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Side view a white bowl with egg dumplings.

Egg Dumplings

Egg Dumplings are tender small dumplings that taste great in soups. My favorite way to serve them is in chicken dumpling soup that is flavored with onion, celery, celery, and bits of chicken.
5 from 4 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 3 servings
Calories: 382kcal
Author: Dawn


  • 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.


  1. Use enough all-purpose flour to make a batter that is stiff, but still moist. 
  2. If you desire you can add 1/4 to 1/2 teaspoon of salt to the batter. 
  3. Drop dumplings into a boiling broth by small teaspoons. For larger dumplings add by rounded tablespoons.
  4. Cooking time may vary depending on the size of the dumplings.
  5. 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.
  6. Reheat leftover soup in the microwave or on the stovetop to the desired temperature. 
Nutrition information is an estimate and may vary with brands of ingredients used. The nutrition facts are just for the dumplings.


Calories: 382kcal | Carbohydrates: 64.7g | Protein: 15.4g | Fat: 6.1g | Saturated Fat: 1.9g | Cholesterol: 187mg | Sodium: 79mg | Potassium: 165mg | Fiber: 2.3g | Sugar: 1.3g | Calcium: 57mg | Iron: 5mg