One of my favorite comfort food memories is of the egg dumplings my mom used to make. She would add them to chicken broth to make a comforting soup. You can use this dumpling recipe to make dumplings to add to chicken broth or stock or any type of soup. Or, you can make your own chicken and dumplings. I use store-bought chicken broth and add chicken legs, carrots, celery, onion, a bay leaf and parsley. Let it simmer until the chicken is cooked. Then strain the broth using a sieve, remove the chicken meat from the bones and toss the veggies out. Then I add the chicken meat back to the broth and prepare the dumplings.
Ingredients:
- 3 large eggs
- 1 ½ to 2 cups all-purpose flour
- 3 Tbsp milk
Method
- In a large mixing bowl beat the eggs and milk together.
- Gradually beat in the flour. Beat in enough flour to make a thick but moist batter.
- Bring a pot of broth to a low boil.
- Drop the dumplings into boiling broth by tablespoons. For smaller dumplings use teaspoons.
- Reduce the heat to a simmer and cook the dumplings for 15 to 20 minutes, until cooked through. Add salt to taste.
- Serve piping hot in bowls.
