We Have My Aunt Jayne’s Dumpling Noodles Every Year Around The Holidays.
It’s a family tradition!
This dumpling noodle recipe was passed down from my Grandma Sisson who got it from my Great-Aunt Jayne Sisson. These tender noodles are reminiscent of simpler times – they are great served simply in a rich broth, or in a heartier soup. We have this every single year, and I hope it will become your tradition as well.
I both roll and cut these noodles by hand.
If you prefer, you could also make them with a pasta maker. The texture of these noodles reminds me of the slurpy bowls of ramen that I love so much. I serve them in a rich bone broth, usually chicken or turkey.
When I am making these for the holidays I double the original recipe. [I have done this for you with the amounts below.] The original recipe is only half of what I’ve noted here. Come on Aunt Jayne, who are you kidding!? The original quantities make only enough noodles for about 2 people. Well maybe two sumo wrestlers, but still….only two sumo wrestlers!
I know that once you make these you will have to make them every year, too. They are a warm and comforting tradition around our family table.
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-Love Kit and Laura
Aunt Jayne's Dumpling Noodles
Easy, tender noodles that can be served in a simple broth or used in your favorite soup recipe.
- 1 ⅓ cups all purpose flour plus more for rolling
- 2 eggs beaten
- 2 tsp salt
- milk add a bit if mixture is too dry
Mix the flour and salt.
Create a well in the middle, add eggs and blend with a fork.
Mix together until combined. (Add a small amount of milk if the mixture is dry.)
Knead until dough is smooth.
Roll out dough on a floured surface, until approximately ⅛ inch thick.
Slice into ¼ inch wide strips.
Drop into boiling broth or soup, and cook for 4-6 minutes.