5 Ingredients or Fewer

"Mix in a bowl" SoupĀ Dumplings

April 21, 2018
0 Ratings
  • Serves 4
Author Notes

My mother makes a fantastic vegetable soup; it's never the same way twice, but it is always delicious. And my whole family agrees, the best parts of the soup are the dumplings! She simply mixes eggs, flour, and a pinch of salt (and occasionally some minced herbs) in a bowl and slips spoonfuls into the hot broth; when they pop to the surface, plump and tender, it's time to eat!

I was making a riff on her soup one night when I spied leftover mashed potatoes in the fridge. I added them to the dumpling dough and...please forgive me, Mom...I think I took the dumplings to a whole new level: light and flavorful, like gnocci meets Nagymama. —Windischgirl

What You'll Need
  • 1/2 cup leftover mashed potatoes
  • 2 eggs, room temperature
  • 1/2 to 1 cups all purpose flour
  • Pinch salt
  • Tablespoon minced herbs (optional); chives, dill, parsley are nice
  • Your favorite vegetable soup, hot
  1. Heat your broth or soup while mixing up the dumpling dough. It should be steaming or at a light simmer by the time you are ready to dumpling.
  2. In a bowl and using a fork, blend the eggs and the mashed potatoes until well combined. Add in the salt and optional herbs.
  3. Gradually add in the flour, 2Tbs at a time, to form a firm dough. Exact amounts of flour will depend on the size of the eggs and liquid content of the potatoes. It will require at least 1/2 cup of flour and possibly more.
  4. Make a test dumpling using a tea spoon (not a measuring spoon): dip the bowl of the spoon in the hot broth for 20-30 seconds, then scoop up about 1/3 spoonful of dough. Dip the spoon back in the hot broth and the dough should slide right off. (the dough will stick to a cold spoon). Wait until the dumpling bobs to the surface.
  5. If the test dumpling holds its shape, you have added enough flour! Heat the spoon in the broth again and go to town, scooping up bits of dough and sliding them into the broth.
  6. If the test dumpling breaks into bits, add more flour, 2 Tbs at a time, and test again. Repeat as needed.
  7. Once you have used up all the batter, turn down the heat to low and cover the pot, letting the dumplings steam and soak up the broth. Set the table, rinse the dough bowl and spoon, and your dumplings will be ready. Eat!

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