Whole Wheat Soup Dumplings Steamed Recipes

Steps:

• Sift all dry ingredients together into a small bowl.
• Break egg into measuring cup and add enough milk to total 1/2 C liquid. Whisk egg and milk together.
• Make well in center of dry ingredients and pour in wet. Stir just to combine.
• Drop by the spoonful into simmering soup or broth. Cover and steam for 10 minutes--do not peak.
• If adding optional items, stir them into the dry ingredients before adding liquid.

Steps:

• In a large pot, bring the chicken stock to a simmer.
• Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes.
• Transfer the chicken to a plate to cool slightly, then pull into shreds.
• Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg.
• Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
• Transfer to a pastry bag fitted with a 1/4-inch round tip.
• (I use a ziploc bag with a corner cut out).
• Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper.
• Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes.
• Add the leek and cook until tender.
• Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup.
• When all of the dough has been added, stir gently and cook until tender, about 2 minutes.
• Add the shredded chicken, cook until heated through and serve.