Recipe for dumplings for flour soup. How to Make Delicious Dumplings for Chicken Broth Soup, Cheese and Potato Dumplings

Many people, especially children, are indifferent to soups. This can be explained by the fact that every day on our tables there are rather monotonous and slightly annoyed soups with potatoes, pasta, rice. And I want variety! In such a case, skillful housewives will need several recipes for making soups with dumplings, which, being original, do not require any special culinary skills. So, do you have flour, eggs, milk, butter for dumplings? Then we open the refrigerator, take out what we have and begin to improvise.

Soup with dumplings - general principles and methods of preparation

Ukrainian dumplings, Belarusian daws, Bavarian dumplings, Italian gnocchi, Czech dumplings - and all these are flour “pillows” or balls (as you prefer) called dumplings.

Today, almost every housewife knows what these same dumplings are - dumplings in the common people, and how they should be boiled correctly, but most continue to make the same mistake, making dumplings from dense dough, consisting only of eggs and flour. Meanwhile, the technology of their preparation is not limited to such a meager set of ingredients.

Dumplings just have to be soft and fluffy. To achieve the desired consistency, milk, cream and, of course, butter are added to the dough along with eggs - butter is better. But this is not all. To give the dish a specific aroma and taste, some people mix finely chopped greens, spices, as well as grated potatoes, cereals and other favorite ingredients into the dough. However, here you should rely on your own taste.

The base (dough) for dumplings should be made immediately before preparing the soup, which can have a very different recipe: be it vegetable or meat, or mushroom soup - dumplings will only brighten it up. They go down a few minutes before the dish is ready, because they boil very quickly. Their readiness is determined by the position in the pan: if they float to the surface, then they are cooked, and you can start eating a delicious, nutritious, fragrant soup.

By the way, who said that dumplings are an ingredient only for soup? Not at all. Many people like to use them in a separate form, boiled and fried with an onion in a pan. But that's another story.

Soup with dumplings - food preparation

The technology for making dumplings is very simple: eggs, butter (cream or milk), salt and flour - this is perhaps the most traditional set of ingredients for making tender, airy, like a cloud, and soft dumplings. It is better to cool the eggs beforehand, it is advisable to sift the flour to enrich it with oxygen (due to this, it will acquire a more “porous” structure), and melt the butter. In addition, if you plan to add milk, cream or other products to the dough, be sure to check their quality and freshness before buying.

Soup with dumplings - the best recipes

Recipe 1: Chicken Soup with Dumplings

Chicken soup with dumplings is a very tasty dish, hearty and light at the same time. It turns out to be very original, thanks to the "pads" of dough, boiled in broth. This soup is especially loved by men. Yes, even if you put more meat!

- one and a half liters of water
- 500 gr. chicken meat
- two onions (medium)
- carrots - two pcs.
- a couple of black peppercorns
- Lavrushka
- salt to taste (spices for chicken dishes to choose from)
- three potatoes
- a bunch of green onions
- dill greens
- a tablespoon of butter
- grows. frying oil
- one egg
- seven tables. tablespoons flour (good stickiness)
- 150 gr. milk
- salt to taste (for dumplings)

Cooking method:

1. Cooking the broth. Let's boil the chicken. When the chicken boils for about ten minutes, we throw in a container a whole onion, coarsely chopped one carrot, parsley, pepper and cook the broth until the chicken is ready.

3. We clean the potatoes, cut them into cubes and throw them into the broth. Boil potatoes for ten minutes.

4. While the potatoes are cooking, finely chop the onion, grate the carrots (or cut into thin strips) and fry the prepared vegetables in a pan (separately, first the onions, then the carrots). Add the roast and meat to the soup. We cook.

5. We make dumplings (they should be cooked before starting the procedure). Separate the yolk and protein. Remove the protein in the cold for a few minutes, and grind the yolk with softened plums. butter and a pinch of sugar. Then we add milk and flour to it in parts. Beat the chilled proteins thoroughly until a thick, strong foam and carefully mix into the dough, trying not to damage the lush structure. So, the base for the dumplings is ready.

6. 5-10 minutes before the soup is ready, with the help of two teaspoons dipped in water, we begin to lower small pieces of dough into the soup (we hook the dough with one, and sharply throw it back into the soup with the other). Do not forget that the dumplings will eventually increase in volume in order, so be sure to take this into account. After the dumplings are “in place”, cook the soup, stirring for another five minutes, throw in the chopped greens and turn off the stove.

Recipe 2: Soup with dumplings and meatballs

No time or desire to stand at the stove for a long time and wait for the meat to boil? Then soup with dumplings and meatballs is just what you need. This dish will become a real lifesaver for a modern housewife.

Ingredients:

- about four liters of water
- four potatoes
- 400 gr. minced meat
- a handful of breadcrumbs
- one bulb
- one carrot
- two eggs
- 100 gr. flour
- to taste dill
- parsley leaves to taste
- spices to taste (salt, pepper, parsley, etc.)
- fat base for frying

Cooking method:

1. Peeled carrots and potatoes cut into cubes (potatoes should be cut into larger cubes) and put in a container of water. We put on the stove and boil until half cooked (about ten minutes).

2. Mix minced meat with a handful of crackers and one egg until smooth, salt and pepper. Then we form round meatballs.

3. To prepare dumplings, mix the egg with flour and salt (add a small amount of vegetable oil). You can also use the dumpling recipe described in recipe #1.

4. Add meatballs to a saucepan with vegetable broth (to carrots and potatoes).

5. Peel the onion, chop and fry until tender. We put it in a bowl with soup.

6. We form dumplings in the manner described above (using teaspoons) and put them into the soup 10 minutes before the dish is ready. Add spices, salt, chopped herbs and, if desired, garlic.

Recipe 3: Cheesy Mushroom Soup with Dumplings

The most unusual combination of ingredients is concentrated in this dish: cheese, mushrooms and flour pads. Dumplings and cheese make the soup very satisfying and nutritious, but at the same time extremely healthy. And all thanks to a valuable dairy product - cheese and mushrooms.

Ingredients:

- one and a half liters of mushroom broth
- 0.8 kg of fresh or frozen mushrooms (any)
- three potatoes (approximately)
- one bulb
- 500 ml milk
- 200 gr. cream (for dumplings)
- four tables. lies. butter
- 200 gr. processed cheese
- vegetable oil
- one egg
- flour
- spices and herbs to taste

Cooking method:

1. We wash the mushrooms, soak them, if necessary, boil them. Boil peeled and chopped potatoes in mushroom broth until tender.

2. From eggs, a pinch of salt, cream and flour, we make a thick, but soft and sticky dough. Cut the onion, fry it, then add boiled mushrooms with butter to it and also fry over high heat for two minutes.

3. Crush the boiled potatoes right in the pan, then put the overcooked mushrooms with onions, add milk and spices. Bring to a boil. Then we throw dumplings into the soup.

4. Cut the melted cheese into small cubes, and after the dumplings have floated to the surface, add it to the soup. Cover the pot with a lid and turn off the stove. Let the soup brew for ten minutes. Now you can serve. Bon Appetit everyone!

- In Belarus, to give the dumplings a special juiciness and piquant taste, a small piece of salted or smoked bacon is pressed into each "pampushka" before boiling, usually without a skin;

- Butter gives the dumplings a special delicate texture, so it should be added to the dough without fail, even if the recipe is silent about it;

- Dumplings will turn out much softer if, in the process of their preparation, some part of the flour is replaced with semolina;

- It is better to make dumplings small in size, ideally the dough should fit into half a teaspoon, because during the cooking process the “pads” boil and increase in volume by two to three times.

Soup with dumplings is an incredibly tasty and satisfying dish that is guaranteed to conquer the stomach of an adult and a child. Such a first dish perfectly saturates and eliminates the feeling of hunger; in addition, it is very fragrant and appetizing. Sometimes, having eaten only it, you can not even start the second one. In addition, the dish is universal - in fact, any standard first dish can be diversified with dumplings. For example, mushroom broth or borscht.

Dumplings are different, but most often they are made from the usual lean dough. Approximately the same as used in the preparation of dumplings or dumplings. Despite this, some housewives who love to improvise complicate recipes with cheese and even meat.

You can cook dumplings in any way that suits you. Therefore, if you are ready to pamper your household with such a hearty and fragrant first course, we invite you to familiarize yourself with its wide variety of recipes.

Traditional dumplings (dumplings)

Ingredients:

• Flour;
• Water;
• Chicken eggs - 2 pieces;
• Salt - to taste;
• Broth - 2 tablespoons.

How to cook:

1. Break the egg and pour it into a convenient container (some say that it is better to take only part of the egg, for example, half, because when using the whole, sometimes too many ready-made dumplings are obtained);
2. Add two tablespoons of broth to the egg, which needs to be slightly cooled (just blowing is enough);
3. Next, salt and pepper the mass at your own discretion, grind its components together;
4. Start introducing flour in such a way that you get a batter;
5. Now add a little flour so that the dough stops being too liquid, but also does not become too steep (in case of overdoing it with flour, dilute the resulting raw material with a couple of tablespoons of plain drinking water, although this is undesirable - try to follow the dough right away);
6. Leaving the dough is optional, but desirable - if it is a little infused, the dumplings will turn out even more delicious;
7. In the process of preparing soup, they should be added last - about 10 minutes before cooking. It is done like this: you pinch off a small piece of dough with a fork, spoon or hand and throw it into a hot liquid. Keep in mind that dumplings cooked according to this recipe swell quite a lot, so take very tiny pieces.

A few more cooking secrets:

• Classic dumplings are cooked with water, flour and eggs. To diversify the taste, some housewives prefer to add finely chopped, fresh herbs to the dough right when kneading. Others decide to diversify "fresh raw materials" through a variety of exotic seasonings and natural dried herbs - basil, oregano, and the like.
• To make the dough more tender, many people prefer to add melted butter to it.
• Some people use milk instead of water for kneading - in this case, the dumplings are obtained not only melting in the mouth, but also characteristically airy.
• Flour does not have to be used in its pure form. It can be diluted with semolina in a one to one ratio. So the dumplings will also have a peculiar taste.
• If you want to color the dough and give the dumplings a certain color, you can use turmeric or paprika. Wasabi powder can also be used, but in this case, you should exercise some caution, as the dumplings can turn out to be too sharp.
• There is a recipe for dumplings without adding eggs. In this case, they turn out to be tougher, but also like certain people. Dumplings without eggs are denser, their dough resembles dumplings or dumplings (which, in fact, it is). If you are preparing just such a product, it is advisable to add melted butter to it to give the dough juiciness and some tenderness.

Belarusian potato dumplings

Despite the fact that we are accustomed to associate potato dumplings with Belarusian cuisine, they are found in national dishes from around the world. Such dumplings are very tasty and satisfying.

Unlike ordinary dough dumplings, potato dumplings should be rolled into balls like meatballs or meatballs, and only then lowered into the broth. From this you will get a double profit - the dumplings themselves are guaranteed not to fall apart, and will have an attractive shape.

Ingredients:

1. Potatoes - three large root crops;
2. Flour - 2 tablespoons;
3. Chicken egg - 1 piece.

How to cook:

• Mash or grate boiled potatoes on a fine grater (preferably slightly undercooked - this is better than boiled);
• Add a raw egg to the resulting mass, salt, pepper, season with your favorite herbs and spices;
• Gradually add flour so that the dough is not too dense and not too steep;
• We recommend that you roll the dumplings into balls ahead of time. To do this, wet your hands in water and quickly roll up round figures from potato dough. Drop them into the boiling broth. They will grab almost immediately.

Try this recipe and see how tasty and satisfying the dish will turn out. Making soup based on such a component is also easy. In general, it is enough to diversify a certain amount of chicken broth with potato dumplings - and you will get quite a full-fledged first course. And if you add meat to them, you get a completely overeating, which is guaranteed to conquer you from the first spoon.

Dumplings with cheese

As such, there is no recipe for cheese dumplings for soup. Simply, instead of spices or herbs, grated cheese is added to the traditional version of the dough. Of course, for this it is best to use hard and fairly sharp varieties of fermented milk product - otherwise, you simply will not feel the taste of cheese.

It is worth adding a lot of cheese, it is better to mix the cheese crumbs in equal proportions with the flour introduced to the egg. It is also recommended to add finely chopped fresh herbs to this composition - so the dumplings will turn out even more piquant.

meat dumplings

There are many recipes for dumplings with meat, and sometimes they are used as a separate dish at all - that is, they are boiled, fried, baked and served without broth.

How to cook:

1. Grind the meat (in the amount necessary for you and your soup) with a half (or whole) head of peeled onions in a blender;
2. Add salt and pepper to the resulting mass (optional);
3. Add flour until you get a sufficiently viscous and sticky mass (it should not be too thick or liquid).

Further cooking takes place according to the usual principle - dumplings are formed either with hands or with a spoon, after which they are lowered into a boiling broth and boiled with the rest of the ingredients until cooked.

Bright, rich and tasty soup with dumplings, the whole family will definitely like it. The most delicious soup is freshly prepared, so we put the large pots aside and use smaller ones so that there is just enough for lunch or dinner. You can cook lean soup or use only the broth. If you are planning a soup with meat, then choose the meat to your taste.

For the Dumpling Soup recipe you will need:

• Broth - 1.5 l (I had chicken)
• Potatoes - 3 - 4 medium pieces
• Carrot - 1 piece
• Onion - 1 pc.
• Bulgarian pepper - 1 pc.
• Salt, pepper, herbs to taste, bay leaf - 1-2 pcs.
• Vegetable oil - 2-3 tbsp
• Butter - a small cube, approximately - 15-20 gr

For dumplings:

• Milk - 50-70 ml
• Egg - 1 pc.
• Flour - 7-8 tbsp
• Salt to taste

Recipe for dumpling soup

Pour the broth into a saucepan and place on the stove.

Grate the carrots on a coarse grater, finely chop the onion, fry the vegetables in a mixture of vegetable and butter until tender.

Cut the potatoes into small cubes, also cut the bell pepper finely. When the broth boils, add the potatoes. If your potato variety cooks quickly, then put bell peppers with potatoes. If not, then cook the potatoes until half cooked and only then add pepper, salt the soup.

How to make dumplings for soup

Lightly beat the egg with salt.

Add milk.

Mix and add flour. The dough for dumplings should be thick, then when added to the soup, they will retain their shape.

We take the dough with a teaspoon and dip it into the soup. You need to take about half a spoon.

After I added potatoes, and the soup boiled again, I began to add dumplings, my potatoes boil very quickly. If the potatoes are cooked for a long time, then we introduce dumplings only when the potatoes are cooked until half cooked. When the dumplings are added, add the fried vegetables and bay leaf. The dumplings cook very quickly.

Translated from German, the word "dumpling" means "lump". In fact, they are lumps of dough that are prepared as an independent dish or filler for other dishes, usually soups. However, there is still no consensus on the origin of dumplings. This dish, under one name or another, is present in the cuisines of various nations.

It is prepared not only by Germans, but also by Poles, Czechs, Lithuanians, and their recipes for making dumplings are very different from each other. However, in terms of the main ingredients (flour, eggs, milk), the methods of preparing this dish in all cuisines are very similar. Some nations make dumplings more fragrant with the help of spices and herbs, while the Germans and Hungarians, for example, supplement dough for dumplings with sausages and cracklings.

Dumplings - food preparation

The main products for making dumplings are flour, milk and eggs. As in other cases, the taste and appearance of the finished dish to a large extent depend on the quality of the original products.

Flour before making dough for dumplings should be sifted, and more than once, to enrich it with oxygen and make the dough more airy. It must be remembered that the amount of flour in the recipe is always approximate, because the density of the resulting dough is determined not only by the amount of flour, but also by its quality, fat content and density of milk, etc. Therefore, the hostess should be prepared for the fact that the dough for dumplings can go for more or less flour compared to the amount indicated in the recipe.

For the preparation of dumplings, fresh eggs with a clean, shiny shell should be selected. Milk is usually taken fresh or pasteurized.

flour dumplings

These dumplings are used in soups or as an independent dish. For cooking, you can take wheat or buckwheat flour, or you can use a mixture of rye, barley and buckwheat flour. Milk in the recipe can be replaced with water. In addition, since different types of flour and butter have different properties, the amount of liquid in the recipe can be varied to achieve the desired dough consistency for dumplings.

Ingredients:

• 6 art. spoons of flour (without top);
• 100 gr. milk;
• 2 eggs;
• 30 gr. butter (if necessary, you can use sunflower oil);
• 1 small onion;
• 0.5 teaspoons of cumin.

Cooking method:

1. Rub the butter and milk with egg yolks until white, then gradually add flour and water to this mass in small portions.
2. After salting the resulting dough and flavoring it with spices, we introduce egg whites into it, pre-whipped, and grind again. We get a dough that has the consistency of porridge-smear.
3. From the resulting dough with a teaspoon, which we moisten in water, we separate small pieces, which we cook for about 5 minutes (after adding water). Dumplings are ready when they start to float to the surface.

Custard flour dumplings

To prepare such dumplings, flour is brewed. The recipe for custard dumplings suggests slightly different proportions of flour and other ingredients, unlike the previous recipe, so they taste a little different.

Ingredients:

• 50 gr. flour;
• 3 art. tablespoons of butter;
• 2 eggs;
• 100 gr. milk;
• 2 tsp chopped greens (parsley with dill),
• on the tip of a knife of salt.

Cooking method:

1. Having boiled milk and butter, pour flour into them and, without removing from heat, quickly stir the mixture to get an elastic mass that will lag behind the walls.
2. Then remove the resulting custard dough from the fire and, with continuous stirring, add salt and spices. After the dough has cooled down, mix it with pre-pounded yolks and beat. Then gradually introduce whipped proteins, again carefully stir the dough.
3. Then, wetting a teaspoon in water, we separate small pieces from the resulting dough and, lowering them into boiling salted water, cook over low heat until the dumplings are on the surface.

Semolina dumplings

Semolina dumplings are very delicate in taste, they can be used as an independent dish or filler for soup. Also, semolina dumplings can be made sweet.

Ingredients:

• 10 st. l. semolina;
• 500 gr. milk;
• 20 gr. butter;
• 2 eggs.

Cooking method:

1. Bring the milk to a boil over low heat, then, with constant stirring, pour the semolina into it in a thin stream. After adding sugar and salt, cook over low heat for about 3 minutes, then remove from heat and leave to cool under the lid.
2. After beating the eggs with a mixer, add them to the cooled semolina, then add the oil and beat the resulting mixture into a homogeneous lush mass.
3. We take a pastry cone bag, in which a metal tube is inserted, and fill it three-quarters with the porridge that we have prepared. We twist the wide free end of the bag, then, taking it in the left hand, we squeeze the porridge over the dishes in which the water boils. When the porridge is squeezed out of the pastry bag, we cut the dumplings into even pieces with a knife, which we dip in water from time to time.

Millet dumplings

Even if you do not like millet porridge, be sure to try millet dumplings. They have a very special taste, nutritious and healthy.

Ingredients:

• 50 gr. millet;
• 100 gr. milk;
• 2 tsp Sahara;
• 2 eggs;
• 50 gr. sour cream;
• 1 st. l. flour;
• 40 gr. butter.

Cooking method:

1. We cook a viscous porridge from millet, sugar and milk, cool it to about 70 degrees, then mix the porridge with eggs, sour cream and wheat flour, mix everything well.
2. We form dumplings from the resulting mass and cook them in salted water. Serve with melted butter or sour cream.

Potato dumplings

In the cuisines of almost all peoples, potato dumplings occupy a special, honorable place. They are very tasty and nutritious, and it is very easy to cook them. If you can make mashed potatoes, then you can also master potato dumplings without difficulty.

Ingredients:

• 5 potatoes;
• 100 gr. rye or wheat flour;
• 50 gr. butter;
• 2 eggs;
• 1 onion;
• 1 tsp salt and cumin.

Cooking method:

1. Boil the potatoes in salted water and mash them into a puree, add butter to it.
2. Finely chop the onion and fry it in vegetable oil, mix it with mashed potatoes, pounded yolks, flour (we introduce it gradually), as well as slightly whipped proteins. Add cumin to the resulting mass, salt and mix everything thoroughly.
3. Boil the dumplings in salted water, serve them with butter and fried onions.

Dumplings - useful tips from experienced chefs

Although milk can be replaced with water when making dumplings, if possible, this should not be done, as milk dumplings are softer and tastier.

You should not neglect the advice to first beat the yolks with butter, and only then, after mixing them with the dough, add the whipped whites there. Only in this case, the dumplings will turn out tender, airy and very tasty.

Belarusian potato dumplings

Potato dumplings are a national dish of Belarusian and Polish cuisines, served as a separate dish with sour cream or garlic sauce, as well as in combination with soups and meat. A great way to diversify your menu with familiar, easily accessible ingredients. The recipe for potato dumplings is much simpler than it seems at first. Everything will take 45-60 minutes of your time.

Ingredients:

• potatoes - 6-8 pieces (medium);
• wheat flour - 4 tablespoons;
• chicken eggs - 2 pieces;
• onion - 1 piece;
• starch - 1 tablespoon (in some cases);
• butter - 50 grams (for frying);
• bay leaf - 2 pieces;
• black pepper - 3 peas;
• salt - 1 teaspoon;
• water - 2 liters (for cooking).

To make dumplings, you need potatoes with an average starch content. If the tubers are too starchy, it is very difficult to knead a homogeneous dough. After 5-6 minutes of mixing by hand, you can add a little water to moisten and knead again for 2-3 minutes. If there is not enough starch, the mass is too sticky. In this case, when kneading the dumplings, a little pure starch should be added.

In some recipes, potatoes are pre-boiled, and then mashed into dough. But in this case, you have to work quickly with hot potatoes, which is not very convenient. Where better to cook dumplings made from raw mass. You won't notice a difference in taste.

Recipe for potato dumplings:

1. Grind the onion on the smallest grater.
2. Wash the potatoes, remove the skin. Grate the pulp on the same grater as the onion.
3. It is good to squeeze the potato mass with your hands or through cheesecloth so that the pulp becomes almost dry.
4. Mix potatoes with onions, beat eggs. Mix.
5. Add flour. Knead the dough, which should turn out to be steep and uniform so that the workpieces do not fall apart. If necessary, add a little water, starch or more flour.
6. Roll the dough into balls about the size of a walnut.
7. Fill a saucepan halfway with water, bring the water to a boil. Salt, add pepper and bay leaf.
8. Gently lower the potato dumplings into the boiling water. Stir, making sure that the blanks do not stick to the bottom of the pan.
9. After the dumplings float to the surface (after about 30-40 minutes), boil for another 2-3 minutes, then remove from the water.
10. For an appetizing crust, fry the potato dumplings for 5 minutes on each side in a preheated pan with butter (optional).
11. Serve the dumplings hot. The dish goes well with soups, sour cream and meat. On the second day, the cooled balls can be heated in a pan or frozen for long-term storage, and if necessary, boil and fry again.

Soup Dumpling Recipes

Dumplings "Spicy"Soup with dumplings is the favorite dish of children and many adults, because an ordinary soup acquires a completely new, extraordinary sound when unusual, soft and eye-pleasing balls are added to it. How to make really tasty dumplings? We will try to answer this question today.

One of the most popular recipes is wheat flour dumplings. They are very quick and easy to prepare, but despite this, they are an excellent addition to the broth. Here is one of the recipes that has a pleasant spiciness.

Ingredients:

• Flour - 4-5 tablespoons;
• Broth - 100-200 gr.;
• Egg - 1 pc.;
• Garlic - 3-4 cloves;
• Parsley - a small bunch;
• Vegetable oil - 1 tablespoon;
• Salt - to taste.

Cooking:

1. Separate the yolk from the protein, put the latter in the refrigerator for a couple of minutes. Beat the yolk, combining with a tablespoon of butter and a pinch of salt, add 1/3 of the flour;
2. In the resulting thick mixture, add hot broth. Mix well and quickly so that there are no lumps left in the dough;
3. Pass the garlic through a press, finely chop the parsley, add to the dough;
4. Slowly add the remaining flour, mixing thoroughly. As a result, the dough should turn out a little thicker than for pancakes;
5. Beat the cooled protein in the foam and add to the dough;
6. Scooping up the resulting mixture with one teaspoon and helping it slide off with the second, add the dough to the boiling soup, which, when curtailed, will turn into dumplings, you need to cook them for 3-5 minutes. Bon appetit!

Dumplings "Semolina Joy"

Another very tasty option is semolina dumplings. If everything is done correctly, they will turn out airy and tender, which will give your soup a special charm. In addition, the preparation of dumplings for semolina soup is not so widespread, so you can surprise and delight your household.

Ingredients:

• Semolina - 4 tablespoons;
• Egg - 1 pc.;
• Salt, black pepper - to taste.

Cooking:

1. Beat the egg, add salt and pepper, mix the ingredients well;
2. Enter the semolina, stirring the mixture continuously. The dough should not turn out thick, but soft and plastic, resembling sour cream in consistency;
3. Place the dumpling mixture in the refrigerator for 30-40 minutes. During this time, the semolina will gain volume, and the dough will become ready for further use;
4. Add the cooked dough to the boiling soup, scooping it up with a teaspoon. After that, cook the soup for another 3-4 minutes. Bon appetit!

Dumplings "Cheese fantasies"

Cheese is the best invention of mankind, because it is so multifaceted and diverse that it is difficult to imagine any other product that is as “versatile”: they eat it with honey, put it in sandwiches, bake meat and fish with it ... We offer once again appreciate the cheese flavor in the dumplings.

Ingredients:

• Flour - 2 tablespoons;
• Hard cheese - 150 gr.;
• Egg - 1 pc.;
• Salt, black ground pepper - to taste.

Cooking:

1. Grate the cheese on a fine grater, add the egg to it;
2. Add pepper, salt and flour. Mix thoroughly so that the ingredients are well combined. Do not be surprised: the resulting mixture will be quite thick;
3. Take a small amount of cheese dough with a teaspoon and put it into the broth. Boil dumplings in broth for 1-2 minutes. Bon appetit!

Little tricks

Dumplings, like any dish, must be prepared with some attention to detail. We offer you some tips to help you prepare the perfect dish.

• Remember that both flour and semolina, getting into a humid environment, in particular, into the broth, will increase in volume. That is, so that the dumplings do not turn out to be huge, take quite a bit of dough;
• To ensure that the dough prepared for dumplings easily separates from the spoon, moisten it with water before each dip in the mixture;
• After you have placed the dumplings in the soup, you need to cook it for 1-5 minutes - it all depends on the type of dumplings. Otherwise, they will overcook and the dish will be hopelessly spoiled. Remember this.

As you can see, there are a lot of options for cooking dumplings for soup, which allows you to constantly experiment, creating more and more new culinary masterpieces and improving as a chef.

Potato dumplings with onions

Appetizing and satisfying potato dumplings with onions are obtained.

To prepare them you will need:

• 1-2 eggs;
• 7 tablespoons of flour;
• 1 head of onion;
• salt to taste;
• vegetable oil.

Cooking:

1. Potatoes need to be boiled until cooked in their skins, then chopped in a blender or grated.
2. Peel the onion, finely chop and fry in a pan in vegetable oil until a light golden hue.
3. Put the potato mass in a bowl, add the fried onion, flour and egg, mix everything thoroughly.
4. Form dumplings from the resulting dense mixture and use them as planned.

Hearty chicken dumplings

For this you will need:

• 300 grams of chicken fillet;
• 5 tablespoons of flour;
• 2 eggs;
• greens;
• salt to taste.

Cooking:

1. Chicken fillet must be washed and either chopped in a blender until a homogeneous mass is obtained, or passed several times through a meat grinder.
2. Finely chop the greens.
3. Add flour, eggs and herbs to minced chicken, mix everything well.
4. If you are making soup, scoop up the chicken dough with a spoon and dip the portions into the simmering broth. Read more:

Here's what you'll need:

• 5 medium sized potatoes;
• 200 grams of minced meat;
• 1 onion;
• half a glass of flour;
• 1 egg;
• pepper and salt to taste;
• greens to taste.

Instruction:

1. Take care of the filling first. Peel and chop the onion. Wash greens, dry and chop. Mix the minced meat with onions, herbs, salt and pepper, mix everything thoroughly until smooth.
2. Now prepare the dough. Peel the potatoes and grate on the smallest grater. The juice must be squeezed through gauze or cloth, it is not needed. Mix the resulting potato mass with flour and egg, knead a dense dough.
3. Form a cake from the dough, put a little meat filling in the center and connect the edges, then form a ball. Do the same for the rest of the dumplings.
4. Add dumplings to soup or boil in broth and serve.

Dumplings are a fairly popular and beloved dish by many. And if you still don’t know how to cook it, then be sure to learn how!

What it is?

Dumplings are a floury dish that usually consists of flour and an egg, but other ingredients can also be used. They are often added to soups, but they may well be both a side dish and an independent dish (for example, if you add them with a filling). In addition, dumplings are often part of the dessert.

There is no reliable information about the homeland of dumplings, and today such a dish is present in various national cuisines of the world: Russian, Ukrainian, Belarusian, Czech, Estonian, Polish, Bashkir, Tatar and even Finnish, Austrian and German.

How to cook?

Each housewife has her own secrets of preparing such a seemingly simple dish as dumplings. Below are some interesting options.

Option one

You should start with the usual classic dumplings, any housewife will definitely cope with such a dish!

For cooking you will need:

• 1 egg;
• 5-6 tablespoons of flour (with a slide);
• 50 ml of any liquid.

Cooking method:

Option two

You can make delicious and savory garlic dumplings. For this you will need:

• 5 tablespoons of flour;
• 1 egg;
• 3 teaspoons of mayonnaise;
• 3 cloves of garlic;
• salt to taste (optional)

Instruction:

Option three

This is a recipe for cheese dumplings, which are sure to turn out very tasty.

Here's what you'll need:

• 150 grams of any hard cheese;
• 1 egg;
• 3 tablespoons of flour.

Cooking:

Option four

Appetizing and satisfying potato dumplings with onions are obtained. To prepare them you will need:

• 1-2 eggs;
• 7 tablespoons of flour;
• 1 head of onion;
• salt to taste;
• vegetable oil.

Cooking:

Option five

You can make hearty chicken dumplings. For this you will need:

• 300 grams of chicken fillet;
• 5 tablespoons of flour;
• 2 eggs;
• greens;
• salt to taste.

Cooking:

Option six

Try making dumplings with meat. Here's what you'll need:

• 5 medium sized potatoes;
• 200 grams of minced meat;
• 1 onion;
• half a glass of flour;
• 1 egg;
• pepper and salt to taste;
• greens to taste.

Instruction:

Option seven

Semolina sweet dumplings will turn out no less appetizing.

Ingredients you will need:

• a glass of semolina;
• 1 egg;
• 2 tablespoons of powdered sugar;
• one third of a glass of milk.

Cooking:

How to apply?

Most often, dumplings are added to the soup, and then it becomes even more tasty and satisfying. But they can also play the role of a full-fledged side dish for meat or fish. And if you put stuffing inside, then everything else will be redundant. But sweet dumplings with jam, sugar syrup or fruit sauce will be a great dessert!

Cook such a variety of dumplings and delight your family and guests!