Dumplings For Meatball And Dumpling Soup Recipe - Cooking Index
Dumplings For Meatball And Dumpling Soup Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
| 1 cup | 237ml | Water |
| 1 teaspoon | 5ml | Salt - plus more |
| To salt cooking water | ||
| 1 cup | 62g / 2.2oz | Flour |
| 3 | Eggs |
In a saucepan, bring the butter, water and 1 teaspoon salt to a boil. Add the flour all at once, stirring vigorously. When the dough forms a smooth, shiny ball that comes away from the sides of the pan, remove from the heat. Cool 10 minutes.
Mix in the eggs, one at a time, beating well.
Bring 2 inches of water to a simmer in a wide, shallow skillet and add 1 teaspoon salt per quart of water. Shape the dough into 40 (3/4-inch or smaller) balls. Use 2 teaspoons or a small scoop.
As you finish shaping a dumpling, drop it into the simmering water and repeat as the others are being completed. As you're working, bring the water to a boil; as soon as it boils, add a small amount of cold water. Return to a boil and repeat three times, adding water and bringing the water to a boil again. The dumplings will then be done all at one time. Lift dumplings out of the water and drain in a sieve. Dumplings can be made a day ahead of time and then warmed in the soup.
This recipe yields 40 dumplings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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