How To Make Southern Dumplings

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How to Make Southern Dumplings: A Soulful Southern Comfort Dish

Southern dumplings are one of the ultimate comfort foods of the American South. Whether paired with tender chicken in a rich broth (as in Chicken and Dumplings) or enjoyed as a standalone dish, these soft, pillowy dumplings are beloved for their hearty flavor, homey texture, and rustic charm. This guide explores the history, ingredients, and cooking methods that define authentic Southern dumplings, and walks you through a traditional recipe with helpful tips, variations, and detailed steps.

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The Southern Dumpling: A Tradition Steeped in Warmth

Dumplings in Southern cuisine differ significantly from other dumpling traditions around the world. In Chinese cuisine, dumplings are often filled and steamed or fried. In Eastern European traditions, dumplings may be rich with cheese or potatoes. But in the Southern U.S., dumplings are generally plain dough pieces cooked in a savory broth. These dumplings are either flat or fluffy, depending on regional preference and family tradition.

Often paired with chicken and referred to collectively as Chicken and Dumplings, this dish has roots in both Southern Appalachian cooking and Depression-era resourcefulness. It was a way to stretch a small amount of meat with flour, water, and ingenuity—feeding large families without sacrificing flavor.

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Ingredients: Simple, Yet Soulful

One of the beauties of Southern dumplings lies in their simplicity. They require only a handful of pantry staples. Below is a list of the basic ingredients for both the dumplings and the chicken broth they’re commonly cooked in.

For the Dumplings:

• 2 cups all-purpose flour

• 1 tablespoon baking powder (optional, for fluffier dumplings)

• 1/2 teaspoon salt

• 1/4 cup shortening or unsalted butter

• 3/4 cup whole milk (or buttermilk for tang and tenderness)

For the Chicken Broth (Optional if making Chicken & Dumplings):

• 1 whole chicken (about 3–4 lbs), cut into parts

• 8 cups water

• 1 onion, chopped

• 2 celery stalks, chopped

• 2 carrots, chopped

• 2 bay leaves

• Salt and black pepper, to taste

• 1 teaspoon poultry seasoning (optional)

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Types of Southern Dumplings

There are two primary types of dumplings in Southern cooking:

1. Flat Dumplings (Rolled Dumplings): These are closer to noodles. Rolled out and cut into strips or squares, they are dense and slightly chewy—ideal for hearty stews.

2. Drop Dumplings: These are more like biscuits or spoonbread, dropped by the spoonful into hot broth where they puff up and become fluffy inside and slightly firm outside.

This recipe focuses on flat dumplings, the traditional favorite in many Southern homes.

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Step-by-Step Recipe: Traditional Southern Flat Dumplings

Step 1: Make the Chicken Broth (Optional)

If you're preparing a full Chicken and Dumplings dish, start with the broth:

1. Prepare the chicken: Place chicken pieces in a large stockpot. Add water, chopped onion, celery, carrots, bay leaves, and season with salt, pepper, and optional poultry seasoning.

2. Simmer: Bring to a boil, then reduce to a low simmer. Skim off any foam or fat that rises to the top. Cook for 1.5 to 2 hours, until the chicken is falling off the bone.

3. Strain and shred: Remove chicken and let cool. Shred the meat, discarding bones and skin. Strain the broth and return it to the pot. Keep it warm on low heat.

Step 2: Prepare the Dumpling Dough

1. Mix dry ingredients: In a large mixing bowl, whisk together flour, salt, and baking powder (if using).

2. Cut in the fat: Using a pastry cutter, fork, or your fingers, cut in the shortening or butter until the mixture resembles coarse crumbs.

3. Add milk: Pour in the milk gradually while stirring. Mix until a shaggy dough forms. The dough should be soft but not overly sticky.

4. Knead lightly: Turn the dough onto a lightly floured surface and knead just a few times to bring it together. Do not overwork, or dumplings will be tough.

Step 3: Roll and Cut Dumplings

1. Roll out dough: Flatten dough with a rolling pin to about 1/8 to 1/4-inch thick, depending on preference.

2. Cut into strips: Using a sharp knife or pizza cutter, slice the dough into long strips (about 1x3 inches). Some prefer small squares; this is up to you.

3. Dust with flour: Lightly flour the dumplings to prevent sticking.

Step 4: Cook the Dumplings

1. Bring broth to a boil: Make sure your chicken broth is gently boiling.

2. Add dumplings one at a time: Carefully drop dumplings into the broth, stirring gently to prevent clumping. Do not overcrowd.

3. Simmer uncovered: Let them cook for 10–15 minutes, stirring occasionally. The flour on the dumplings will thicken the broth into a rich gravy.

4. Add chicken: If using shredded chicken, add it back to the pot during the last 5 minutes of cooking.

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Tips for Perfect Southern Dumplings

• Don’t overmix the dough: The less you handle it, the more tender the dumplings will be.

• Keep the broth at a gentle boil: Too high a heat can break the dumplings apart; too low and they may turn soggy.

• For thicker broth: Allow the dumplings to simmer longer uncovered, or add a cornstarch slurry at the end.

• Use buttermilk: This adds tang and tenderness, a Southern staple.

• Add herbs or seasoning to the dough: For a twist, try adding chopped parsley, thyme, or even a little garlic powder.

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Variations of Southern Dumplings

1. Buttermilk Dumplings

Swap the milk for buttermilk in the dough. The acidity helps create a tender texture and adds a subtle tang.

2. Cornmeal Dumplings

Add 1/4 cup cornmeal to the flour mixture. This Southern-style twist gives a slightly gritty texture and a hint of sweetness.

3. Sweet Apple Dumplings

Though not the same as the savory version, Southern sweet dumplings often include peeled apple slices wrapped in dough and baked in a cinnamon-sugar syrup—a Southern dessert classic.

4. Veggie Dumplings

For vegetarians, use a rich vegetable broth with mushrooms, onions, garlic, and root vegetables. Dumplings cooked in this umami-packed broth are delicious without the meat.

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The Cultural Significance of Dumplings in the South

Southern dumplings aren't just about food; they’re about memory and connection. This humble dish shows up at Sunday dinners, funerals, holiday meals, and potlucks. It’s often passed down through generations—not from cookbooks, but by watching grandmothers and aunts roll dough with floured hands and loving patience.

The process of making dumplings—slow, intentional, tactile—mirrors the rhythms of Southern life. It reminds us that good food takes time, and that the simplest ingredients can become a feast when mixed with care.

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Serving Suggestions

• With Sweet Tea: No Southern meal is complete without a tall glass of iced sweet tea.

• With Biscuits or Cornbread: Double up on the carbs for true Southern comfort.

• With Collard Greens or Green Beans: Add a side of greens for balance.

• As Leftovers: Dumplings taste even better the next day after soaking in the broth overnight.

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Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Dumplings can be frozen, though the texture may change slightly. Freeze in individual portions with broth.

• Reheat: Gently warm on the stovetop or in the microwave with a splash of extra broth or water.

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Troubleshooting Common Dumpling Issues

Problem	Cause	Solution
Dumplings are tough	Overkneading or overmixing	Mix dough until just combined
Dumplings fall apart	Dough too soft or not enough flour	Add a little more flour next time
Dumplings are gummy	Not cooked long enough	Simmer until tender and translucent
Broth too thin	Not enough flour or dumplings	Let simmer uncovered to reduce or add slurry