The kitchen had a bit more laughter than usual that morning. My grandson had run in from the backyard with a wildflower bouquet—roots and all—while my daughter fussed over setting the table. It had been too long since everyone had come back home, and the house buzzed with energy only family can bring. There’s something about the presence of multiple generations under one roof that stirs a craving for something comforting.
With the sun barely up and the chatter growing, I knew exactly what to make: Southern Dumplings. Not the kind bobbing in chicken broth, but the fluffy, doughy kind served hot with a pat of butter, perfect for the kind of breakfast where no one’s rushing out the door. These dumplings hold a kind of humble glory—a soft, pillowy bite that whispers of slow mornings and second helpings.
Making them didn’t require fancy ingredients or long prep. I stirred the dough as the smell of coffee crept through the house. My granddaughter stood on her tiptoes, watching steam rise from the pot as I dropped each dumpling in. That moment—simple, warm, and loud with life—was worth every bit of flour on the counter.
Short Description
Southern Dumplings are soft, tender breakfast delights made from self-rising flour, shortening, and boiling water. With just three ingredients, they come together quickly and are best served hot with butter, honey, or even jam.
Key Ingredients
- 2 cups self-rising flour
- ¼ cup shortening or lard
- ¾ cup boiling water
Tools Needed
- Large mixing bowl
- Pastry blender or fork
- Wooden spoon or spatula
- Pot (for boiling water)
- Clean work surface for shaping
Cooking Instructions
Step 1: Prepare the Dough Base
Add the self-rising flour into a large mixing bowl. Use a pastry blender or a fork to cut the shortening or lard into the flour until the mixture looks like coarse, pea-sized crumbs.
Step 2: Add Boiling Water Carefully
Gradually pour in the boiling water, a little at a time. Stir continuously as you pour to hydrate the flour evenly. The dough should come together and begin to form a ball. If it’s too dry, add a tablespoon more water at a time. If it becomes sticky, dust with a little more flour.
Step 3: Form the Dumplings
Once the dough is workable, turn it out onto a lightly floured surface. Let it cool slightly if too hot to touch. Knead gently 2–3 times—just enough to make it cohesive. Then, tear or cut the dough into small palm-sized pieces (about the size of a biscuit). Shape them slightly if desired.
Step 4: Cook and Serve
Traditionally, these dumplings are steamed or dropped into hot broth to cook through. But for a breakfast treat, you can steam them over a pot or even lightly pan-fry them for a crisp edge. They’re ready when puffed, tender, and steaming hot all the way through (about 8–10 minutes if steamed, 4–5 minutes per side if pan-fried).
Troubleshooting Tip: If your dough feels too sticky, sprinkle in more flour a tablespoon at a time. If it crumbles, your water may not be hot enough—reheat and pour in slowly again.
Why You’ll Love This Recipe
– Uses just three pantry staples
– Quick to make—no rise time
– Comforting and filling
– Adaptable as sweet or savory
– Kid-approved and freezer-friendly
Mistakes to Avoid & Solutions
Mistake 1: Water isn’t hot enough
Solution: The water must be boiling to activate the flour and bind the dough correctly. Reheat if it cools before using.
Mistake 2: Overmixing the dough
Solution: Mix just until combined. Overworking leads to tough dumplings.
Mistake 3: Using all-purpose flour without adjusting
Solution: Use self-rising flour. If substituting, add 1 tbsp baking powder and ½ tsp salt per cup of all-purpose flour.
Mistake 4: Not testing for doneness
Solution: Break one open. The center should be soft but fully cooked, not doughy.
Mistake 5: Adding cold water
Solution: Only boiling water creates the correct texture. Lukewarm or cold will cause dry, crumbly dough.
Serving and Pairing Suggestions
Serve hot with honey butter, fruit jam, or cinnamon sugar
Pair with scrambled eggs, sausage, or fried apples for a full Southern breakfast
Make it part of a brunch buffet alongside grits and fresh fruit
Can also be served as a savory side, dunked in gravy or stew
Storage and Reheating Tips
To store: Cool completely, then wrap in foil or place in an airtight container. Store in the fridge up to 3 days.
To freeze: Wrap individually and freeze up to 2 months.
To reheat: Microwave covered with a damp paper towel for 30–45 seconds, or reheat in a covered skillet on low with a splash of water to steam.
FAQs
1. Can I make these ahead of time?
Yes! You can prep the dough the night before, refrigerate it wrapped in plastic, and cook fresh in the morning.
2. What if I don’t have self-rising flour?
Make your own by combining 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt.
3. Can I use butter instead of shortening or lard?
Butter can be used, but it will change the texture slightly. It may make the dumplings more crumbly.
4. Do these dumplings need to be boiled?
No. While they can be steamed or boiled, pan-frying in a little butter or oil gives a crispy edge that’s perfect for breakfast.
5. Are these the same as chicken and dumplings dumplings?
Not quite. These are fluffier and meant to be eaten standalone or as a breakfast treat, while chicken and dumplings use flatter dough strips in broth.
Tips & Tricks
– Use a fork or pastry cutter to avoid warming the shortening with your hands
– Add a splash of milk instead of some water for a richer flavor
– Try a touch of sugar in the dough for a sweeter version
– To avoid sticking, dust your hands with flour when shaping
– Serve them immediately after cooking for best texture
Recipe Variations
1. Sweet Cinnamon Dumplings:
Add 1 tablespoon sugar and 1 teaspoon cinnamon to the flour before mixing.
Serve with a cream cheese glaze or maple syrup.
2. Savory Herb Dumplings:
Add 1 teaspoon dried thyme or rosemary to the flour.
Great served alongside eggs and cheese.
3. Stuffed Dumplings:
Roll out small circles, place a cube of cheese or dollop of jam in the center, fold, and seal. Steam or bake.
Makes for a fun breakfast twist.
4. Cheesy Garlic Dumplings:
Add ½ cup shredded sharp cheddar and 1 clove minced garlic to the dough.
Pan-fry and top with a sprinkle of parsley.
Final Thoughts
Southern Dumplings—simple to make, yet rich with comfort and tradition. What made them truly special wasn’t just the taste, but the laughter and storytelling that filled the room. These dumplings turned a regular breakfast into something memorable, warm, and worth repeating.
They’re the kind of dish you make not because they’re trendy or flashy, but because they bring people together. And sometimes, that’s all a recipe needs to do. Served with sweet jam, or paired with eggs and gravy, Southern Dumplings remind us that the best dishes are born from shared moments—messy hands, bustling kitchens, and hearts full of warm.
Southern Dumplings
Print ThisIngredients
- 2 cups self-rising flour
- ¼ cup shortening or lard
- ¾ cup boiling water
Instructions
Step 1: Make the Dough Base
Combine self-rising flour and shortening/lard in a bowl until it resembles coarse crumbs.
Step 2: Add Boiling Water
Gradually stir in boiling water until a dough forms. Adjust with more water or flour if needed.
Step 3: Shape the Dumplings
Let the dough cool slightly, then knead gently and divide into palm-sized pieces.
Step 4: Cook the Dumplings
Steam or pan-fry until the dumplings are puffed, tender, and fully cooked through.
