The best dumpling recipes for soup. How to make delicious dumplings for soup

There are dozens of dumpling soup recipes and the difference is not only in the composition of the dough pieces. One thing is for sure - this is an economical hot dish, with many flavor variations and made from the simplest products that are always in the house.

There are analogues of dumplings in different cuisines world: in Italy, in the Czech Republic, Germany, of course, Ukrainian dumplings are known to everyone. But do not be confused, each of these supplements has its own characteristics.

Not every housewife knows how to cook soup with dumplings tasty, unusual and correct.

Recipes for different types of dumplings for the first course

For many, everything is limited to kneading dumpling dough from flour and water to make dumplings for soup. In fact, the cooked particles should be fluffy and soft. Various products help to achieve this softness - milk, cream, butter.

Soup dumplings are always an improvisation. As an additive, grated vegetables, cheese, cereals and aromatic herbs are good.

We prepare the dough right before throwing it into the boiling broth. Put pieces of dough in the pan before turning it off, they cook very quickly. And the readiness indicator - additional particles will float to the surface.

Usually dumplings are boiled, but there are gourmets who like them lightly fried with onions in oil.

Dumpling dough

The traditional composition of the most common dumplings is simple: eggs, flour, cream, butter.

They are kneaded according to the principle of dumpling dough, a little thinner.

Eggs must be taken from the refrigerator, the flour must be sifted. When it is enriched with oxygen, the dough is airy. Butter, of course, melt. This is the base for the dumplings. If you add additional ingredients, then already in the finished dough.

Any kind of dumplings are made from dough, this is the basis.

The soup turns out to be hearty, but at the same time not banal with rice, noodles and potatoes.

Millet dumplings

100 g millet
1 egg
1 tbsp wheat flour

We cook the cereal in advance. Add an egg to soft porridge, salt and fasten with a spoonful of flour. Knead, form balls, it remains only to add to the soup. This dish is also served as an independent dish, with sour cream.

How to make dumplings for soup from eggs and flour

The easiest way, known to every hostess.

Eggs are beaten with a whisk, spices and salt are poured into the egg mass. And then flour is added. The batter can be taken with a spoon and thrown into boiling water, the dumplings themselves will accept desired shape and harden.

Semolina dumplings

Minimum food required. To the cereal we take one egg and a little vegetable oil.

Stir the egg vigorously with a spoon. The liquid ingredient will help the semolina swell. Leave for a while so that the cereal disperses. It remains only to put the pieces in heated oil, fry and take a sample. If you are going to cook dumplings, then divide the dough into small portions, it tends to increase greatly in volume.

potato dumplings

10 potatoes
2 onions
Salt and, if netted, nutmeg

For this dish, boil the potatoes "in uniform". We remove the peel, finely three root crops. Onion can also be grated, its juice will add flavor to fresh potatoes. You can also fry in oil, in which case you will have to add 1 egg to the dough so that the dumplings do not fall apart.
To prevent the potato chips from darkening, a few drops of lemon juice are added.
Everything, you can roll the balls and throw them into the broth.

dumplings

1 egg
400 g wheat flour
0.5 teaspoon soda
0.5 teaspoon salt
A glass of kefir

The secret of the tenderness of dumplings in kefir and soda. They are incredibly soft and fluffy. The dough is kneaded, starting with eggs, flour is added at the end. And, like dumplings, our dumplings are cooked until they float.

Gnocchi

This italian dish, an almost complete replica of our potato dumplings. The composition and recipe are no different.
If you really want to cook soup with gnocchi, just make them very small. They differ only in size.

Simple dumpling soup

Ingredients:

Water - 2.5 liters
Potatoes - 4 pcs
Carrots - 2 pcs
2 onions
Salt, pepper, vegetable oil
2 sweet peppers
Greens you like

For flour additive:

Egg, flour, milk, salt.

Soup with dumplings is good and just on the water, if you want, cook it in the broth.

Consider step by step recipe. Pour cubes of chopped potatoes and bell pepper into a saucepan with boiling liquid.

Add carrots and onions in a passivated form.

We put the greens at the end so that it retains the aroma.

Already before turning off, scoop up the mass with a spoon and cook the flour pieces.

The dough is kneaded very simply: pour milk into a beaten egg, salt and form with flour.

Boil the soup for a couple of minutes and arrange on plates.

How to cook soup with dumplings in broth

The recipe is similar. Only in advance we cook the broth. It is enough for the chicken to boil for half an hour. But we keep the meat on the stove for at least an hour to boil the pieces. For the rest, follow the recipe with simple option hot.

Soup with potato dumplings

2.5 liters of meat broth
carrots, onions, bell pepper 1 piece
Half a glass of tomato juice
A couple of sprigs of parsley, salt, oil

For potato balls:

4 potatoes
4 tbsp flour
1 egg
Salt and pepper

Cooking:
For potato dough, we boil the puree and crush it.
Beat for tenderness with an egg and give flour density.
We finely chop all the prepared vegetables and cut them as you like, throw them in turn into the boiling broth.
It goes there tomato juice for color.
We throw potato balls 2-3 minutes before turning off the fire.
The main product is already cooked, they only need cooking for compaction.

This soup is much more interesting than the usual potato soup.

How to cook soup with semolina dumplings

1.5 liters of any broth
1 carrot and onion
Vegetable oil
1 egg
2.5 tbsp decoys
A piece of butter

Cooking sequence:

We put some fried vegetables in the hot broth. For beauty, you can cut them figuredly. Rub the egg with melted butter. Sprinkle with semolina, salt and let stand.
We collect a portion with a teaspoon and lower it into a boiling first course. Cook for a few minutes.

Cheese dumpling soup recipe

The base for the soup is cooked as usual. Potatoes, carrots, overcooked onions are essential ingredients. You can take any broth, the main thing is not to forget to add lavrushka and spices.
More attention to dumplings.

Cooking options:

1 egg
100 g cheese
bunch of greenery
1.5 tablespoons flour
A piece of butter

Three hard cheeses on a fine grater, stir with egg, flour, chopped herbs. Roll the balls right away so as not to waste time later.
As soon as the vegetables are overcooked, you can put cheese balls in the soup. They float like normal dumplings.
For a special splendor of cheese dumplings, milk is poured in when kneading the dough.

Other chefs know their secret: separating the yolk and protein and whipping them separately. You have the opportunity to try all the recipes.
As you can see, not at all expensive and hearty lunch is a reality.
You just need to use your imagination and the simplest set of products.

On cold winter days, it is especially pleasant to eat hot dishes for lunch. It can be all kinds of broths, mashed soups with cream, rich borscht. Recipes for hot dishes are very diverse, some use cereals, others use a large number of seasonal vegetables. We will consider the option of making a soup with flour products called "dumplings".

Fragrant light soup on a strong meat broth It makes a great side dish for lunch. The pieces of dough swell during cooking and turn into dumplings. The dish is widespread all over the world, dumplings can be called dumplings, gnocchi. Let's analyze the intricacies of the recipe for making soup with dumplings, for 4 servings we need:

Ingredients

2 liters of water;
0.5 kg of lean meat;
4 potatoes;
1 onion;
1 carrot;
1 st. l. any vegetable oil;
Salt, ground pepper, greens to taste.

For dumplings take:

8 tablespoons of premium flour;
Small egg;
150 grams of cold milk;
A little salt.

Cooking

We clean the meat from excess fat and films, soak in cold water so that our broth is transparent, like dew;
Pour prepared meat cold water, cook until boiling, regularly remove the resulting foam with a slotted spoon;
In the meantime, prepare vegetables: wash potatoes, onions, carrots, peel, chop in the same style (cubes will look good);
Put the chopped potatoes in the broth, cover with a lid and cook for 7 minutes;
We pass the chopped onions and carrots in any oil until a beautiful golden color;
We send vegetables to the broth;
We are engaged in dough for dumplings: in a separate bowl, mix the flour sifted with salt with a beaten egg, pour in cold milk in a thin stream, knead the dough according to the consistency of thick sour cream;
Prepare 2 teaspoons and a cup of cold water;
Carefully take a small amount of dough with a spoon, dipping it periodically into cold water, and using another spoon, dip the dough into boiling soup, cook for about 5 minutes from the moment of boiling;
Ready dumplings will float, increase in size and swell by half during the cooking process;
Let the soup brew for about an hour in a warm place;
Serve with chopped fresh herbs, after putting a piece of boiled meat in each serving. Serve the bread as desired, the soup with dumplings is very satisfying.

Recipe for chicken soup with dumplings

Chicken broth is considered the most dietary, suitable for all ages. This broth has a rich flavor due to the use of whole chicken and a large number vegetables.

Ingredients

Fresh chicken weighing a little over a kilogram;
2 liters of water;
A couple of potatoes;
1 large carrot;
Onion white onion - 1 pc.;
stalk of celery;
Fresh parsley, salt, pepper - to taste.

For the dumpling dough recipe:

4 tablespoons of wheat flour;
The same amount of cornmeal;
1 tsp baking powder;
30 gr. grated cheese;
125 ml cold skim milk;
40 grams of softened butter;
¼ teaspoon salt.

Cooking

First, prepare the vegetables (wash, peel);
Cut the washed chicken carcass into portions, put in a saucepan;
Slicing carrots, onion half rings, celery - rings;
We put chopped vegetables in a pan with chicken, pour the indicated amount of water, put on the stove;
Bring to a boil, switch to a very low heat, cook for about 30 minutes;
Meanwhile, prepare dumplings: mix two types of flour (wheat and corn), salt, baking powder, grated cheese;
Rub the softened butter into the resulting mass to a smooth consistency;
At the final stage, pour cold milk in a thin stream;
Knead soft dough;
Wet hands periodically in cold water and sculpt balls of dough, a little smaller in size. walnut(dumplings will swell during cooking);
Put the dough balls into the boiling broth, cook for 10 minutes;
Remove the chicken from the soup, cool;
We select the meat from the skin and bones, return to the broth;
Before serving, heat the plates, pour a portion of soup with meat, put 6-7 dumplings, sprinkle with finely chopped parsley. Fragrant, thick soup with dumplings is ready, call everyone to the table!

Recipes for different types of dumplings for the first course

The traditional recipe for dumplings for soups is a variant made from wheat or other flour, semolina. Dutch cheese, spinach greens are also added to dumplings if desired.

Dumplings are made from mashed potatoes and pumpkin - the so-called gnocchi, can also be part of a variety of sweet milk soups - called dumplings, and also be a completely independent dish, which is served with fried onions and sour cream - dumplings. Let's take a look at the most popular dumpling recipes.

Ingredients

Flour - 100 gr.;
1 egg;
Milk - 0.5 liters;
Butter - to taste;
Salt, granulated sugar- optional.

Cooking

Mix the flour with the egg, put the resulting dough into boiling milk with a spoon, cook for 5 minutes, let it brew, at this time the dumplings will increase in size. Add a little salt, before serving, put a cube of butter in a plate.

Ingredients

Potato - 1 kg;
Flour - 300 grams;
Egg - 1 piece;
Salt, spices - to taste.

Cooking

Wash potatoes, peel, boil. In a bowl, mash the potatoes until puree, add the egg, salt, pepper.
Knead well the resulting dough, divide into equal sausages and cut, as for dumplings. Then, with a fork, gently flatten each piece of dough to get deep grooves in which the sauce will linger. Boil.
Ketchup, garlic sauce with sour cream are suitable as a sauce.

Ingredients

Flour - 2 cups;
Water - 0.5 cups;
A couple of eggs;
Onions, lard for frying;
Salt, ground pepper.

Cooking

Mix flour with beaten eggs and water, salt and pepper. We roll sausages from the dough, cut into portioned cubes.
Pour boiling water into the bottom of the double boiler, grease the mold with oil, put the dumplings and cook for a couple of 10 minutes. At this time, fry the lard with onions in a pan until a beautiful golden color.
Put the finished dumplings on a dish for serving, pour onion sauce on top. Serve hot.

Translated from German, the word "dumpling" means "lump". In fact, they are lumps of dough that are prepared as an independent dish or filler for other dishes, usually soups. However, there is still no consensus on the origin of dumplings. This dish, under one name or another, is present in the cuisines of various nations.

It is prepared not only by Germans, but also by Poles, Czechs, Lithuanians, and their recipes for making dumplings are very different from each other. However, in terms of the main ingredients (flour, eggs, milk), the methods of preparing this dish in all cuisines are very similar. Some cultures make dumplings more flavorful with spices and herbs, and the Germans and Hungarians, for example, supplement the dough for dumplings with sausages and cracklings.

Dumplings - food preparation

The main products for making dumplings are flour, milk and eggs. As in other cases, taste and appearance The finished dish depends to a large extent on the quality of the raw materials.

Flour before making dough for dumplings should be sifted, and more than once, to enrich it with oxygen and make the dough more airy. It must be remembered that the amount of flour in the recipe is always approximate, because the density of the resulting dough is determined not only by the amount of flour, but also by its quality, fat content and density of milk, etc. Therefore, the hostess should be prepared for the fact that the dough for dumplings can go for more or less flour compared to the amount indicated in the recipe.

For the preparation of dumplings, fresh eggs with a clean, shiny shell should be selected. Milk is usually taken fresh or pasteurized.

flour dumplings

These dumplings are used in soups or as an independent dish. For cooking, you can take wheat or buckwheat flour, or you can use a mixture of rye, barley and buckwheat flour. Milk in the recipe can be replaced with water. In addition, since different kinds flour and oils have different properties, then the amount of liquid in the recipe can be varied to get the desired dough consistency for dumplings.

Ingredients:

6 art. spoons of flour (without top);
100 gr. milk;
2 eggs;
30 gr. butter (if necessary, you can use sunflower oil);
1 small onion;
0.5 teaspoons of cumin.

Cooking method:

Rub the butter and milk with egg yolks until white, then gradually add flour and water to this mass in small portions.
After salting the resulting dough and flavoring it with spices, we introduce into it egg whites, pre-whipped, and rub again. We get a dough that has the consistency of porridge-smear.
From the resulting dough with a teaspoon, which we moisten in water, we separate small pieces, which we cook for about 5 minutes (after adding water). Dumplings are ready when they start to float to the surface.

Custard flour dumplings

To prepare such dumplings, flour is brewed. The recipe for custard dumplings suggests slightly different proportions of flour and other ingredients, unlike the previous recipe, so they taste a little different.

Ingredients:

50 gr. flour;
3 art. tablespoons of butter;
2 eggs;
100 gr. milk;
2 tsp chopped greens (parsley with dill),
on the tip of a knife of salt.

Cooking method:

Having boiled milk and butter, pour flour into them and, without removing from heat, quickly stir the mixture to get an elastic mass that will lag behind the walls.
Then remove the resulting custard dough from the fire and, with continuous stirring, add salt and spices. After the dough has cooled down, mix it with pre-pounded yolks and beat. Then gradually introduce whipped proteins, again carefully stir the dough.
Then, wetting a teaspoon in water, we separate small pieces from the resulting dough and, lowering them into boiling salted water, cook over low heat until the dumplings are on the surface.

Semolina dumplings

Semolina dumplings are very delicate in taste, they can be used as an independent dish or filler for soup. Also, semolina dumplings can be made sweet.

Ingredients:

10 st. l. semolina;
500 gr. milk;
20 gr. butter;
2 eggs.

Cooking method:

Bring the milk to a boil over low heat, then, with constant stirring, pour the semolina into it in a thin stream. After adding sugar and salt, cook over low heat for about 3 minutes, then remove from heat and leave to cool under the lid.
After beating the eggs with a mixer, add them to the cooled semolina, then add the butter and beat the resulting mixture into a homogeneous lush mass.
We take a pastry cone bag, in which a metal tube is inserted, and fill it three-quarters with the porridge that we have prepared. We twist the wide free end of the bag, then, taking it in left hand, squeeze the porridge over the dishes in which the water boils. When the porridge is squeezed out of the pastry bag, we cut the dumplings into even pieces with a knife, which we dip in water from time to time.

Millet dumplings

Even if you do not like millet porridge, be sure to try millet dumplings. They have a very special taste, nutritious and healthy.

Ingredients:

50 gr. millet;
100 gr. milk;
2 tsp Sahara;
2 eggs;
50 gr. sour cream;
1 st. l. flour;
40 gr. butter.

Cooking method:

We cook a viscous porridge from millet, sugar and milk, cool it to about 70 degrees, then mix the porridge with eggs, sour cream and wheat flour, mix everything well.
We form dumplings from the resulting mass and cook them in salted water. Serve with melted butter or sour cream.

Potato dumplings

In the cuisines of almost all peoples, potato dumplings occupy a special, honorable place. They are very tasty and nutritious, and it is very easy to cook them. If you can cook mashed potatoes, then you can easily master potato dumplings.

Ingredients:

5 potatoes;
100 gr. rye or wheat flour;
50 gr. butter;
2 eggs;
1 onion;
1 tsp salt and cumin.

Cooking method:

Boil the potatoes in salted water and mash them into a puree, add butter to it.
Finely chop the onion and fry it for vegetable oil, mix it with mashed potatoes, pounded yolks, flour (we introduce it gradually), as well as slightly whipped proteins. Add cumin to the resulting mass, salt and mix everything thoroughly.
Boil the dumplings in salted water, serve them with butter and fried onions.

Dumplings - helpful tips experienced chefs

Although milk can be replaced with water when making dumplings, if possible, this should not be done, as milk dumplings are softer and tastier.

You should not neglect the advice to first beat the yolks with butter, and only then, after mixing them with the dough, add the whipped whites there. Only in this case, the dumplings will turn out tender, airy and very tasty.

Belarusian potato dumplings

Potato dumplings - National dish Belarusian and Polish cuisines, served as a separate dish with sour cream or garlic sauce, as well as in combination with soups and meat. A great way to diversify your menu with familiar, easily accessible ingredients. The recipe for potato dumplings is much simpler than it seems at first. Everything will take 45-60 minutes of your time.

Ingredients:

potatoes - 6-8 pieces (medium);
wheat flour - 4 tablespoons;
chicken eggs - 2 pieces;
onion - 1 piece;
starch - 1 tablespoon (in some cases);
butter - 50 grams (for frying);
bay leaf - 2 pieces;
black pepper - 3 peas;
salt - 1 teaspoon;
water - 2 liters (for cooking).

To make dumplings, you need potatoes with an average starch content. If the tubers are too starchy, it is very difficult to knead a homogeneous dough. After 5-6 minutes of mixing by hand, you can add a little water to moisten and knead again for 2-3 minutes. If there is not enough starch, the mass is too sticky. In this case, when kneading the dumplings, a little pure starch should be added.

In some recipes, potatoes are pre-boiled, and then mashed into dough. But in this case, you have to work quickly with hot potatoes, which is not very convenient. Where better to cook dumplings made from raw mass. You won't notice a difference in taste.

Recipe for potato dumplings:

Grind the onion on the smallest grater.
Wash the potatoes, remove the skin. Grate the pulp on the same grater as the onion.
It is good to squeeze the potato mass with your hands or through cheesecloth so that the pulp becomes almost dry.
Mix potatoes with onions, beat eggs. Mix.
Add flour. Knead the dough, which should turn out to be steep and uniform so that the workpieces do not fall apart. If necessary, add a little water, starch or more flour.
Roll the dough into balls about the size of a walnut.
Fill a saucepan halfway with water, bring the water to a boil. Salt, add pepper and bay leaf.
Gently lower the potato dumplings into the boiling water. Stir, making sure that the blanks do not stick to the bottom of the pan.
After the dumplings float to the surface (after about 30-40 minutes), boil for another 2-3 minutes, then remove from the water.
For an appetizing crust, fry the potato dumplings for 5 minutes on each side in a preheated pan with butter (optional).
Serve the dumplings hot. The dish goes well with soups, sour cream and meat. On the second day, the cooled balls can be heated in a pan or frozen for long-term storage, and if necessary, boil and fry again.

Soup Dumpling Recipes

Dumplings "Spicy"Soup with dumplings - the most favorite dish children and many adults, because an ordinary soup acquires a completely new, extraordinary sound when unusual, soft and eye-pleasing balls are added to it. How to make really tasty dumplings? We will try to answer this question today.

One of the most popular recipes is wheat flour dumplings. They are very quick and easy to prepare, but despite this, they are an excellent addition to the broth. Here is one of the recipes that has a pleasant spiciness.

Ingredients:

Flour - 4-5 tablespoons;
Broth - 100-200 gr.;
Egg - 1 pc.;
Garlic - 3-4 cloves;
Parsley - a small bunch;
Vegetable oil - 1 tablespoon;
Salt - to taste.

Cooking:

Separate the yolk from the protein, put the latter in the refrigerator for a couple of minutes. Beat the yolk, combining with a tablespoon of butter and a pinch of salt, add 1/3 of the flour;
In the resulting thick mixture, add hot broth. Mix well and quickly so that there are no lumps left in the dough;
Pass the garlic through a press, finely chop the parsley, add to the dough;
Slowly add the remaining flour, mixing thoroughly. As a result, the dough should turn out a little thicker than for pancakes;
Beat the cooled protein in the foam and add to the dough;
Scooping up the resulting mixture with one teaspoon and helping it slide off with the second, add the dough to the boiling soup, which, when curtailed, will turn into dumplings, you need to cook them for 3-5 minutes. Bon appetit!

Dumplings "Semolina Joy"

Another very tasty option is semolina dumplings. If everything is done correctly, they will turn out airy and tender, which will give your soup a special charm. In addition, the preparation of dumplings for semolina soup is not so widespread, so you can surprise and delight your household.

Ingredients:

Semolina - 4 tablespoons;
Egg - 1 pc.;
Salt, black pepper - to taste.

Cooking:

Beat the egg, add salt and pepper, mix the ingredients well;
Enter the semolina, stirring the mixture continuously. The dough should not turn out thick, but soft and plastic, resembling sour cream in consistency;
Place the dumpling mixture in the refrigerator for 30-40 minutes. During this time, the semolina will gain volume, and the dough will become ready for further use;
Add the cooked dough to the boiling soup, scooping it up with a teaspoon. After that, cook the soup for another 3-4 minutes. Bon appetit!

Dumplings "Cheese fantasies"

Cheese is the best invention of mankind, because it is so multifaceted and diverse that it is difficult to imagine any other product that is as “versatile”: they eat it with honey, put it in sandwiches, bake meat and fish with it ... We offer once again appreciate the cheese flavor in the dumplings.

Ingredients:

Flour - 2 tablespoons;
Hard cheese - 150 gr.;
Egg - 1 pc.;
Salt, black ground pepper - to taste.

Cooking:

Grate the cheese on a fine grater, add the egg to it;
Add pepper, salt and flour. Mix thoroughly so that the ingredients are well combined. Do not be surprised: the resulting mixture will be quite thick;
Take a small amount of cheese dough with a teaspoon and put it into the broth. Boil dumplings in broth for 1-2 minutes. Bon appetit!

Little tricks

Dumplings, like any dish, must be prepared with some attention to detail. We offer you some tips to help you prepare the perfect dish.

Remember that both flour and semolina, getting into humid environment, in particular, in the broth, will increase in volume. That is, so that the dumplings do not turn out to be huge, take quite a bit of dough;
To ensure that the dough prepared for dumplings easily separates from the spoon, moisten it with water before each dip in the mixture;
After you have placed the dumplings in the soup, you need to cook it for 1-5 minutes - it all depends on the type of dumplings. Otherwise, they will overcook and the dish will be hopelessly spoiled. Remember this.

As you can see, there are a lot of options for cooking dumplings for soup, which allows you to constantly experiment, creating more and more new culinary masterpieces and improving as a chef.

Potato dumplings with onions

Appetizing and satisfying potato dumplings with onions are obtained.

To prepare them you will need:

1-2 eggs;
7 tablespoons of flour;
1 head of onion;
salt to taste;
vegetable oil.

Cooking:

Potatoes need to be boiled until cooked in their skins, then chopped in a blender or grated.
Peel the onion, finely chop and fry in a pan in vegetable oil until a light golden hue.
Put the potato mass in a bowl, add the fried onion, flour and egg, mix everything thoroughly.
Form dumplings from the resulting dense mixture and use them as planned.

Hearty chicken dumplings

For this you will need:

300 grams of chicken fillet;
5 tablespoons of flour;
2 eggs;
greenery;
salt to taste.

Cooking:

Chicken fillet must be washed and either chopped in a blender until a homogeneous mass is obtained, or passed several times through a meat grinder.
Finely chop the greens.
Add flour, eggs and herbs to minced chicken, mix everything well.
If you are making soup, scoop up the chicken dough with a spoon and dip the portions into the simmering broth. Read more:

Here's what you'll need:

5 medium sized potatoes;
200 grams of minced meat;
1 onion;
half a glass of flour;
1 egg;
pepper and salt to taste;
greens to taste.

Instruction:

Take care of the filling first. Peel and chop the onion. Wash greens, dry and chop. Mix the minced meat with onions, herbs, salt and pepper, mix everything thoroughly until smooth.
Now prepare the dough. Peel the potatoes and grate on the smallest grater. The juice must be squeezed through gauze or cloth, it is not needed. Mix the resulting potato mass with flour and egg, knead a dense dough.
Form a cake from the dough, put a little meat filling in the center and connect the edges, then form a ball. Do the same for the rest of the dumplings.
Add dumplings to soup or boil in broth and serve.

Dumplings, or dumplings as they are also called, are a very versatile dish. They can be used as a side dish for various meat dishes as well as an addition to soup. And dumplings poured on top with sour cream and sugar can be an excellent dessert. In addition, dumplings can be served as an independent second course, fried in vegetable oil and stewed in sour cream.

In this recipe, I will show you how to make dumplings for soup. I do not describe the process itself, since there are many of them on the site. Let me just say that our favorite option is soup with meatballs and dumplings.

You can cook soup with dumplings and on chicken broth. For example, if you boil the broth in advance, then cooking a delicious fragrant soup with dumplings will take only 20 minutes.

It is necessary to put the dumplings into the soup at the very end, since the time for their preparation is 4-5 minutes maximum. The soup dumplings themselves can be made with either wheat flour or semolina. To improve the taste in dumplings, you can add various spices, herbs, or even cheese.

Cooking steps:

Kletski are small, mouth-watering lumps of dough that can transform even the simplest, with minimum set soup 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 test you choose, dumplings are formed 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.