dumpling soup is a classic that every cook should have in their recipe box and this version is tried and true. My husband is not very fond of leftovers, but says he would eat this every day of the week if I let him. —Morgan Byers, Berkley, Michigan
Ingredients
- 1-1/3 cups all-purpose flour, sifted to remove clumps
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup 2% milk
- 1 tablespoon butter, melted and cooled slightly
Yield: enough dumplings for 8 servings of soup
Step 1: Mix the batter.
In a medium bowl, whisk together the flour, baking powder and salt. In a separate bowl, combine the milk and melted butter. Add the milk mixture to the dry ingredients, stirring until the flour is just moistened. Be careful not to overmix, or the dumplings will become dense.
Pro Tip: If you’re looking for a shortcut, try using self-rising flour instead of all-purpose flour. The salt and baking powder are pre-mixed into the flour, so you just need to sift it into a bowl!
Step 2: Form the dumplings.
Many recipes call for dropping the dough directly into the simmering soup, but we like to let ours rest for a few minutes first. This gives the baking powder time to produce gas bubbles, helping the dumplings stay as light as air! Form them by dropping rounded tablespoonfuls of the batter onto a parchment-lined baking sheet and set aside.
Step 3: Drop ’em in.
This is my favorite part! There’s something so satisfying about dropping balls of flour into a soup and watching them turn into light, fluffy dumplings. Bring your soup or broth to a simmer and drop the prepared dumplings into the soup a few at a time. Once they’re all in, reduce the heat to low and cover the pot. Cook (covered) for 15 to 18 minutes, until a toothpick inserted in the center of the dumplings comes out clean.
Pro Tip: Avoid the temptation to lift the cover while the dumplings are simmering. They’ll cook faster if the pot is covered the entire time, ensuring a light and airy consistency.
Originally Published: December 19, 2018
