In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
For more pictures and instructions, see the related link above!
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mamakaty on 9.8.2018
I’ve been using your recipe for years, and thought I should finally leave a comment telling you that my family loves it.
Lynn on 1.18.2015
THUMBS DOWN…OUR MEAL WAS NOT A SUCCESS TODAY! THIS IN NO WAY, SERVED 8…MORE LIKE 2! The dumplings were extremely “Rubbery or chewy” and entire family was very unhappy! I was so upset bc I had to quickly make a salad and luckily already had made Green Beans but I thought it even looked too small while cooking~ So I, had already added 1/2 of a whole recipe AGAIN to my 1st and it still wasn’t enough for 8! We did eat it all bc it wasn’t very much, but I have a different one that was way better and was trying this bc I wanted to see the taste difference! My other recipe called for more flour, more salt, shortening, egg…Much better! But I’m in bed and too tired to go get it to put on here right now!
jessica Crites on 6.5.2014
I always make chicken & dumplings , but for some reason my mind drew a blank. I found this site and made your dumplings and they turned out wonderful. I think they are better than my old recipe. I am 70 , but learned something new. Thanks.
David Velau on 1.2.2013
Absolutely loved this!! Have made it twice. Will continue to make this easy recipe.
Lauren Little on 8.31.2012
So incredibly tasty and extremely simple to make! I did add a bit more butter than suggested 1/2 a stick to make the stock more velvety and delicious. Also, added about 1tbs of onion powder to the stock as well as 2tbs of ground black pepper. Oh and for the chicken I just bought a rotisserie chicken at the store and shredded the meat from it into the stock. Otherwise so excellent. My boyfriend loved it!