How To Make Southern Dumplings
Introduction
Southern dumplings hold a special place in the heart of comfort food lovers. These soft, pillowy bites of dough are a beloved staple across the South, often served floating in a savory chicken broth or paired with hearty stews.
Their tender texture and rich flavor make them a perfect addition to a cozy meal, especially on chilly evenings when something warm and filling is just what you need.
Ingredients
For the Dumplings:
Self-rising flour
Shortening or lard
MBoiling water
Instructions
Begin by placing the self-rising flour in a large mixing bowl. Make sure the flour is sifted to remove any clumps.
ensuring a smooth texture for your dough. Self-rising flour is ideal for this recipe because it already contains the leavening agents needed to help the dumplings puff up perfectly as they cook.
Cut the shortening or lard into the flour using a pastry cutter or your fingertips. You want the mixture to resemble coarse crumbs, similar to when you’re making biscuit dough.
This step helps incorporate fat evenly into the flour, which is crucial for achieving that tender, flaky texture.
Bring your water to a boil, then slowly pour it into the flour mixture. Stir with a fork until the dough starts to come together.
Be careful not to overmix at this stage, as you want to maintain a light texture. The boiling water helps activate the flour and create a cohesive dough.
Turn the dough out onto a lightly floured surface and gently knead it just until smooth. Avoid excessive kneading.
which can make the dumplings tough. You’re aiming for a soft, pliable dough that’s easy to roll out.
Roll the dough out to about a quarter-inch thickness. Use a knife or pizza cutter to slice the dough into small squares or rectangles, depending on your preference. The size can vary, but uniform pieces help them cook evenly.
Dust the cut dumplings lightly with flour to prevent them from sticking to each other.
Set them aside on a plate or tray as you prepare your broth or soup base. This resting time allows the dumplings to slightly dry out, which helps them hold their shape when boiled.
Add the dumplings to your simmering broth, a few at a time, to prevent clumping. Let them cook for about 15–20 minutes, or until they are puffed up and cooked through. Avoid stirring too much while they cook, as this can break them apart.
How to Make
Start by measuring out the self-rising flour into a large bowl, ensuring it’s fluffy and not compacted.
This will give your dumplings a better texture, helping them remain light rather than dense. If you don’t have self-rising flour, you can make your own by adding baking powder and salt to all-purpose flour.
Cut in the shortening or lard until the mixture becomes crumbly. This fat is essential to the richness and tenderness of the dumplings.
Make sure the fat is evenly distributed, but small pea-sized clumps are fine—they help create a delicate texture once cooked.
Boil water in a kettle or saucepan and slowly pour it into the flour and fat mixture.
Stir quickly with a fork or wooden spoon to bring everything together. The heat from the water activates the flour and starts the cooking process in the dough.
Once the dough begins to form, turn it out onto a floured surface.
Pat it together gently and knead it only a few times to bring it to a smooth consistency. Overworking the dough at this stage can make your dumplings rubbery.
Roll the dough out evenly to a thickness of about a quarter-inch. Using a knife or a dough cutter, slice the dough into small squares. Some people prefer long strips, but squares are traditional and easier to handle.
As you cut the dumplings, lightly flour them to keep them from sticking together. You can place them on wax paper or a tray while waiting to cook. This makes it easier to drop them into your soup or broth without fuss.
With your broth gently simmering, add the dumplings one by one. Stir gently just enough to ensure they don’t stick to the bottom. Let them simmer uncovered until they puff up and are fully cooked. The finished dumplings should be soft yet hold their shape well.
Variations
One popular variation is adding finely chopped herbs to the dough. Fresh parsley, thyme, or chives can lend a burst of flavor and a touch of color to your dumplings. This small addition can elevate the dish without complicating the preparation.
Another tasty twist is incorporating a bit of grated cheese into the flour mixture. Sharp cheddar or Parmesan works well and melts into the dough, giving the dumplings a rich, savory taste that pairs wonderfully with creamy soups or stews.
For a more rustic take, you can make cornmeal dumplings by substituting part of the flour with fine cornmeal. This version adds a subtle sweetness and a pleasant, slightly grainy texture that complements hearty dishes like chili or Southern greens.
Vegetarians might enjoy dropping these dumplings into a thick vegetable stew instead of a meat-based broth. Their soft, absorbent nature allows them to soak up the flavorful liquid while maintaining their structure.
You can also make sweet dumplings by adding a touch of sugar and cinnamon to the dough, then cooking them in fruit stews like apple or peach. Served warm with a dollop of cream or ice cream, they make a comforting dessert.
For an old-fashioned touch, some cooks roll the dough even thinner and cut it into wide, flat strips, creating more of a noodle-style dumpling. This style is often found in recipes for chicken and dumplings from older Southern cookbooks.
Lastly, you can experiment with different fats—swap out shortening for butter or bacon grease to impart unique flavors. Each fat contributes a slightly different richness, allowing you to tailor the dumplings to your desired taste.
Tips
Use self-rising flour to save time and ensure the right balance of leavening. If using all-purpose flour, be sure to add baking powder and salt accordingly so the dumplings will rise properly and maintain their soft texture.
Always use boiling water, not just hot tap water. The high temperature helps meld the dough together quickly, making it easier to roll and cut while giving the final dumplings a soft, uniform texture.
Don’t overwork the dough. Gentle mixing and minimal kneading are key to fluffy dumplings. Too much handling can develop the gluten too much, resulting in dense, chewy pieces instead of tender bites.
Let the dough rest for a few minutes before rolling it out. This resting time allows the gluten to relax, making it easier to roll out the dough evenly and cut it without shrinking or tearing.
Cut dumplings to a consistent size for even cooking. Whether you like small bite-sized pieces or larger ones, uniformity ensures that they all cook at the same rate and none are over- or underdone.
Avoid a rapid boil when cooking the dumplings. A gentle simmer is ideal, as it keeps the dumplings intact and allows them to cook through without falling apart or becoming mushy.
If you’re adding dumplings to a soup or stew, make sure the liquid is flavorful and seasoned well, since the dumplings will absorb some of it as they cook. A well-seasoned broth will elevate the overall dish.
Conclusion
Southern dumplings are a humble yet deeply satisfying dish that captures the heart of Southern cooking. With their tender, melt-in-your-mouth texture and the ability to soak up savory flavors, they are the perfect comfort food to bring family and friends together.
Whether enjoyed in a rich chicken broth or creatively customized with herbs and cheese, Southern dumplings offer endless possibilities. Simple to make yet rich in tradition, this recipe is a must-have in every home cook’s collection.