From childhood, my mother and I constantly made soup with dumplings according to the same recipe. And then I came across on the Internet a new version of dumplings for me - from custard dough. Yes, they turned out very tasty, tender, just melting in your mouth!!!…
BUT!!! I warn you right away (so that later they don’t throw tomatoes and are not accused of hiding facts)! This recipe is for everyone!!! Since dumplings, due to their incredible softness and tenderness, can cause a feeling of raw dough, although this is of course not the case.

"Lyrical digression":

To be honest, I was prompted to try to cook according to this recipe by the fact that I finally bought myself a porter (it is also called “noisette”)!!! This is such a special "spoon" of a spherical shape with sharp edges for cutting balls and hemispheres from fruits. And in the recipe with choux pastry dumplings, it was used to create dumplings with even balls of the same shape and size.

Chicken Dumpling Soup Ingredients:

  • Chicken broth (although you can make it just on the water);
  • Potato - 2-3 pcs. medium size;
  • Carrots - 1 pc.;
  • Onion head - 1 pc.;
  • Salt - to taste;
  • Vegetable oil - for frying;

For test:

  • 1 glass of water;
  • 25-30 gr. butter;
  • 0.5 teaspoon of salt;
  • 1 glass of flour;
  • 1 egg.

A comment:

I immediately wrote the broth - since I had it already cooked and frozen in a jar - a sort of semi-finished product.

How to make chicken soup with dumplings:

We cook the broth or set it to heat up already cooked (as I had).
We put a saucepan with water, salt and butter on the stove.

While we are waiting for everything to boil, we clean potatoes, carrots and onions. Bring to a boil and immediately pour in all the flour. Stir quickly - the dough should gather into a single lump and move away from the walls. Reduce the heat to a minimum and warm up for about half a minute, constantly stirring the dough. Take the saucepan off the stove and let it cool down.

We cut the carrots into small cubes, the onion into halves or quarters of rings, fry a little in vegetable oil. We put the broth on the stove.

We clean the potatoes and either cut them into cubes, or, as I do, we make balls with the help of a porter and send them to the broth. After 10-15 minutes, add carrots and onions to the broth.

The dough has already cooled down enough, so we break the egg into it and mix thoroughly.

With the help of a puncher, we collect the dough in the form of a ball. We lower the spoon with the dough into the boiling soup (so that the dough moves away from the spoon more easily). If necessary, you can still tap the edge of the pan with a spoon - then the dough will fall into the soup. Choux pastry dumplings almost do not increase in size - well, maybe just a little bit.

Cook for 5 minutes and you can serve.

Kletski are small, mouth-watering lumps of dough that can transform even the simplest soup with a minimum set of ingredients. If you are tired of soups with cereals and noodles, and a simple vegetable soup (even if cooked in meat broth) seems too boring, bland and not satisfying enough - it's time to think about dumplings! In general, the choice of soup is not particularly important - dumplings can be put in any soup or broth. The main thing is the dough recipe.

Soup dumplings can be different, depending on what you add to them. To begin with, I propose to master the classic dough recipe, it is also the simplest, most basic. The composition is limited to the use of water (broth), eggs, a small amount of salt and flour. But according to the method of kneading the dough, two options can be distinguished: the usual one, when all the ingredients are simply mixed in a bowl until smooth; and custard - when flour is brewed before adding eggs to the dough (similar to eclairs). The first option is easier and faster. The second one is a little more troublesome, but the dumplings with it are more tender and airy. For comparison, I offer you both options. The ingredients in both recipes are the same, the difference lies only in the proportions and, in fact, in the method of preparation. Try, compare and choose the best one for you!

Ingredients for custard dumplings:

  • water (broth, milk) - 100 ml,
  • butter - 1 tbsp. l.,
  • salt - 1/3 tsp,
  • egg - 1 pc.,
  • flour - 100 g.

How to cook choux pastry for dumplings

The basis of dumplings can be any liquid - water, milk, broth. The way they are prepared will not change. I did it on the water. Pour water into a ladle (or other vessel convenient for you), add salt to it. Add butter and put the pot on the stove.

Bring the contents to a boil (the oil completely dissolves during this time). Pour in the sifted flour, stirring constantly to avoid the formation of lumps.

Knead the flour mixture until smooth and heat it on the stove (brew), all the same, stirring. We brew until the mass seizes and begins to move away from the walls of the dish. It's fast, just 1-1.5 minutes.


After the dish is removed from the stove, we wait another 1-1.5 minutes. and add the egg to the mixture.


The result should be a homogeneous, thick mass. If you collect the dough in a spoon, it will begin to drain from it only after a few seconds. This means that the custard dough for dumplings is ready.

Dough recipe for dumplings without brewing

Ingredients for non-custard dumplings:

  • water (milk, broth) - 50 ml,
  • butter - 1 tbsp. l.,
  • salt - 1/3 tsp,
  • egg - 1 pc.,
  • flour - 150 g.

How to make dough without welding

This dough is prepared easier and faster than the previous version, but the finished dumplings at the same time come out more dense and not as airy as from custard dough.

Pour water into a bowl, add salt, add the egg.


Add melted butter and stir the mixture until smooth.


Then add the sifted flour to the mixture.

And knead the dough until smooth. Ready. Here, the dough for dumplings also turns out to be quite thick, thicker than for pancakes or jellied pies, for example.


How and when to add dumplings to soup

Whichever version of the dough you choose, the dumplings are molded and prepared in the same way. By the time the dumplings are added to the soup, it should be almost ready - i.e. dumplings are introduced into the soup as a last resort. This time I cooked a simple vegetable soup with dumplings. Boil diced potatoes in salted water. I made a dressing from vegetables fried in oil: onions, carrots and tomatoes. Boil the soup for 5 minutes. - and you can add dumplings.

Dumplings are formed very simply. Armed with two small spoons. One scoop up a small amount of the finished dough (about a third of a spoon). We press the filled spoon against the wall of the saucepan so that the dough in the spoon lies more tightly.

It turns out dumplings of a slightly elongated shape and approximately the same size.

We dip the second spoon into water (you can separately take it into a glass or dip it into a saucepan with ready-made soup) and remove the dough with the convex side so that it flops directly into the boiling soup.

Dumplings are cooked quite quickly - 5 minutes. boil and you're done!

When cooking dumplings, at least 2 p. increase in size, take this into account when calculating the amount of ingredients. The indicated amount of dough (in both cases) was enough for me for a 3-liter pot of vegetable soup.


Dishes with dumplings are popular all over the world. In different countries, boiled pieces of dough have different names and composition. Dumplings, gnocchi or dumplings can be made from flour, semolina, rice, cheese, etc. They are usually in the form of balls or sticks that are added to the soup at the final stage of cooking.

Dumplings in questions

What is the best dumpling recipe?

There is no correct one. There are a lot of recipes for making dough for dumplings, each is good in its own way. Main ingredients: flour or semolina, mashed starchy vegetables (potatoes, sweet potatoes, etc.) or bread. You can cook with water or with fatter ingredients such as milk or cream, then the dough will turn out tender and softer. Of the additional ingredients that play the role of "binder", eggs or melted butter are used. Among the optional, replaceable additives are spices and spices.

Algorithm for making dumplings:

  1. Knead the dough according to one of the recipes.
  2. Form small balls from the dough.
  3. Dip the raw dumplings into the boiling broth.
  4. Cook until tender, until they float to the surface.

Are dumplings boiled together with soup or separately?

Often added to the soup at the final stage of cooking. But you can boil them separately in salted boiling water, and only then arrange them on plates with a hot first course. In this case, they will better retain their own taste, and the broth will remain clear. Separately boiled dumplings can be served not as an addition to soup, but as an independent dish or addition to dessert.

How to make dumplings?

According to the method of formation, dumplings are of three types:

  1. Spoon - the dough is formed and lowered into boiling water with a couple of teaspoons. The consistency of the dough should be thick, like pancakes. Use one spoon to scoop out a portion, and drop it into the boiling soup with the other. When scooping the dough into a spoon, do not try to scoop up too much, because when cooking it will greatly increase in size. As a rule, 1/3 teaspoon is enough.
  2. Rolled - prepared from dense dough, which is rolled out with a sausage, cut into pieces, and balls roll from them. This type of kneading is mainly used when you need to prepare stuffed dumplings or dumplings. In order for the products to keep their shape better, it is advisable to dry the balls for about an hour before cooking. Moreover, you can ask them any form that your fantasy tells you.
  3. Elastic - the average between the first two methods. You can form products with spoons or simply pinch off small pieces with your fingers and set them to boil.

What to do so that the dough does not stick together?

To prevent the dumplings from sticking together, lay them on opposite sides of the pan, stirring with a spoon, then they will grab faster. At the same time, it is important that the water does not boil too intensely, but only gurgles gently. As soon as all products float to the surface, the soup can be considered ready. And do not digest, otherwise the first dish will turn into porridge.

Dumplings in recipes

Flour and egg dumplings

Ingredients:

  • egg - 1 pc.
  • water or milk - 2 tbsp. l.
  • wheat flour - 3-4 tbsp. l.
  • salt - 1 chip.
  1. Crack an egg into a deep bowl, carefully crack it with a fork to break the yolk.
  2. Add cold water or milk, salt and stir.
  3. Introduce the sifted flour in portions, working intensively with a fork or whisk to eliminate the appearance of lumps. You will get a thick dough that will be difficult to drain from a spoon.
  4. Spread in the soup, scooping up 1/2 teaspoon.
  5. Cook for 3-4 minutes, as soon as they pop up, then they are ready.

Tip: if you add 2-3 tablespoons more flour to the dough, then it will turn out thick, it can be rolled out and cut into pieces. And if you cook it on kefir and add soda, you get the simplest Ukrainian dumplings, which can be served separately, with sour cream and cracklings.

Semolina dumplings

Ingredients:

  • semolina - 100 g
  • eggs - 2 pcs.
  • butter - 2 tbsp. l.
  • cold milk - 4 tbsp. l.
  • salt and pepper - 2 chips each.
  1. Melt the butter in a water bath or microwave. Cool to room temperature and stir in egg yolks.
  2. Add semolina and pour in milk, beat with a whisk until smooth.
  3. Salt and pepper, mix again.
  4. Put the resulting dough in the refrigerator for 15-20 minutes so that the semolina swells.
  5. Form dumplings with a couple of teaspoons and cook until tender, 5-7 minutes.

Cheese dumplings

Ingredients:

  • wheat flour - 4 tbsp. l.
  • cornmeal - 4 tbsp. l.
  • baking powder - 1 tsp
  • grated hard cheese - 30 g
  • cold milk - 125 ml
  • softened butter - 40 g
  • salt - 1/4 tsp.
  1. Sift and mix two types of flour, add salt and baking powder, grated cheese.
  2. Butter must first be softened to room temperature, and then rubbed into the resulting dry mass.
  3. Pour milk in a thin stream and knead a soft dough.
  4. Roll into balls by dipping your hands in cold water. The size of the product should be the size of a walnut, as they will still swell during cooking.
  5. Spread in a boiling broth and cook for 7-8 minutes.

potato dumplings

Ingredients:

  • potatoes - 800 g
  • butter - 4 tbsp. l.
  • wheat flour - 3-4 tbsp. l.
  • large egg - 1 pc.
  • milk - 2 l
  • salt - to taste
  1. Peel the potatoes, cover with water, add a little salt to taste and boil until tender. Drain all the broth and grind through a sieve.
  2. Add raw egg yolks and flour to a warm, but not hot, potato mass, mix thoroughly.
  3. Separately, beat the cold egg whites to peaks and fold them into the batter.
  4. Scoop the potato batter with a tablespoon, smooth the edges, and then separate the dumplings with a teaspoon dipped in hot water. Dip them in hot milk.
  5. Cook at a low boil for 10-12 minutes, without a lid, salt and add butter at the end.

Chicken dumplings (minced meat dumplings)

The recipe is “for the lazy”, you do not need to knead the dough separately, and then put the filling inside, just mix everything into the total mass. Only chicken fillet is suitable for cooking, it contains a lot of protein, which instantly seizes in boiling water and prevents the dumplings from falling apart. You can't cook with pork or beef.

Ingredients

  • chicken fillet - 300 g
  • small onion - 1 pc.
  • egg - 1 pc.
  • semolina - 50 g (or 4 tablespoons of flour)
  • salt and pepper - 2 chips each.
  • sweet ground paprika - 0.5 tsp
  1. Grind the meat and a small onion into minced meat - in a meat grinder or in a blender.
  2. Add egg, salt and pepper, ground sweet paprika (for color). Add semolina and mix thoroughly. Leave for 10 minutes. Instead of semolina, you can use wheat flour.
  3. Shape the dumplings with your hands or with a spoon dipped in cold water.
  4. Spread in boiling soup and cook for 7-10 minutes until tender.

Belarus

Dumplings and jackdaws are often made from buckwheat flour or minced fish mixed with flour. Hence, there are two options for the dish: buckwheat jackdaws, which, after boiling, are sometimes fried in lard and poured with sour cream, and fish jackdaws are eaten with fish or mushroom broth, served as a first course in soup or aspic. Belarusians also cook "dumplings with souls" - the so-called balls of stuffed dough, often with a piece of lard inside.

Italy

Gnocchi, there are hundreds of varieties, there are potato, semolina, corn, rice, pumpkin and even liver and almonds.

Lithuania

Skrill and shishkutes, and the former can be not only boiled, but also fried. Boiled pieces of dough got the name shishkutes for their unusual shape, because they are prepared in the form of small cones.

Hungary, Czech Republic and Transcarpathia

Gambovtsy or gombovtsy, most often potato or cottage cheese. They can be “empty”, with cracklings, liver, meat, sweet products stuffed with cherries, plums or thick plum marmalade lekvar are very popular.

Germany, Czech Republic, Austria

Dumplings or dumplings, prepared from flour, cottage cheese, potatoes and stuffings, there are meat, vegetable and sweet, yeast and yeast-free, boiled and steam, can be added to roast, in regular or sweet milk soup, and also go as a side dish to dishes from meat.

Before preparing the dumplings, the soup dough recipe is chosen as desired. They definitely contain flour. Garlic, cheese, semolina and even pumpkin are used as additional ingredients.

Dumplings are equally popular in many countries of the world, although they are called differently. For some, they are associated with the taste of childhood. There is no correct test recipe. Each is good in its own way. Traditional dumplings involve the use of the following products:
2 eggs;
5 large spoons of flour;
150 ml of water;
salt.

Test recipe:

1. Eggs are beaten in a deep bowl.
2. Add salt and water.
3. Gradually introduce flour and knead the dough. The consistency should be uniform.
Two teaspoons are dipped in cold water and one scoops the dough out of the bowl, while the other carefully separates it and throws it into the boiling broth. Keep in mind that it will increase in size during the cooking process.

eggless dough recipe

The lean version of the dish assumes the absence of eggs in the recipe. For cooking you will need:
2 large spoons of flour;
1 teaspoon baking powder;
2 tablespoons of sunflower oil;
a pinch of salt.
All ingredients are well mixed until a homogeneous consistency without lumps is obtained. The dough is collected with a spoon and sent to a boiling soup. Boil for about 3 minutes.
Usually dumplings are added to the soup at the final stage.

However, some housewives cook them separately, and then lay them out on plates with ready-made soup. This way the dumplings retain their true taste and the broth remains clear.

Corn flour with pumpkin


Soup with pumpkin dumplings made from cornmeal is very tasty and satisfying. The broth is suitable for both vegetable and meat. The following products are required for the test:
100 g pumpkin;
1 chicken egg;
100 g cornmeal;
salt pepper.

Cooking:

1. Pumpkin is boiled and mashed. When it cools down, add the egg.
2. Sprinkle with salt and pepper.
3. Add flour and mix thoroughly.
Dumplings are made from the finished dough and boiled in the soup for 5-7 minutes. So that they do not stick together, they are laid out on opposite sides of the pan and stir the water with a spoon.

Cooking from choux pastry

Custard dumplings are soft and tender. To prepare them you will need:
2 eggs;
1 glass of flour;
100 g butter;
5 g salt;
1 glass of water.

Step by step preparation:

1. Mix water, salt and oil in a saucepan.
2. Bring the composition to a boil.
3. Turn off the fire and pour flour into the pan.
4. Mix everything thoroughly. There should be no lumps left.
5. Turn on the stove again and keep the pan on fire for 2-3 minutes, stirring constantly.
6. The container is removed from the stove, the dough is allowed to cool.
7. Add eggs to it and mix. You should get a smooth uniform consistency.
Dumplings can be pinched off with your hands, making neat round balls.

As soon as they float in the soup, the dish is ready.

Custard dumplings are suitable as a side dish. They are boiled and fried in a pan in butter.

potato dumplings


Potato dumplings are a traditional Slavic dish. Every family prepares them differently. But there are certain nuances that make the dough perfect. For potato dumplings, you need to take the following products:
5 medium sized potatoes;
4 large spoons of flour;
1 chicken egg;
salt pepper.

Test preparation:

1. Potatoes are washed, peeled.
2. Boil in salted water until tender.
3. The water is drained, and the potatoes are mashed until mashed.
4. Add egg, salt, pepper and flour to the cooled potatoes. Everything is mixed.
5. Form small balls.
6. Spread one at a time in boiling broth. Cook them for 2-3 minutes so that the dumplings do not boil.
You can add some greens and your favorite spices to the dough for dumplings. Potato dumplings are suitable for buckwheat soup. If they are in the broth, you can not put the potatoes.

Semolina dumplings for soup

Traditionally, dumplings are made from flour, but some housewives prefer semolina. Products are perfect for vegetable or milk soup. The dish turns out hearty and rich.

For cooking you will need the following products:

1 chicken egg;
1 teaspoon of butter;
salt;
100 g semolina.

Step by step recipe:

1. Put an egg, semolina and butter with salt in a blender.
2. All thoroughly beat at a slow speed. You should get a homogeneous dough.
3. Gain half a teaspoon of dough and add to the broth.
Dumplings immediately float to the surface and increase in size. This allows you to control their number.

Dumplings with garlic



For garlic dumplings, take the following ingredients:

3 tablespoons of flour;
2 eggs;
2 pinches of salt;
2-3 garlic cloves;
dill.

Step by step recipe:

1. Beat eggs with a fork along with salt.
2. Add flour and mix well.
3. Garlic is passed through a press and thrown into the dough.
4. Add greens.
5. The dough is collected with a spoon dipped in cold water and boiled for 5-6 minutes.
If the dough turned out to be thick, it can be diluted with mayonnaise. Garlic dumplings add spice to any dish. They go especially well with pickle.

Homemade cheese dumplings

For a change, you can cook soup with cheese dumplings for lunch. It turns out light, but at the same time satisfying. Cheese lovers will especially like the dish. The main thing is to use a quality product. Required Ingredients:
1 chicken egg;
100 g of hard cheese;
greenery;
25 g butter;
1.5 tablespoons of flour.

Cooking progress:

1. Cheese is grated.
2. Add an egg and chopped greens to it. Everything is mixed.
3. Combine with softened butter. You don't need to unravel it.
4. Gradually introduce flour, stirring.
5. Put the dough in the refrigerator for 15-20 minutes.
6. After the time has elapsed, the dough is taken out and small balls are formed from it.
7. Throw them into the water 10 minutes before the end of cooking.
For lovers of thick soups, you can use 2 servings of cheese dumplings. Such products are appropriate in chicken, vermicelli and rice soup.

You ask, what is the difference between dumplings and dumplings. Nothing really, just the name. But in fact it is the same thing - tender airy pieces of dough cooked in broth or boiling water. Fairy tales were written about them, and songs were composed - in general, they entered our lives.

We eat them anyway!

Choux pastry dumplings are not only delicious, but also versatile! It can be part of the soup along with vegetables and meat, and we scoop them into a spoon along with a slice of carrots or a piece of chicken. You can just eat dumplings with broth - from such a beautiful broth cup, and drink it right from there. And you can boil them as a separate dish and put them in a deep plate, then pour them with ghee or sour cream - as you like.

By the way, dumplings or dumplings are not exclusively a Slavic culinary invention. Other national cuisines also differ in their love for boiled pieces of dough. The Germans are especially fond of them. They came up with a simple, but very tasty and extremely high-calorie salad. To prepare it, you need to boil the dumplings, throw them in a colander, then mix them in a bowl with chopped boiled potatoes and cover it all with onions fried in lard - along with pieces of lard and rendered pork fat. Someone wittily called this dish "Germans in the city", although anyone can be under such a banner in the city.

Dumplings as part of the soup

Let's make dumplings from choux pastry in chicken soup. To do this, take the following products:

  • a small chicken (if not, you can boil a chicken leg);
  • large carrot;
  • large onion;
  • three medium potatoes;
  • sunflower oil;
  • Bay leaf;
  • greenery;
  • salt, peppercorns to taste.

Actually, we will knead the dumplings as follows. Let's take:

  • a glass of cold water;
  • a tablespoon of butter;
  • egg;
  • a glass of flour;
  • some salt.

First, cook the broth: put the chicken in a pot of cold water and cook until it boils. After that, remove the foam and twist the fire to a small one. While the broth is cooking, peel and cut potatoes, carrots and onions: potatoes into cubes or medium cubes, carrots into medium strips or slices, onion into cubes. Dip carrots without frying immediately to the meat, after it - chopped potatoes. Fry the onion first, then put it in the pan. Immediately put the parsley with pepper, do not forget to salt the broth.

While all this is being cooked together, pour water into another bowl, put oil, salt in it, put on medium heat. While the butter is melting and the water is boiling, sift the flour separately, after which we pour all the flour into boiling salted water with butter and begin to mix quickly. Do it mobile because the dough "brews" in a matter of minutes, and more precisely, in a minute we get a ball of dough. But we will continue to stir it for another minute, reducing the heat to the quietest. After that, remove the dishes with the dough and after a couple of minutes we drive an egg into it, after which we mix well. The egg should not be cold, so take it out of the refrigerator beforehand.

Ripping off and throwing

Now we have to add our choux pastry dumplings one by one to the almost ready soup. To do this, you can use a special spoon for cutting balls from vegetables and fruits, you can take an ordinary teaspoon. And someone will completely pinch off small pieces the size of a nut from the general lump, after moistening your hands with vegetable oil so that the dough does not stick. The main thing is that the shape of the dumplings is correct - round.

After about a minute, dumplings thrown into the soup float to the surface. This means that the dish is almost ready, and it remains to cook for about ten minutes. After that, the pan is covered with a lid, removed from the stove and the soup is infused for five minutes. Before serving, you can put finely chopped greens directly into the pan, or you can put it in each plate separately.