Chicken and Dumplings: Making Southern Flat Dumplings - Dining and Cooking (2024)

This recipe is for homemade chicken soup and Southern style flat dumplings.

Flat dumplings, also known as slick dumplings or noodle dumplings, are a staple in Southern American cuisine, particularly in the Southern United States. These dumplings are made by rolling out dough into thin sheets, then cutting them into rectangular or diamond shapes. They are often added to soups or stews, where they absorb the flavors of the broth while maintaining a satisfying chewiness.

I like to use a classic chicken soup recipe for my homemade chicken soup and dumplings. This is a family favorite recipe that we like to use even without the dumplings.

You can find the full recipe on my blog here: https://carlahall.com/chicken-and-dumplings-flat-dumplings-vs-drop-dumplings/

All right so we’re going to make some flat dumplings so you’re going to start out with allpurpose flour and this is all nicely measured I’m just going to whisk that for lightness then I’m adding salt and peppero and then baking powder okay my aunt Minnie who’s my grandmother’s sister shows my great aunt

Mini used to make these amazing flat dumplings and honestly can I tell you I I never make them I think I’ve made them twice in my life why I don’t know I don’t know why so then I’m going to take some butter and I’m going to toss it in my

Flour so that um it doesn’t melt in my hands put a little flour on the grater and then I’m just going to grate the butter and you can see it’s not that much butter just gr it my hands get flat so that it’s not flat dumplings with skin

All right then so there’s my butter in there I’m just going to mix that up I’m going to toss the butter pieces into the flour and then just work these butter pieces into the flour until the mixture looks like cornmeal okay so this is um looking a

Lot like cornmeal so you see in there a lot like cornmeal so next I’m going to pour my milk in here okay pour the milk so was pretty sticky it’s a pretty sticky dough okay so now what we’re going to do is roll them out I have some bench

Flour roll this dough just to so I’m rolling the dough around in the flour just so it’s not as sticky anymore okay fold it a couple times cuz we want to be able to work with it without it’s sticking on everything make sure the flour is around

If there’s any dough on your board take your fingers rub it away push it off to the side and then add some flour if you need to I can see those black pepper corns the flakes of the black black pepper yum now the one thing you have to make

Sure of is that nothing is sticking as you can see things started to stick if they start to stick add more flour but try not to add too much flour okay and then make sure see how that’s sticking so make sure that your dough can move it’s really important

When you get ready to pick up your dough lording so I’m going to roll them into squares it depends on how big you want yours but I’m thinking I want sort of 1 inch to 1 and 1/2 in square so that’s one by one or one and half by one and a

Half so I’m just cutting straight down like this if you like rectangles do rectangles if you like rounds I’m just going to ask you why why do you why you trying to do a round CU it creates waste okay but do you boo do you that it looks like I’m driving on

The Indiana 500 CH going around a curve okay okay it’s okay all right all right so now I’m going to move these to my sheet pan I’m going to get ready to finish my soup and then uh yeah all right with all of my ingredients portioned I have carrots

Celery and onion put in all my herbs my fresh herbs so Sage thyme Rosemary and bay leaves some salt good heavy pinch of salt it’s a lot I’m going to add my chicken doesn’t matter just give them in there vessle them in all right then I’m going to pour cold chicken stock over

The vegetables and the chicken it’s Hot look at that what what hot hot hot mhm