No-Fail Chicken Flat Dumplings Recipe for Perfect Results

Published: May 17, 2020 · Modified: June 27, 2023

These Easy No-Fail Flat Dumplings with Chicken are soft, tender, and include a little secret ingredient that guarantees success every time. Once you make them, you’ll likely double the batch—they’re that good.

I originally shared this Easy No-Fail Flat Dumplings recipe a few years back and I’m sharing it again because nearly everyone who tries these dumplings loves them. If you think making dumplings is difficult, think again. This recipe is forgiving and dependable—perfect for cooks at any skill level.

These dumplings turn out tender, soft, and full of flavor. I’ve been making them for decades, and they’re my go-to for a comforting meal. Here’s how to make them reliably perfect every time.

Perfect Flavor Tips!

A great dumpling needs two things: a rich broth and dumplings that carry flavor themselves. Don’t rely solely on the broth to flavor the dough—infuse the dough with some of the same broth you cook the chicken in.

Choose the right chicken parts for broth. Thighs (skin on) give the richest flavor. Simmer several thighs in a large pot with a couple of chicken bouillon cubes and salt and pepper until the meat is tender. Remove the chicken, cool, remove skin and bones, then shred or tear into bite-sized pieces and set aside.
Add broth into the dumpling dough so the dumplings themselves are flavorful, not just the liquid they cook in.

My secret to a tender dumpling!!

The secret ingredient that keeps these dumplings tender—even if slightly overcooked—is sour cream. Adding sour cream to the dough makes it forgiving and consistently soft. Roll the dough thin for best results.

More tips for perfect no fail flat dumplings

Use a tall pot to prevent boiling over. When cooking dumplings, cover the pot with the lid slightly cracked. Rubbing butter or shortening around the rim can help keep the broth from bubbling over.
Don’t overwork the dough. Minimal mixing and kneading is all that’s needed; the sour cream helps keep the dough forgiving.
Skip the egg. This recipe doesn’t need an egg—chicken broth provides the richness the dough requires.
Roll the dough twice as thin as you want the finished dumplings to be. If you want a 1/4″ cooked thickness, roll to about 1/8″. Dumplings absorb broth and expand while cooking and when stored.
Avoid making too many dumplings at once. One batch expands as it cooks and will absorb a lot of broth. I often double the recipe but never triple it unless I add more broth to compensate.
Use plenty of flour when rolling and cutting. Dip cut dumplings in flour before piling them on a plate—this prevents sticking and helps thicken the broth.
Don’t overcrowd the pot. If doubling, cook half the dumplings at a time. If you’re serving leftover dumplings the next day, skip making the white sauce until reheating and add a splash of milk if needed.
Divide cut dumplings between two plates so they don’t press together and stick.

HOW TO MAKE A CREAMY WHITE SAUCE

Make this white sauce only if serving the dumplings the same day. If you refrigerate dumplings with cornstarch-thickened sauce, they can become too thick—just add a little milk when reheating instead.

After cooking and transferring the dumplings to a bowl, whisk 1/4 cup cornstarch into 1 cup milk until smooth. Add this mixture to the hot broth and stir over medium heat for 2–3 minutes until it thickens. Remove from heat, taste and season with salt and pepper, then return the dumplings (and chicken) to the pot. If you made the dumplings ahead, omit the white sauce and add a splash of milk or broth when reheating.

Easy No-Fail Flat Dumplings

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Author: Cindy Gibbs @ My Country Table
Prep Time: 30 Minutes
Cook Time: 1 1/2 hours
Total Time: 25 minute
Yield: 4 Servings
Category: Dinner
Method: Cook
Cuisine: American

Description

These Easy No-Fail Flat Dumplings are soft and tender and include a secret ingredient that helps them turn out perfectly every time. You’ll find yourself wanting a double batch.

Ingredients

Chicken

1 package chicken thighs with skins, at least 6
2 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon pepper

Dumplings

2 cups all-purpose flour, plus more for the work surface
3/4 to 1 cup fresh chicken broth (from the cooked chicken)
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper

White Sauce (only make if serving the same day)

1/4 cup cornstarch
1 cup milk

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Instructions

Chicken

Add the chicken to a large pot of water with the bouillon cubes, salt, and pepper. Bring to a boil over high heat, then reduce to medium, cover, and simmer until the chicken is tender—at least one hour. Remove the chicken, cool slightly, discard skin and bones, and shred or pull into bite-sized pieces.

Dumplings

In a large bowl, combine the flour, salt, and pepper. Add the chicken broth and sour cream and mix just until combined; the dough will be slightly wet.
Turn the dough onto a heavily floured surface, sprinkle more flour on top, and lightly knead until it’s no longer sticky. Divide the dough in half and roll one half at a time to about 1/8″ thickness. Dumplings will double in thickness as they cook.
Cut the dough into long strips about 1″ wide, then cut crosswise into pieces about 1 1/2″ long (or your preferred size). Dip a few pieces at a time in flour and place on a plate.
Bring the pot of broth back to a boil over medium heat.
Drop a few floured dumplings into the boiling broth at a time, making sure they don’t stick together.
Lower heat to medium-low, cover the pot slightly ajar, and cook the dumplings for 15–20 minutes until tender. Thicker pieces may take up to 25 minutes. Test one with a fork. Transfer cooked dumplings to a bowl and repeat with the remaining dough.
After all dumplings are cooked and in a bowl, proceed to make the white sauce if serving the same day.

White Sauce (only make if serving the same day)

Whisk the cornstarch into the milk until smooth. Add the mixture to the hot broth and stir constantly over medium heat until it thickens (about 2–3 minutes). Remove from heat, taste and season with salt and pepper, then return the dumplings and chicken to the pot.
Store leftovers refrigerated. If reheated and the sauce is too thick, add a little milk or chicken broth and warm gently over medium-low heat while stirring.

Notes

Refrigerated dumplings absorb more broth. When reheating, add a little canned broth or milk and warm gently over medium-low heat, stirring frequently until the sauce loosens. If preparing dumplings a day ahead, omit the white sauce; cornstarch will thicken too much when chilled.
I originally suggested 2/3 to 3/4 cup broth, but feedback led me to adjust the amount to 3/4 to 1 cup. The dough should be slightly wet—add flour as needed when rolling. The exact amounts can vary depending on flour measurement and humidity, so adjust by feel.