Milk Dumpling Soup Recipes

DUMPLINGS

Steps:

• Mix together in a bowl the flour, salt and baking powder.
• Bring to just a simmer in a small saucepan the butter and milk.
• Add the milk mixture to the dry ingredients.
• Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
• Divide the dough into about 16 small puffy dumplings.
• Roll each piece of dough into a small rough ball.
• Gently lay the formed dumplings on the surface of your stew or soup.
• Cover and simmer for 10 minutes.
• Serve immediately.

EASY DROP DUMPLINGS FOR SOUPS AND STEWS

Steps:

• Gather the ingredients.
• Sift the flour, baking powder, and salt together in a large bowl.
• Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
• Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
• Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
• Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.

MILK DUMPLING SOUP

Steps:

• 1. First, in your soup pot, heat the milk on low heat, with half the butter in it. While that heats, in a mixing bowl, put 1 1/2 cups flour. Add the salt in with a fork or whisk. Make a well in the middle and into this crack the eggs.
• 2. Mix the eggs in, starting in the middle and gradually incorporating in the flour from around the sides. You want the dough to be pretty sticky. But you can add up to 1/4 cup more flour if you fell you must. Don't get carried away, just mix until blended. Too much mixing makes tough dough.
• 3. As the milk comes to a simmer, add spoonfuls of the dumpling dough and at this point I add the rest of the butter. Sometimes though, I forget and add it just before eating.
• 4. Try to drop them in their own little spots as opposed to on top of each other. Then let them just simmer. For about 10 minutes they simmer, with you hovering nearby, turning the heat down if it bubbles up too high. You will be amazed at the transformation! Like magic they went from pebbles of dough to puffy boulders of dumplings. Now gently lift each dumpling up with a large spoon and flip it over. They will stick to the bottom of the pan a little, but not much. (Especially if you spray with non-stick stuff first, but I usually don't remember that until its time to clean the pot).
• 5. Now put a lid on the pot and cook for another 10 minutes. If it boils up and spills over and makes a mess on your stove, you are doing it right! If you can somehow avoid the mess, crack the lid, turn down the heat, well thats great.
• 6. When you cut open a dumpling, it should be full of holes, not gummy. Even without baking soda or powder, they raise up, just from the eggs. Amazing. Sprinkle with salt and pepper, let cool and dig in. I have to go wipe up my drool now.

GRANDMA'S CHICKEN 'N' DUMPLING SOUP

Steps:

• Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot.
• Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat.
• Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf.
• For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

DUMPLING SOUP

Steps:

• In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
• Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
• Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
• When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.