Alright, to be honest, I don’t know that I actually forget how to make Mom’s dumplings or if I use it as an excuse to call her. Either way, every single time I call and she tells me, and then tells me “don’t forget.” Well, this time, I won’t forget! I’ll have to think of other reasons to call. lol The beauty of my mother’s dumpling recipe is that it is simple and I always have the ingredients.
Mom’s dumpling recipe and method can be used for a fresh pot of chicken and dumplings. Or to add some life to any kind of soup or even just broth. Or, as in my case today, to finish up a pan of potato soup…sans potatoes. I happen to have a large pan of leftover soup that tastes fantastic, unfortunately all the potatoes were dipped out. It happens! So, a little later I will bring my soup to just boiling. Make a batch of Mom’s dumplings to add to it. And, have another great supper while not wasting a bit of my original soup! Thank you Mom!
Mom’s Basic Dumplings
- 1 egg
- 1 c water
- 1 tsp salt
- 1-2 cups flour all-purpose
In a medium size bowl, whisk egg and water together. Add salt and whisk until blended thoroughly. Stir in flour a little at a time, until your mixture is of desired consistency. It's at this moment when you must decide if you want to drop your dumplings by spoon, or if you would like to take the time to roll them out into noodles. If you prefer the drop-style, add flour until you can easily separate a spoonful of dough at one time and it stays in the spoon (not runny). Or, if you'd like to roll them out, add flour until you have a dough that you can pick up by hand and form a ball to roll out on counter.
Drop dough mixture by spoonfuls into stock, broth, or soup that has just come to a boil. Don't crowd your pan, or they will turn into a "dumpling lid." Cook the dumplings 5-10 minutes at a low boil. Stir around half way through cooking time to ensure they cook more evenly. Dumplings should float when they are almost done. Remove a dumpling from the pan and cut in half to see if it is cooked through the middle. (my crowd actually likes them better a little under done and soft in the middle…lol)
If you have added enough flour, you should be able to remove dough to floured countertop. Flour your hands and your rolling pin and get to work! Flatten dough with your hands to form a circle. Then use rolling pin to roll out dough, working each way until your dough is about 1/2 inch thick all over. Flour your pizza cutter and cut dough into 1 inch strips going one direction. Then cut strips in the opposite direction to about 3 inches long. Add noodles by hand to boiling soup, broth, or stock a few at a time. Continue to cook at low boil for 5-10 minutes. Stirring pot about half-way through cooking time. To check cooking time, remove a noodle and cut in half to see that the dough is cooked through.