Best Hard Dumplings For Soup Recipes

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GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE



German Dumplings (Spaetzle or Kniffles) for Soup or Saute image

When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--!

Provided by Debber

Categories     German

Time 20m

Yield 3 cups???, 5-7 serving(s)

Number Of Ingredients 4

2 eggs
1 1/2 teaspoons water
1/8 teaspoon salt
3/4 cup flour

Steps:

  • Mix these together until sticky.
  • Drop into bubbling soup or stew, broth or water. (see below for ideas).
  • Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
  • MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
  • METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
  • SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
  • VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
  • Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.

Nutrition Facts : Calories 97.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 84.6, Sodium 86.5, Carbohydrate 14.5, Fiber 0.5, Sugar 0.2, Protein 4.5

EASY DROP DUMPLINGS FOR SOUPS AND STEWS RECIPE



Easy Drop Dumplings for Soups and Stews Recipe image

Learn how to make these easy drop dumplings for soups and stews recipe. Winter is a great time to cook up big pots of comforting soups and stews. And what's better than a delicious, hearty dumpling floating in your soup or stew? Not much, in our opinion.

Provided by wholesomefarmhouserecipes

Categories     Soup

Time 20m

Number Of Ingredients 4

3 Cups All Purpose Flour
2 Teaspoons Salt
1 Large Egg
1 Cup Milk

Steps:

  • In a medium bowl, add the flour and salt. Stir to incorporate the dry ingredients.
  • Mix in the egg and milk. Let rest 1-2 minutes.
  • Make sure that the soup or stew is at a full boil. Either tear off pieces of the dumpling dough and drop into the soup or use a teaspoon to drop pieces of the dough into the soup.
  • When the dumplings float, they are almost done. Continue cooking for an additional three minutes.

Nutrition Facts : Calories 198 kcal, Carbohydrate 37 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 26 mg, Sodium 604 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

HEAVY DUMPLINGS



Heavy Dumplings image

These go nicely with stew or anything with gravy.

Provided by Colleen Bockman

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 5

1/2 c milk
1/2 tsp salt
2 eggs, beaten
1 1/2 c flour
1/4 c butter, melted

Steps:

  • 1. Beat together milk, salt and eggs.
  • 2. Add enough flour to make a stiff dough.
  • 3. Bring a large pot of salted water to a full boil. Dip a large clean spoon into the water and then drop a large spoonful of dough into the water. Dipping the spoon into the boiling water before each spoonful of dough helps keep the dough from sticking onto the spoon.
  • 4. When all dumplings are in the water, cover loosely and cook 20 minutes stirring occasionally.
  • 5. Drain, place in a serving dish and add melted butter. Toss to coat.

FARM-STYLE CHICKEN AND DROP DUMPLINGS



Farm-Style Chicken and Drop Dumplings image

Provided by Nancy Fuller

Categories     main-dish

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Two 3-pound chickens, each cut into 6 pieces and backbones reserved
1/2 cup (1 stick) unsalted butter
6 medium carrots, chopped into 1-inch pieces
6 cloves garlic, thinly sliced
4 stalks celery, chopped into 1-inch pieces
2 large leeks, white part only, chopped into 1/2-inch pieces and soaked in cold water to remove grit
2 medium yellow onions, chopped into 1/2-inch pieces
1 tablespoon poultry seasoning
1/2 cup all-purpose flour
2 1/2 cups flour
3/4 cup milk, plus more if needed
2 tablespoons butter
1 tablespoon baking powder
2 teaspoons salt
2 large eggs
1/4 cup chopped fresh parsley

Steps:

  • For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
  • Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
  • In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
  • Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
  • For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
  • Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

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