An old-fashioned, heavier-style dumpling made with yeast, eggs, butter, sugar, and flour, this version will remind you of your grandmother's dumplings. It's perfect for chicken soup or chicken and biscuits.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
598 Calories
Recipe Instructions
Step 1
Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool.
Step 2
Dissolve the yeast in the warm water placed in a small bowl. Set aside.
Step 3
Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes.
Step 4
Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat.
Step 5
Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.
