Dumplings for soup made of flour and eggs

Lush, appetizing, the simplest, tastiest! Dumplings for soup prepared according to this recipe are made only from flour and eggs. By adjusting the liquid of the dough, you can get dumplings of different consistency. Thanks to them, any soup, even the simplest, will become tastier and more satisfying.

UnicornSteak

Recipe author

Dumplings for soup made from flour and eggs

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 12 g

Fats 9 % 5 g

Carbohydrates 69 % 38 g

252 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 10 min

Step 1:
How to make dumplings for soup from flour and eggs? Prepare the products. Wash the egg and beat it into a bowl.
Step 2:
Using a fork, beat the egg. A mixer or even an ordinary whisk, perhaps, will be superfluous here. You just need to achieve the combination of protein and yolk.
Step 3:
Add premium wheat flour. You can pre-sift it so that the dumplings are more magnificent. First, add less flour than indicated in the recipe, and then adjust its amount depending on the desired dough density. Add salt so that the dumplings are not bland and mix the mixture thoroughly with a fork until smooth.
Step 4:
The dough seemed a little runny to me and I added another tablespoon of flour without a slide and mixed it again until smooth.
Step 5:
That's about the consistency of the dough for dumplings in the end. It should be thick, but flow freely from the fork and not hold the groove for a long time. Adjust the amount of flour to achieve approximately the same consistency. This will depend on both the properties of gluten and the size of the egg.
Step 6:
Dumplings are formed like this. With the help of two teaspoons, one third of a teaspoon of dough is spread into a ready-made boiling soup or broth. One spoonful helps to move the dumpling into the soup. Do not make too large dumplings, because they will increase in volume after cooking. After the dumplings pop up, cook the soup for another four minutes, and then serve it to the table. Bon appetit!

There are at least two options for the density of dough for dumplings: liquid, like mine, and thick - when the sausage rolls and then cut with a knife.

For me, dumplings made of batter are more interesting in consistency, they are not so rubbery, since they are not oversaturated with flour.

Well, to taste that those that other dumplings do not carry a special semantic load. They are quite neutral and are needed, in my opinion, to increase interest in the soup and to increase its caloric content.

I added dumplings to the soup with potatoes and meat meatballs, and my family enjoyed this first dish.

This amount of dough was enough for me to make dumplings for two liters of not too thick soup.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!