HOW TO COOK SOUP DUMPLINGS RECIPES

DUMPLING SOUP RECIPE | ALLRECIPES

Dumpling Soup Recipe | Allrecipes image

My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.

Provided by KB COUNTRYGIRL

Categories Soups, Stews and Chili Recipes Soup Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1?½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vegetable oil
1 egg
¾ cup water, or as needed
6 medium potatoes - peeled and cubed
1 teaspoon salt
8 cups water
2 tablespoons butter or margarine
4 ounces sliced bacon, diced
1 large onion, chopped

Steps:

In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

Nutrition Facts : Calories 440.8 calories, CarbohydrateContent 63.8 g, CholesterolContent 54.1 mg, FatContent 16 g, FiberContent 6 g, ProteinContent 11.1 g, SaturatedFatContent 6 g, SodiumContent 1077.8 mg, SugarContent 2.9 g

FRYING PAN SOUP DUMPLINGS RECIPE BY TASTY

Frying Pan Soup Dumplings Recipe by Tasty image

Here's what you need: dumpling wrappers, water, hot water, gelatin powder, soy sauce, chicken stock, ground pork, green onion, shiitake mushrooms, ginger, garlic, sesame oil, sake

Provided by Daiki Nakagawa

Yield 20 dumplings

Number Of Ingredients 13

Ingredients

20 dumpling wrappers
? cup water
? cup hot water
0.2 oz gelatin powder
1 tablespoon soy sauce
1 tablespoon chicken stock
5 oz ground pork
1 green onion, finely chopped
2 shiitake mushrooms, finely chopped
½ inch piece ginger, peeled and grated
1 clove garlic, grated
1 teaspoon sesame oil
1 teaspoon sake

Steps:

For the soup, add the hot water, gelatin powder, soy sauce, and chicken stock to a medium bowl. Stir to combine. Pour into a shallow dish and chill in the refrigerator for 1 hour, until set.
When set, fluff and break up the jellied soup with a fork.
For the filling, combine the ground pork, green onion, mushrooms, ginger, garlic, sesame oil, and sake in a medium bowl. Mix with your hands until combined.
Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.
Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.
Put a plate in a medium pan pan, and lay a piece of parchment paper over it.
Set the dumplings on the plate and pour 150 milliliters (? cup) water under the plate. Cover and steam for 5 minutes over medium heat.
Enjoy!

Nutrition Facts : Calories 329 calories, CarbohydrateContent 63 grams, FatContent 2 grams, FiberContent 2 grams, ProteinContent 11 grams, SugarContent 0 grams

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