Dumplings come from both simple dough and a variety of fillers. They are boiled in broth or in water. It is best to serve the dumplings separately, pouring them with soup or broth in portioned plates. So they will not soak in a common pan, making the broth or soup muddy and unsightly.
Pick your recipe
You will need
-
- bow
- flour
- grilled meat or ham
- the eggs
- semolina
- butter
- salt
Instruction manual
1
Meat dumplings.
Chop two onions finely and sauté them in a saucepan. Pour in 1 cup of broth, salt and pepper. Boil for 2 minutes. Pour 1 cup flour, stir with a whisk. Boil until thick and turn off the heat. Add 2 raw eggs, chopped fried meat or ham, mix. Boil water in a saucepan, salt it. Spread slices of the prepared mass in a boiling water with a dessert spoon. Boil the dumplings for 5 minutes and arrange on a plate with a slotted spoon. Pour hot broth with herbs.
2
Semolina dumplings.
In a bowl, rub 2 tablespoons of butter and 2 eggs. Add 4 tbsp. tablespoons of flour and 2 tbsp. spoons of semolina. Stir well. Let the dough stand for 30 minutes to swell the flour and semolina. Put the dumplings in a boiling salted water with a teaspoon. Finished dumplings float to the surface. Drain the water, put the dumplings in plates, and pour the prepared soup.
3
Cheese Dumplings
Pound 50 g of butter with 2 egg yolks until fluffy. Pour 50 g flour, 100 g grated hard cheese. Beat the whites separately and inject into a thick mass. Cook the dumplings in salted water. Cheese dumplings served with meat broth.
4
Simple dumplings
Beat one egg in a blender. Add to it 20 g of butter, 100 g of broth or milk, 100 g of flour, salt. Whisk again. Dip the dough into a boiling broth with a teaspoon. For milk or berry soup, add granulated sugar to the dumplings.
5
Custard dumplings.
Heat ½ cup of water in a saucepan, put 25 g of butter in it. Boil and immediately rearrange the saucepan on the adjacent burner. Mix in a bowl 3 tbsp. tablespoons of flour and 2 tbsp. spoons of semolina, salt on the tip of a knife. Pour the dry ingredients into hot water in one fell swoop and stir quickly. Put on a slow fire, constantly stir with a spoon until the dough becomes easy to separate from the walls of the pan. In a slightly cooled dough, beat 1 egg, stir and cool the custard mass. Make dumplings. Custard dumplings are good for dairy, dressing soups and plain broths.
Useful advice
There are many ways to shape dumplings. Form the dough between two teaspoons or dessert spoons. Spread immediately in boiling water. Roll the dough into a sausage and cut into pieces, which then cook. Take the dough with one spoon and lower it into the pan, pressing and smoothing it against the wall of the pan.
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