If you’re looking to make some delicious homemade dumplings to add to your soups and stews, you’ll need to make sure you have the right ingredients. For flour dumplings, you will need all-purpose flour, baking powder, unsalted butter, cold water and salt.
Let’s look at these ingredients in more detail and the best way to prepare the dumplings:
Flour is a main ingredient for making dumplings. The type of flour needed will depend on the recipe being used. For light and fluffy dumplings, all-purpose flour is recommended, as it absorbs liquid more slowly and allows air to be trapped in the dough. For denser, heavier dumplings, rye or whole wheat flour can be used.
When possible, use freshly milled flour to optimize flavor and enhance the texture of the dumplings. If a recipe calls for pre-packed self-rising flour, keep in mind that it already has baking powder and salt added. You may want to adjust additional seasonings accordingly or omit baking powder altogether.
Eggs are a common ingredient in many types of flour dumplings. Generally, one or two eggs are needed to provide structure and hold the dough together in the soup. Depending on the recipe, you may want to beat the egg with a fork until it is combined before adding it to the dough mixture.
For added richness, you can use two eggs instead of one, which will give the dumplings a richer flavor and creamier texture when cooked. When using a wetter dough mixture, such as for potato dumplings or spaetzle, adding more egg will add more moisture. For firmer dough mixtures and stuffing recipes such as for pierogi or other filled dumpling recipes, one egg usually provides enough binding power for achieving an ideal texture and consistency.
For the flour dumplings, milk is a crucial ingredient. Milk helps to bind ingredients together, create a softer texture, and moisten the dumplings. Whole or 2% fat milk is suggested for this recipe in order to provide the best flavor and texture.
Be sure to use cold milk when making these dumplings, as hot milk can cause these dumplings to become overly sticky and gummy. Add in about 1/4 cup of cold milk at a time until the dough reaches desired consistency – you may need more or less depending on weather conditions, type of flour used etc. Be careful not to add too much milk into your dough as this can cause it to become soggy and turn into a batter when cooked!
Salt is an essential seasoning for flour dumplings and should be added in moderation. This can help to enhance the flavor of your dumplings but bear in mind that if you add too much salt it can overwhelm the other flavors of your soup. Generally speaking, one teaspoon of salt per cup of flour is enough to provide a good level of flavor without being overbearing.
When adding salt to your dish, it is important to take into account any additional seasonings that may already be present. If you are using a pre-prepared soup mix or stock, for example, you may want to reduce the amount of extra salt you use accordingly. You should also adjust amounts according to taste – some people prefer more or less salt than others depending on personal preference.
Preparation is the key to making flour dumplings for soup that turn out perfectly. This section will discuss the ingredients you will need, step-by-step instructions for preparing the dumplings and tips for achieving the best results. With these tools, the process of making flour dumplings for your soup should be easy and enjoyable. Let’s get started.
Mix flour, eggs, milk, and salt together
To make flour dumplings for soup, begin by combining 1 cup of flour and 1/4 teaspoon of salt in a medium bowl. In a separate bowl, whisk together two eggs and 3/4 cup of milk until the ingredients are thoroughly combined.
Next, add the wet ingredients to the dry ingredients in the medium bowl and stir until all of the ingredients are mixed together into a thick but cohesive dough. If needed, you may need to add up to 4 tablespoons of milk during this step for a softer dough consistency.
Then, use a fork or spoon to drop small balls of dough – roughly 1 inch in size – into boiling stock or broth. Boil the dumplings for 8-10 minutes, or until they are cooked through. Once they are finished cooking, you can enjoy your homemade flour dumplings!
Knead dough until it is smooth
Once the dough is made and all liquid ingredients have been mixed in, begin kneading by pushing the dough down and away from you with your hands. Turn the dough 90 degrees and repeat. Kneading helps to create a uniform, soft texture for the dumplings. This is a process that must be repeated many times – at least 8-10 minutes – until you can feel the dough becoming smooth. Once the dough is smooth, it’s ready to roll out or shape into dumplings.
Roll dough into small balls
Once the flour and water mixture is evenly combined and the dough has been formed, it is time to roll out small balls. Divide the dough into several even sections, roll each section into a rope-like shape and then slice it into halves. From here you should be able to form small round balls of dough.
The more uniform in size your dumplings are, the more evenly they will cook in the soup. If some of the balls are larger than others, they may take longer to become fully cooked while smaller dumplings may become too soft from overcooking. For this reason, it is best to make sure that all of your dumplings are roughly equal in size.
Cooking is an enjoyable and rewarding activity that can bring people together and provide a delicious meal or snack. One of the dishes you can make with just a few simple ingredients is flour dumplings. These dumplings are a great addition to any soup and require just a few minutes of prep time and a few ingredients.
Follow the instructions below to learn how to make flour dumplings for soup:
Bring a pot of water to a boil
Bring a large pot of salted water to a rolling boil over high heat. Once boiling, reduce the heat to medium-high and let the water come to a simmer before adding in your dumplings. Test the temperature by placing your fingers in the water; if it feels hot but not burning, then it’s ready for you to add in the dumplings.
For an added flavor boost, consider adding herbs or aromatics like bay leaves and peppercorns directly into the boiling water before dropping in your dumpling mixture. For firmer dumplings, add 1-2 tablespoons of oil into the pot once boiling has commenced; this will help keep the dumplings from sticking together as they cook.
Drop dumplings into boiling water
Drop dumplings are an easy, delicious way to turn any soup or stew into a comforting and filling meal. For best results, use a teaspoon or small spoon to portion out each dumpling. Make sure not to overcrowd the pot – you may need to cook the dumplings in batches.
Once all of the dough has been portioned out, pick up each one with a spoon or floured hands and gently drop it into boiling water or broth. Simmer until they are cooked through – this will take around 8 minutes – before serving your soup with the fluffy dumplings.
Boil for 10 minutes
Once your dumplings are formed, you’ll need to place them in boiling water. To ensure they don’t stick to the pot or one another, add them to the boiling water a few at a time. Cook for 10 minutes or until they float to the top, then remove them with a slotted spoon or mesh strainer and place into a colander immediately. This will help stop the cooking process and ensure a light and fluffy dumpling.
Another option is to boil your dumplings in your soup broth instead of water; this adds even more flavor!
Now that you’ve made your delicious flour dumplings, it’s time to discuss the best ways to serve them in your soups. Dumplings can be a great addition to many soups, giving them an extra layer of texture and flavor. When paired with the right soup, they can be a tasty and satisfying meal.
Let’s explore some of the best ways to serve your flour dumplings:
Serve dumplings in soup
Once you’ve prepared the dumplings, they are usually boiled in soup. This can be done in a variety of ways and it’s important to know that the type of dumpling you choose will determine how it should be cooked in the soup.
- Balled Dumplings: These are often referred to as spaetzle and should be boiled directly in the soup for about 10-12 minutes.
- Stringy Dumplings: These types of dough mixture can also be boiled directly into soup, but should often be cooked in a small amount of boiling liquid for about 8-10 minutes before adding to the soup.
- Battered Dumplings: These lightly deep-fried dumplings should not be cooked directly in your soup as they may become soggy and break apart when immersed with prolonged contact with the liquid contents. Instead, prepare your batter separately, cook until golden brown, and then add them to the soups after it has been finished cooking.
Once you’ve made your dumplings, its time to enjoy them! It’s best to serve the dumplings directly from the pot of boiling water into individual bowls. If time permits, carefully strain off any excess water with a sieve first. Put 1-2 dumplings in each bowl, and serve with your favorite soup or stew. The dumplings can be enjoyed as is or dressed up with fresh herbs, grated cheese and/or a generous drizzle of olive oil – whatever your taste preferences may be.
For an extra delicious touch, try using the reserved cooking liquid from your chosen soup as a flavorful broth for pouring over the cooked dumplings – just make sure it’s not too hot or you may end up scalding yourself! Finally, add some seasonings of choice (e.g salt, pepper), and enjoy your warm flour-dough creation. Happy eating!