Cracker Barrel Old Country Store Dumplings

February 3, 2009 24 Comments

This recipe is similar to their dumplings served as a side dish. You may want to add chicken to this dish for chicken and dumplings.

Cracker Barrel Dumplings

You can find many more copycat Cracker Barrel recipes here at CopyKat.com

Cracker Barrel Old Country Store Dumplings

Author: CopyKat.com
Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Side Dish Recipes
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

These can be served as a yummy side dish or you could add chicken and have a full meal!

Ingredients

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
4 tablespoons vegetable oil
8 cups water
3 chicken bouillon cubes
DUMPLING SAUCE:
3 tablespoons butter
4 tablespoons flour
1 cup whole milk
2 chicken bouillon cubes, crumbled
1/2 teaspoons sugar
1/2 -3/4 cup dumpling cooking liquid (from after dumplings have been cooked)

Instructions

Mix first five ingredients, blending well, and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8" thick and cut into 1"x 1 and 1/2" strips. In a large sauce pan, add the water and chicken bouillon cubes and boil until the bouillon cubes have been dissolved. Cook half of the dumplings until just about done (dumplings are done when they float up towards the top of the pot) and strain and set aside. Finish the other half of the dumplings in the same way (reserve liquid). While cooking the dumplings, you can prepare the sauce.

Dumpling Sauce Directions:

Place butter in medium sauce pan and melt. Add salt and flour; stir until thick. Mix sugar with milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cup of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.

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Blessed

This was awesome!!! Hubby loves it. Tripled the recipe to feed about 30 people. I didn’t throw away the dumpling drippings. Save it for when it would dry out and used it to moisten.
Menda

Cracker Barrel uses buttermilk for their dumpling dough not whole milk.
Aga

If I wanted to add chicken, how would I do it? Just cook it separately and dump it in the sauce? Please advise.
- Blessed
  
  Cooked chicken, cut it up and added it along with dumplings.
Sam

My family and I agree that this is the real deal! I have used both whole milk and 2% and have been satisified with the results. I always add chicken to mine. This is so awesome!
http://www.facebook.com/people/Valerie-Nanni-Williams/1205391297 Valerie Nanni-Williams

Not sure what I did wrong but my dumplings came out doughy?? They tasted great, as did the sauce just really soft, not hardy like CB’s dumplings. Any suggestions?
- Anonymous
  
  I would have cooked them for a little longer to make sure that they weren’t too doughy.
Amcooper53

how much salt is used in the sauce reciepe
Savillemoore

Does anyone know exactly how long to cook the dumplings and how??? I’ve never made dumplings before and that would be really helpful information!
- Stephanie Manley
  
  They are done when the float.
Mphx2

Really wish there was a cooking time for the dumplings. Saying to cook them until they are done is ridiculous! I have never made dumplings before, which is why I needed a recipe! Ugh, mine are totally ruined…so sorry I tried this ’cause now I have nothing for dinner :/
- Stephanie Manley
  
  The dumplings are done when they float.
Mrs Gantt

Has anyone tried freezing this and reheating it later on? I tend to make things in bulk and freeze for later.
Wvcoalminersdaughter

Love this….I added an additional 1 1/2 cups of cooking broth. my kids loved it. will double next time!!!
C_m_shelton

Just finished making this wonderful dish. My family says this is a keeper. Just doubled up on ingredients and add chicken, one onion and 2 celery stalks that I cooked in the pressure cooker for 30 minutes.
Meag

How many people does this serve?
- mom2five
  
  I fed 4 kids and 2 adults…..will probably double for next time.
Kelisha

OHHHHH yeah!!! Finally found it! Seriously, I was a little bit apprehensive about the “sauce” being separate but its definitely is right.I ended up dumping all the dumplin stock into the gravy, and it turned out perfecto! SO good, i had to make another batch of dumplings!!!! They taste EXACTLY and look identical to cracker barrels.;-)
Jennifer Riordan

Turned out great, though two things might have helped the instructions: the amount of salt was left out of the sauce recipie, and the estimated amount of time to boil the dumplings until “just about done” would have helped those of us who have little or no experience boiling dumplings. Also, from my perspective, it is worth noting to other cooks that this recipie is quite a bit of work and a lot of dishes to clean up afterwards (big pot for boiling dumplings, saucepan for making sauce, big bowl for mixing dumplings, rolling mat and rolling pin, measuring cups, etc. etc). Still, it made a nice hearty meal on a cold day, I added leftover chicken torn into pieces.
Lindsey

We use the same flour mixture as the biscuits (see biscuit recipe for my comment). I cannot remember the ratio of flour to buttermilk, but for the ‘sauce’, we filled the kettle with the appropriate amount of water, and use the ‘dumplin seasoning’ base which is nothing more than chicken base with some extra pepper to the water, bring it up to a boil, and take the dumplins that you cut up (with the flour on them) and dump it in the kettle. The flour thickened the water creating the ‘sauce’ that they are served in
Marc Rhodes

I am looking for the Cracker Barrel recipe for country greens.
- http://www.copykat.com Stephanie
  
  I have noted your suggestion!
  - Chris
    
    Please post a video for this
- Red
  
  They use “Pictsweet” brand greens and season it with a bit of smoked ham.