How to Make Southern Dumplings
Light, Tender, and Perfect for Stews and Sunday Suppers
There’s just something soul-soothing about a bowl of steaming hot Southern dumplings. Whether you drop them into chicken broth or pair them with a slow-simmered stew, these soft, fluffy clouds of dough are a Southern classic that never goes out of style.
This recipe uses three simple ingredients—self-rising flour, shortening (or lard), and boiling water—to create the perfect dumpling dough. No fancy tools or long lists of ingredients. Just down-home, old-fashioned flavor.
❤️ Why I Love This Recipe
These dumplings are the real deal: fluffy on the inside with just enough structure to soak up broth like a sponge. They’re quick to make, budget-friendly, and the kind of food that brings generations together at the table.
They’re also the perfect companion for cozy dishes like Easy Turkey Wings, Cajun Chicken Sausage Gumbo, or a skillet of Tomato, Okra, and Sausage.
🛒 Ingredients
For the Dumplings:
- 2 cups self-rising flour
- ¼ cup shortening or lard
- ¾ cup boiling water
Note: If you don’t have self-rising flour, you can make your own by combining 2 cups all-purpose flour + 1 tbsp baking powder + ½ tsp salt.
👨🍳 How to Make Southern Dumplings
1. Make the Dough
Place the self-rising flour into a large mixing bowl.
Using a pastry blender, fork, or your hands, cut the shortening or lard into the flour until the mixture resembles coarse crumbs.
2. Add Boiling Water
Carefully pour in the boiling water, starting with about ½ cup and gradually adding more as needed.
Stir gently until the dough starts to come together. It should be soft but not overly sticky.
3. Knead Lightly
Turn the dough out onto a floured surface and knead just a few times until smooth.
Do not overwork the dough—this keeps the dumplings tender.
4. Roll and Cut (Optional)
You can roll the dough out to about ¼ inch thick and cut into strips or squares, especially if making flat-style dumplings(a.k.a. slicks or noodles).
For drop dumplings, simply pinch off small spoonfuls and drop directly into your simmering broth.
5. Cook in Broth
Drop dumplings into gently simmering broth or stew—not boiling!
Cover the pot and let the dumplings cook for 10–15 minutes without lifting the lid. They should puff up and float when done.
🔄 Variations & Tips
- Add herbs like thyme or parsley to the flour for extra flavor.
- Use milk or buttermilk instead of water for a richer dumpling.
- For flat dumplings, roll thinner and let them dry for 15 minutes before cooking.
- Don’t overmix or overcook—these two things can make dumplings tough.
🍽️ What to Serve With Southern Dumplings
- Spoon them into a pot of chicken broth or vegetable stew
- Pair with Cajun Chicken Sausage Gumbo for Southern fusion vibes
- Serve with Tomato Skillet with Okra and Sausage for an ultra-comforting combo
- End the meal with Big Family Banana Pudding or Caramel Apple Pie Cookies
🧊 Storage & Reheating
- Best served fresh, but can be refrigerated in broth for up to 3 days
- Reheat gently on the stove or in the microwave with broth
- Avoid freezing dumplings after cooking—they tend to break down
🔗 More Recipes You’ll Love
- Easy Turkey Wings
- Cajun Chicken Sausage Gumbo
- Tomato Skillet with Okra and Sausage
- Big Family Banana Pudding
- Caramel Apple Pie Cookies
✨ Final Thoughts
Southern Dumplings are pure comfort—the kind of recipe that gets passed down, shared at family gatherings, and remembered for a lifetime. Whether you drop them in a pot of chicken broth or pair them with sausage and greens, they’re always welcome at the table.
👉 Love Southern recipes and vintage comfort food? Subscribe to the ChefManiac newsletter for more down-home favorites delivered to your inbox. And don’t forget to tag @ChefManiac if you make these dumplings—we’d love to see them in action!
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