Southern Dumplings

Southern dumplings are soft, tender dough pillows simmered in a rich, flavorful broth—a true comfort food staple I grew up loving. Whether I’m adding them to a pot of chicken stew or serving them with thick gravy, these dumplings bring that down-home, cozy feel that makes any meal feel like a warm hug.

Why You’ll Love This Recipe

I love this Southern dumplings recipe because it’s simple, hearty, and full of tradition. The dumplings are easy to make from scratch with basic pantry ingredients, and they soak up all the delicious flavor of the broth they cook in. It’s the kind of dish I make when I want to slow down and enjoy something deeply satisfying. Whether served with chicken, vegetables, or on their own in a savory broth, they always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter or shortening

• Milk (whole milk or buttermilk works best)

• Chicken broth or stew (for cooking the dumplings)

Directions

1. I start by combining the flour, baking powder, and salt in a large mixing bowl.

2. I cut in the butter or shortening using a fork or pastry cutter until the mixture looks like coarse crumbs.

3. I slowly stir in the milk until the dough just comes together. I try not to overmix—just enough to form a soft, sticky dough.

4. I let the dough rest for about 5–10 minutes while I bring the chicken broth or stew to a gentle simmer.

5. I drop spoonfuls of dough into the simmering liquid, making sure they don’t touch too closely.

6. I cover the pot with a lid and let the dumplings cook for 12–15 minutes without lifting the lid. The steam is what makes them light and fluffy.

7. Once they’re puffed up and cooked through, I gently stir and serve them hot with the broth or stew.

Servings and timing

This recipe makes about 4–6 servings, depending on how large I make the dumplings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I stir a little chopped parsley or thyme into the dumpling dough for a bit of herb flavor. I’ve also added a dash of black pepper or garlic powder to match the stew I’m pairing them with. If I want a denser, more biscuit-like dumpling, I use buttermilk instead of regular milk. For an old-fashioned chicken and dumplings dinner, I simmer them right on top of shredded chicken in a thickened broth.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The dumplings absorb liquid as they sit, so the broth might thicken a bit more over time. When reheating, I do it gently over the stovetop or in the microwave, adding a splash of broth or water to loosen things up if needed. I don’t recommend freezing, as the texture of the dumplings can change.

FAQs

Can I roll out the dumplings instead of dropping them?

Yes, I’ve rolled out the dough and cut it into strips before. Rolled dumplings are flatter and denser, more like noodle-style dumplings.

What’s the difference between Northern and Southern dumplings?

Southern dumplings are typically drop-style or rolled flat and simmered, while Northern dumplings are often baked or steamed.

Can I use self-rising flour?

Yes, if I use self-rising flour, I skip the baking powder and salt since it already includes them.

How do I know when the dumplings are done?

They’ll puff up and look cooked through. I usually cut one open to check—it should be fluffy, not doughy in the center.

Can I make the dough ahead of time?

I don’t recommend it. The dough is best made fresh and cooked immediately to keep the dumplings light and soft.

Conclusion

Southern dumplings are pure comfort in a bowl—simple ingredients, easy steps, and a whole lot of flavor. I love how they soak up the broth, turning every bite into something warm and soothing. Whether I’m pairing them with chicken, gravy, or a vegetable stew, these dumplings always bring a bit of Southern tradition to my table.