Quick Takeaways:
- Makes tender, fluffy dumplings using leftover ham
- Ready in just 30 minutes with simple pantry items
- Perfect comfort food for cold days
- Serves 4 people generously
Are you staring at leftover ham, wondering how to turn it into something amazing? This ham and dumplings recipe transforms basic ingredients into a warm, filling meal your family will love. Let me show you how to make perfectly fluffy dumplings in rich ham broth – it’s easier than you think!
What You’ll Need
Time Required:
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
Kitchen Tools
- Large pot or Dutch oven
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Soup ladle
Ingredients
For the Broth:
- 2 cups diced ham
- 1 ham bone (optional but recommended)
- 8 cups water
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon black pepper
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup butter, cold and cubed
- 3/4 cup whole milk
- 1 egg
Substitutions
- No ham bone? Use 4 cups chicken broth + 4 cups water
- Swap whole milk for buttermilk for tangier dumplings
- Use turkey or chicken instead of ham
- Gluten-free flour blend works for dumplings (add 1/4 teaspoon xanthan gum)
Step-by-Step Instructions
Preparing the Broth (20 minutes)
- Set Up Your Station (2 minutes):
- Get out your large pot or Dutch oven
- Place it on your largest burner
- Have all vegetables pre-chopped and ready
- Keep measuring cups nearby
- Start the Base (5 minutes):
- Place ham bone in center of pot
- Pour in exactly 8 cups water (measure twice!)
- Turn heat to high
- Watch for bubbles around edge of pot
- Once boiling (big bubbles), reduce heat until small bubbles appear
- Set timer for 10 minutes
- Prepare While Waiting:
- Check carrots are cut in small, even pieces (about size of pinky fingernail)
- Make sure celery pieces match carrot size
- Onions should be in small squares
- Garlic needs to be very finely chopped
- Add Vegetables (3 minutes):
- Add carrots first, stir once
- Add celery, stir again
- Add onions, another stir
- Sprinkle in garlic
- Add black pepper
- Stir everything together 3 times with wooden spoon
- Final Broth Steps (10 minutes):
- Keep heat at medium-low (small bubbles)
- Set timer for 10 minutes
- Test vegetables with fork – should slide off easily
- Use tongs to carefully remove ham bone
- Add diced ham pieces
- Stir gently
- Keep broth simmering while making dumplings
Making the Dumplings (10 minutes)
- Set Up Dumpling Station (2 minutes):
- Clear clean counter space
- Get out large mixing bowl
- Have measuring cups/spoons ready
- Cut butter into small cubes (about size of dice)
- Keep butter in fridge until needed
- Mix Dry Ingredients (3 minutes):
- Put mixing bowl on counter
- Measure exactly 2 cups flour (level with knife)
- Add 1 tablespoon baking powder (level off)
- Add 1 teaspoon salt
- Take whisk
- Mix with whisk for 30 seconds until well combined
- Look for even color throughout
- Prepare Wet Ingredients (2 minutes):
- Crack egg into small bowl
- Check for shell pieces
- Measure 3/4 cup milk
- Beat egg and milk together with fork
- Get butter from fridge
- Combine Everything (3 minutes):
- Add cold butter cubes to flour
- Use fingers to pinch butter into flour
- Stop when mixture looks like breadcrumbs
- Make well in center (push flour to sides)
- Pour in egg-milk mixture
- Use wooden spoon to stir
- Mix just until no dry flour visible
- Count to 15 while stirring – that’s enough!
Cooking the Dumplings (15 minutes)
- Adding Dumplings to Broth:
- Check broth is simmering (small bubbles)
- Get tablespoon from drawer
- Dip spoon in hot broth to prevent sticking
- Scoop 2 tablespoons of dough
- Drop carefully into broth
- Start at edge of pot, work in circle
- Leave space between each dumpling
- They will double in size!
- Cooking Process:
- Once all dumplings are in, do not stir!
- Put lid on pot immediately
- Reduce heat to medium-low
- Set timer for 15 minutes
- Do not lift lid while cooking
- No peeking – steam is important!
- Testing for Doneness:
- After 15 minutes, lift lid away from you
- Insert toothpick in largest dumpling
- Should come out clean
- If doughy, cook 2 more minutes
- Check temperature with meat thermometer (165°F)
- Serving:
- Turn off heat
- Let stand 5 minutes
- Use large spoon to serve
- Put 2-3 dumplings per bowl
- Add plenty of broth
- Sprinkle with fresh parsley if desired
Troubleshooting Tips
- Dumplings fall apart: Liquid too hot – reduce to gentle simmer
- Doughy centers: Needed more cooking time – check with toothpick
- Heavy dumplings: Overmixed dough – stop when just combined
- Thin broth: Add 1 tablespoon flour mixed with cold water
Variations
- Herb-Enhanced:
- Add 1 tablespoon fresh thyme
- Mix in 2 tablespoons chopped parsley
- Sprinkle with chives before serving
- Cheese Dumplings:
- Add 1/2 cup shredded cheddar to dough
- Sprinkle extra cheese on top
- Spicy Version:
- Add 1/4 teaspoon cayenne
- Mix in diced jalapeños
Storage and Reheating
- Refrigerator: Keeps 3-4 days in covered container
- Freezer: Store broth only, make fresh dumplings when serving
- Reheat: Warm slowly on stovetop, add splash of broth if needed
Safety Notes
- Internal temperature should reach 165°F
- Keep broth at steady simmer
- Don’t overcrowd pot with dumplings
- Let cool 5 minutes before serving
Pro Tips:
- Cut vegetables same size for even cooking
- Cold butter makes fluffier dumplings
- Leave space between dumplings – they’ll grow!
- Taste broth before adding salt (ham provides saltiness)
Nutrition per serving: 450 calories, 18g protein, 52g carbohydrates, 20g fat
