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Easy No Fail Flat Dumplings

Find out my secret ingredient that makes these dumplings perfect & tender every time!

I posted this recipe a couple of years back for my Easy No Fail Flat Dumplings.  However, I’m reposting it today for two good reasons…I cringe when I look at my photography skills from two years ago, and I haven’t met a person yet that hasn’t loved these dumplings.  I also want to share this recipe with anyone who thinks they can’t make dumplings.  If you think for a second that you can’t make dumplings, you are so wrong.  You have my word that you cannot flop this recipe.  In fact, you will turn out the most tender, soft and flavorful dumplings ever!  I promise!!

Allow me to share with you, how to make perfect flat dumplings that are soft and tender and full of flavor…and oh yes, perfect every time!

Lets’s start by talking about flavor…

You don’t want to waste your time making a delicious dumpling if you don’t have a good broth to cook it in.  Right?  On the other hand, you don’t want to have a good broth and a dumpling that has no flavor.  So what do you do?

  • Start by picking the right part of the chicken to make your broth.  The thigh produces more flavor than any part of the chicken.  I cook several thighs (skin on) in a large pot.  I add a couple of chicken bouillon cubes and salt and pepper.  As you can see in the picture above, the broth is very rich.
  • Next, you want to make sure that your dumplings are infused with flavor themselves.  Don’t just rely on the broth they cook in to give them flavor.  To achieve this add some rich broth to the dumpling dough.

Now let’s talk about how to make a tender dumpling…

Are you ready for me to reveal my secret ingredient that makes these dumplings super tender no matter what?  First of all, you might think these dumplings contain eggs like most flat dumpling recipes, but they don’t.  Okay…time to reveal my secret ingredient.  Sour cream!  That’s right, sour cream is the secret ingredient to these super tender dumplings.  Even if you over cook these dumplings, they will still be tender.

Here are some additional tips for making the perfect flat dumpling, whether you are using this recipe or another one.

  • Don’t over work the dough.  Knead the dough as little as possible,
  • Roll the dough twice as thin as you want the cooked dumplings to be.  If you want the cooked dumplings to be about 1/4″ thickness, then roll the dough to about 1/8″ thickness.  Once the dumplings cook in the broth, they begin to soak up the broth, causing them to expand.
  • Don’t go over board with making dumplings.  One batch of dough may not look like much when you’re cutting it into dumplings, but once again the dough will expand as it cooks.  If you try to cook too many dumplings, such as tripling the recipe, the dumplings will end up absorbing all of the broth and you will end up with lots of dumplings and no broth.  Note:  I usually double this recipe, but I never triple it, because I want plenty of broth.
  • Don’t over crowd the dumplings.  Roll out and cook 1/2 of a batch at a time.  Once they are done, transfer them to a bowl and cook the second half.

One more thing…how to turn your broth into a thick creamy sauce…

  • When you cut the dough into small pieces, dip each side of the dough pieces in flour, then transfer them to a plate.  Drop a few at a time into boiling broth.  The flour helps thicken the broth and turn it into a white creamy sauce.  It also keeps the dumplings from sticking together.

With these tips, I wish you lots of luck on your dumpling making journey…


Easy No Fail Flat Dumplings

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30 Minutes
  • Cook Time: 1 1/2 hours
  • Total Time: 4 minute
  • Yield: 4 Servings 1x


For the Chicken

  • 1 package chicken thighs with skins, at least 6
  • 2 chicken bouillon cubes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For the Dumplings

  • 2 cups all purpose flour, more for work surface
  • 1/2 cup fresh chicken broth, from cooked chicken
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


For the Chicken

  1. Add the chicken to a large pot of water.  Add the bouillon cubes, salt & pepper and bring to a boil over high heat.  Reduce heat to medium, cover with a lid, and cook under chicken is tender, at least one hour.  Turn off heat under the pot and transfer chicken to a bowl.  Once chicken has cooled, remove skin and bones and tear chicken into bite size pieces and set aside.

For the Dumplings

  1. In a large bowl, mix together the flour, salt and pepper.  Add the chicken broth and sour cream.  Mix just enough to combine.  Mixture will be wet.
  2. Transfer dough to a heavily floured work surface.  Sprinkle additional flour on top of the dough.  Lightly knead dough, adding additional flour as needed, until dough is no longer sticky.  Divide dough in half and roll one half at a time.  Roll dough out to a thickness of about 1/8 inch in thickness.  When dumplings cook, they will double in thickness.
  3. Using a pastry or pizza cutter, cut dough into long vertical strips, about 1 inch wide.  Cut dough horizontally, cutting pieces about 1 1/2 inches or as desired.  Dip 2-3 pieces at a time in flour and transfer to a large plate.
  4. Bring pot of broth back to a boil over medium heat.
  5. Drop a few floured dumplings into the broth at one time, making sure they are not sticking together as you drop them.
  6. Reduce heat to medium-low and cover pot with a lid.  Allow dumplings to cook for about fifteen minutes until they are tender and done.  Check by forking one.  Transfer dumplings to a bowl and repeat steps 2 through 6 with second half of dough.
  7. Once all dumplings have been cooked, return the first half back to to the pot along with the chicken and turn off heat.
  8. Refrigerate leftovers.


Once dumplings are refrigerated, they will soak up more of the broth.  To reheat the following day, add a little bit of canned chicken broth to the dumplings before heating.  Place over medium-low heat and gently mix frequently with a large spoon until the broth has thinned.

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