I had one of those slow afternoons just last week. That’s when Southern dumplings come to mind. I wandered into the kitchen without much of a plan, and before I knew it, my hands were dusted with flour and the kettle was whistling. I didn’t need a special occasion. I wasn’t cooking for a crowd. I just wanted to feel the process—flour, fat, water, heat—and make something real, something warm.
The thing about dumplings is, they don’t demand much from you. The ingredients are humble. The technique is straightforward. But when they hit the pot and start to soak up the rich broth, you can’t help but feel like you’ve created something comforting and powerful. It’s like knitting warmth into a dish, one doughy bite at a time.
That day, I opted for flat dumplings—rolled out thin, cut into squares—and dropped them gently into a simmering chicken broth I’d made the day before. As they softened and thickened the liquid around them, the whole kitchen began to smell like patience and care.
Short Description
Southern Dumplings are soft, tender pieces of dough cooked in broth until fluffy and comforting. Whether flat or dropped, they’re the perfect old-fashioned addition to soups and stews, made with just three simple ingredients.
Key Ingredients
For the Dumplings:
- 2 cups self-rising flour
- 1/4cup shortening or lard
- 3/4 cup boiling water
Tools Needed
- Large mixing bowl
- Pastry blender, fork, or fingers
- Rolling pin (for flat dumplings)
- Sharp knife or pizza cutter
- Large pot with lid
- Wooden spoon or heat-resistant spatula
Cooking Instructions
Step 1: Make the Dough
In a large mixing bowl, add the self-rising flour. Using a pastry blender, fork, or your fingertips, cut in the shortening or lard until the mixture looks like coarse crumbs.
Slowly pour in the boiling water, a little at a time, stirring gently after each addition. Once the dough begins to come together, knead it lightly in the bowl just until smooth and pliable—about 30 seconds to 1 minute.
Step 2: Shape the Dumplings
Option 1: Flat Dumplings
Lightly flour a clean surface and rolling pin. Roll out the dough to about ⅛-inch thickness. Use a sharp knife or pizza cutter to cut the dough into strips or squares. Set them aside, making sure they’re not overlapping.
Option 2: Drop Dumplings
Skip rolling. Pinch off small pieces of dough—around 1–2 inches in size—and shape roughly with your fingers. They’ll puff up and take on a rustic charm as they cook.
Step 3: Cook the Dumplings
Bring your broth, soup, or even a fruit mixture to a gentle boil in a large pot. Drop in a few dumplings at a time to prevent clumping. Cover the pot with a lid and let them cook undisturbed for 4–5 minutes so they can set.
Continue adding dumplings in batches until all are in. Then reduce heat to a gentle simmer. Cover and cook for 20 minutes, stirring gently once halfway through. Dumplings should be tender, fluffy, and cooked through—check by cutting one in half; the inside should not be doughy.
Step 4: Serve and Enjoy
Ladle into bowls with plenty of broth. Serve hot and enjoy the melt-in-your-mouth texture of homemade Southern dumplings.
Why You’ll Love This Recipe
Comfort in a bowl – soothing and satisfying
Budget-friendly – made with just 3 pantry staples
Customizable – flat or drop style
Versatile – perfect for soups, stews, or even sweet fruit sauces
Quick prep – ready in under an hour
Mistakes to Avoid & Solutions
1. Dough Too Sticky
If the dough clings to your fingers excessively, add 1 tablespoon of flour at a time and knead briefly until smooth but soft.
2. Dumplings Falling Apart in Broth
Always let the broth reach a gentle boil before adding dumplings. Avoid rapid boiling, which can tear them apart.
3. Dense or Tough Dumplings
Don’t overwork the dough. Mix until just combined, and roll or pinch gently.
4. Undercooked Centers
Simmer for the full 20 minutes. Cut one open to check—no raw dough should remain in the center.
5. Clumping Dumplings
Add dumplings gradually in small batches. Stir gently after the first few minutes of cooking to prevent sticking.
Serving and Pairing Suggestions
Serve these dumplings with:
– Classic chicken soup or chicken and vegetables
– Thick beef stew with carrots and potatoes
– Peach or apple stew for a sweet twist
Pair with:
– A side of sautéed greens or green beans
– Light salad with a tangy vinaigrette
– Sweet tea or warm apple cider
Serve family-style in a big pot or ladled into individual bowls for cozy, individual servings.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze only if cooked in a clear broth (avoid freezing in cream-based soups). Freeze in a sealed container for up to 1 month.
Reheat on stovetop over low heat until warmed through. Add a splash of broth or water if it’s too thick.
Microwave in a covered dish with 1–2 tablespoons of water or broth to avoid drying out. Heat in 1-minute intervals.
FAQs
1. What’s the difference between drop dumplings and flat dumplings?
Flat dumplings are rolled and cut, resulting in a more noodle-like texture. Drop dumplings are hand-shaped and puffier.
2. Can I use butter instead of shortening or lard?
Yes, cold butter can be used, but it may produce a slightly different texture—more tender, less fluffy.
3. Why are my dumplings doughy in the middle?
They likely didn’t cook long enough or the broth wasn’t simmering gently. Always simmer for the full 20 minutes.
4. Can I make the dough ahead of time?
It’s best to make the dough fresh, but you can refrigerate it for up to 12 hours wrapped tightly. Let it sit at room temp for 10–15 minutes before rolling or dropping.
5. What broth works best for dumplings?
Rich chicken broth is the classic choice, but beef broth or even lightly sweetened fruit syrup can be used for creative variations.
Tips & Tricks
– Use self-rising flour for fluffier results. If using all-purpose, add 1 tbsp baking powder and ½ tsp salt.
– Boiling water helps melt the fat slightly and brings the dough together more easily.
– Don’t crowd the pot—adding too many dumplings at once can lead to sticking or uneven cooking.
– A little rest time (5 minutes) before rolling can help relax the dough.
– Flat dumplings are great for reheating, while drop dumplings are best served fresh.
Recipe Variations
1. Buttermilk Dumplings
Replace boiling water with ¾ cup buttermilk (warmed slightly). Dough will be richer and more tender. Follow same shaping and cooking steps.
2. Herb Dumplings
Add 1 tbsp finely chopped fresh parsley or chives to the flour before mixing. Pairs beautifully with chicken broth.
3. Sweet Fruit Dumplings
Replace shortening with unsalted butter and add 1 tbsp sugar to the flour. Cook in a simmering mixture of peaches, apples, or cherries with cinnamon and a bit of brown sugar.
4. Whole Wheat Dumplings
Use 1 cup whole wheat flour + 1 cup self-rising flour. Add 1 extra tbsp of boiling water if needed. These are denser and slightly nutty in flavor.
5. Spicy Savory Dumplings
Add 1/2 tsp black pepper and 1/4 tsp smoked paprika to the flour for dumplings with a kick. Serve in spicy chicken or sausage stew.
Final Thoughts
Southern dumplings aren’t just a dish—they’re a rhythm. A way to slow down and sink into the heart of what cooking can feel like when it’s unhurried. Making them from scratch with just a bowl and a spoon reminds me that comfort doesn’t have to be complicated. Sometimes, it’s just flour, fat, and water—and a little steam rising from a well-loved pot.
Each time I make these, I’m reminded of how small moments in the kitchen can carry weight. Not heavy, burdensome weight—but the kind that anchors you in peace, like the smell of broth filling your home. Go with the structured flat dumplings or choose the rustic drop style—either way, you’ll end up with something deeply satisfying, something honest.
How To Make Southern Dumplings
Ingredients
For the Dumplings:
- 2 cups self-rising flour
- ¼ cup shortening or lard
- ¾ cup boiling water
Instructions
- Mix self-rising flour with shortening or lard until crumbly. Gradually stir in boiling water. Knead lightly until smooth and soft.
- Flat Dumplings: Roll out dough and cut into strips or squares. Drop Dumplings: Pinch off and shape small pieces by hand.
- Bring broth or soup to a gentle boil. Drop in dumplings a few at a time, cover, and cook 4–5 minutes undisturbed. Add all dumplings, simmer gently for 20 minutes. Stir halfway.
- Ladle into bowls with broth and serve hot.
