Soup Dumplings (Batch Method)
Dense, chewy cut dough dumplings for chicken and dumplings or beef and dumplings. One batch makes enough for a full pot of soup. Freeze in vacuum-sealed bags with parchment separators for assembly meals anytime.
Equipment
- Rolling Pin
- Bench Scraper
- Pizza Cutter
- Sheet Pan
- Parchment Paper
- Vacuum Sealer
- Vacuum Sealer Bags
- Freezer Bag
Ingredients
Dough
- 4 cups All Purpose Flour
- 2 teaspoon Kosher Salt Morton brand
- ¼ cup Avocado Oil
- 1 ¾ cups Water ice cold
- ½ cup All Purpose Flour for rolling, dusting, and handling
Instructions
Prep
- Combine the ice cold water, avocado oil, and salt in a large mixing bowl.
- Stir until the salt dissolves.
- Add the 4 cups of flour and mix until the dough comes together.
- Turn out onto a well-floured surface and knead for 2-3 minutes until smooth and cohesive.
Roll and Cut
- Roll the dough to about ¼ to ⅜ inch thick.
- Dust the top generously with flour.
- Using a bench scraper or pizza cutter, cut into strips then into pieces approximately 1 x 2 inches.
- Dust the cut pieces with flour and toss gently to separate.
- Use immediately in Chicken and Dumplings or Beef and Dumplings.
Notes
These are not biscuit dumplings. Biscuit dough has too much fat and falls apart in simmering broth like wet doughy bread. These cut dough dumplings are lean — flour, water, oil, salt — so they absorb broth while maintaining their dense, chewy structure. That is the difference between a restaurant-quality dumpling and a homemade one that dissolves in your pot. The ice cold water keeps the dough firm and workable. Flour is your best friend throughout this entire process — dust everything generously and do not worry about excess. It all ends up thickening the broth in the final dish. One batch makes enough for a full pot of chicken and dumplings or beef and dumplings. Vacuum sealing with parchment between layers prevents them from fusing into a frozen block.
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