There’s something undeniably heartwarming about a bowl of homemade Southern Dumplings. Tender, pillowy strips of dough simmered in rich, savory broth—it’s a dish that feels like a hug from Grandma. Whether you’re under the weather, needing comfort food, or simply craving something soulful and satisfying, this recipe delivers every time.

 

Unlike biscuit dumplings, which are dropped by spoonfuls, Southern-style dumplings are rolled out and cut into strips, creating chewy, hearty pieces that absorb all the flavor from the broth. They’re simple, rustic, and steeped in generations of Southern tradition.

 

Made with just a few pantry staples, these dumplings turn a humble pot of broth (or chicken soup) into something unforgettable. It’s the kind of dish that’s passed down, whispered about, and requested often—and now you can make it from scratch with ease.

 

 

What You Need

For the Dumplings

2 cups all-purpose flour

1 tsp baking powder

½ tsp salt

¾ cup cold water (plus more if needed)

2 tbsp unsalted butter, melted

For the Broth

6 cups chicken broth or stock

2 cups shredded cooked chicken (optional, but traditional)

½ tsp black pepper

1 tsp poultry seasoning (optional)

 

 

How to Make Southern Dumplings

Mix the Dough: In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and cold water until a dough forms. Knead briefly until smooth.

Roll & Cut: On a floured surface, roll the dough out to about ¼-inch thickness. Cut into 1×2-inch strips or squares using a knife or pizza cutter.

Heat the Broth: In a large pot, bring chicken broth to a boil. Add pepper and poultry seasoning. If using, stir in shredded chicken.

Drop the Dumplings: Reduce heat to medium-low. Drop dumplings into the simmering broth a few at a time, stirring gently to prevent sticking.

Simmer to Perfection: Cover and simmer for 15–20 minutes, stirring occasionally, until dumplings are tender and broth thickens slightly.

Serve & Savor: Ladle into bowls and serve hot. Sprinkle with fresh parsley if desired.

 

 

Why You’ll Love These Dumplings

Simple ingredients you already have

Optional chicken makes it a full meal

Just 30 minutes from start to finish

Pure Southern comfort and nostalgia

Grandma-approved recipe style

 

 

Tips for the Best Dumplings

Don’t over-knead the dough—just until smooth.

Roll dough evenly to avoid undercooked centers.

Stir gently after adding dumplings to avoid breaking them.

Simmer uncovered the last few minutes to slightly thicken the broth.

 

 

Variations

Creamy Style: Add a splash of heavy cream or a slurry of milk + flour at the end for creamy chicken and dumplings.

Vegetable Twist: Add peas, carrots, or celery for extra texture and nutrition.

Spicy Southern: Add a pinch of cayenne or crushed red pepper for heat.

Buttermilk Dumplings: Use buttermilk instead of water for richer flavor.

 

 

Substitutions

All-purpose flour → Gluten-free flour blend

Chicken broth → Vegetable broth for meatless version

Butter → Bacon fat or shortening for old-school flavor

 

 

FAQs

Q1: Can I freeze the dough?
Yes, roll and cut the dumplings, freeze on a tray, then store in a zip bag up to 2 months.

Q2: Can I use canned biscuits?
While not traditional, yes—you can roll out canned biscuits and cut into strips in a pinch.

Q3: How do I make this creamy?
Add ½ cup heavy cream or ¼ cup flour whisked with milk during the last 5 minutes of simmering.

Q4: Can I make this ahead of time?
Dumplings are best fresh, but you can make the dough and refrigerate it for up to 24 hours.

Q5: Can I use rotisserie chicken?
Absolutely—it’s a great shortcut for the shredded chicken.

Q6: What’s the difference between Southern and drop dumplings?
Southern dumplings are rolled flat and cut; drop dumplings are spooned into the broth.

Q7: How thick should the dumplings be?
About ¼ inch thick for the perfect balance of chew and softness.

Q8: Can I cook them in a crockpot?
Yes! Add dumplings during the last hour on HIGH, stirring gently.

Q9: Can I make these vegetarian?
Yes—just skip the chicken and use vegetable broth.

Q10: What if they fall apart?
Be sure to stir gently and not overcook. Rolling them too thin can also make them fragile.

 

 

Health Benefits

Lower in fat when made with lean broth

Good source of protein when chicken is added

Naturally free of processed ingredients

Can be made dairy-free or gluten-free as needed

 

 

How to Serve Southern Dumplings

Serve with cornbread or biscuits

Pair with collard greens or Southern green beans

Enjoy as a hearty main or comforting side

 

 

Make Ahead and Storage

Make Ahead:
Make dough up to 1 day in advance and refrigerate. Or freeze cut dumplings for later use.

Storage:
Store leftovers in the fridge in an airtight container for up to 3 days.

Reheat:
Reheat gently in a saucepan over low heat with a splash of broth or water.

 

 

Conclusion

There’s no dish quite like Southern Dumplings. Humble, hearty, and deeply satisfying, this recipe is proof that simple ingredients can create magic. Whether you’re cooking for yourself, your family, or your Sunday supper guests, one pot of these dumplings is sure to bring smiles and seconds.