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Easy Southern Dumplings

Wrap yourself in comfort with these ridiculously easy Southern dumplings, requiring just three simple ingredients. Quick enough for a weeknight but special enough to evoke memories of grandma's kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dessert, Main Course, Side Dish
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups self-rising flour or substitute (see notes)
  • 1/4 cup shortening or lard or cold butter (see notes)
  • 3/4 cup boiling water

Equipment

  • Large Mixing Bowl
  • Pastry blender or fork
  • Rolling pin (optional, for flat dumplings)
  • Pizza cutter or sharp knife (optional, for flat dumplings)
  • Large Pot

Method
 

  1. Step 1: In a large mixing bowl, combine self-rising flour and shortening or lard. Use a pastry blender or fork to cut the fat into the flour until the mixture resembles coarse crumbs.
  2. Step 2: Carefully add the boiling water a little at a time, stirring with a spoon or fork until the dough comes together and you can shape it into a shaggy ball.
  3. Step 3 (Flat Dumplings): If making flat dumplings, dust a surface with flour, roll the dough to about ⅛ inch thick, and cut into squares using a pizza cutter or knife. Set aside.
  4. Step 4 (Drop Dumplings): If making drop dumplings, pinch off small pieces of dough (about marble-sized) with your fingers.
  5. Step 5: Get your pot of soup, stew, or broth to a gentle simmer. Carefully drop in a few dumplings at a time, ensuring not to overcrowd the pot. Let the broth return to a gentle simmer before adding the next batch.
  6. Step 6: Once all dumplings are added, reduce heat to a low simmer, cover the pot, and cook undisturbed for about 20 minutes until tender and puffy.
  7. Step 7: Ladle hot dumplings with plenty of broth or sauce into bowls and serve immediately.

Notes

To substitute self-rising flour, for every cup use 1 cup all-purpose flour + 1 ½ tsp baking powder + ½ tsp salt. You can add herbs (parsley, chives, dill) or spices (black pepper, garlic powder) to the dough. While shortening/lard is classic, very cold cubed butter can be used in a pinch. These are great with chicken/beef stew, vegetable soup, or even sweetened fruit. Don't overwork the dough to prevent toughness. Use boiling water and a gentle simmer. Cook in batches if needed, and don't peek during the 20-minute cooking time. Dough can be prepped ahead (minus water) and stored in the fridge. Dumplings are best fresh. Store leftovers with liquid in the fridge for 2-3 days; reheat gently on the stovetop, noting they may become softer.