Texas Strip Dumplings
Submitted by nsax
Tender buttermilk dumplings rolled out, cut into strips, and boiled in chicken broth until puffy and soft. Just 6 ingredients and 30 minutes for old-fashioned comfort from scratch.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThese flat, chewy dumplings are the kind of home cooking that grandmothers in Texas have been making for generations.
A simple dough of flour, baking soda, buttermilk, and oil gets rolled out on a floured board and cut into rustic strips. Drop them into boiling chicken broth and they puff up into tender, slippery noodles that soak up all that savory broth.
Twelve minutes of boiling and dinner is on the table. No fuss, no special equipment, just honest food that warms you from the inside.
Kitchen Tips
- Roll the dough thin for the best texture. Thick strips turn dense and doughy in the center. Aim for about an eighth of an inch and they’ll cook through evenly and stay tender.
- Don’t peek while they boil. Keep that lid on for the full 12 to 14 minutes. The trapped steam is what puffs the dumplings up and cooks them through.
- Use homemade chicken broth if you have it. The dumplings absorb whatever they cook in, so rich, well-seasoned broth makes a huge difference. Store-bought works fine in a pinch, but taste it first and season if needed.
Ingredients
Directions
Mix flour, salt, and soda.
Stir in buttermilk and oil. Roll dough out on floured board, cut into strips and drop into boiling chicken broth that has had about a drop of yellow food coloring added to it, along with a tablespoon of buttermilk.
Cover and boil 12 to 14 minutes.
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