Comfort Essentials: Yummy Homemade Dumplings

Andy Anderson !


This recipe is for making some awesome, no-fail, dumplings. They do not have any milk or eggs, but hold up wonderfully when cooking.

It is up to you to decide what to use them in. I use them in soups, and stews; sometimes I will just fix up some flavorful stock, cook them up, and serve them as a starter for a nice dinner.

Whatever you choose, with Autumn in full swing, and the temps dropping, you will want to put these on your cold weather/comfort food rotation.

So, you ready… Leg’s get into the kitchen.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top



  • 2 c
    flour, all-purpose variety
  • 1 1/2 tsp
    salt, kosher variety, fine grind
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    dried sage
  • 1/2 tsp
    black pepper, freshly ground, or to taste
  • 1/2 tsp
    white pepper, freshly ground, or to taste
  • 3/4 c
    water, slightly warmed, about 90f (32c)
  • 2 Tbsp
    grapeseed oil

  • ·
    soup, stew, or stock, to cook them in
  • ·
    parmesan cheese, for garnish

How to Make Comfort Essentials: Yummy Homemade Dumplings


  2. I like my dumplings to have a bit of heat to them, and the combination of the black and white pepper helps to achieve that goal. Plus, the addition of the sage gives them an earthy flavor.
  3. Do not forget that the dumplings will almost double in size after they cook.
  4. Gather your Ingredients (mise en place).
  5. Add the flour, salt, baking powder, sage, black and white pepper to the bowl of a stand mixer, fitted with a dough hook.
  6. Chef’s Note: Alternately, you could put all these ingredients into a regular bowl, and mix by hand… Up to you.
  7. Whisk the oil with the water.
  8. Turn the mixer on low, and slowly add the water oil mixture.
  9. Chef’s Tip: A lot of factors influence how much liquid to add to flour. Do not add it all… add it a third at a time, and then stop when the consistency is right.
  10. Chef’s Note: The consistency should be firm and not very sticky.
  11. Knead a few times on a floured work surface, until smooth, and the dough feels dry to the touch.
  12. Cover with cling wrap, until ready to use.
  13. Bring the soup, or stock up to a light boil, and drop the dough in by spoonful. Then cover an allow to cook/steam, for 10– 12 minutes.
  14. Chef’s Note: I usually use a rounded tablespoon of dough; however, you can make them small, or larger. Or, you could flatten them out and make thick dumpling noodles. If you do noodles, reduce the cooking time to 4 or 5 minutes.
  16. Serve while still nice and hot. Enjoy.
  17. Keep the faith, and keep cooking.

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About Comfort Essentials: Yummy Homemade Dumplings

Course/Dish: Chicken Soups
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

Show 12 Comments & Reviews

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