Best 4 Cracker Barrel Dumplings Copy Cat Recipes

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Cracker Barrel Dumplings: A Southern Comfort Food Delight

Indulge in the comforting flavors of Cracker Barrel Dumplings, a delectable Southern dish that has captured the hearts of food lovers everywhere. These fluffy, savory dumplings are a perfect accompaniment to your favorite stews, soups, and gravies. With their golden-brown exteriors and tender, flavorful interiors, Cracker Barrel Dumplings elevate any meal into a heartwarming experience. This article presents a collection of carefully curated recipes that will guide you in recreating this iconic dish in the comfort of your own kitchen. From classic recipes that stay true to the original Cracker Barrel experience to creative variations that add a unique twist, there's a recipe here for every taste and skill level. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

CRACKER BARREL DUMPLINGS ~ COPY CAT



Cracker Barrel Dumplings ~ Copy Cat image

Cracker Barrel Restaurants serve a side dish called dumplings. This is not their chicken & dumplings main dish. It is a delicious side of just the dumplings without chicken. You could easily add chicken to this recipe if you wanted chicken & dumplings. They are so yummy and they do taste just like Cracker Barrel's Dumplins! You...

Provided by Amy H.

Categories     Other Side Dishes

Time 25m

Number Of Ingredients 16

DUMPLINGS
2 c all-purpose flour, plus more for kneading and rolling
2 tsp baking powder
1/2 tsp salt
1 c milk
1/4 c vegetable oil
2 qt water for boiling
2 tsp chicken soup base
SAUCE
3 Tbsp butter
salt & pepper to taste
1/4 all-purpose flour
1/2 tsp sugar
1 c milk
2 tsp chicken soup base
1/2 to 3/4 cup dumpling cooking liquid (from after dumplings have been cooked)

Steps:

  • 1. Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Roll out dough to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.
  • 2. In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve. Cook 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. Reserve the cooking liquid.
  • 3. 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.
  • 4. Reserve 3/4-1 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. Add pepper to taste.

CRACKER BARREL HOMEMADE CHICKEN & DUMPLINGS RECIPE - (4/5)



Cracker Barrel Homemade Chicken & Dumplings Recipe - (4/5) image

Provided by á-15116

Number Of Ingredients 7

2 cups flour
1/2 teaspoon baking powder
1 pinch salt
2 tablespoons butter
1 cup milk
2 quarts chicken broth
3 cups cooked chicken

Steps:

  • In a bowl combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You'll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It's okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15 to 20 minutes or until they don't taste doughy. Add the cooked chicken to the pot and serve.

CRACKER BARREL CHICKEN & DUMPLINGS



Cracker Barrel Chicken & Dumplings image

This takes a long time, but it is worth the work. If you decide to use canned broth, cut the salt in the dumplings. (I'm guesstimating on the prep/cook time.)

Provided by Shaye

Categories     Stocks

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 14

3 quarts water
3 -4 lbs cut up chicken
1 1/2 teaspoons salt
1 small sliced onion
2 stalks celery, chopped
1 garlic clove, peeled and quartered
1 bay leaf
4 -6 whole fresh parsley leaves
1 teaspoon ground black pepper
1 tablespoon lemon juice
2 cups flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 1/8 cups milk

Steps:

  • Boil 3 quarts water in a large pot.
  • Add chicken, 1 t salt, onion, celery, garlic, bay leaf and parsley and simmer for 2 hours.
  • The liquid will reduce by 1/3.
  • When chicken is cooked, remove it and set aside.
  • Strain stock and throw away everything but the stock.
  • Put 6 cups of the stock back into the pot. (Leftover stock can be frozen.)
  • Add the pepper, 1/2 t salt and lemon juice and reheat while you mix dumplings.
  • For dumplings, mix flour, baking powder, 1-1/4 t salt and milk in a medium bowl.
  • Stir until smooth, then let dough rest for 5-10 minutes.
  • Roll dough onto a floured surface to about 1/2 inch thickness. (Handle the dough as little as possible for good dumplings).
  • Cut the dough into 1/2 inch squares (I use a pizza cutter) and drop each square into the simmering stock.
  • Use all of the dough.
  • The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.
  • Simmer for 20 to 30 minutes until thick.
  • Stir often.
  • While the stock is thickening, the chicken will have cooled.
  • Tear all the meat from the bones and remove the skin.
  • Cut chicken into bite sized pieces and drop them into the pot.
  • Cook for another 5 to 10 minutes, but stir carefully so you don't break the chicken up.
  • When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
  • (Very good over mashed potatoes.).

CRACKER BARREL BAKED APPLE DUMPLIN'



Cracker Barrel Baked Apple Dumplin' image

Make and share this Cracker Barrel Baked Apple Dumplin' recipe from Food.com.

Provided by Anniebanannie

Categories     Dessert

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 (17 1/2 ounce) package frozen puff pastry, thawed
1 cup white sugar
3/8 cup dry breadcrumbs
3 tablespoons ground cinnamon
1 pinch ground nutmeg
1 egg, beaten
4 granny smith apples, peeled, cored and halved
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk
2/3 cup chopped toasted pecans
2/3 cup packed brown sugar
2/3 cup all-purpose flour
5 tablespoons melted butter

Steps:

  • Preheat oven to 425°F (220°C). Lightly grease a baking sheet.
  • Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.
  • In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg.
  • Brush a pastry square with beaten egg.
  • Place 1 tablespoon bread crumb mixture in center.
  • Place one apple half, core side down, over bread crumbs.
  • Top with another tablespoon of mixture.
  • Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.
  • Brush each dumpling with beaten egg.
  • Top with Pecan Streusel.
  • Place in preheated oven for 15 minutes, then reduce heat to 350°F (175°C) and continue baking 25 minutes more, until lightly browned.
  • Drizzle with icing.
  • Let cool completely at room temperature.
  • PECAN STREUSEL: In a small bowl, combine 2/3 cup chopped toasted pecans, 2/3 cup packed brown sugar, 2/3 cup all-purpose flour and 5 tablespoons melted butter. Mix with a fork until mixture resembles moist crumbs. Use as directed in recipe. Make more or less as desired.
  • To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.

Tips:

  • Use self-rising flour to ensure the dumplings are light and fluffy.
  • If you don't have self-rising flour, you can make your own by adding 1 ½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose flour.
  • Be sure to use cold butter when making the dumplings. This will help them stay light and flaky.
  • Don't overwork the dough. Overworking will make the dumplings tough.
  • Drop the dumplings into boiling water. This will help them cook evenly.
  • Don't overcrowd the pot when cooking the dumplings. This will prevent them from cooking evenly.
  • Cook the dumplings until they are cooked through. This will usually take about 10-12 minutes.
  • Serve the dumplings hot with your favorite gravy or sauce.

Conclusion:

Cracker Barrel dumplings are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. These dumplings are light and fluffy, with a slightly crispy exterior. They are perfect for serving with gravy, sauce, or even just a little bit of butter. Whether you are making them for a special occasion or just a weeknight meal, these dumplings are sure to be a hit!

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