Reames Dumplings Recipe: Homemade Fluffiness in Minutes

There’s something deeply satisfying about making fluffy, tender dumplings from scratch. This proven technique delivers homemade results with minimal effort and maximum comfort.

The key is a simple, no-fail dough that comes together in minutes using pantry staples. Drop the dumplings directly into simmering broth or stew, where they’ll cook to pillowy perfection.

What you’ll get are light, airy dumplings that soak up the flavors of whatever they’re cooked in. They’re the perfect addition to chicken and dumplings or any hearty soup.

This method ensures consistent, delicious results every time you make them.

Ingredients for Reames Dumplings

Pantry staples plus a few fridge basics. That is all you need here.

The flour is the foundation—King Arthur or Gold Medal all-purpose work perfectly. Baking powder gives these dumplings their lift, so make sure it’s fresh (test by dropping a spoonful in hot water—should bubble vigorously). Whole milk adds richness, but 2% works in a pinch. I always have these on hand for last-minute comfort food cravings.

No milk? Buttermilk at the same amount makes them extra tender. Swap dried parsley for fresh chives or thyme if that’s what you’ve got. For a fluffier texture, add an extra tablespoon of baking powder. Chicken broth can be swapped for vegetable broth—just keep the seasoning consistent with your dish.

Dough can rest in the fridge for up to 2 hours before using. Leftovers? Rare, but they’ll keep in the fridge for 2-3 days (reheat in broth). Freeze uncooked dumplings on a tray first, then store in a bag for up to 3 months.

Step-by-Step Instructions for Homemade Dumplings

Here’s the method I use for light, fluffy dumplings every single time.

Step 1: Combine Dry Ingredients for Flavor Base

In a large bowl, whisk together the 2 cups All-Purpose Flour, 1 tbsp Baking Powder, 1 tsp Salt, 1 tsp Dried Parsley, 0.5 tsp Onion Powder, 0.25 tsp Black Pepper, and 0.25 tsp Celery Seed. I make sure these are evenly distributed before adding any wet ingredients—this prevents pockets of salt or baking powder in your dumplings.

This dry mix creates the foundation for your dough, and the baking powder is what gives these dumplings their signature lift. The parsley, onion powder, and celery seed add subtle layers of flavor that complement the broth beautifully.

Step 2: Mix Wet Ingredients and Form Dough

In a separate bowl, whisk the 1 whole Large Egg, 0.75 cup Whole Milk, and 2 tbsp Unsalted Butter until fully combined. I always use cold milk and melted, cooled butter for the flakiest texture.

Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon until just combined. The dough will be thick and slightly sticky. Don’t overmix—this develops gluten and makes your dumplings tough instead of tender. If the dough seems too wet, add a tablespoon of extra flour; if too dry, a splash of milk.

Step 3: Shape and Drop Dumplings into Simmering Broth

Bring the 6 cups Chicken Broth to a gentle simmer in a large pot over medium heat. While it heats, drop heaping tablespoon-sized portions of dough directly into the broth using two spoons or a cookie scoop.

I space them about an inch apart so they have room to expand. The broth should be at a gentle simmer, not a rolling boil—boiling too hard will break apart your dumplings before they have a chance to cook through.

Step 4: Cook Until Puffed and Tender

Cover the pot and cook the dumplings for 15-18 minutes. Don’t peek during the first 10 minutes—this traps steam and helps them rise properly. You’ll know they’re done when they’re puffed nearly double in size and a toothpick inserted in the center comes out clean.

The dumplings will float to the surface when they’re finished cooking. If they seem dense or raw inside, give them another 2-3 minutes and check again. The broth should be hot and fragrant, soaking into each dumpling for maximum flavor.

Step 5: Rest and Serve Immediately

Turn off the heat and let the dumplings rest in the broth for 5 minutes before serving. This allows them to absorb a bit more liquid and set fully. They’ll be light, fluffy, and soaking up all that savory broth flavor.

Serve them hot in bowls with extra broth ladled over the top. The texture should be tender but not gummy, with a subtle richness from the butter and a hint of herbaceousness from the parsley and celery seed. These taste best fresh out of the pot.

Flavor Customization for reames dumplings

Herb Variations

Swap the dried parsley for 1 tsp dried thyme or 1 tbsp fresh chives for a more pronounced herbal note. I love fresh rosemary in mine, but use just ½ tsp finely chopped as it’s potent. Sage works beautifully too, especially in fall dishes.

Cheesy Upgrade

Add ½ cup shredded cheddar or parmesan to the dry ingredients for extra richness. For a creamy twist, stir in 2 tbsp cream cheese with the wet ingredients. The cheese melts into the dough, creating little pockets of gooey goodness in each bite.

Spiced Versions

For heat, add ¼ tsp cayenne or ½ tsp smoked paprika to the dry mix. A pinch of nutmeg adds warmth without spice. I’ve found these work particularly well in tomato-based stews. 🌶️

Savory Additions

Mix in 2 tbsp grated Parmesan and 1 tsp garlic powder for an Italian-inspired version. Or try 1 tbsp cornmeal in the dough for a slightly grainier texture. Both additions complement chicken broth beautifully.

Sweet Option

For dessert dumplings, replace the parsley with 1 tsp cinnamon and add 2 tbsp sugar to the dry ingredients. Cook these in sweetened apple cider instead of broth for a cozy treat. Serve with whipped cream.

Extra Fluffiness

For the lightest texture, separate the 1 egg, whip the white to soft peaks, and fold it in last. This creates air pockets that make the dumplings almost cloud-like. Just be gentle when folding to maintain the air. ✨

Frequently Asked Questions