Soup dumplings: step-by-step recipe from Shefmarket

Airy dumplings

These amazing balls of dough are worth throwing into soup or broth in small portions. During the cooking process, they increase their size many times over. Therefore, be careful and minimalistic when making soup dumplings. We offer a step-by-step recipe and set of ingredients below.

Required:

1 egg;
130 ml. milk;
1 tbsp. l. butter;
A little salt;
6-7 tbsp. l. flour.

Airy dumplings: step-by-step cooking recipe

Cooking technology:

Separate the whites from the yolks into separate bowls. Mix the second one with oil.
Add milk to the yolk mixture, stirring gradually.
According to the recipe, add flour, use a whisk to mix the dumplings into a homogeneous consistency. A dough recipe for soup or broth may also contain spices in addition to salt. But here we will do without them.
In a separate bowl, beat the egg whites until stiff.
Gently fold it into the dough. The thickness will be greater than on pancakes.
Wet two dessert spoons with water. Use one to scoop a small amount of gnocchi dough. The dough recipe is thick and easy to use. But remember, the portion will increase in size! Lower into the broth with quick movements.

If lean balls are needed, replace the milk with water. Also, do not use the egg during the cooking process.

Recipe 1, step by step: soup dumplings made from flour and cream

In this recipe I will show you how to prepare soup dumplings.

You can cook soup with dumplings and chicken broth. For example, if you boil the broth in advance, then preparing a delicious, aromatic soup with dumplings will take only 20 minutes.

It is necessary to add dumplings to the soup at the very end, since the time for preparing them is 4-5 minutes maximum. The soup dumplings themselves can be prepared with either wheat flour or semolina. To improve the taste, you can add various spices, herbs, or even cheese to the dumplings.

Flour 5-6 tbsp. spoon
Cream 50 ml
Egg 1 pc.
Salt to taste

How to cook dumplings for soup? First, lightly beat the egg.

Add cream or milk to the egg. Add a little salt. You can also add spices.

Add flour to the mixture and knead the dough. The consistency should be slightly thicker than pancake batter.

When the soup is almost ready, you can start boiling the dumplings. To do this, it is best to use a teaspoon, moistening it in the broth. You need to take half, maximum two-thirds of a teaspoon, as the dumplings greatly increase in size. For convenience, I scoop the dough into one teaspoon and remove it with a second teaspoon.

Boil the dumplings for 4-5 minutes. At the end add greens.

Creamy dumplings

Even if you didn't originally plan, but then you thought the soup was too thin, you can make wonderful creamy soup dumplings. We offer a step-by-step recipe below. Every housewife can cope with such a task.

Required:

50 ml. cream;
6 tbsp. l. flour;
1 egg;
salt.

Creamy dumplings: step-by-step recipe

Cooking technology:

Everything is simple and fast here. It only takes a couple of minutes and the addition to the soup is ready: beat the egg, add cream, stir.
Add salt, add flour, mix the ingredients until the dough has a homogeneous thick consistency - that’s all the wisdom of how to make cream-based dumplings.
Now all that remains is to drop them individually into the soup in small portions using two spoons.
Until the dough balls are ready, just boil them for 5 minutes.

Flour custard dumplings

To prepare such dumplings, flour is boiled. The recipe for custard dumplings calls for slightly different proportions of flour and other ingredients compared to the previous recipe, so they taste a little different.

Ingredients:

50 gr. flour;
3 tbsp. spoons of butter;
2 eggs;
100 gr. milk;
2 tsp. chopped herbs (parsley with dill),
salt on the tip of a knife.

Cooking method:

After boiling the milk and butter, add the flour and, without removing from the heat, quickly stir the mixture to form an elastic mass that will lag behind the walls.
Then remove the resulting choux pastry from the heat and add salt and spices while stirring continuously. After the dough has cooled, mix it with the pre-pounded yolks and beat. Then gradually add the whipped whites and mix the dough thoroughly again.
Then, moistening a teaspoon in water, separate small pieces from the resulting dough and, lowering them into boiling salted water, cook over low heat until the dumplings appear on the surface.

Delicious Lenten Dumplings

On special days of the calendar, many people prefer to eat foods without animal fat. To prepare a nutritious and tasty lunch, we suggest making mushroom soup with dumplings. The recipe with photos of preparation is presented below.

Required:

500 gr. mushrooms;
4-5 potato tubers;
1 carrot;
1 onion;
parsley root;
bay leaf, salt;
1 cup flour;
1 tsp. sunflower oil;
1 dessert spoon of all-purpose seasoning.

Delicious Lenten Dumplings

Cooking technology:

Prepare a flavorful seasoning or chop herbs for a soup dumpling recipe using flour and water.
We clean vegetables and mushrooms. Chop the onion and parsley into cubes, cut the carrots into thin strips, and potatoes into medium-sized squares.
If you can’t use vegetable oil, add water to the vegetables and let them cook.
If you can use oil, put the potatoes to boil in water, and fry the mushrooms, onions and carrots in 2 tbsp. l. butter until soft. Then transfer to a saucepan and leave to cook.
Preparing dumplings for soup. The recipe for making flour and water is seasoned with spices. We recommend using ready-made all-purpose seasoning. If it is a high quality product, it contains dried vegetables: onions, carrots, garlic, celery and many other components.
Mix flour, seasoning, salt, a teaspoon of sunflower oil (if allowed) and 70 ml in a bowl. water. Mix until thick. The homogeneous mass should be thick.
Add bay leaf and spices.
10 minutes before turning off, roll out the dough and make portioned balls, add them to the pan.
5 minutes after boiling, you can turn it off - we have a recipe for soup with dumplings ready. With step-by-step photos, the cooking process takes no more than 40 minutes.

What you need to know before you start cooking

Dumplings are a fairly easy dish to prepare. The complexity lies precisely in this simplicity. The housewives mix the ingredients by eye, each with their own signature recipe and culinary secrets. And we'll start with the secrets.

You can prepare soup with dumplings in any container convenient for you, including a slow cooker.
By replacing flour with semolina in the recipe, you will get a more tender dough.
To make the dough more interesting, add colors. For red, add tomato paste to the dough, and for green, add parsley, dill or spinach. The turmeric will turn the balls a rich orange color. If you don't like spices, add grated carrots or pumpkin.
Place the dough only in boiling water. If the water is just hot, the dumplings will not have time to “set” and will be watery. Strongly boiling broth is also harmful - the dough may crumble into pieces, and you will not get shaped balls.
To make the dough stick better from the spoon, strictly follow this scheme: cold water – dough – hot broth – cold water.

Like any dough product, dumplings can boil and swell in water. Therefore, do not keep them in water for more than 10 minutes. For small lumps, 4 minutes is enough. If you're a fan of plump dumplings, then it's best to let them sit in the broth overnight. By the next day, the flavors in your pan will become friends with each other, and the dough will become even tastier.
If you have any dough left, freeze it until next time. To do this, first form balls. It’s better to send them for freezing on a board so that they don’t stick together. Once they have hardened, they can be placed in a bag. If you made batter for fluffy dumplings, then distribute it on cling film in small portions and place it in the freezer.
The dumplings don't have to be cooked in soup. If you don’t like the taste of dough soggy in water, fry the dumplings in oil or bake in the oven before adding them to the broth. Add the crispy lumps to the soup already poured into portions.
Dumplings will perfectly complement and saturate any soup. Try adding them to your usual recipe for chicken, fish, vegetable, mushroom, buckwheat, pea, bean or tomato soup.
As an addition to this version of the first course, you can serve sour cream or mayonnaise sauce with garlic.

Cheese dumplings

Many people mistakenly believe that first courses are rarely nutritious. This myth will be easily dispelled by those who have tried the delicious cheese soup with dumplings at least once. This dish is sure to please even the most demanding gourmet, and it cooks incredibly quickly.

Required:

0.2 kg. processed cheese;
0.3 kg. minced meat, not fatty;
2-3 potato tubers;
1 carrot;
parsley;
1 onion;
a glass of flour;
100 gr. hard cheese;
100 gr. milk;
salt, herbs to taste;
0.5 cups semolina.

Cheese dumplings: step by step recipe

Cooking technology:

Now you will learn how to prepare soup with dumplings. Even a culinary novice can follow the step-by-step recipe.
Prepare the minced meat or use it ready-made.
Peel the vegetables, grate the carrots finely. Cut the potatoes into small cubes, chop the onion.
Grate the processed cheese. Grate hard cheese into another bowl.
Place a 3 liter saucepan with water and potatoes to boil.
Wet your hands with water and form small meatballs, which you will later add to the dumpling soup. Continue the step-by-step recipe by sautéing the carrots. In a frying pan with a dessert spoon of butter, sauté the carrots.
After the potatoes boil, add chopped onions and sautéed carrots. Add salt, add bay leaf and leave to simmer over low heat.
Prepare the soup dumpling recipe. This is done step by step with a photo quite quickly.
Beat the egg, add milk to it, stir.
Add grated hard cheese to the bowl with flour. Then add salt and herbs to taste. Mix the dry ingredients, add the liquid ingredients and knead the dough.
After 10 minutes of cooking the soup, add grated processed cheese to the pan with the contents. Mix well until it dissolves properly.
Then add the pre-cooked meatballs.
We'll show you how to make soup dumplings. The recipe is simple: form small balls using spoons. Add to soup and stir gently.
Now add semolina, stirring constantly. Boil all ingredients together for 5-10 minutes.
Before turning off, add chopped parsley to the soup.

Flour dumplings

These dumplings are used in soups or as a separate dish. For cooking, you can use wheat or buckwheat flour, or you can use a mixture of rye, barley and buckwheat flour. Milk in the recipe can be replaced with water. In addition, since different types of flour and butter have different properties, the amount of liquid in the recipe can be varied to obtain the desired consistency of the dumpling dough.

Ingredients:

6 tbsp. spoons of flour (without top);
100 gr. milk;
2 eggs;
30 gr. butter (depending on circumstances, you can use sunflower);
1 small onion;
0.5 teaspoon of cumin.

Cooking method:

Grind the butter and milk with the egg yolks until white, then gradually add flour and water to this mass in small portions.
Having salted the resulting dough and flavored it with spices, add the previously beaten egg whites into it and grind again. We get a dough that has the consistency of porridge-smear.
From the resulting dough, use a teaspoon moistened in water to separate small pieces, which we cook for about 5 minutes (after adding water). The dumplings are ready when they begin to float to the surface.

Meat dumplings

Do you want to surprise your family with an unusually tasty and satisfying soup? Then be sure to add meat dumplings. The recipe for making this supplement is simple. The main thing is to have the right ingredients and a little desire.

Required:

0.2 kg. meat;
1 onion;
Salt, spices;
2-3 cups of flour.

Meat dumplings: step-by-step cooking recipe

Cooking technology:

Grind the meat in a blender.
Separately, chop the onion in a blender or grate. Add to the meat mixture, stir.
Salt, add spices and pepper to taste.
Thicken with flour until thick. The mass should be viscous.
Using your hands, form the meat dough into dumplings. Place in broth and cook for 10 minutes.

Semolina dumplings

Semolina dumplings have a very delicate taste; they can be used as an independent dish or as a filler for soup. Semolina dumplings can also be made sweet.

Ingredients:

10 tbsp. l. semolina;
500 gr. milk;
20 gr. butter;
2 eggs.

Cooking method:

Bring the milk to a boil over low heat, then, with constant stirring, pour semolina into it in a thin stream. Add sugar and salt, cook over low heat for about 3 minutes, then remove from heat and leave to cool under the lid.
After beating the eggs with a mixer, add them to the cooled semolina porridge, then add the butter and beat the resulting mixture into a homogeneous fluffy mass.
We take a pastry cone bag in which a metal tube is inserted, and fill it three-quarters with the porridge that we have prepared. We twist the wide free end of the bag, then, taking it in our left hand, squeeze the porridge over a bowl in which water is boiling. When the porridge is squeezed out of the pastry bag, we cut the dumplings into even pieces with a knife, which we dip in water from time to time.

Potato dumplings

Want to make delicious soup dumplings? A potato-based recipe will be a real find. This addition to first courses is prepared in many cuisines around the world. Can also be served as an independent treat.

Required:

3 potato tubers;
1 egg;
2-3 tbsp. l. flour.

Potato dumplings: step-by-step cooking recipe

Preparation:

This addition is best suited to a vegetable soup recipe. With dumplings, a photo of step-by-step preparation will not create problems.
Peel and boil the potatoes until partially cooked. It is important not to overcook; it is better not to cook the tubers a little.
Mash or grate on a fine grater.
Add spices or herbs to the egg, add salt, and beat. Add it to the potatoes and stir.
Gradually add flour and knead the dough. It should not be too dense.
Wet your hands with water, roll the strips, and divide into portions in the form of balls.

Recipe 2: Soup dumplings made from flour and eggs in a slow cooker

Chicken egg - 1 pc.
Water - 5 tbsp. l.
Wheat flour / Flour - 3 tbsp. l.
Salt - to taste

5 minutes before the end of cooking the soup in the slow cooker, start making dumplings. We need to put them in the soup immediately after cooking, because if the dough for them sits for a long time, they will turn out to be stone. Break an egg into a bowl, grind it with a pinch of salt, add warm water, rubbing vigorously with a broom, add flour. The result should be a loose dough that can flow off a spoon. Be sure to add water, otherwise the dumplings will again be tough.

At the end of the program at 150 degrees, open the lid, immediately set the multicook program for 10 minutes at 110 degrees and spoon the dumplings into the boiling soup. Stir gently, add dill, close the lid and let the soup cook under the lid for the remaining 10 minutes so that the dumplings swell. It took me 5 out of 10 minutes.

And you can eat!