Milk Dumpling Soup Recipes

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.

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

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.

Steps:

• Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce 1 minute. Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste. Add the chicken to the pot and bring liquid to a boil.
• Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes.
• Remove the chicken from the pot and transfer to a cutting board. When cool enough to handle, remove meat from bones. Cut chicken into bite-side pieces. Skim surface of cooking liquid and strain it through a sieve into a large saucepan. Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender.
• In a small bowl, whisk together the cornstarch and the cream. Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened. Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste. Bring to a simmer and top with the dumplings, spacing them evenly. Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes. Sprinkle with chives or parsley.;
• Into a bowl, sift the flour, baking soda, and salt. Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal. Stir in just enough buttermilk to form a soft dough.
• Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces.