Drop Dumplings (For Chicken Soup)

niedziela, 26 stycznia 2014

Drop Dumplings (For Chicken Soup)

Time: 20 mins

Ingredients

  • 2 cups all-purpose flour
  • 1 cup milk
  • 1 egg
  • 1/2 cup parmesan cheese, shredded
  • 1 teaspoon rosemary

Directions

  • 1 Mix together first three ingredients being sure to get all flour evenly incorporated into mix.
  • 2 Crush the rosemary leaves in the palm of your hand to break them up and release the oils and add to the mix along with the cheese.
  • 3 While mixing the dumplings; bring your soup or broth to a slow soft boil.
  • 4 Take two kitchen tablespoons and use them to drop tablespoons of dumpling mix into your broth by spooning up mix then using other spoon to roll it into the soup.
  • 5 Do not over crowd your soup with raw dumplings or they will stick together.
  • 6 Move around the pot as you drop to allow the dumpling to start to set before another raw one is dropped next to it.
  • 7 Cook at a slow boil for about 15 minutes to allow the dumplings to cook through and absorb some of the chicken flavoring from the broth.
  • 8 NOTE: You can change the cheese flavor with another hard cheese and use other types of herbs to create your own blend of flavors.
  • 9 Re Comment on thicknss of dumplings -- tis true this is a very thick style dumpling (my mothers side of family is russian and this is more their style I guess). You can certainly add abit more liquid to thin it out but it is still going to be a heavier dumpling than the roll out style.

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