Dumplings

0 Review(s)
Ethnicity
None  
Base Type
Grain  
Course
Side Dish  
Preparation Time
1-10 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
This is a heavy dumpling and good in any broth. Also good with butter and garlic.  
Source
 
Source Description
Mom Pesola  
Last Modified
2007-01-01  
User
Joyce McGuire



Ingredients
                
2 ea
beaten egg

2 T
water

1 t
salt

1 c
(may need more) flour


Directions
Combine all ingredients.  Add enough flour to make a stiff dough.  Add more water if dough is too thick.  Drop by teaspoon into boiling broth.  The dumplings will rise to the top when done.  

Either cover and remove from heat until serving or take out of broth and stir in butter, garlic and salt and serve as is.

Tomato Soup (optional)
Ingredients
2 T
butter

2 T
chopped onion, white

3 T
flour

2 t
sugar

1 t
salt (optional)

1 ds
(to taste) pepper, black

1 clv
crushed garlic

1 ds
basil leaves

1 ds
oregano

1 ds
Thyme, fresh

2 c
crushed, canned with juice tomato

2 c
cold milk

1 c
chicken broth (optional)

1/2 c
mushrooms, sliced (optional)


Directions
Saute butter and onion together.  Blend in flour, sugar, salt, pepper, garlic, basil, oregano and thyme.  Remove from heat and gradually stir in tomatoes, crushing them into bite sized pieces.  Add chicken soup if using.  Bring to a boil, stirring constantly.  Boil 1 minute.  Stir hot mixture into milk, heat almost to boiling. Stir in mushrooms and serve.

Optional:  Use tomato juice instead of canned tomatoes.

Optional:  Serve with dumplings.