Mary Hill Dumplings Recipe

In winter time, I love eating old fashioned homemade dumplings. As a classic food lover, I lean toward warm Southern comfort food.

So when I see a new Southern recipe on YouTube, at the grocery store, or in a food place, I try that dish at my place.

Last time I went to Walmart for groceries, I saw a Mary Hill frozen dumplings pack. I grabbed one to try.

I had used many store dumplings before for chicken and dumplings, yet this one changed my mind. After I tried it, I became a big fan.

Now I want to share my own Mary Hill Dumplings Recipe that tastes close to that pack. With this copycat style, I know you can cook soft, flat dumplings from scratch with ease.

What Are Mary Hill Dumplings?

Mary Hill Dumplings started in Mary Hill’s home kitchen in Georgia. They grew popular for their simple style and home taste. Today, mary hill homestyle dumplings are sold in many grocery stores all over the United States.

These dumplings are flat, soft, and smooth. They soak up broth well and stay tender while cooking. The flavor is mild, buttery, and comforting.

That makes them perfect for chicken dishes, beans, or soups. Many people love them since they feel like old Southern cooking made simple.

Mary Hill Dumplings Ingredients & Substitutions

Flour (1 cup): This is your main ingredient. All-purpose flour works best. You can also use whole wheat flour, which gives a nuttier taste, or cake flour for a softer texture.

Butter (2 tablespoons): Butter adds richness and flavor. Vegetable shortening works just as well if you prefer. Coconut oil also works and gives a slightly different taste.

Salt (1 teaspoon): Salt brings out all the flavors in your dumplings. You can reduce this to half a teaspoon if you’re watching salt intake.

Liquid (approximately ¼ cup): Milk, water, or broth all work here. The liquid brings everything together. Chicken broth creates extra flavor, while water keeps things simple. You can even use vegetable broth for a lighter option.

Recommended Kitchen Tools

1. Mixing bowl – for dough.
2. Fork – to cut butter.
3. Rolling pin – or glass bottle.
4. Knife – for cutting strips.
5. Clean counter – floured surface.

How to Make Mary Hill Dumplings from Scratch

1. Prepare the dry ingredients: In a medium mixing bowl, add 1 cup of all-purpose flour. Sprinkle in 1 teaspoon of salt and stir briefly to combine. This ensures the salt is evenly distributed throughout the flour.

2. Incorporate the butter: Cut 2 tablespoons of cold butter into small pieces and add them to the flour mixture. Using a fork or pastry cutter, press the butter into the flour until the mixture resembles coarse crumbs or sand. The goal is to have tiny pieces of butter evenly coated in flour, which helps create light, fluffy dumplings.

3. Add the milk gradually: Slowly pour in milk a little at a time while mixing with your hands or a spoon. Continue until the mixture forms a soft dough that holds together. The dough should feel smooth and pliable but should not stick excessively to your hands. Adjust the milk slightly if needed to reach the correct consistency.

4. Prepare the workspace: Lightly sprinkle a clean countertop or cutting board with flour to prevent sticking. Transfer the dough onto the floured surface and gently knead it just enough to bring it fully together, being careful not to overwork it, which can make the dumplings tough.

5. Roll out the dough: Using a rolling pin, roll the dough evenly to approximately a quarter-inch thickness. Aim for uniform thickness so the dumplings cook evenly.

6. Cut the dumplings: Use a knife or a pastry cutter to cut the rolled dough into small rectangles or squares. The size can be adjusted depending on preference, but smaller pieces usually cook more evenly and quickly.

7. Rest the dumplings: Lay the cut pieces on a floured tray or surface and let them rest for a few minutes. This allows the surface to dry slightly, which helps the dumplings hold their shape during cooking and prevents them from sticking together.

8. Ready to cook or store: The dumplings can now be added directly to soups, stews, or boiling water. Alternatively, they can be stored in an airtight container or wrapped in plastic wrap for later use. If freezing, place them on a tray first to prevent sticking, then transfer to a bag once firm.

6 Common Mistakes That Ruin Mary Hill Dumplings (And How to Avoid Them)

1. Over-mixing the Dough: Don’t mix your dough too much after adding the liquid. This makes the dumplings tough instead of tender. Mix just until everything comes together, then stop.

2. Adding Too Much Liquid: Start small with your liquid. You can always add more, but you can’t take it out. A dry dough is better than a wet, sticky one.

3. Rolling Them Too Thin: While thin dumplings cook faster, they can become tough. A quarter-inch thickness is perfect for a tender dumpling with good texture.

4. Using Cold Ingredients: Let your milk or broth sit at room temperature for a few minutes. Cold liquid makes it harder to bring the dough together smoothly.

5. Skipping the Drying Time: Let your dumplings dry for at least ten minutes before cooking. This helps them stay intact in the boiling liquid instead of falling apart.

6. Cutting Into Uneven Pieces: Try to cut pieces that are roughly the same size. This way, they all cook at the same speed, and none become overdone.

How to Cook Mary Hill Dumplings in a Crock Pot (Slow Cooker Method)

I absolutely love using my crock pot for dumplings because the cooking is so easy. First, you’ll add your broth to the crock pot—I usually use about six cups of chicken or vegetable broth.

Then add any meat or vegetables you want in your slow cooker dish. Turn the heat to low and let everything cook for a few hours.

About thirty minutes before you plan to eat, carefully place your dumplings into the simmering broth. You can lay them flat or gently drop them in—they’ll spread out as they cook. Put the lid back on your crock pot and let them cook on low heat.

I check them after about twenty minutes. They should float to the top and look fluffy and light. Once they’re done cooking, you can serve them right away.

One thing I really love about the slow cooker method is that your dumplings come out incredibly tender because they cook slowly in the warm broth. The flavors blend beautifully, and everything tastes wonderful together.

You can let them stay in the crock pot on the warm setting while you finish other preparations, so the timing works out perfectly for busy days.

Different Ways To Cook Using Mary Hill Dumplings

Chicken and Dumplings: Drop your dumplings into simmering chicken broth with shredded or diced chicken, carrots, and celery for the ultimate comfort meal.

Butter Bean Dumplings: Cook dumplings in a pot with butter beans, onions, and a little bit of bacon for a southern-style dish that’s absolutely delicious.

Vegetable Soup with Dumplings: Add your dumplings to any vegetable soup like tomato, squash, or mixed vegetable soup for extra heartiness.

Beef Stew with Dumplings: Drop dumplings into a hearty beef stew made with potatoes, carrots, and tender beef chunks.

Turkey and Dumplings: Use this recipe with leftover turkey or turkey broth for a lighter version of the classic chicken and dumplings.

Creamy Chicken Dumpling Soup: Make a creamy sauce with chicken broth, heavy cream, and seasonings, then add your cooked dumplings for a rich, satisfying soup.

Dumplings with Gravy: Serve cooked dumplings over mashed potatoes and cover them with warm turkey or chicken gravy for a simple dinner.

Make-Ahead & Storage Tips

Make Ahead Tips

I like to prepare my Mary Hill Dumplings dough several hours before cooking. You can mix everything together, roll it out, cut it into pieces, and let them sit on the counter covered with a clean towel.

This actually helps them dry slightly, which improves the texture. If you’re making them the day before, you can prepare the dough in the evening and store it in the refrigerator overnight.

Refrigeration Tips

Fresh dumplings last 2-3 days uncooked and 3-4 days cooked in the fridge. Store them in a shallow container or on a plate with a little space between each. Cover lightly or use an airtight container to keep them from drying out.

Freezing Dumplings

Uncooked dumplings freeze best for up to three months. Lay them on a baking sheet in a single layer, freeze for 2 hours, then transfer to a freezer bag or container.

Cooked dumplings can freeze too, but they may become softer.

Reheating Without Losing Texture

Stovetop: Heat dumplings in simmering broth for about 5 minutes to keep them tender.

Microwave: Place dumplings in a microwave-safe dish with a little liquid, cover loosely, and heat in short bursts, stirring between, to avoid over-softening.

Making Mary Hill Dumplings from scratch is simpler than you might think, and the results are absolutely worth the small amount of effort. This recipe brings back that warm, homemade feeling that store-bought versions just can’t match.

With these easy-to-follow instructions, you’ll create dumplings that taste wonderful in any soup or stew. I hope you’ll try this Mary Hill Dumplings recipe and discover how much better they taste when you make them yourself.

Share your results with your loved ones, and don’t be afraid to add your own special touches to make them uniquely yours.