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Soup Dumplings

Problem with dumplings in soup (drop-style dumplings, not rolled and cut)


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Home Cooking Soup Dumplings

Problem with dumplings in soup (drop-style dumplings, not rolled and cut)

Ianto2000 | | Apr 11, 2011 09:13 PM

Hi, we tried to make this recipe of pioneer woman's tonight and it was very tasty but we ended up with dumplings that just fell apart and had no body at all -- they kind of flattened out which my partner said seemed like a binding issue. We still have 1/3 of the raw dumplings left and thought we might give it another go with those. Neither of us knows anything about dumplings whatsoever so maybe we did something wrong. Below is a link to her recipe, a copy and paste of the ingredients and directions, and what we did.

Please don't tell us just to use Bisquick like a lot of people did in her comments. We'd just like to know if there's something we could do differently to make these work better. We do have some leftover egg whites and from something else I read it might be worth trying to add some, maybe with some extra flour, to get them to hold together.

Original recipe for "chicken and dumplings" (it's really more of a soup)


Dumpling section ingredients and directions:

■1-½ cup All-purpose Flour
■½ cups Yellow Cornmeal
■1 Tablespoon (heaping) Baking Powder
■1 teaspoon Kosher Salt
■1-½ cup Half-and-half

While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.

Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving

What we did:

We made these using fresh unbleached all-purpose flour rather than regular all-purpose.
We used brand new aluminum free baking powder.
We mixed half 2% milk and half heavy cream instead of half and half.

The dumplings sat unrefrigerated for about 15-20 mintues before adding.
The soup was at a simmer, not a boil or rolling boil when we added them.
After 15 minutes the dumplings seemed very loose and not cooked enough, so we cooked them for 15 minute more but they seemed the same. We let everything sit for 10 minutes and still the same.

They were tasty, just too soft and fall-y apart, no body, and not round at all.

Thanks for your thoughts! Again, not really looking for alternate recipes which we can do just fine, but rather how to make this one work better if possible. General dumpling tips would be OK too.

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