Reames Dumplings Recipe: Fluffy Clouds in Homestyle Broth

There’s something deeply comforting about homemade dumplings floating in rich, savory broth. This recipe delivers fluffy, cloud-like dumplings that soak up every drop of flavor from the surrounding liquid.

The dough comes together quickly with simple pantry staples, requiring just a few minutes of mixing before resting. I’ve perfected the ratio of flour to liquid to ensure each bite stays tender without falling apart during cooking.

As they simmer, the dumplings puff up like little pillows, creating the perfect texture contrast with the hearty broth. The result is a bowl of pure comfort that tastes like home in every spoonful.

This method works with any broth you love, from classic chicken to vegetable-based. The dumplings absorb the surrounding flavors while maintaining their delicate structure.

Ingredients for Reames Dumplings

Simple pantry staples transform into tender, fluffy dumplings for hearty homemade broth.

The flour is your foundation. King Arthur or Gold Medal all-purpose deliver consistent results—avoid self-rising, as it throws off the leavening balance. Baking powder is critical for lift; check expiration dates (old cans lose potency). For the broth, Swanson or College Inn chicken broth offers reliable flavor. Use fresh vegetables if possible, but frozen mirepoix works in a pinch.

No milk? Buttermilk at the same ratio adds tang, or use half-and-half for richness. Out of baking powder? 1:1 baking soda plus cream of tartar substitution works. For vegetarian broth, swap chicken broth for vegetable stock—Better Than Bouillon is excellent. The parsley can be fresh (double the amount), or omit entirely if unavailable.

The dumpling dough rests best covered in the fridge for up to 24 hours. Broth can be made 2 days ahead and reheated. Leftovers keep 3-4 days refrigerated—dumplings absorb more broth over time. Freeze broth separately for up to 3 months.

Step-by-Step Instructions for Homestyle Chicken and Dumplings

Master the technique for tender dumplings floating in a rich, aromatic broth with this method.

Step 1: Prepare the Aromatic Broth Base

In a large Dutch oven, melt the 2 tbsp Unsalted Butter over medium heat. Add the diced Yellow Onion, peeled and sliced Carrots, and chopped Celery Stalks.

Sauté for 6-8 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced Garlic Cloves and cook for an additional 30 seconds until fragrant, being careful not to let it brown.

Pour in the 8 cups Chicken Broth, then add the Bay Leaf and 0.5 tsp Black Pepper. Bring to a gentle simmer and cook for 15-20 minutes to develop the flavors.

Step 2: Create the Dumpling Dough

In a medium bowl, whisk together the 2 cups All-Purpose Flour, 1 tbsp Baking Powder, 1 tsp Salt, and 1 tsp Dried Parsley until evenly combined.

Make a well in the center and pour in the 0.75 cup Whole Milk and 1 whole Large Egg. Using a fork, gently stir the wet ingredients into the dry ingredients until just combined—avoid overmixing, which can make the dumplings tough.

The dough will be thick and slightly sticky. Let it rest for 5 minutes while you maintain the simmering broth.

Step 3: Form and Cook the Dumplings

Using a spoon or small ice cream scoop, drop golf ball-sized portions of dough directly into the simmering broth. I space them about 1 inch apart to allow room for expansion.

Cover the Dutch oven with a tight-fitting lid and cook for 15-18 minutes. Resist the urge to peek—the steam is what makes these dumplings rise to fluffy perfection. You’ll know they’re done when they’ve doubled in size and a toothpick inserted comes out clean.

Gently stir the dumplings once during cooking to prevent sticking, but avoid over-stirring, which can break them apart.

Step 4: Finish and Serve

Once the dumplings are cooked through, remove the Bay Leaf from the broth. Taste the broth and adjust seasoning with additional Salt or Black Pepper if needed.

Let the dish sit uncovered for 2-3 minutes to allow the broth to thicken slightly. The dumplings will absorb some of the liquid, creating a richer consistency.

Ladle into bowls, ensuring each serving has plenty of dumplings and vegetables. The broth should be hearty and aromatic, with the dumplings light yet substantial.

Common Mistakes When Making Great reames dumplings

Overmixing the Dough

The moment your wet and dry ingredients meet, resist the urge to stir vigorously. I use a fork and stop as soon as the flour is moistened—usually 10-12 gentle stirs. Overworking develops gluten, turning your dumplings from fluffy clouds into dense, rubbery balls. 💡

Peeking While Cooking

Every time you lift that lid, you release precious steam essential for lift. I learned this the hard way—my first batch came out flat. Keep the pot covered for the full 15-18 minutes, only stirring once halfway through if needed to prevent sticking.

Using Cold Milk

Cold milk can shock your dough and prevent proper rising. I always set my 0.75 cup Whole Milk out 30 minutes before mixing to bring it to room temperature. This small step ensures even distribution and maximum fluffiness.

Skipping the Rest

After mixing, let your dough rest for at least 5 minutes. This allows the baking powder to activate and the flour to hydrate fully. I’ve noticed my dumplings rise 20% higher when I give them this brief pause.

Crowding the Pot

Drop your dumplings in with 1 inch spacing between each. I use a 1.5 tbsp cookie scoop for consistency. Overcrowding causes them to merge into one giant dumpling and cook unevenly.

Boiling vs Simmering

Your broth should maintain a gentle simmer, not a rolling boil. I keep my burner at medium-low heat—boiling agitates the dumplings too much, breaking their delicate structure. The surface should shimmer, not bubble violently. 🔥

Frequently Asked Questions