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Monday, March 12, 2012


Dumplings in the chicken soup - they are still wet and haven't been turned yet to finish cooking.

One of our families favorite soups is chicken/dumpling soup. I make heavy dumplings and there never seem to be enough - on the rare occasion that there may be a few left: they reheat in the soup wonderfully. I usually have to double the recipe, but we ARE feeding 7 people - 4 of which are adult-sized portions!

3 eggs (beaten)
1/4 cup milk
1 tsp baking powder
Sprinkle of salt

Mix ingredients and add flour until batter sticks together, drop by teaspoons-full into soup. Cook until done all the way through.

Finished dumplings - fluffy, but dense.

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