Slippery Dumplings

Slippery Dumplings

Soft flour dumplings slide into simmering broth, turning tender and silky in minutes.

Total 45 min Makes 6 servings Calories 265/serving

Dietary

Nut free, Halal

Allergens

Dairy, Eggs, Wheat

These Appalachian-style slippery dumplings are rolled thin, cut into irregular pieces, and simmered directly in broth until they turn glossy and tender. The starch released into the liquid thickens it slightly, creating a cozy, rustic dish perfect for cold-weather suppers alongside chicken or ham.

Ingredients

  • 2 cups all-purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 6 cups chicken broth
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon black pepper
  • 1 salt, to taste

Method

  1. In a large bowl, whisk together the flour and salt.

  2. Add the beaten egg, milk, and melted butter to the flour mixture and stir until a stiff dough forms.

  3. Turn the dough onto a floured surface and knead briefly until smooth, about 1 minute.

  4. Cover the dough and let it rest for 10 minutes to relax the gluten.

  5. Roll the dough out on a floured surface to about 1/8-inch thickness.

  6. Cut the rolled dough into irregular 1 1/2-inch squares or diamonds using a knife or pizza cutter; dust lightly with flour to prevent sticking.

  7. In a 6-quart saucepan, bring the chicken broth to a rolling boil over high heat.

  8. Reduce heat to a steady simmer, then drop the dumpling pieces into the broth one at a time, stirring gently so they don't clump together.

  9. Simmer the dumplings, stirring occasionally, until they are tender and slightly translucent and the broth has thickened slightly, 15 to 18 minutes.

  10. Stir in the butter and black pepper, and season with salt to taste.

  11. Ladle the dumplings and broth into bowls and serve hot.

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    Slippery Dumplings

    These Appalachian-style slippery dumplings are rolled thin, cut into irregular pieces, and simmered directly in broth until they turn glossy and tender. The starch released into the liquid thickens it slightly, creating a cozy, rustic dish perfect for cold-weather suppers alongside chicken or ham.

    45 min 6 servings 265 cal

    Ingredients

    • 2 cups all-purpose flour, plus more for rolling
    • 1 teaspoon salt
    • 1 egg, beaten
    • 1/2 cup whole milk
    • 2 tablespoons unsalted butter, melted
    • 6 cups chicken broth
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon black pepper
    • 1 salt, to taste

    Method

    1. 1

      In a large bowl, whisk together the flour and salt.

    2. 2

      Add the beaten egg, milk, and melted butter to the flour mixture and stir until a stiff dough forms.

    3. 3

      Turn the dough onto a floured surface and knead briefly until smooth, about 1 minute.

    4. 4

      Cover the dough and let it rest for 10 minutes to relax the gluten.

    5. 5

      Roll the dough out on a floured surface to about 1/8-inch thickness.

    6. 6

      Cut the rolled dough into irregular 1 1/2-inch squares or diamonds using a knife or pizza cutter; dust lightly with flour to prevent sticking.

    7. 7

      In a 6-quart saucepan, bring the chicken broth to a rolling boil over high heat.

    8. 8

      Reduce heat to a steady simmer, then drop the dumpling pieces into the broth one at a time, stirring gently so they don't clump together.

    9. 9

      Simmer the dumplings, stirring occasionally, until they are tender and slightly translucent and the broth has thickened slightly, 15 to 18 minutes.

    10. 10

      Stir in the butter and black pepper, and season with salt to taste.

    11. 11

      Ladle the dumplings and broth into bowls and serve hot.