Cracker Barrel Dumplings

These Cracker Barrel Dumplings are soft, fluffy, and covered in a creamy, buttery sauce. They taste just like the restaurant version and are easy to make at home! Perfect as a comforting side dish or a simple meal on their own.

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Ingredients Needed:

Dumplings:

• 2 cups all-purpose flour 
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup whole milk
• ¼ cup vegetable oil
• 2 quarts water
• 3 chicken bouillon cubes 

Sauce:

• 3 tablespoons butter
• 1 teaspoon salt
• ¼ cup all-purpose flour
• ½ teaspoon sugar
• 1 cup buttermilk or whole milk
• 2 chicken bouillon cubes, crumbled, or about 2 teaspoons of chicken soup base
• ½ to ¾ cup dumpling cooking liquid (from after dumplings have been cooked)

How To Make Dumplings?

1. Make the Dough: In a large bowl, mix the flour, baking powder, and salt. Stir in the milk and oil until a dough forms.
2. Knead and Roll: Lightly flour a surface and knead the dough 4-5 times. Divide it in half and roll each half to 1/8-inch thickness. Cut into 1 x 1½-inch pieces.
3. Cook the Dumplings: In a large pot, bring the water and bouillon cubes to a boil. Drop in half of the dumplings and cook until they float. Remove them with a strainer and set aside. Cook the rest the same way. Keep ¾ cup of the cooking liquid for later.
4. Make the Sauce: Melt the butter in a saucepan over medium heat. Stir in the salt and flour until thick. Mix the sugar with milk, then slowly add it to the pan, stirring constantly until smooth.
5. Combine Everything: Add the cooked dumplings to the sauce. Dissolve the crumbled bouillon cubes in ½ cup of the reserved cooking liquid, then pour it into the sauce. Stir gently and let everything simmer. If the sauce is too thick, add more cooking liquid.

Recipe Tips:

• Roll the dough evenly: Make sure to roll the dough to 1/8-inch thickness so the dumplings cook evenly. If they are too thick, they may turn out chewy instead of soft.
• Use enough flour while rolling: Lightly flour your surface and rolling pin to prevent sticking. If the dough sticks, it can become difficult to cut and transfer to the pot.
• Don’t overcrowd the pot: Cook the dumplings in batches so they have space to float. If you add too many at once, they can stick together and become gummy.
• Stir the sauce constantly: When making the sauce, keep stirring while adding the milk to avoid lumps. A whisk works best for a smooth, creamy texture.
• Adjust the sauce thickness: If the sauce is too thick, stir in a little more of the reserved dumpling cooking liquid until it reaches the perfect consistency. If it’s too thin, let it simmer for a few extra minutes to thicken.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the dumplings first, then put them in a sealed container. Keep them in the fridge for up to 3 days.
• Reheat: Heat the dumplings in a pan over low heat, stirring gently. Add a little milk or water to keep the sauce smooth. Cook for 5-7 minutes, stirring occasionally, until warm.

Nutrition Facts:

• Calories: 529 kcal
• Total Fat: 26g
• Saturated Fat: 18g
• Cholesterol: 35mg
• Sodium: 1363mg
• Potassium: 430mg
• Total Carbohydrate: 61g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 11g