Chicken soup with dumplings. Chicken soup with flour dumplings

Everyone in my family loves chicken broth soups. I often prepare chicken broth and try to diversify the ingredients for soups with such a light and tasty broth. Today I will offer you a version of a very light chicken broth soup with dumplings. The soup is prepared in a matter of minutes: if you already have chicken broth, then it will take you about 15 minutes to prepare the entire soup - that’s exactly how long it will take to cook the potatoes.

Dumplings are small pieces of dough that are cooked in broth, water or milk. The main ingredients for dumplings are egg, flour, water. In many European countries they prepare soups with dumplings, only they have different names: in Germany and Austria - “dumplings”, in Ukraine - “dumplings”, in the Baltics - “kama”.

I cook dumplings a little in my own way, I ate these dumplings from a neighbor with Russian roots, and I got the recipe from her. So, she added herbs, a little vegetable oil and chicken broth to the dumpling dough instead of water. You can also add garlic, but I don’t really like garlic; chicken broth is very aromatic and rich on its own and does not need an additional flavor enhancer such as garlic.

To prepare chicken soup with dumplings, prepare the ingredients according to the list.

Let's prepare chicken broth. To do this, place the chicken leg in a pan of water, put it on the fire and let the water boil. As soon as foam begins to appear, reduce the heat to medium and very carefully use a slotted spoon to remove all the foam from the surface of the broth. After this, add a bay leaf, a couple of allspice peas, half a carrot, cut into slices, and half an onion to the pan. Salt the broth to taste and cook until the chicken leg is completely cooked.

Cut the potatoes into medium-sized cubes, cut the onion and bell pepper into small cubes, and grate the carrots on a medium grater.

Add potatoes to the prepared broth and continue cooking the soup. The meat can be removed from the pot and used for another dish or to serve with soup dumplings.

While the potatoes are cooking, make the frying for the soup. To do this, fry the onions, carrots and bell peppers in vegetable oil, leaving a couple of drops of oil for the dumplings. Fry the vegetables for 7 minutes, stirring.

Now let's prepare the dumplings. To do this, beat an egg into a bowl, add parsley and dill, a couple of drops of vegetable oil, salt, pepper, and a little flour. Mix everything well and add 2-3 tablespoons of boiling broth, mix the dough very well, as if brewing it.

Gradually add the remaining flour until you get a dough, like thick pancakes.

Using two teaspoons, place the dumplings into the boiling broth. We scoop the dough into one spoon and use another spoon to scrape the dough off the spoon so that it falls into the broth. The dumplings will immediately sink to the bottom, but will float to the surface as they cook.

Add the previously prepared roast to the soup.

Sprinkle the soup with dill and parsley. Let the soup boil again and remove from heat.

Pour the finished chicken soup with dumplings into portioned bowls and serve. There is no need to serve bread for this soup; dumplings will replace it. The consistency of the dumplings is neither dense nor soft, but they hold their shape well. If you are serving the soup with the chicken from which the broth was prepared, now is the time to distribute the meat among plates.

Bon appetit!

Hot chicken dumpling soup has long been a classic. Cooked in a clear broth with the addition of small flour products, it turns out light and satisfying at the same time. The dish is simple, homemade, tasty and budget-friendly. Any part of the chicken is suitable for cooking, including the soup set - the meat separated from the bone is enough for a 3-liter pan. Chicken soup with dumplings made with poultry is especially good, but you can get by with store-bought poultry if you cook the broth from it correctly.

Soup dumplings can be prepared in different ways. Usually the dough is kneaded with flour, eggs and water. Some housewives add finely chopped dill and parsley directly to the dough for flavor, others replace part of the flour with semolina, and sometimes add butter and spices. I suggest cooking dumplings with milk - they always turn out fluffy and airy, and cook very quickly. Unlike ordinary water-based products, it is not as “knocked down” and hard, and has a more delicate structure.

Ingredients

chicken 400 g
potatoes 2-3 pcs.
onions 1 pc.
carrots 1 pc.
water 2.5 l
salt 2-3 tsp.
vegetable oil 1.5 tbsp. l.
a mixture of ground peppers 2-3 chips.
parsley 10 g
bay leaf 1 pc.
wheat flour 6-8 tbsp. l.
chicken eggs 2 pcs.
milk 2 tbsp. l.

How to Make Chicken Dumpling Soup

To prepare the soup, we take any part of the chicken (soup set, drumsticks or breast on the bone), the main thing is to get a rich and aromatic broth. Pour cold water over the meat, bring to a boil and drain the first broth - this will make the soup clear and less greasy. Refill the chicken with clean cold water, add salt and return it back to the stove. Cook the meat over low heat for about 30-40 minutes from the moment it boils, remembering to remove the foam that forms on the surface from time to time.
Using a fork or slotted spoon, remove the boiled chicken from the broth (it is advisable to strain it). Let it cool a little so as not to burn your hands, then separate the meat from the bone and cut it into small pieces; the skin can be removed or left at your discretion. Return the chicken meat back to the broth.
Peel two or three medium-sized potato tubers and cut them into small pieces, place them in the pan with the chicken. Cook for another 10 minutes until half cooked. You should not put too many potatoes, otherwise the soup will turn out thick.
Separately prepare aromatic dressing from onions and carrots. To do this, first saute the diced onion in vegetable oil, and then fry the carrots, chopped on a fine grater, together with it. Vegetables must be thoroughly browned during the frying process in order to impart all their aroma and taste to the broth.
Preparing the dough for dumplings - it is advisable to knead it in advance so that it stands for a while at room temperature. To do this, beat 2 eggs into a small bowl, add 1 generous pinch of salt, flour and milk, mix everything thoroughly. Depending on the size of the eggs, it may take 6-8 tbsp. l. flour until the dough has a consistency similar to sour cream (if the dough is too thick, it can be diluted with a small amount of vegetable oil).
Add the dressing to the soup, adjust the amount of salt to your taste, add a bay leaf, a mixture of ground peppers and finely chopped parsley (fresh or dried).
Place the dough into the boiling soup, scooping it with a teaspoon - the less dough on the spoon, the more beautiful the dumplings will be. The most convenient way is to put them in the soup, helping yourself with a second spoon dipped in water. Stir with light circular movements, as a result of which the dumplings will easily “lag behind” the spoon and plunge into the soup.
Repeat the procedure until all the dough is used up. You should work quickly so that the dumplings are ready to cook at the same time. Once all the pieces of dough float to the surface, you can remove the pan from the heat.

Serve chicken soup with dumplings hot. If desired, you can sprinkle the dish with finely chopped herbs and add a spoonful of sour cream.

Note

You can cook dumplings not with milk, but with water in the same quantity - they will turn out less tender, but will hold their shape better.

1. This is a very modest set of ingredients you will need to repeat this simple recipe for chicken soup with dumplings in your kitchen. First you need to cook the broth. To do this, wash the chicken, place it in a pan of water and cook until soft. If desired, you can add vegetables, roots, and spices to the broth.

2. Afterwards, strain the broth, carefully removing the chicken. Return to the heat and bring to a boil. Add salt to taste. Peel the potatoes and cut into small pieces. Place into boiling broth.

3. Heat a little vegetable oil in a frying pan. Peel the onions and carrots and fry over medium heat. Add vegetables to the soup and continue cooking.

4. In a small bowl, beat the egg with a pinch of salt. Add sifted flour and milk (you can use water). The dough should be runny.

5. Disassemble the chicken and add the pulp to the soup. Using a teaspoon, form small dumplings and place them in the pan. Cook for literally another 5 minutes until they all float to the surface. Now the chicken soup with dumplings at home is ready. Add chopped herbs, cover and leave for 10-15 minutes to brew.

Chicken soup with dumplings is a soup whose taste has been familiar to us since childhood. To this day, all housewives in the world love this dish for its simplicity and accessibility. The most important quality of the soup is its nutritional value and perfection, because you don’t need to buy expensive products to prepare it. All ingredients are available in any refrigerator.

The main components of a traditional dumpling soup are chicken for the broth, potatoes, vegetables and flour with eggs for making the dumplings. To make their own unique recipe, not similar to the usual one, some women make their own changes to the recipe by replacing individual products with similar properties. So, it is not necessary to use only onions and carrots in frying. You can season the soup with stewed celery, peppers and tomatoes.

Cook's advice: no matter how you want to change the technology of the dish, in cooking it is important to use only products that are compatible with each other, in optimal proportions.

How to Make Chicken Dumpling Soup - 15 Varieties

This soup is original, as it organically replaces traditional dumplings with Ukrainian potato dumplings.

Ingredients:

Three boiled potatoes
One onion and carrot
Two cloves of garlic
Chicken ham
Handful of vermicelli
Three pinches of salt
¼ bouillon cube
60 ml. sunflower oil
Chicken egg
20 gr. flour

Preparation:

Let the ham cook in two liters of water.

Chop the onion and carrot and fry in three tablespoons of oil. At the end of the stew, add chopped garlic and fry for another minute, no more.

Make mashed potatoes with eggs, add salt and mix.

When the broth along with the ham boils for about 40 minutes, add the fry and a little noodles.

Form the potatoes into balls, roll in flour and drop one at a time into the soup. We wait for them to steam, but in the meantime we bring the dish to perfect taste with salt and a bouillon cube.

The soup is ready for a pleasant lunch!

The bewitching green color of the soup makes it unusual and whets the appetite of future tasters. Let's prepare another interpretation of dumpling soup according to the recipe below!

Ingredients:

Spinach leaves
Potatoes - 3 pcs.
Onions, carrots - 1 pc.
Garlic - 2 teeth.
Sunflower oil.
Flour - 0.5 tbsp.
Salt - to taste.

Preparation:

Chop onions, carrots, garlic and fry in a frying pan.

Heat the chicken or “empty” broth to a boil, boil the chopped potatoes until half done and lower the frying.

Grind the spinach in a blender and add it to the soup.

For the dumplings, mix a glass of hot water with two tablespoons of olive oil and flour. Drop the dumplings from the kneaded dough one spoon at a time into the boiling soup. Boil the soup for 5-8 minutes.

Cook's tip: spinach is a green that can be frozen in a freezer. To preserve the product for as long as possible, cut off the stem from each leaf and fold the spinach using the one-to-one method. After piercing a batch of greens with a skewer, place them in the freezer.

In this dish, Provencal herbs will take you to sunny Sicily, where not a single preparation of a dish or drink is complete without seasoning.

Ingredients:

Chicken wings - 0.5 kg.
Onions, carrots - 100 gr.
Celery root
Flour - 7 tbsp. l.
Egg - 1 pc.
Provençal herbs seasoning - 3 pinches.
Potatoes - 3 tubers.
Sunflower oil - 40 ml.

Preparation:

Heat sunflower oil in a saucepan and add chicken wings. When they acquire a strong crust, add chopped onions and carrots. Simmer everything for 15 minutes.

In a saucepan, heat 2 liters of water to a boil and add chopped potatoes.

After 10 minutes, add the contents of the saucepan and the celery root into the broth.

Reduce heat and make dumplings. Mix flour with egg and warm water. Add enough water to make a dough like thick sour cream.

Place the dumplings into the boiling soup with a wet spoon and let it simmer for another 5-8 minutes.

At the end of cooking, flavor the dish with three pinches of Provençal herbs.

In soup with dumplings, the dough products turn out to be unusually tender, with a creamy flavor, because grated hard cheese is used to knead them.

Ingredients:

Chicken broth
4 potatoes
Onion, carrot
bay leaf
Black peppercorns
50 ml. olive oil
One egg
150 gr. grated cheese
100 gr. flour
Bunch of greenery

Preparation:

Cut the potatoes into cubes and place them in the broth heated to a boil. We also put bay leaf and pepper here.

Chop onions and carrots for frying and cook in a frying pan with a small amount of olive oil.

For dumplings, pour about a glass of water, 20 ml, into a separate saucepan. olive oil and set to heat on gas. Add a little salt.

When the liquid boils, add a little flour to it to make the dough. While kneading, break up all lumps with a whisk.

Squeeze the garlic clove and egg into the resulting mass and knead until smooth. Bring the dough to optimal thickness with the remaining flour. Then add grated cheese and mix all the ingredients.

When the potatoes in the pan are in a semi-ready state, add frying and, using a teaspoon, dumplings (see the video below for the detailed process of laying dumplings). Bon appetit!

The dish turns out to be very aromatic, as it contains a sufficient amount of garlic and herbs.

Ingredients:

Chicken thighs - 0.3 kg.
Potatoes - 3 pcs.
Onion - 2 pcs.
Carrots - 1 pc.
Garlic - 3 teeth.
Dill - 1 bunch.
Cilantro - 1 bunch
Flour - 0.7 tbsp.
Egg - 1 pc.
Mayonnaise 3 tbsp. l.

Preparation:

Let the chicken thighs boil in two liters of water. We also add one onion turnip and a small bay leaf to the broth.

Meanwhile, chop the onion and carrots and lightly fry in a frying pan in vegetable oil. Set the prepared soup dressing aside.

Cooking dumplings. To do this, grind it into flour with salt, egg and mayonnaise. Bring the dough to the consistency of sour cream by adding warm water.

Squeeze 3 garlic cloves into the dough and add chopped dill.

During this time the chicken should be cooked. Chop the potatoes and throw them into the saucepan along with the roast.

After 15 minutes, add the dumplings one teaspoon at a time into the saucepan. They should float up in a minute. As soon as this is done, finely chop the cilantro and “green” the soup with it.

Cook's tip: cilantro has a distinct taste, so the most important thing in a dish is not to overdo it with herbs.

Homemade soft noodles in soup are an excellent solution used by housewives in preparing various types of first and second courses. In this recipe, the combination of this product with chicken dumplings makes the soup more filling and nutritious.

Ingredients:

Chicken parts - 800 gr.
Chicken fillet from one breast.
Onion - 2 pcs.
Salt - 3 pinches.
Butter for frying onions - 100 gr.
Greens - 0.5 bunch.
Laurel - 1 leaf.

For the noodles: 2 eggs, 6 tbsp. l. flour.

Preparation:

To make the broth, place the chicken pieces in a saucepan and fill with water. We put it on the stove to cook together with bay leaves and vegetable root vegetables (optional).

For noodles, mix salt, eggs, flour. Mix the dough. We divide the workpiece into several koloboks, each of which is rolled out and turned into thin ribbons with a knife.

We make minced meat from chicken fillet and one fried onion by grinding the ingredients in a blender. Roll the meat mass into regular circles - future dumplings - and drop them one at a time into the boiling broth.

Following the dumplings, add noodles to the soup. We salt everything and “green” it with dill. Bon appetit!

As you may have guessed, this soup is a favorite dish of Hungarian housewives. Our compatriots started preparing it quite recently, but no less efficiently!

Ingredients:

Bell pepper - 1 pc.
Onions, carrots - 1 pc.
Chicken meat with bone - 300 gr.
Pork - 300 gr.
Spices are not for everyone.
For the dumplings: milk, flour, egg.

Preparation:

Fill a preheated deep frying pan with meat ingredients, which need to be fried until crisp. Salt and pour a glass of water. Simmer the meat for 20-25 minutes.

At the end of stewing, when all the water has evaporated, generously season the contents of the container with spices and chopped vegetables (bell peppers, onions, carrots). We fry everything.

After 15 minutes, pour 1-1.5 liters into the frying pan. water and bring to a boil.

We prepare the dumplings in any convenient way and drop them one at a time into the general soup mass. Boil the dish and pour into plates!

An interesting repetition of traditional dumpling soup with the main ingredient - tomato, can provide an excellent mood, both on a festive and everyday day!

Ingredients:

Shallot - 1 pc.
Onion - 0.5 pcs.
Garlic - 3 cloves.
Chicken spine - 1 pc.
Carrots - 1 pc.
Sunflower oil.
Olive oil.
Ginger root - 1 pc.
Potatoes - 2 pcs.
Tomatoes - 5 pcs.
Salt, ground black and red pepper, cumin.

Dumplings:

Pine nuts - 1 handful.
Eggs - 2 pcs.
Flour - 3 tbsp. l.
Butter - 70 gr.
Basil.

Preparation:

Chop the onions and carrots and fry them together with the chicken spine. At the end of cooking, transfer everything into a container for cooking soup and add water.

Sauté chopped ginger, shallots, and garlic in olive oil. Add the prepared vegetables with chopped potatoes to the chicken broth.

Then add tomatoes, salt, sugar, cumin, black and red pepper. After 5 minutes, grind the contents of the pan with a food processor and filter through a sieve.

Add some salt to the tomato broth and heat it up.

Let's make dumplings. To do this, mix chopped pine nuts with chopped basil and salt. Here we also add two eggs, a little flour and melted butter. Mix the composition.

Using two spoons, form dumplings and boil in salted water.

Place the dumplings on a plate and pour in tomato soup.

We present to your attention the Italian version of our chicken dumpling soup. Using this recipe, you can diversify your everyday table and please your loved ones with a dish of foreign cuisine.

Ingredients:

Chicken breasts - 3 pcs.
Onion - 1 pc.
Garlic - 8 teeth.
Olive oil - 3 tbsp. l.
Salt, pepper - ¼ tsp each.
Broth or water - 1.7 l.
Pesto sauce - 200 gr.
Gnocchi package - 1 pc.
Cherry tomatoes - 3 pcs.

Preparation:

In the oven, on a baking sheet, bake chicken breasts along with onions and garlic. Salt everything and add olive oil.

After 20-35 minutes, remove the chicken, cool and separate from the vegetables. Transfer the baked onions and garlic to a food processor. Pour in the broth and 3 tbsp. l. pesto. Beat everything until smooth in 2-3 approaches.

Break the chicken meat into fibers and mix with the contents from the food processor.

Bring the broth or water to a boil and cook the gnocchi. Add a mixture of pesto and vegetables to them. Mix everything and add chicken meat.

The soup is served with tomato slices. Enjoy your meal!

Another dish prepared by professional chefs will delight you with its originality. The soup is easy to prepare and very tasty!

Ingredients:

Chicken legs - 8 pcs.
Carrots - 4 pcs.
Celery stalk - 3 pcs.
Onions - 1 pc.
Water - 3 l.
Vinegar 9% - 2 tbsp. l
Chili pepper - 1 pc.
Egg - 1 pc.
Kefir - 150 ml.
Flour - 2 tbsp.
Baking powder - 1 tsp.
Soda - ¼ tsp.
Salt, pepper mixture.
Butter - 60 gr.
Cilantro - 1 bunch.
Vegetable oil.

Preparation:

Cut the chicken legs along the tendons and place in a deep saucepan along with chopped carrots, onions, and celery stalks. Cut the vegetables coarsely into 4 parts!

Pour water over the ingredients, cover with a lid, bring the broth to a boil, reduce heat and simmer for 30 minutes.

Remove the cooked chicken and vegetables from the prepared broth.

Strain the broth and return to the stove.

Pour vinegar into the saucepan with soup.

Finely chop the celery stalk and carrots and boil in a saucepan.

For dumplings, beat kefir with egg.

Place flour, salt, baking powder, baking soda and pepper mixture into a blender. Mix everything in pulses. Then you need to cut the butter into cubes and add it to the dry mixture. Pour kefir with egg and chopped cilantro into this.

Soak a spoon in water or oil and form the dough into dumplings. Place the products in boiling soup and boil for 7 minutes.

To serve, separate the chicken meat from the bones and disassemble into fibers.

Place some of the meat, dumplings, vegetables and meat again at the bottom of a deep bowl. Pour broth over everything. Serve the soup with cilantro and chopped chili pepper.

The dish is significantly different from the traditional one due to the exotic composition of ingredients. Lovers of everything interesting and unusual, this recipe is for you!

Ingredients:

Large onion
Two cloves of garlic
One fennel
800 ml. chicken broth
200 gr. drill rice
Gnocchi - 1 pack.

Preparation:

Fry the onion in a heatproof pan. After 5 minutes of frying, add chopped garlic. After another minute, chicken broth.

When the broth boils, add brown rice.

Chop the fennel into strips and boil in a common saucepan. When all the ingredients are boiled, puree them in a blender. An important condition: the puree should be liquid so that there is room for the dumplings. And they can be prepared using any of the methods described above or buy ready-made gnocchi. Cook the dumplings separately and serve with fennel and onion puree. It turns out awesome! Dumplings in a dish are a complete substitute for bread!

A very simple recipe for soup with dumplings according to the advice of an experienced housewife. It's quick and easy to prepare!

Ingredients:

Chicken pieces - 0.7 kg.
Potatoes - 2-3 pcs.
Onion - 2 pcs.
Carrots - 1 pc.
Bay leaf - 1 pc.
200 grams of cheese.
Egg - 1 pc.
Flour - 2-3 tbsp. l.
Salt, pepper - to taste.

Preparation:

Make broth from chicken. After 20 minutes, add the onion and bay leaf. After another 10 minutes, cube the potatoes and finely chop the onions and carrots.

Dumplings: cheese, finely chopped, mixed with salt, pepper, egg and flour. Mix everything. We form balls from the dough and put them in the soup. Boil the dish for about five minutes and serve hot.

This dish contains mushrooms, the structure of which is quite compatible with both the dumplings and the other ingredients.

Ingredients:

Chicken broth - 1.5 l.
Potatoes - 4 pcs.
Mushrooms - 100 gr.
Carrots - 100 gr.
Olive oil - 1 tbsp. l.
Dill, salt, bay leaf - to taste.
Flour - ½ tbsp.
Egg - 1 pc.

Preparation:

Bring chicken broth to a boil.

In a frying pan, fry carrots with mushrooms in olive oil (champignons are ideal).

Place diced potatoes and carrots with mushrooms in a saucepan. Salt and pepper.

Mix the flour with the egg and knead the dough into dumplings.

As soon as the potatoes are cooked in the soup, add dumplings to it, a teaspoon at a time. We fill everything with greens!

A harmonious combination of healthy ingredients gives the soup maximum health benefits. The dish will fit perfectly into a children's diet.

Ingredients:

Chicken - 0.5 pcs.
Buckwheat - ½ tbsp.
Flour - 4 tbsp. l.
Eggs - 3 pcs.
Salt, pepper - to taste.
Onions, carrots - 80 g each.

Preparation:

Boil half a medium chicken in 2.5 liters of water. The broth should be about 1.8 liters. This will be the base for the soup.

Fry onions and carrots in oil in a frying pan.

We peel the potatoes, chop them and throw them into the “clean” broth (we remove the already cooked chicken).

We also add washed buckwheat and after 15 minutes dumplings made from flour and eggs.

Season the soup with salt, pepper and herbs.

By preparing soup using this technology, you will prepare a dish that can compete with some restaurant recipes! Read the steps of the culinary action and watch the video further!

Ingredients:

Chicken meat
Coriander seed
Butter
Wheat flour
clove of garlic
Chopped greens

Preparation:

Place 800 grams of chicken pieces in a three-liter pan completely filled with water. The meat should occupy most of the volume of the cooking container.

Grind half a handful of coriander seeds in a mortar and, as soon as the broth boils, throw them into the pan (first remove the foam from the surface of the broth).

For the dumplings, in a spacious bowl, mix two eggs, 100 grams of butter, salt and 1-2 tbsp. l flour. Mix everything well. Then squeeze a clove of garlic and chopped herbs into the dough.

When the meat is cooked, remove it from the broth and separate it from the bones.

We start laying the dumplings in the usual way. After this, return the chicken slices to the pan. Add some salt to the soup and pour it into plates!

Chicken soup is tasty and healthy, and chicken soup with dumplings is also fun! Such soups perfectly lift the mood and give the most positive emotions to children and adults.

for soup:

500 gr. chicken,

400 gr. potatoes,

100 gr. onion,

100 gr. carrots,

salt, herbs to taste.

For the dumplings:

1 large egg,

3 tbsp. flour,

1/4 tsp. salt.

Tip: It is also convenient to lower the dumplings into water using two teaspoons - soak the spoons in the broth, scoop the dough onto one, lower it into the broth, and remove the dough with a sharp movement with the other.

Pour water over the chicken so that the water covers the meat, and bring to a boil. Drain the water and rinse the chicken and the pan.

Place onions, carrots, chicken in a saucepan and add 2.5-3 liters of water. Bring to a boil and simmer on low for about 30 minutes.

When the chicken is ready, remove it from the broth, separate the meat from the bones, separate it into fibers, and cut into large pieces.

Place the meat back into the pan.

Peel the potatoes, cut into small cubes.

Add the potatoes to the broth, bring to a boil and cook until the potatoes are ready, add salt to taste, and if desired, you can add ground black pepper. Remove the boiled carrots and onions.

Prepare the dumplings: egg and 1/4 tsp. stir salt with a fork.

Gradually add flour - you may need less flour, it all depends on its quality and the size of the egg used. The dough turns out thick and “stringy”.

Dip a teaspoon into the chicken broth, then take the dough onto the tip of the spoon.

Place the spoon into the pan with the broth - the dough easily rolls off the spoon. Make all the dumplings in a similar manner. Take only a small amount of dough onto a spoon, as it expands greatly during cooking. Boil the soup for a few minutes until all the dumplings float to the surface. When serving, garnish the soup with finely chopped herbs.
Final photo of the dish