Cracker Barrel Dumplings

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Cracker Barrel dumplings are a comfort food favorite you can now make at home. This recipe lets you recreate those soft, pillowy dumplings in a rich, savory sauce. You can whip up a batch in just 40 minutes, with 20 minutes of prep and 20 minutes of cooking time.

The recipe makes 4 servings and comes in at 529 calories per serving. You’ll start by making a simple dumpling dough, then cook the dumplings in seasoned water. While they cook, you’ll prepare a creamy sauce to bring it all together. The result is a warm, satisfying dish that tastes just like the restaurant version.

Exact Ingredients List

Making Cracker Barrel dumplings at home is easy with this simple list of ingredients. You’ll need items for both the dumplings themselves and the tasty sauce they’re served in.

Dumplings

For the dumplings, gather these items:

• 2 cups all-purpose flour (plus extra 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 2 teaspoons soup base)

These basic ingredients will help you make soft, fluffy dumplings just like at Cracker Barrel. The flour forms the base, while baking powder helps them rise. Salt adds flavor, and milk and oil create a tender texture.

Sauce

For the creamy sauce, you’ll need:

• 3 tablespoons butter
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 1/2 teaspoon sugar
• 1 cup buttermilk (or whole milk)
• 2 crumbled chicken bouillon cubes (or 2 teaspoons chicken soup base)
• 1/2 to 3/4 cup dumpling cooking liquid

The sauce starts with a butter and flour base. Salt and sugar balance the flavors. Buttermilk adds tang, while bouillon cubes give a rich chicken taste. The cooking liquid from the dumplings ties it all together.

Instructions

Making Cracker Barrel dumplings is easy and fun. You’ll start by preparing the dumplings, then move on to creating the tasty sauce. Let’s get cooking!

Dumplings

Mix 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup milk, and 1/4 cup oil in a bowl. Knead the dough on a floured surface 4-5 times. Cut it in half and roll each piece to 1/8-inch thick. Cut into 1×1.5-inch pieces.

Boil 2 quarts water with 3 chicken bouillon cubes in a large pot. Cook half the dumplings until they float. Remove with a strainer and set aside. Repeat with the other half. Save the cooking water for later.

Sauce

While the dumplings cook, start the sauce. Melt 3 tablespoons butter in a pan. Add 1 teaspoon salt and 1/4 cup flour. Stir until thick. Mix 1/2 teaspoon sugar with 1 cup milk. Slowly add to the flour mix, whisking until smooth.

Take the sauce off the heat. Add the dumplings. Dissolve 2 crumbled bouillon cubes in 1/2 cup cooking water. Add this to the sauce and dumplings. Stir gently. Heat on low until hot. If it’s too thick, add more cooking water.

Possible Substitutes List

You can try these swaps if you don’t have all the ingredients:

• All-purpose flour: Use whole wheat flour or gluten-free flour blend
• Whole milk: Swap for 2% milk or plant-based milk
• Vegetable oil: Replace with melted butter or coconut oil
• Chicken bouillon: Use homemade chicken stock instead

For the sauce:
• Buttermilk: Sub regular milk mixed with 1 tsp lemon juice
• Butter: Try olive oil or margarine

Can’t find some items? Here are more options:

Don’t worry if you need to make swaps. The dumplings will still be tasty!

How To Make It Diabetes-Friendly

To make these dumplings more diabetes-friendly, you can try a few simple swaps. Use whole wheat flour instead of all-purpose flour. This adds more fiber and nutrients.

Replace whole milk with unsweetened almond milk. It has fewer carbs and calories. You can also cut the sugar in the sauce or use a sugar substitute.

Try using olive oil instead of vegetable oil. It’s healthier for your heart. Cut down on the amount of butter in the sauce too.

Make smaller dumplings to reduce portion sizes. This helps control carb intake. You can also add more veggies to the dish for extra nutrients and fiber.

Use low-sodium chicken broth instead of bouillon cubes. This cuts down on salt. You can season with herbs for more flavor without extra sodium.

Here’s a quick list of swaps:

• Whole wheat flour for all-purpose flour
• Almond milk for whole milk
• Olive oil for vegetable oil
• Sugar substitute or less sugar
• Low-sodium broth for bouillon cubes

Remember to check your blood sugar after eating. Everyone’s body reacts differently to foods.

Tips, Tricks & Storing

When making Cracker Barrel dumplings, keep your work surface well-floured to prevent sticking. Roll the dough thin – about 1/8 inch thick – for tender dumplings. Cut them into small, uniform pieces so they cook evenly.

Don’t overcrowd the pot when cooking the dumplings. Add them in batches and gently stir to prevent clumping. They’re done when they float to the top, usually after 3-4 minutes.

For extra flavor, try adding herbs like thyme or parsley to the dough. You can also use chicken broth instead of water for cooking the dumplings.

To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of milk or broth to thin the sauce if needed.

For longer storage, freeze the dumplings and sauce separately. Lay cooked dumplings on a baking sheet and freeze until solid. Then transfer to a freezer bag. Freeze the sauce in a separate container. Use within 1-2 months for best quality.