Dumplings

servings
4 servings
prep time
15 minutes
cook time
30 minutes
Close-up of hands kneading dough in a glass bowl.

A detailed view of hands thoroughly mixing dough inside a clear bowl. The texture of the dough suggests it’s well combined but still a bit sticky.

Adapted from the recipe for Chicken and Pepper Dumplings in Nathalie Dupree’s cookbook New Southern Cooking (Alfred A. Knopf, Inc. ©1986)

Ingredients

  • •1 cup all-purpose flour
  • •1 tsp baking powder
  • •1 tsp salt
  • •1 tbsp fresh ground pepper
  • •¼ cup shortening
  • •⅓ cup milk

Preparation

  1. Combine the flour, baking powder, salt and pepper. Cut in the shortening with a knife or pastry blander until it resembles coarse meal. Add the milk until a soft dough is formed. Drop spoonfuls of dough on the top of your chili or soup. Cover, and simmer on low heat for 10 minutes.

See more...

breadOutside & In with The Cook's Cookvegetarian

About the author

Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.

Denise Landis

Denise Landis

Denise Landis is the founder & CEO of The Cook's Cook.

More recipes to explore

Loading related recipes...

Recipe

Blackened Salmon with Hatch Chile Nectarine Salsa

A late-summer favorite — sweet nectarines and smoky Hatch chiles meet tender blackened salmon in a salsa that elevates every bite.