Yeast Dumplings Recipe

This recipe was exactly what I was searching for! I can't express enough how much I dislike those thin, flat dumplings. I prefer the hearty, chubby ones, and this recipe nailed it. I followed the instructions precisely, adding the dumplings to my almost cooked chicken and soup. After cooking for about 10 minutes, they floated to the top and looked absolutely fantastic! I plan on using this recipe for chicken and dumplings every single time from now on.

These dumplings are the best I have ever made. I adjusted the sugar to only 2 tablespoons to avoid them being too sweet, and rolled the dough out to only 1/8 inch thick which resulted in the perfect size. I made sure to use plenty of broth, at least a gallon, and could have even used more. No need to search for another dumpling recipe - this is the one!

I had some extra sourdough starter that I didn't want to waste, so I decided to incorporate it into this recipe. Instead of using milk and water, I used an equal amount of the proofed starter and reduced the flour accordingly. I mixed the starter with heated butter, added a bit of flour to feed it, let it sit for about an hour, and then added the remaining ingredients (skipping the rolling-out step and just dropping it into the soup). The bread turned out delicious in our chicken soup, but next time I might reduce the amount of sugar, as my starter was already quite sweet.

Rewritten review: I finally found the perfect dumpling recipe! I tweaked it to make it even healthier by modifying some ingredients. These dumplings turned out dense and hearty, just the way I like them. I substituted 1 egg with 1/2 cup of Egg Beaters, reduced the margarine to 2 tablespoons, and used only 1/4 cup of sugar. Giving the yeast a bit of sugar made it rise beautifully. I had to add an extra cup of flour to achieve the right consistency, likely due to my modifications, but the taste and texture were spot-on after cooking in my homemade chicken broth for 45 minutes. Thank you for sharing this recipe - I'll definitely be making it again soon!

This recipe was way too sweet and lacking in salt. I had to discard the dumplings and start over with different proportions. Who wants a sugary dumpling with chicken stew?! I recommend using 1 tablespoon of salt and 2 tablespoons of sugar for a much better balance of flavors.

I often prepare this dish following this recipe. The only adjustment I find necessary is adding more flour at the end. I start by using my KitchenAid mixer to mix the ingredients, then switch to the dough hook once everything is combined. After the dough has set, I divide it into 4 parts to make it easier to handle and roll out. I cut the dough into noodle-sized pieces, sometimes even smaller, depending on my preference for the dish I'm making. I usually prepare a homemade chicken stock, and after preparing the noodles, I boil them in the stock to enhance their flavor. This is my favorite recipe, and I typically use it to make either chicken noodle soup or a creamy chicken and noodle dish using the remaining stock. It's a fantastic recipe!

Great experience! This dish brought back memories of my grandmothers' cooking. I opted for less sugar to reduce the sweetness, and I even tried adding it to my chicken noodle soup instead of noodles.

I recently tried a new recipe that was meant to be for chicken and dumplings, but it included an unexpected ingredient - sugar. I was hesitant to add it, as I had never seen sugar in a dumpling recipe before. I only added 1 teaspoon, but even that was too sweet for my taste. While my husband enjoyed the texture and claimed it was the best dumplings he had ever had, I personally felt that the sweetness was not suitable for a savory dish like chicken and dumplings. If I make this recipe again, I will surely omit the sugar entirely. In my opinion, traditional Southern dumplings do not require any sugar. Remember, don't add sugar to your chicken and dumplings!

I had never attempted to make dumplings before, but as a fan of baking bread with yeast, I decided to give these a shot. And I'm so glad I did because they turned out to be a massive success! Being a vegetarian, I swapped in veggie broth and used egg beaters. I was a bit puzzled by the instruction to 'cut into strips' as it seemed like they would be too big, so I opted to cut them into 2" by 2" squares instead. I paired them with a potato soup and it was a hit with everyone!

Excellent product! A must-have if you are preparing chicken and dumplings!

I followed the recipe exactly as written and the results were fantastic. I divided the dough as instructed - some into 2" squares for boiling in broth, which turned out delicious. The rest I cut into 1/2" squares and added to the chicken soup, and they were equally tasty. With some leftover dough, I tried baking 2" squares at 400°F, and they made excellent dinner rolls. Overall, a versatile and scrumptious recipe!

I absolutely love this dumpling recipe! While it requires a bit more effort, the end result is truly worth it. Just a heads up, the recipe claims to yield 6 servings but in reality, it makes at least 8 servings. Despite that, I highly recommend giving this recipe a try. I've prepared it multiple times without altering anything, and each time it receives glowing reviews.

Review: They were tasty, much larger than what I'm accustomed to.

I absolutely loved this recipe just the way it was written for a traditional "heavy" dumpling, as specified. It brought back nostalgic memories of old-fashioned family-style dumplings, unlike the canned biscuits that some mistake for dumplings nowadays. While home cooking requires effort, this recipe was both simple and fulfilling. It's easy for anyone to open a can of biscuits, follow a recipe, and claim it's a homemade dumpling. But this recipe truly captures the essence of authentic, made-from-scratch dumplings. Job well done!

I finally made the dumplings I've been attempting to perfect, but found that 1/2 inch is too thick. Next time, I'll aim for 1/8 to 1/4 inch at most.

These dumplings are just perfect for chicken and dumplings. We've already made them twice and we just can't get enough. We always prepare our own chicken broth, and I highly suggest doing the same if you can - it really takes these dumplings to the next level.

I would describe it as a solid foundation for potential improvement. There was a bit too much sugar, so I plan to reduce it significantly next time. Perhaps incorporating additional seasonings such as Italian seasoning and black pepper, served with garlic butter, could enhance the flavors. It's an interesting twist to transform a German dish into an Italian-inspired creation! Considering its richness, I would suggest that it could serve 8-10 people, rather than just 6.

This is hands down the best dumpling recipe if you're after that perfect chewy texture. The recipe yields a generous amount, so I usually freeze half of them and they still turn out absolutely delicious.