Recipes > Dinner > Side Dishes > Dumplings

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Recipe Checklist:
  • 8 Quarts Water (for Boiling)
  • ½ Cup Water (for Dough)
  • 2 C All-Purpose Flour
  • 1 t Kosher Salt
  • 1 Egg (Whisked)
Tools & Equipment
  • Slotted Spoon
  • 2 Large Mixing Bowls
  • 1 Small Mixing Bowl
  • Measuring Cup
  • Measuring Spoons
  • Sifter
  • Whisk
  • Stock Pot or Large Sauce Pot
  • Cast Iron Skillet or Saute Pan
Estimated Time
25 Minutes
20-25 Dumplings
+ -



Bring your 8 Quarts of water to a rapid Boil on High Heat in a Stock Pot.  Use one of the large Mixing Bowls to make an Ice Bath for use after the Dumplings have been cooked.


To begin, Sift the All Purpose Flour and Kosher Salt into one of the Large Mixing Bowls. Add the lightly Whisked Egg and the ½ cup of water. Stir the ingredients together with a Whisk until they begin to form a dough. When the Dough gets too thick to whisk, use your hands to Knead the dough in the bowl until smooth.

Using a small Scoop or tea spoon, form walnut-sized spheres of dough and place them on a plate. When the 8 Q of water in the Stock Pot reaches a rapid boil, carefully place the dough spheres in the boiling water.  Cover the pot. The steam in the pot will help them. Use a glass cover if you have one so you can watch the dumplings cook.  A Visual Clue that they are nearly done: they will look puffy.

Boil the Dumplings for 6-8 minutes, or until they are Al Dente (tender but firm to the bite). When they are finished cooking either fish them out of the Stock Pot with a Slotted Spoon or carefully pour the boiling water through a Colander to retrieve the Dumplings. Place the cooked Dumplings in the small Mixing Bowl and quickly set that small bowl afloat in the Ice Bath (the larger mixing bowl filled with ice and water). Cover the small mixing bowl with a Kitchen Towel to retain moisture and set the Dumplings aside until needed.

The Dumplings can be added to your dish and used immediately, or held for up to 2 days refrigerated and used later. They can be used with Smart Kitchen’s Chicken Fricassée & Dumplings or Smart Kitchen’s Chicken Paprikash, as examples.

Brown the Chicken for about 4-5 minutes per side, until it is golden brown on each side. Use Tongs to turn the pieces. When they are a nice golden color, remove from the heat and set aside.

Lower the heat to Medium Low Heat. Add the Paprika, Italian Frying Pepper, Roma Tomatoes and Yellow Onion to the Sauce Pan. Stir the mixture and Sweat the ingredients for about 5 minutes.

Add the reserved Browned Chicken pieces and Chicken Stock to the Sauce Pan. Raise the heat and bring the mixture to a Boil for a minute or two, then reduce the heat to Low Heat. Maintain a Simmer, occasionally turning the Chicken with Tongs, for around 15 minutes, or until the meat is tender enough so that a pinch or light scrape with a fork can pull it away from the bone.

Re-Heating Dumplings

A few minutes before the Chicken is ready, Melt 3 T of Whole Butter in a medium-sized Sauté Pan or Cast Iron Skillet over Medium Heat. As the Butter nears its Smoke Point, a Visual Clue that there is good heat in the pan, add in the made-ahead Dumplings and the Chopped Parsley. Sauté them together for 3 or 4 minutes, Tossing occasionally, until all the Dumplings are warmed through. Season with Salt & Pepper to taste and add additional Butter if desired.


Plate your Dumplings and then top them with Chicken Paprikash. Alternatively, plate the Chicken Paprikash and serve the Dumplings as a Side Dish. To add some Flair, the fourth of Smart Kitchen’s 4 Levers of Cooking™, color the plate rim with a sprinkle of Paprika and chopped Parsley.