Quick Takeaways:
- Makes tender, fluffy dumplings with leftover ham
- Ready in just 30 minutes with simple pantry items
- Feeds exactly 4 people with generous portions
- Perfect one-pot meal for busy weeknights
Looking for the perfect ham and dumplings recipe that turns leftover ham into something magical? You’ve found it! This ham and dumplings recipe transforms basic ingredients into a warm, filling meal your family will request again and again. The fluffy dumplings soak up the rich broth while chunks of ham add savory goodness to every bite. I’ll walk you through making this classic comfort dish step by step – it’s easier than you think and perfect for serving four hungry people!
Nutrition Facts Per Serving
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 450 | 23% |
| Protein | 18g | 36% |
| Carbs | 52g | 17% |
| Fat | 20g | 31% |
| Fiber | 3g | 12% |
| Sodium | 980mg | 41% |
Dietary Notes: Contains gluten, dairy, and eggs. For a dairy-free version, see substitutions below.
Ham and Dumplings Recipe: What You’ll Need
Time Required:
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| For the Broth | ||
| Ham | 2 cups, diced | Leftover ham works great |
| Ham bone | 1 | Optional but adds rich flavor |
| Water | 8 cups | Filtered if possible |
| Carrots | 2 medium | Diced into ¼-inch pieces |
| Celery | 2 stalks | Diced into ¼-inch pieces |
| Onion | 1 medium | Finely diced |
| Garlic | 2 cloves | Minced |
| Black pepper | ½ teaspoon | Freshly ground |
| For the Dumplings | ||
| All-purpose flour | 2 cups | Unbleached preferred |
| Baking powder | 1 tablespoon | Check expiration date! |
| Salt | 1 teaspoon | Table salt works fine |
| Butter | ¼ cup | Cold and cubed |
| Whole milk | ¾ cup | Chilled |
| Egg | 1 large | Room temperature |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Dutch oven or large pot | Main cooking vessel |
| Mixing bowl | For dumpling dough |
| Measuring cups | For precise measurements |
| Measuring spoons | For accurate seasoning |
| Wooden spoon | For stirring without scratching |
| Soup ladle | For serving |
| Cutting board | For prep work |
| Sharp knife | For dicing ingredients |
| Kitchen timer | For perfect timing |
Substitutions
- No ham bone? Use 4 cups chicken broth + 4 cups water
- Dairy-free? Replace butter with plant-based butter and milk with unsweetened almond milk
- Different meat? Try using leftover turkey or chicken
- Gluten-free? Use gluten-free flour blend (add ¼ teaspoon xanthan gum)
Ham and Dumplings Recipe: Detailed Instructions
Step 1: Preparing Your Kitchen (5 minutes)
- Gather All Ingredients:
- Take out all ingredients and place them on counter
- Check that you have everything listed above
- Let egg come to room temperature (if cold, place in warm water for 5 minutes)
- Keep butter in refrigerator until needed
- Prepare Your Workspace:
- Clear and clean counter space
- Position cutting board in comfortable spot
- Fill sink with soapy water for easy cleanup as you go
- Set up trash bowl for vegetable scraps
- Ready Your Tools:
- Place Dutch oven or large pot on largest burner
- Get out mixing bowl for dumplings
- Arrange measuring cups and spoons where you can reach them
- Have wooden spoon and ladle ready
Step 2: Preparing the Ham and Vegetable Broth (20 minutes)
- Prepare the Ham Bone:
- Examine ham bone to remove any loose bits
- If using leftover holiday ham, make sure all glaze is removed
- Place ham bone in center of pot
- If no ham bone, skip to step 3 and use broth substitute
- Add Liquid and Begin Heating:
- Measure exactly 8 cups water using measuring cups
- Pour water slowly into pot, covering ham bone completely
- Turn heat to high setting
- Do not cover pot at this stage
- Watch for small bubbles to form around edges (about 5-7 minutes)
- While Water Heats, Prepare Vegetables:
- Wash all vegetables thoroughly under cold water
- Pat dry with paper towels
- Peel carrots and remove ends
- Cut carrots into ¼-inch cubes (about the size of a pencil eraser)
- Wash celery and remove strings by peeling with vegetable peeler
- Cut celery into pieces same size as carrots
- Peel onion and cut into small dice (smaller than carrots)
- Peel garlic cloves and mince very finely (pieces should be tiny)
- Monitor Your Broth:
- Look for rolling boil (large bubbles breaking surface quickly)
- Once boiling, immediately reduce heat to medium-low
- You want gentle bubbles (simmer), not violent boiling
- Set timer for 10 minutes
- Keep pot uncovered during this initial simmer
- Add Vegetables to Broth:
- After 10 minutes, check that broth is still simmering
- Add carrots first, stir once with wooden spoon
- Wait 30 seconds, then add celery, stir once
- Wait 30 seconds, then add onions, stir once
- Add minced garlic last (it cooks fastest)
- Sprinkle black pepper evenly across surface
- Stir everything together 3 complete rotations with wooden spoon
- Be gentle – no vigorous stirring needed
- Simmer Vegetables Until Tender:
- Maintain medium-low heat (small bubbles)
- Set timer for 10 minutes
- Occasionally skim any foam from surface with spoon
- After 10 minutes, test largest carrot piece with fork
- Fork should easily slide in and out
- If vegetables are still firm, continue cooking for 2-minute intervals
- Finish Broth Preparation:
- Use tongs or slotted spoon to carefully remove ham bone
- Place bone on plate to cool (you can pick off any meat later)
- Add diced ham pieces to broth
- Stir gently to distribute ham evenly
- Taste broth and adjust seasoning if needed
- Keep heat at medium-low while preparing dumplings
If you’re looking for more ways to use leftover ham, check out my creative ham creations for inspiration!
Step 3: Making Perfect Dumplings (10 minutes)
- Prepare Dumpling Station:
- Clear and clean a section of counter
- Place large mixing bowl on counter
- Get out all dumpling ingredients
- Keep butter in refrigerator until last moment
- Have measuring cups and spoons within reach
- Set up a small bowl for egg and milk mixture
- Measure and Mix Dry Ingredients:
- Place empty mixing bowl on counter
- Spoon flour into measuring cup (don’t scoop directly from bag)
- Level flour with straight edge of knife
- Add measured flour (2 cups) to mixing bowl
- Add 1 tablespoon baking powder (check expiration date!)
- Add 1 teaspoon salt
- Take whisk in dominant hand
- Whisk dry ingredients for 30 full seconds
- Look for even color throughout mixture
- Set bowl aside
- Prepare Wet Ingredients:
- Take small bowl
- Crack egg on flat surface (not bowl edge)
- Open egg into small bowl
- Inspect for shell fragments and remove if present
- Measure ¾ cup milk precisely
- Pour milk into bowl with egg
- Beat with fork until completely combined (about 20 seconds)
- Set aside
- Cut in Butter:
- Get butter from refrigerator
- Cut ¼ cup (half stick) into small cubes (size of dice)
- Add cold butter cubes to flour mixture
- Work quickly so butter stays cold
- Use fingertips (not whole hands) to pinch butter into flour
- Lift mixture while working to incorporate air
- Continue until mixture resembles coarse breadcrumbs or peas
- No butter pieces should be larger than a pea
- Work quickly – this should take about 2 minutes
- Combine Wet and Dry Ingredients:
- Create a well in center of flour mixture (push to sides)
- Pour egg-milk mixture into well
- Take wooden spoon
- Using circular motion, gently fold wet into dry ingredients
- Count to 15 while stirring – this is enough!
- Stop as soon as no dry flour is visible
- Dough will look lumpy and shaggy – this is correct!
- Do not overmix or dumplings will be tough
- Set dough aside while checking broth
Step 4: Cooking Your Ham and Dumplings Recipe (15 minutes)
- Check Broth Before Adding Dumplings:
- Ensure broth is at proper temperature – gentle simmer only
- If boiling too hard, reduce heat
- If not simmering, increase heat slightly
- Broth should have small bubbles breaking surface
- Taste broth once more – adjust salt if needed
- Prepare to Add Dumplings:
- Get tablespoon or cookie scoop
- Fill small cup with cool water
- Dip spoon in water between each dumpling to prevent sticking
- Ensure you have enough space to work
- Have pot lid ready nearby
- Add Dumplings to Broth (Critical Step):
- Scoop about 2 tablespoons of dough for each dumpling
- Don’t worry about perfect shape – rustic is good!
- Start at outer edge of pot, working in a circle
- Drop each dumpling gently onto broth surface
- Leave at least 1-inch space between dumplings
- They will expand to double size during cooking!
- Work quickly but carefully
- Continue until all dough is used (about 8-10 dumplings)
- Do not stir after adding dumplings!
- Cook Dumplings Properly:
- Immediately place lid on pot after adding last dumpling
- Turn heat to medium-low
- Set timer for exactly 15 minutes
- Do not lift lid during cooking time
- No peeking! Steam is essential for proper cooking
- Resist temptation to check – opening lid will make dumplings sink
- Test for Doneness:
- When timer rings, turn off heat
- Carefully lift lid away from your face (steam will escape)
- Insert toothpick or skewer into center of largest dumpling
- It should come out clean, with no wet dough
- If doughy, replace lid and cook for additional 2 minutes
- For extra safety, check that ham pieces reach 165°F with meat thermometer
For a fun appetizer before your ham and dumplings, try my dill pickle dip with ham – it’s always a hit!
Step 5: Serving Your Ham and Dumplings (5 minutes)
- Allow Dish to Rest:
- After confirming dumplings are cooked, keep lid on
- Let stand 5 minutes off heat
- This allows dumplings to set and flavors to meld
- Prepare serving bowls during this time
- Prepare for Serving:
- Set out 4 deep bowls or wide soup plates
- Warm bowls in microwave for 30 seconds if possible
- Have soup ladle ready
- Get fresh parsley for garnish if desired
- Serve Properly:
- Use ladle to gently scoop around and under dumplings
- Place 2-3 dumplings in each bowl
- Ensure each serving has equal amounts of ham and vegetables
- Ladle plenty of broth over dumplings
- Sprinkle with fresh chopped parsley if desired
- Serve immediately while hot
Ham and Dumplings Recipe: Troubleshooting Guide
| Problem | Cause | Solution |
|---|---|---|
| Dumplings fall apart | Liquid too hot | Reduce to gentle simmer |
| Doughy centers | Undercooked | Add 2-3 minutes cooking time |
| Heavy dumplings | Overmixed dough | Mix just until combined |
| Thin broth | Not enough reduction | Add 1 tablespoon flour mixed with cold water |
| Dumplings stick to pot | Pot too hot | Ensure gentle, not rapid boil |
| Broth too salty | Ham was very salty | Add a potato chunk during cooking, then remove |
| Broth lacks flavor | Not enough ham | Add 1 teaspoon chicken bouillon |
Ham and Dumplings Recipe: Variations
1. Herb-Enhanced Ham and Dumplings
- Add 1 tablespoon fresh thyme to broth
- Mix 2 tablespoons chopped parsley into dumpling dough
- Sprinkle with fresh chives before serving
- Add 1 bay leaf to broth (remove before serving)
2. Cheese Dumplings Version
- Add ½ cup shredded cheddar to dumpling dough
- Sprinkle extra cheese on top during last 5 minutes
- Try smoked gouda for extra flavor
- Add 1 teaspoon mustard powder to dumpling mix
3. Spicy Ham and Dumplings
- Add ¼ teaspoon cayenne to broth
- Mix in diced jalapeños with vegetables
- Serve with hot sauce on the side
- Add ½ teaspoon smoked paprika to broth
This ham and dumplings recipe pairs wonderfully with my black beans and ham as a side dish for a complete meal!
Storage and Reheating
Refrigerator Storage:
- Cool completely before storing (no longer than 2 hours at room temperature)
- Transfer to airtight containers
- Keeps 3-4 days in covered container
- Store dumplings and broth together
- Label container with date
Freezer Options:
- Freeze broth only, without dumplings
- Make fresh dumplings when reheating
- Use freezer-safe containers with tight lids
- Leave ½-inch space at top for expansion
- Frozen broth good for 3 months
- Label with date and contents
Reheating Instructions:
- Stovetop: Pour into pot and warm slowly over medium-low heat
- Add splash of water or broth if too thick
- Stir bottom occasionally to prevent scorching
- Heat until internal temperature reaches 165°F
- Don’t microwave (makes dumplings tough)
- If making new dumplings for frozen broth, ensure broth is simmering before adding
Safety Notes & Tips
- Temperature Safety: Ensure ham reaches 165°F internal temperature
- Prevent Burns: Always lift pot lids away from your face
- For Beginners: If measuring seems hard, use a digital scale (8 oz flour = 2 cups)
- Dumpling Tip: Cold ingredients make fluffier dumplings
- Common Mistake: Don’t stir dumplings while cooking
- Kid-Friendly: Let broth cool 5 minutes before serving to children
- Time-Saver: Chop vegetables night before and refrigerate in sealed container
Pro Tips:
- Cut vegetables the same size for even cooking
- Cold butter makes fluffier dumplings
- Leave plenty of space between dumplings – they’ll expand!
- Taste broth before adding salt (ham provides plenty of saltiness)
- For thicker broth, use immersion blender on some vegetables before adding dumplings
- This ham and dumplings recipe tastes even better the next day!
