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Cracker Barrel Old Country Store Dumplings

Who doesn’t love a bowl of piping-hot dumplings? These pillows of starchy goodness so often hit the spot when you are looking for something that makes you feel full and warm. Interestingly, these are actually served without chicken at the restaurant when ordered as a side dish. If you like, you can add some cooked shredded chicken and have your own homemade chicken and dumplings.
dumplins like the cracker barrel

Cracker Barrel Dumplings

These aren’t difficult to make, and they can be put together rather quickly. This side dish doesn’t require a lot of different ingredients that you may need to go out and buy, but rather it has a lot of ingredients you already have in your pantry. So if you are looking for an easy side dish from ingredients you already have on hand, this may be the right one for you to try.

After this recipe was developed I switched to using soup bases over boullion cubes. It is my opinion that the soup base tastes better, it is a fact they often have less sodium. So it is now my preference to use soup base in place of boullion cubes.

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

Cracker Barrel Old Country Store Dumplings

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Side Dish Recipes
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Serves: 4
Cracker Barrel Old Country Store Dumplings

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

Ingredients

  • 2 cups all-purpose flour, plus more for kneading and rolling
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 2 quarts water
  • 3 chicken bouillon cubes or about 2 teaspoons of soup base
  • Sauce
  • 3 tablespoons butter
  • Salt to taste
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon sugar
  • 1 cup buttermilk or whole milk
  • 2 chicken bouillon cubes, crumbled or about 2 teaspoons chicken soup base
  • 1/2 to 3/4 cup dumpling cooking liquid (from after dumplings have been cooked)

Instructions

Dumplings

Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Divide the dough into two pieces. Roll out one piece to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.

In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve. Cook half of the dumplings until just about done; dumplings are done when they float up towards the top of the pot. Use a strainer to remove them to a bowl and set aside. Finish the other half of the dumplings in the same way. Reserve the cooking liquid.

Sauce

While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick. Mix the sugar with the milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Add the cooked dumplings to the sauce.

Dissolve the crumbled bouillon cubes in 1/2 cup of the cooking liquid and stir gently into the sauce and dumplings. Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid.

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  • diane

    Because this is not there recipe I work there for 15 years.

  • lisab0118

    Real chicken and dumplings are made from buttermilk not whole milk and lard or vegetable shortening not veg oil. Drop all the dumplings in and boil for 10 min, then add chicken. Also instead of adding milk to the broth add about 1/2 cup of cream. No additional salt is needed. Much better flavor. That’s the way my grandmother made them and I make them that way as well.

    • stephaniemanley

      My attempt was to duplicate the way the Cracker Barrel makes their durmplings. Are you saying they use buttermilk and vegetable shortening or lard?

      Were you looking for a duplicate for Cracker Barrel or for something else?

  • Traci Stewart

    After trying countless recipes and different ingredients, I came across this one. I modified it a little to make it my own, and I only had skim milk, but it worked just fine. This turned out awesome, and my family wants it again tomorrow night! Thanks for sharing this :)

    • stephaniemanley

      I am glad you enjoyed this one. I finally got around to shooting the video.

  • 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.

    • stephaniemanley

      Thank you for your tips on how you served it for so many.

  • Menda

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

    • stephaniemanley

      Thanks Menda.

  • 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.

    • stephaniemanley

      You could do either.

  • 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!

    • stephaniemanley

      Sam I am happy to hear y’all enjoyed it.

  • 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.

      • Ali

        I had the same problem. I don’t know if it’s a high altitude thing (I live in CO) but the dumplins floated in about 20 seconds. I cooked them more like a minute or two so they wouldn’t be doughy but they still kinda were.

        • stephaniemanley

          How did they turn out when you cooked them longer. I live at sea level.

  • Amcooper53

    how much salt is used in the sauce reciepe

    • stephaniemanley

      I add to taste. The boullion is pretty salty.

  • 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.

    • stephaniemanley

      I have shot the video for this, it will be up online very soon.

  • Mrs Gantt

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

    • Ali

      I was wondering the same thing! Trying it now…

    • Joyce

      I freeze dumplins and it is very simple. After you have them cut, place on wax paper in a single layer. Freeze and then throw them in a zip-lock bag, until ready to use. You must drop them frozen into boiling broth.

      • http://www.copykat.com Stephanie

        Oh this is a great idea! I will have to try it soon.

  • 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.