Composition / ingredients
Step-by-step cooking
Step 1:
Necessary products for the test
Step 2:
Make a hole in the flour, break the eggs there.
Step 3:
Top up the milk, and knead the dough.
Step 4:
The dough should be soft so that you can take a piece with a spoon or pinch it off.
Step 5:
I throw dumplings into the boiling broth with a spoon. I moisten it in cold water, take a small piece of dough and throw it into the soup. You can pinch it off with your hands, but then you will have to wet your fingers in water otherwise the dough will stick to your hands.
Step 6:
Ready-made dumplings float to the surface. It is better to cook the soup over low heat for 5-10 minutes, then the dumplings will be fragrant, soft and tender.
Step 7:
Pour, sprinkle with parsley, cilantro or dill. It is especially pleasant to warm up with such a soup in the chilly autumn.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Wheat flour - 325 kcal/100g
