I have been eating egg dumplings since I was just a small child. My mom would usually make the dumplings with chicken stock for a chicken and dumpling soup. But once in a while she would cook up pork ribs and serve them with the dumplings for a pork and dumpling soup.
And my grandmother made these for my mom and her siblings, so you can see this recipe has been passed down from generation to generation. That is a true testimony to how good they are.
This is a simple recipe that goes perfectly on cold-weather days. And, as much as I loved these as a kid my family loves them as much as I did and still do.
- All-purpose flour works well for this recipe.
- I don’t use salt in this recipe. I let the chicken broth season the dumplings. If you prefer you can add about 1/4 to 1/2 teaspoon of salt to the batter.
- I know that most egg dumplings use baking powder in their recipes. I like to leave the baking powder out of the dumplings. These dumplings are denser than some dumplings, which my family enjoys.
- These dumplings are delicious in chicken broth. Use 4 to 6 cups of chicken broth for this recipe. Add onion, carrots, celery, and cooked chicken to the broth for a delicious and hearty soup.
- If adding the vegetables saute them in a separate skillet before adding them to the soup.
- When cooking the dumplings add them to the boiling broth by rounded teaspoons. Before added the dumplings dip the teaspoon in the broth, this will prevent the dumplings from sticking to the spoon.
- Leftover can be stored in the refrigerator for 3 to 4 days.
- To reheat the dumpling simply heat in the microwave or on the stovetop to the desired temperature.
Steps for Making Egg Dumplings
In a medium bowl beat the eggs and milk together
Gradually beat in the flour. You will want a beat in flour until the batter is thick but still moist.
Drop the dumplings in boiling broth.
Once all of the dumplings are added to the broth bring to a boil. Then reduce the temperature and cook for 15 to 30 minutes or until the dumplings are cooked through.
Looking for soup recipes? Check these recipes:
- 3 large eggs
- 1 1/2 - 2 cups all-purpose flour
- 3 tablespoons milk
- In a medium bowl beat the eggs and milk together.
- Gradually beat in the flour. Beat in enough flour to make a thick but moist batter.
- Drop the dumplings into boiling broth by small teaspoons. For larger dumplings have the teaspoons rounded.
- Once all of the dumplings bring to a boil, reduce the heat, cover, and cook for 15 to 30 minutes or until the dumplings are cooked through. Time will vary depending on the size of the dumpling.
- For soup add onions, carrots, and celery that have been sauteed and tender. Add pieces of cooked chicken.
- Use enough all-purpose flour to make a batter that is stiff, but still moist.
- If you desire you can add 1/4 to 1/2 teaspoon of salt to the batter.
- Drop dumplings into a boiling broth by small teaspoons. For larger dumplings add by rounded tablespoons.
- Cooking time may vary depending on the size of the dumplings.
- These dumplings are delicious in chicken broth. Add carrots, celery, and onions that have been sauteed for added flavor. Cooked diced chicken can be added to the soup also.
- Reheat leftover soup in the microwave or on the stovetop to the desired temperature.
This recipe was originally published on December 31, 2013. It has been updated with new content and pictures on January 11, 2021.