How to cook dumplings
Products
Egg - 1 piece
Wheat flour - 1 tablespoon
Salt - a little
Recipe
1. Break the egg into a glass or bowl and beat well with a fork until foam appears.
2. Pour flour into a saucepan, put the beaten egg there, salt.
3. Mix all products. The dough should resemble thick sour cream. You can add more flour if the dough is not thick enough.
3. Take the dough from the pan with a teaspoon and press firmly to the edge for a few seconds so that the dumplings are stronger and equal in size to each other.
4. With a teaspoon from a tablespoon, take a little mass, lower it into boiling liquid and wait until it falls off the spoon by itself. Dip the spoon in boiling water each time so that the dumplings move away from the spoon better.
5. Immediately after surfacing, remove the dumplings with a slotted spoon, if it is a separate dish, or serve with soup.
How to make a simple dumpling soup
ProductsFor a saucepan 2.5 liters
Flour - 1 glass
Chicken egg - 1 piece
Butter - 30 grams
Water - 2 liters
Potatoes - 2 large
Carrots - 1 piece
Bow - 1 head
Vegetable oil - 2 tablespoons
Salt, pepper, sour cream and herbs - to taste
How to make dumplings soup
1. Peel potatoes, carrots and onions.
2. Pour 1.7 liters of water into a saucepan and put on fire.
3. Finely chop the onion and carrots and fry with the addition of vegetable oil in a skillet for 5-7 minutes over medium heat.
4. Peel and coarsely chop the potatoes, put in water.
5. Pour 1 cup of water into a small saucepan, add salt and butter.
6. Pour flour through a sieve and stir vigorously for 1.5 minutes over medium heat.
7. Cool the flour mixture, beat in an egg and stir.
8. With the help of a teaspoon, shape the dumplings and dip one by one into the boiling soup.
9. After adding all the dumplings to the saucepan with the soup, cook the soup for 3 minutes, then leave under the lid for 10 minutes.
Fusofacts
- Dumplings are flour products containing flour and eggs. You can cook them from wheat flour, buckwheat, as well as semolina or oatmeal.- Dumplings are added to soup: boiled in soup (5 minutes after boiling) or as a separate snack. Also served as a flour addition to dessert or compote.
- When all the dumplings are in water, it is recommended to stir them once so that they do not stick together. Or you can add a tablespoon of oil to the water.
- Dumplings in breadcrumbs, sour cream and butter can be served as a side dish for meat dishes. To add nutritional value to the dumplings, boil the dumplings in broth (or with the addition of bouillon cubes). Dumplings cooked in milk are served on the second or third course. Dumplings also come in potato, cottage cheese, and fruit dumplings.
- In order for the dumplings to cook equally, it is important to form them to about the same size.
- To add a spicy taste and juiciness to the dumplings, you can press a small piece of bacon into each dumpling, and then return the shape to the dumpling.
- It is recommended to add butter to the dough, even if this is not provided in the recipe. So, the consistency of the dough will be more tender, and the dumplings will be soft, tasty, and will not stick together when cooking.
- It should be borne in mind that during cooking, the dumplings increase in size two to three times, so when forming the dough should be placed on half a teaspoon.
- Calorie content of dumplings made from flour, 160 kcal / 100 grams.
- You can freeze the dough - it will be stored in the freezer for 2-3 months.
How to make chicken dumplings soup
ProductsFor a saucepan 3 liters
Chicken leg - 1 piece
Bow - 1 head
Carrots - 1 piece
Garlic - 3 prongs
Potatoes - 5 pieces
Chicken eggs - 2 pieces
Wheat flour - 4 rounded tablespoons
Water - 2 liters
Salt, pepper, sour cream and herbs - to taste
How to make chicken dumplings soup
1. Wash the legs, put in a saucepan and cover with water.
2. Put the saucepan on the fire, add salt and pepper the broth, cook the chicken for 45 minutes, then put the meat on a plate with a slotted spoon. Cool meat and cut into pieces. If you want to make the soup not very high in calories, you can skip the chicken skin.
3. Peel the onions and carrots and put in a saucepan, remove from the soup after half an hour of cooking.
4. Peel and cut the potatoes into large cubes, put in the soup and cook for 20 minutes.
5. In a deep dish, break 2 chicken eggs, 2 tablespoons of water, 4 heaped tablespoons of flour and mix thoroughly.
6. Reduce heat - there should be little bubbling.
7. Form the dumplings using a teaspoon: first dip the spoon in boiling water, then quickly collect a little dough and put in the broth - the dumpling will separate from the spoon under the influence of temperature.
8. When all the dumplings are in the soup, cook the soup for another 5 minutes and leave under the lid for 10 minutes.