Dumplings

servings
4 servings
prep time
15 minutes
cook time
30 minutes
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ByDenise Landis—Founder & Editor in Chief of The Cook's Cook
ByDenise Landis
Founder & Editor in Chief of The Cook's Cook
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.

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About the author

Denise Landis tested recipes and wrote for the New York Times for 25 years and has tested and edited numerous cookbooks. She founded The Cook's Cook in 2014 with a desire to bring together the worlds of professional chefs and food writers and enhtusiastic home cooks at all levels.

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Denise Landis
Founder & Editor in Chief of The Cook's Cook

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