How to Make Drop Dumplings

Heather says:

Drop dumpling are easy to make and a great technique to keep in your toolkit. Nothing says comfort food like chicken and dumplings.

When I first launched this site, I included this recipe for chicken noodle soup. I use the same technique, using homemade chicken stock, when I have it for my chicken and dumplings. The dumplings are ridiculously easy. Before making the dumplings, bring the soup to a boil, you don’t want the dough sitting around, waiting for the soup to get hot enough.

The dumplings won’t be as fluffy if the baking powder gets used up while the batter sits waiting for its swim in the soup.

Then quickly stir together the following recipe

If you want to make a big batch of dumplings, just double, triple, or whatever you need based on this ratio.

How to Make Dumplings

Drop Dumpling Ingredients:

  • 1 cup milk
  • 1 egg, beaten
  • 1/4 to 1/2 tsp salt
  • flour by 1/4 cupful
  • 1 tsp baking powder

Hold your horses, Heather, you didn’t say how much flour. Well, it all depends on your humidity level. But how much, Heather?

Stir in 1/4 cup of flour at a time until the batter is a little thicker than cake batter.

Plop by teaspoonful into the broth, which should be boiling vigorously.

Once all of the dumplings have been made, reduce the heat to low, cover, and allow to simmer for 15 minutes. Some of my friends, like to add a splash of milk to the broth just before serving. Sometimes I like that, sometimes I just leave it as is.



  1. Jackie Westbrooks on October 26, 2016 at 4:43 am

    Two questions. A lot of my dumplings just go away and turn into soup. What am I doing wrong. Some are perfect. If I double the batch should it all go in the same pot at same time ? Is that my problem. I make 50 and get 30 ?!

    • Heather Solos on October 26, 2016 at 5:50 pm

      It sounds like the broth is either to cool or boiling too vigorously. In the first case they will dissolve into the broth, in the later they will break apart before they cook.

  2. BARBARA ORAVITZ on August 1, 2016 at 2:15 pm

    How do you keep the dumplings from boiling over once you cover them?

    • Heather Solos on August 23, 2016 at 6:56 am

      If you’re on a gas stove, you may need to move the pot so that isn’t fully over the flame. It takes a little practice to find that sweet spot where the liquid is hot enough to cook the dumplings quickly, but not so hot that it boils over. If you’re on an electric stove, you can usually just lower the heat.

  3. Tammy on May 29, 2016 at 3:41 am

    I have never made dumplings before and this looked like a good easy recipe. Turned out fabulous! I added a grating of parmesan cheese, a dollop of ground garlic, and a skattering of parsley too and that added a lovely flavour. Highly recommend this recipe especially to beginners.

  4. Kim on October 30, 2013 at 4:09 pm

    What else can you use instead of milk for I do not have any

    • Gina on February 4, 2016 at 9:30 pm

      Canned milk , powder milk or water

  5. Suzanne Deleon on January 28, 2013 at 7:47 pm

    I am trying your recipe for the first time tonight! I always make my dumplings from scratch, but it is not quick and easy! Thanks for sharing this quick recipe! I will let you know how it turns out! Thanks y’all!!!

  6. Jenna on January 7, 2013 at 7:25 pm

    I love you! I have been looking for your recipe for a while now. I had it last year and lost it at some point! I LOVE it! Love LOVE love it!!

  7. jnewell on November 29, 2012 at 2:28 pm

    I’m a single guy who had never made dumplings until now,,fast & easy recipe makes one delicious dumpling soup ……thanks very much;)

  8. Danielle on November 28, 2012 at 2:19 pm

    I have found that the dumpling mixture needs to be quite thick. I’d say like a wet bread dough. Try one in the broth and if it breaks apart add more flour. Keep trying and eventually you’ll have the right consistency that they sink and then come back up in the boiling broth. Good luck to you all!!

  9. Lisa on November 21, 2012 at 8:24 am

    What are these dumplings supposed to look like inside… are they supposed to be like a heavy, soggy, ball??? or are they supposed to be light and fluffy? Can someone show me some pictures please.

    • Heather Solos on November 22, 2012 at 10:12 am

      Try making them smaller if they are doughy in the middle. They should be light and fluffy. Don’t over stir or you’ll make the dough tougher, too.

  10. Sandra White-Wallace on October 25, 2012 at 3:04 pm

    This recipe is so good.

  11. pam on October 2, 2012 at 2:05 pm

    still not formed dumplings! Very yummy it is like a chicken pot pie soup! Who Knew???

  12. pam on October 2, 2012 at 1:53 pm

    so far looks like a sloopy mess! but will wait a few more to comment

    • Heather Solos on October 2, 2012 at 1:54 pm

      Is it at a boil? If you drop in the dumplings when the temp of the soup is too low they will break apart.

      • pam on October 2, 2012 at 2:08 pm

        oh yes it was hopping hot and rooling! I think it was too wet a batter but the soup is a thicker richer version.

      • pam on October 2, 2012 at 3:07 pm

        I replyed it never became a dumpling that grama made but…it became a chicken ot pie soup and was sooo so good who knew? I meant chicken pot pie creamy soup! Perhaps my flour got old perhaps the Atlanta humidity ravished it but I want to make this again and again. Weird science indeed. Surprisingly a favorite! Thanks

      • DIANE HEIDE on April 3, 2013 at 2:55 pm

        batter has to be quite a bit thicker than pancake mix or it will fall apart.

  13. jennetteelshawesh on April 13, 2012 at 10:54 am

    Very good dumplings for my first time ever making them . However, for a family of 5 to 6 I would reckamend that you double this if your family loves dumplings as much as my family does. But all and all this is a very good recipe for dumplings and I would recommend this to anyone who wants to learn how to make dumplings.

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  15. ThatBobbieGirl on August 13, 2010 at 7:53 pm

    After having chicken & dumplings made by someone I know here, I'd convinced myself I really don't like them. Now the photo of yours makes me want to have some LIKE THOSE.

    Carbs — I need 'em like a hole in the head, but I do love 'em. *sigh*

  16. Paula @ home decor on August 13, 2010 at 2:19 pm

    I'm just going to have to try this recipe. Sounds and looks great. I have never made dumplings, but looking forward to it now. Your doing great. Keep up the great work.

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