"Dumplings are made to be swimming in the pleasant stew that is chicken and dumplings; it's just not fitting to serve this standalone in such a small portion (and alongside a medley of other veggies). Chicken n' Dumplins are one of the restaurant's most popular offerings, with Cracker Barrel claiming that it serves over 11 million orders of the dish a year. Please, Cracker Barrel, give this meal the letter "g" and a dinner-sized portion."
"Some don't like the shape of Cracker Barrel's dumplings, either - rectangles dotted with black pepper flakes. Of course, by "some," I mean me. This type of dumpling is called a flat dumpling, and its flatness is not the problem. Because they are rolled out, flat dumplings should have a little chew while still being tender. This doesn't seem to be the case at Cracker Barrel."
Cracker Barrel released a new menu with entrees like loaded hashbrown casserole and sides such as fried onion petals while keeping many classics. The dumplin side frustrates because dumplings belong submerged in chicken and dumplings, not served sparingly alongside other vegetables. Chicken n' Dumplins remains hugely popular, with over 11 million annual orders claimed. The restaurant's dumplins are flat, pepper-dotted rectangles that lack the tender chew expected of rolled flat dumplings and instead feel boxy, big, and tough. Southern cooks split between flat and pillowy dumplings, and both deserve proper, spoonable portions rather than a tiny side.
Read at Tasting Table
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