Dumplings Supreme

Kathey Jo Hickey-Van Otten


I really love to hold to traditions of all kinds, and that will include "food". Most of my recipes have been taught to me by my mother, Elsie Lee Gore, who was the best cook from Tennessee!! In my opinion of course. Actually, the Gore women can sure cook. Here is another one of mama's which I like to add to soups. Enjoy and let me know what you think...


★★★★★ 1 vote

1 cup serves abt 4-5 people
10 Min
15 Min


  • 1 c
    flour-i use whole wheat or almond flour..even rice flour, your choice
  • 1 tsp
    kosher or sea salt
  • 1 tsp
    black pepper
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
    yellow mustard seeds
  • 1 tsp
    sesame seeds
  • 1 tsp
    celery seeds
  • 1/4 c
  • ·
    milk-no measurement, should be a soft dough

How to Make Dumplings Supreme


  1. Put a large saucepan of water on stove to boil. I would turn it down to medium high once it begins to boil. Meanwhile.....
  2. Place flour in a mixing bowl, and add all the dry ingredients. Mix up well and add the milk. This dough should be wet, but yet it should hold the mixture together.
  3. Drop by large spoonfuls into a pan of boiling water. DO NOT PUT IN WATER IF IT IS NOT BOILING! I use a chop stick to turn the dumpling over and check it to see if the middle is no longer doughy. Cooking time should be about 3-5 minutes.
  4. Take out of the water and add to soup, I make homemade chicken, beef, turkey, even a nice tomato soup will be good with the dumplings. Let it simmer a couple of minutes to absorb flavor of soup. Spoon in individual bowls and serve. Takes the place of serving a bread with the soup.
  5. Tip: I have tried cooking the dumpling along with the soup and it just doesn't turn out the same...so cook it first in water..then add to soup.

Printable Recipe Card

About Dumplings Supreme

Course/Dish: Other Breads
Dietary Needs: Vegetarian

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