Krusteaz Dumpling Recipe: Fluffy Pillows Soaking Up Rich Broth

This Krusteaz-based method delivers fluffy, tender dumplings that absorb broth like a dream. The mix provides a foolproof foundation, while my technique ensures they cook to perfection every time.

I developed this approach after years of testing dumpling variations, and the Krusteaz blend consistently produces the best texture. The key is dropping the dough directly into simmering liquid, where it steams into pillowy clouds.

What you’ll get are dumplings so light they nearly float, with a delicate exterior that soaks up surrounding flavors. They’re ready in 15 minutes with almost no effort.

Serve these in soups, stews, or as a comforting side dish. The results speak for themselves.

Ingredients for Krusteaz Dumpling

Pantry staples plus one boxed mix. Simple enough for weeknight magic.

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The Krusteaz mix is non-negotiable here—grab the buttermilk version from any major grocery store. I’ve tested others, but this one gives the right rise without extra fuss. The milk should be whole (trust me on the full-fat version), and the butter needs to be melted but not scorching hot. Costco sells Krusteaz in bulk if you’re planning to make these often.

No whole milk? Half-and-half or 2% works fine—just avoid skim. Egg-free? A flax egg (1 tbsp ground flax + 3 tbsp water) can sub in a pinch, but the texture won’t be quite as light. For extra flavor, swap the dried thyme for fresh (use triple the amount). The broth can be vegetable if you’re serving vegetarians.

Dumplings are best the day they’re made, but leftovers keep in the fridge for 2-3 days. Reheat gently in broth—microwave can make them rubbery. Freezing isn’t ideal (they lose that pillowy texture), but if you must, 2 weeks max.

Step-by-Step Instructions for Krusteaz Dumplings

Here’s my tested method for turning pancake mix into pillowy dumplings that soak up every drop of flavor.

Step 1: Prepare the Dumpling Batter

In a large bowl, whisk together the 2 cups Krusteaz Buttermilk Pancake Mix, 0.25 cup All-Purpose Flour, and 1 tsp Baking Powder until fully combined. This dry mix creates the foundation for light, airy dumplings that won’t turn dense.

Make a well in the center and add the 1 whole Large Egg and 1 cup Whole Milk. Whisk just until the batter comes together—it should be thick but pourable. Overmixing develops gluten, which makes dumplings tough. A few lumps are perfectly fine here.

Step 2: Season the Chicken Broth

In a large pot or Dutch oven, bring the 4 cups Chicken Broth to a gentle simmer over medium heat. As it heats, stir in the 0.5 tsp Salt, 0.5 tsp Black Pepper, 0.25 tsp Garlic Powder, and 0.25 tsp Dried Thyme.

Let the broth simmer for 5 minutes to allow the flavors to meld. Taste and adjust seasoning if needed—the broth should be well-seasoned since it’s the primary flavor base for your dumplings. Don’t let it reach a rolling boil; a steady simmer is what you want.

Step 3: Form and Cook the Dumplings

Once the broth is seasoned and simmering, stir in the 2 tbsp Unsalted Butter until melted. This adds richness to the broth and helps create a tender dumpling texture. Reduce heat to low to maintain a gentle simmer.

Using a tablespoon or small cookie scoop, drop rounded portions of batter into the simmering broth. I like to make them about 1.5 inches in diameter. Space them slightly apart but they can touch as they expand. Cover the pot tightly with a lid and cook undisturbed for 12-15 minutes.

Step 4: Test for Doneness and Finish

After 12 minutes, check a dumpling by cutting it open with a spoon. It should be fully set inside—no raw batter—and spring back when pressed. If not quite done, re-cover and cook for 2-3 more minutes.

Once all dumplings are cooked through, sprinkle the 2 tbsp Fresh Parsley over the top. The parsley adds a pop of color and freshness that balances the rich broth. Let the dumplings sit covered for 5 minutes off heat to absorb more of that flavorful liquid before serving.

Creative Variations of This Dish

Herb Garden Variation

Swap the dried thyme for 1 tbsp fresh rosemary and add 1 tsp fresh sage to the broth. I forage these from my coastal herb garden for an earthy depth that pairs beautifully with chicken. The dumplings absorb the aromatic qualities as they steam. 🌿

Cheesy Cheddar Twist

Fold ½ cup shredded sharp cheddar into the batter before cooking. This creates gooey pockets throughout each dumpling. Use Cabot Extra Sharp for maximum flavor impact—it melts perfectly into the Krusteaz base.

Spicy Kick Version

Add ½ tsp cayenne pepper and 1 diced jalapeño to the broth while it simmers. The heat infuses the liquid, which the dumplings soak up. I learned this trick at a local BBQ competition—it adds just enough fire.

Vegetable Medley

Stir ½ cup diced carrots and ½ cup chopped celery into the broth before adding dumplings. They soften during cooking, creating a one-pot meal. Use fresh farmers market produce for the best texture.

Creamy Mushroom

Sauté 1 cup sliced creminis in the butter before adding to broth. The mushrooms add umami depth that complements the fluffy dumplings. I pick wild mushrooms on my coastal rides when in season. 💫

Lemon Zest Brightener

Add 1 tsp lemon zest to the batter for a subtle citrus note. This cuts through the richness of the broth. Use organic lemons for the best flavor—they’re worth seeking out at specialty shops.

Frequently Asked Questions