cracker barrel dumplings ~ copy cat

Name: Cracker Barrel Dumplings ~ Copy Cat
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: ## DUMPLINGS; 2 cup(s) all-purpose flour, plus more for kneading and rolling; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 cup(s) milk; 1/4 cup(s) vegetable oil; 2 quart(s) water for boiling; 2 teaspoon(s) chicken soup base; ## SAUCE; 3 tablespoon(s) butter; - salt & pepper to taste; 3-4 tablespoon(s) all-purpose flour; 1/2 teaspoon(s) sugar; 1 cup(s) milk; 2 teaspoon(s) chicken soup base; - 1/2 to 3/4 cup dumpling cooking liquid (from after dumplings have been cooked)

(8 RATINGS)

785 Pinches 6 Photos

Amy H.

Detroit, MI

Updated on Oct 31, 2025

Cracker Barrel Restaurants serve a side dish called dumplings. This is not their chicken & dumplings main dish. It is a delicious side of just the dumplings without chicken. You could easily add chicken to this recipe if you wanted chicken & dumplings. They are so yummy and they do taste just like Cracker Barrel's Dumplins! You can make dumpling dough ahead of time. Do not cook first. Simply roll and cut your dough then place on a tray lined with freezer paper. Freeze them for a couple of hours and then they can be placed into a zip lock freezer bag to go back in the freezer for later use.

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

DUMPLINGS
2 cups all-purpose flour, plus more for kneading and rolling
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 quarts water for boiling
2 teaspoons chicken soup base
SAUCE
3 tablespoons butter
- salt & pepper to taste
3-4 tablespoons all-purpose flour
1/2 teaspoon sugar
1 cup milk
2 teaspoons chicken soup base
- 1/2 to 3/4 cup dumpling cooking liquid (from after dumplings have been cooked)

How To Make cracker barrel dumplings ~ copy cat

Step 1

Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Roll out dough to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.

Step 2

In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve. Cook the dumplings until just about done; dumplings are done when they float up towards the top of the pot. Use a strainer to remove them to a bowl and set aside. Reserve the cooking liquid.
Step 3

While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick. Mix the sugar with the milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Add the cooked dumplings to the sauce.
Step 4

Reserve 3/4-1 cup of the cooking liquid and stir gently into the sauce and dumplings. Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid. Add pepper to taste.
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Nutrition Facts

(per serving*)

calories: 411kcal, carbohydrates: 52g, cholesterol: 27mg, fat: 18g, fiber: 2g, protein: 10g, saturated fat: 7g, sodium: 1069mg, sugar: 5g, unsaturated fat: 11g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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