Rolled Egg Dumplings Recipes

Steps:

• 1. Add the flour, salt, garlic powder & chopped chive if desired to a medium size bowl. Then add in the room temperature eggs.
• 2. Add in the extra virgin Olive oil and water and whisk together with a large fork or whisk until dough begins to come together.
• 3. Shape dough into a ball, then divide in half.
• 4. Sprinkle a small amount of flour on work surface, enough excess flour to prevent dough from sticking to surface. Then add half of dough to counter, flour rolling pin, and roll out dough to desired thickness about 1/8 inch or so.
• 5. Then with a pastry cutter, knife or pizza cutter, cut dough into long 1 inch wide strips or as desired. Then cut across strips to make squares into desired size pieces.
• 6. I prefer to separate my strips by alternating the direction that I place them on a plate or platter, before I start to drop them into the hot pot of chicken stock.
• 7. Once I have them all cut, I start dropping them into the pot of boiling liquid, and stirring frequently to prevent them from sticking together.
• 8. Once they have all been added to the pot, then I add the remaining ingredients and continue to cook for about 20 additional minutes. Taste and add additional spices if desired.

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.

Steps:

• In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
• Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.

Steps:

• Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.

Steps:

• Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
• Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
• Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

Steps:

• Special equipment: 7-quart pressure cooker
• Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork.
• Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper.
• Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning.
• Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
• Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
• Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil.
• Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.

Steps:

• In a large saucepan, bring the broth, celery and parsley to a boil. , Meanwhile, in a small bowl, beat eggs. Beat in flour and enough milk to form a mixture the consistency of cake batter. Drop by teaspoonfuls into boiling broth. Reduce heat to medium-low; cover and simmer for 10-15 minutes or until dumplings are light and not gummy. Season with pepper.

Steps:

• Add chicken, water, and salt to a 6 quart Dutch oven or stock pot , bring to a boil, then lower heat to medium-high and cook until chicken is well done. (about 40 minutes).
• Remove chicken from pot, and let cool a few minutes. Remove skin and any excess fat and discard. Remove bones from breasts and chop meat into bite size pieces. Return chicken back to pot. Add pepper and more water if needed. Return to a boil.
• While chicken is cooking, make dumplings.
• Mix flour and salt in a large mixing bowl. Add eggs and 1/4 cup evaporated milk and mix dumpling ingredients just enough to form a stiff dough. Add more flour if necessary.
• If using more than 3 eggs you will need to increase the flour and salt accordingly. Otherwise dough will be too wet to work with.
• Pour out onto a floured surface. Knead dough 1 or 2 times, being careful not to overwork the dough. The dough becomes tough very quickly, so handle as little as possible. Dust dough and rolling pin with flour. Roll dough to about 1/8 inch thickness.
• Cut into strips about 3/4 inch by 3 inches with a floured knife. Let rest until ready to add to boiling chicken. Add dumplings to boiling broth a few pieces at a time, so that dumplings don't stick to each other. Add remaining evaporated milk to pot.
• Cook 15 minutes. If broth is too runny, dissolve 3 Tbsp flour into 1/4 cup hot water until there are no lumps. Add to dumplings and cook another 5 minutes. Serve.

Steps:

• Bring 2 1/2 quarts of water to a boil in a large pot. Add 3 1/2 teaspoons salt.
• In a medium bowl, combine the flour, and eggs. Add 2/3 cup water and remaining 1/2 teaspoon salt. Using your hand, mix to form a dough. Divide the dough into quarters.
• Place one quarter of the dough on a small, dampened cutting board, flattening to 1/2-inch thick. Dip a paring knife into the boiling water, and cut the dough into 1-by-1/2-inch pieces directly into the boiling water. Repeat process with remaining dough. If the knife begins to stick to the dough, dip it into the boiling water.
• As dumplings are cooking, stir water occasionally to prevent sticking. When dumplings rise to the surface, use a slotted spoon to transfer them to a colander to drain. Place in a medium and drizzle with remaining tablespoon oil, and toss to coat. Serve immediately.

Steps:

• 1. Wash chicken parts, and add to a large pot, cover with water & add bay leaves. PLEASE NOTE: I USE MORE MEAT THAN MOST COOKS, BECAUSE MY HUSBAND IS A MEAT LOVER, you can use a lot less if desired.
• 2. Chop celery and onions and add to pot along with minced garlic, steak seasoning and garlic powder & thyme.
• 3. Place pot over medium high heat and cook for about and hour or so or until chicken parts are tender. Skim any foam from top of chicken as it cooks.
• 4. While chicken parts are cooking, peel and slice carrots.
• 5. Once chicken is tender remove parts with slotted spoon to a large platter. Discard bay leaves. Allow to cool. Add the sliced carrots, and cook slowly while you debone the chicken. Skim off the excess fat from stock pot & discard.
• 6. Once parts are cool enough to handle remove the skin and bones & discard. Cut parts into bite size pieces. Then set aside till needed.
• 7. To prepare the dumplings add the flour, salt, & garlic powder, chopped chive if desired, to a medium size bowl, add in room temperature eggs, and extra virgin olive oil. Then add in the water and blend together with a fork until dough comes together. Shape and divide dough in half. Work with half of dough at a time, by sprinkling a small amount of flour over counter top, and also rubbing some over rolling pin, then roll out dough to about 1/8 inch thick then cut into strips and then cut strips into squares into desired lengths.
• 8. Drop dough into hot boiling liquid & allow to cook uncovered for about 20 minutes. I cut all of the dough into strips , and alternate on a plate or platter to pull them apart easily, before I begin to drop them into the hot stock pot. You will need to add additional flour to the work surface to keep the dumplings from sticking to surface or each other, for ease of removal from work surface.
• 9. Add chicken back into pot, along with frozen veggies, and continue to took till dumplings are tender. Taste to see if more spices are needed.
• 10. If you want your steoup to be much thicker, combine 2 tablespoons of wondra flour with 1/2 cup water, stir to blend together then pour into pot, and stir, cook for about 5 minutes, if it still is not thick enough repeat using the remaining 2 Tablespoons flour and half cup water. Stir until desired consistency is reached. Some of the ingredients used to make the egg dumplings, shown with the wondra flour. I will post a separate step by step picture instructions for making the egg dumplings.
• 11. Scoop up a big bowl and enjoy with your favorite salad or eat as a hearty satisfying meal in a bowl.