Liquid dumplings for soup
Description
The recipe won't take much time. You can make dumplings from liquid batter, as I did, or from a thicker dough that can be rolled into a sausage shape and then sliced. In my opinion, dumplings made from liquid batter turn out more tender and delicious, as they aren't overloaded with flour. Even small children will happily enjoy soup with these dumplings. The list of ingredients is minimal and always at hand. Keep this recipe in mind and cook to your heart's content. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the egg and crack it into a bowl. Add salt to taste so the dumplings don't turn out bland.
- 3
Step 3
Using a fork or whisk, beat the egg.
- 4
Step 4
Add flour. First, add less flour than indicated, then adjust the amount according to the gluten properties and egg size.
- 5
Step 5
Mix everything thoroughly until smooth. The dough should be slightly thick, but flow freely off the fork and hold a groove briefly. Adjust the amount of flour to achieve approximately this consistency.
- 6
Step 6
Form the dumplings as follows: using two teaspoons, place one-third of a teaspoon of batter at a time into the already boiling soup or broth. Use one spoon to help transfer the dumpling into the soup. Do not make the dumplings too large, as they will expand further during cooking. Once the dumplings float to the surface, continue cooking for another four minutes, then serve.
- 7
Step 7
I added dumplings to a soup with potatoes in a light chicken broth. This amount of dough was enough for dumplings in two liters of not too thick soup. Try it yourself!