Wednesday, January 6, 2010

Easy, fast, good, dumplings...

Not like the Chinese or Japanese dumplings you might be thinking of, I'm talking about European soup style dumplings. They are so SO easy to make. Super cheap, I'd be willing to say that you have EVERYTHING you need to make them in your home right now.

You can make them in a matter of minutes. Here's what you do.

Put some stock in a wide pot on the stove, leave it to simmer(I'm impatient and crank my stove to high, then adjust it to a simmer once it's boiled)

Then, get a bowl, mix 1 cup of flour(Sprouted would be best), 2 teaspoons Baking power, and 1/2 a teaspoon of salt.

Break an egg into a 1 cup measuring cup and fill the rest of the way with milk, mix into the flour mixture, if it's so dry you can't even mix it add a little more milk, if it's too wet add more flour, you want this to be as stiff as possible for the best dumplings.

Now all you have to do is throw little spoonfuls of the dough into the simmering water, making sure not to crowd the pot, put the lid on and simmer for about 10 minutes.

You are done, easy stuff right?

These taste best when eaten right after they are made.

The best part about this recipe is that it is SO diverse, you can add whatever you want to the dumplings for flavor(Think cheese, or green onions) if you add your extras before you add the liquids it will incorporate easier.

You could use gravy instead of stock for a heartier meal.

And the stock doesn't have to be plain, throw some meat and veggies in there, now you've got a real soup, and it didn't take that long did it?

As a side note, the ones in the picture I made by putting the dough in a ziploc bag and squeezing out the dough, snipping off little gobs at a time. When you make them by spooning them out they look so much more rustic!

Shared at:

Real food Wednesday @ Cheeseslave(Jan 6)


Sandy said...

Q, my mom used to make a very similar dish, German spaetzle. She'd mix flour, salt and egg, then lay the sticky dough on a cutting board. She'd dip a knife in cold water and cut off little slivers into boiling water. When they float, they're done! Great with browned butter, or beef gravy.