Rolled Dumpling Recipe for Chicken and Dumplings: Fluffy Clouds in Savory Broth

This rolled dumpling method transforms simple ingredients into tender, fluffy clouds floating in rich chicken broth. My grandmother never measured—she just knew when the dough was right.

I decoded her intuitive approach into precise steps anyone can follow. The key is rolling the dough thin enough to cook through in the broth while keeping it tender, not tough.

What emerges are light, pillowy dumplings that soak up the savory chicken broth. Each bite delivers comfort without heavy effort—just the way home cooking should be.

Perfect for cozy dinners when you want restaurant-quality results from your own kitchen. Here’s how to make them.

Ingredients for Rolled Dumpling Recipe for Chicken and Dumplings

Simple pantry staples create those tender, pillowy dumplings everyone loves in this classic dish.

The flour is the foundation here—King Arthur or Gold Medal give the best results. Baking powder is what makes them rise into those fluffy clouds (check the expiration date, it loses potency). Cold butter is key for layers, so keep it in the fridge until you’re ready to cut it in. The egg binds everything together, but if you’re out, a flax egg (1 tbsp ground flax + 3 tbsp water) works in a pinch (texture will differ slightly).

No all-purpose flour? Self-rising flour works—just skip the baking powder and salt. Out of fresh parsley? Dried parsley at half the amount gets the job done. The broth can be homemade or store-bought—Swanson or Kitchen Basics are solid. For extra richness, swap in a cup of whole milk for one cup of broth. Chicken thighs can be substituted with breasts, but they’re less forgiving if overcooked.

Dumplings are best made fresh, but leftover broth and veggies keep 3-4 days in the fridge. Freeze the broth alone for up to 3 months. Reheat gently—boiling makes dumplings tough. Always store broth separately if freezing (they’ll absorb liquid and turn mushy).

Step-by-Step Instructions for Rolled Dumplings for Chicken and Dumplings

Here’s the method I use to create light, pillowy dumplings that soak up the rich broth perfectly.

Step 1: Mix the Dry Ingredients for a Fluffy Base

In a large bowl, whisk together the 2 cups All-Purpose Flour, 2 tsp Baking Powder, and 0.5 tsp Salt until fully combined. I sift the baking powder first to avoid any lumps—this ensures even distribution for maximum rise.

The baking powder is what gives these dumplings their airy texture, so don’t skip it. This mixture should look uniform and slightly aerated. Set it aside while you prepare the wet ingredients.

Step 2: Cut in the Butter for Layered Flakiness

Add the 3 tbsp Unsalted Butter (cold and cubed) to the dry mixture. Use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with a few pea-sized butter pieces remaining.

Keep the butter cold throughout this step—warm butter melts into the flour and creates tough dumplings. The visible butter flecks will create little pockets of flakiness as they bake.

Step 3: Bind with Egg and Ice Water for Tenderness

Create a well in the center of the flour mixture. Pour in the 1 whole Large Egg (lightly beaten) and 0.75 cup Ice Water. Use a fork to stir just until the dough comes together—it will be shaggy and slightly sticky.

Resist the urge to overmix. Stirring too much develops the gluten, which makes dumplings dense instead of light. If the dough seems too dry, add ice water 1 tablespoon at a time until it holds together when pressed.

Step 4: Roll and Cut the Dumplings for Even Cooking

Turn the dough onto a lightly floured surface and knead gently 3-4 times just to bring it together. Roll it out to a ¼-inch thickness—any thinner and the dumplings will fall apart in the broth.

Use a sharp knife or pizza cutter to slice the dough into 1-inch wide strips, then cut those into 2-inch rectangles. This size ensures they cook through quickly while maintaining their shape in the simmering broth.

Step 5: Cook in Simmering Broth Until Puffy

Drop the dumplings one at a time into your simmering chicken broth (made with the 1.5 lb Chicken Thighs, onion, carrots, celery stalks, garlic cloves, 6 cups Chicken Broth, dried thyme, and black pepper). Stir gently once to prevent sticking.

Cook uncovered for 10-12 minutes until the dumplings are puffed and a toothpick inserted comes out clean. Don’t cover the pot—the steam needs to escape so the dumplings stay light rather than gummy. Serve immediately, garnished with fresh parsley.

Wine and Beer Pairings for rolled dumpling recipe for chicken and dumplings

Light White Wines

A crisp Sauvignon Blanc from New Zealand cuts through the richness beautifully. The citrus notes complement the savory broth while the acidity cleanses your palate. I always keep a bottle of Kim Crawford on hand for this exact reason. 🍷

Rich White Wines

For creamier versions, try an oaked Chardonnay from California. The buttery notes echo the dumplings’ texture. Kendall-Jackson Vintner’s Reserve offers that perfect balance of oak and fruit without overpowering the dish.

Light Beer Options

A pilsner like Pilsner Urquell provides crisp refreshment. The light malt and subtle bitterness pair wonderfully with the chicken’s savory depth. I find the carbonation helps cut through the richness of the broth. 🍺

Amber Beer Choices

An amber ale such as Fat Tire from New Belgium offers caramel notes that complement the dumplings. The moderate hops balance the dish’s heartiness without overwhelming the subtle flavors of the broth.

Non-Alcoholic Pairing

For a non-alcoholic option, try sparkling apple cider. The sweetness and bubbles mimic champagne, while the apple notes harmonize with the chicken. I love Martinelli’s Gold for this pairing. ✨

Frequently Asked Questions