What can you cook from squid: quick and tasty

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 are very similar in all kitchens. Some peoples make dumplings more aromatic with the help of spices and herbs, while the Germans and Hungarians, for example, add sausages and cracklings to dumplings.

Dumplings - food preparation

The main ingredients for making dumplings are flour, milk and eggs. As in other cases, the taste and appearance of the finished dish is highly dependent on the quality of the starting products.

Before making the dough for dumplings, the flour must be sieved, 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 given as an approximate one, 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. go more or less flour compared to the amount indicated in the recipe.

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

Flour dumplings

These dumplings are used in soups or as a stand-alone dish. For cooking, you can take wheat or buckwheat flour, or you can use a mixture of rye, barley and buckwheat flour. The milk in the recipe can be substituted with water. In addition, since different types of flour and oil have different properties, the amount of liquid in the recipe can be varied to obtain the desired consistency of the dumpling dough.

Ingredients:

• 6 tbsp. tablespoons of flour (no top);
• 100 g milk;
• 2 eggs;
• 30 gr. butter (sunflower oil can be used as appropriate);
• 1 small onion;
• 0.5 tsp of caraway seeds.

Cooking method:

1. We grind the butter and milk with egg yolks white, then gradually add flour and water to this mass in small portions.
2. Salting the resulting dough and seasoning it with spices, add egg whites, whipped beforehand, into it and grind again. We get a dough that has the consistency of porridge-spread.
3. From the resulting dough, with a teaspoon, which we moisten in water, separate small pieces, which we boil for about 5 minutes (after allowing water). The dumplings are ready when they begin to float to the surface.

Flour dumplings

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

Ingredients:

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

Cooking method:

1. After boiling milk and butter, add flour to them and, without removing from the heat, quickly stir the mixture to get an elastic mass that will lag behind the walls.
2. Then remove the resulting choux pastry from the heat and add salt and spices with continuous stirring. After the dough has cooled, mix it with pre-ground yolks and beat. Then gradually introduce the whipped egg whites, stir the dough thoroughly again.
3. Then, wetting a teaspoon in water, separate small pieces from the resulting dough and, dipping 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 as a filler for soup. Also, semolina dumplings can be made sweet.

Ingredients:

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

Cooking method:

1. Bring the milk to a boil over low heat, then, with constant stirring, pour semolina into it in a thin stream. Add sugar and salt, cook over low heat for about 3 minutes, then remove from heat and leave to cool under the lid.
2. Beat the eggs with a mixer, add them to the cooled semolina, then add butter and beat the resulting mixture into a homogeneous fluffy mass.
3. 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 our left hand, squeeze the porridge over the dishes in which the water is boiling. When the porridge is squeezed out of the pastry bag, we cut the dumplings in even pieces with a knife, which we dip in water from time to time.

Millet dumplings

Even if you don't like millet porridge, be sure to try the millet dumplings. They have a very special taste, are nutritious and healthy.

Ingredients:

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

Cooking method:

1. We cook 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.
2. 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 delicious and nutritious and easy to prepare. If you can make mashed potatoes, then you can easily master potato dumplings.

Ingredients:

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

Cooking method:

1. Boil potatoes in salted water and knead them in mashed potatoes, add butter to it.
2. Chop the onion finely and fry it in vegetable oil, mix it with mashed potatoes, crushed yolks, flour (we introduce it gradually), as well as slightly whipped whites. Add cumin to the resulting mass, salt and mix everything thoroughly.
3. Boil the dumplings in salted water, serve them with butter and fried onions.

Dumplings - useful tips from experienced chefs

Although you can substitute water for milk when making dumplings, you should not do this if possible, as dumplings made with milk 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 egg whites there. Only in this case the dumplings will turn out to be tender, airy and very tasty.

Belarusian-style potato dumplings

Potato dumplings are a national dish of 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, readily available ingredients. The recipe for potato dumplings is much easier than it sounds. You will have to spend 45-60 minutes on everything.

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 prepare dumplings, you need potatoes with a medium starch content. If the tubers are too starchy, it is very difficult to knead a homogeneous dough. After 5-6 minutes of mixing with your hands, 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, add a little pure starch.

In some recipes, the potatoes are pre-boiled, and then the dough is made from mashed potatoes. But in this case, you have to quickly work with hot potatoes, which is not very convenient. Much better to boil dumplings made from raw mass. You will not notice the difference in taste.

Potato Dumpling Recipe:

1. Grate the onion on the finest grater.
2. Wash the potatoes, peel them off. Grate the pulp on the same grater as the onion.
3. Squeeze the potato mass well with your hands or through cheesecloth so that the pulp becomes almost dry.
4. Mix potatoes with onions, beat eggs. Mix.
5. Add flour. Knead the dough, which should turn out to be steep and uniform so that the pieces do not fall apart. Add a little water, starch or more flour if necessary.
6. Roll the dough into balls about the size of a walnut.
7. Fill the pot halfway with water and bring the water to a boil. Season with salt, pepper and bay leaves.
8. Gently dip the potato dumplings into boiling water. Stir, making sure the pieces do not stick to the bottom of the pan.
9. After the dumplings float to the surface (after about 30-40 minutes), boil for another 2-3 minutes, then remove from the water.
10. For a delicious crust, fry the potato dumplings for 5 minutes on each side in a preheated skillet with butter (optional).
11. Serve hot dumplings. The dish goes well with soups, sour cream and meat. On the second day, the cooled balls can be heated in a skillet or frozen for long-term storage, and if necessary, lightly boil and fry again.

Soup dumplings recipes

"Spicy" dumplings Soup with dumplings is the favorite dish of children and many adults, because ordinary soup acquires a completely new, extraordinary sound when unusual, soft and eye-pleasing balls are added to it. How do you make really delicious 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 piquancy.

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.

Preparation:

1. Separate the yolk from the protein, put the last in the refrigerator for a couple of minutes. Whisk the yolk, combining with a tablespoon of oil and a pinch of salt, add 1/3 of the flour;
2. Into the resulting thick mixture, add the hot broth. Mix well and quickly so that no lumps remain in the dough;
3. Pass the garlic through a press, finely chop the parsley, add to the dough;
4. Slowly add the remaining flour, stirring well. As a result, the dough should be slightly thicker than for pancakes;
5. Beat the cooled protein until foamy and add to the dough;
6. Scooping up the resulting mixture with one teaspoon and helping it slide off with the second, add the dough to the boiling soup, which, rolling, will turn into dumplings, they need to cook for 3-5 minutes. Bon appetit!

Dumplings "Semolina Joy"

Another delicious option is semolina dumplings. If done correctly, they will turn out to be airy and tender, which will give your soup a special charm. In addition, making 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.

Preparation:

1. Beat the egg, add salt and pepper, mix the ingredients well;
2. Add semolina while stirring continuously. The dough should not turn out thick, but soft and plastic, reminiscent of sour cream in consistency;
3. 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;
4. 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 equally “versatile” product: it is eaten with honey, put in sandwiches, meat and fish are baked 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 pepper - to taste.

Preparation:

1. Grate the cheese on a fine grater, add an egg to it;
2. Add pepper, salt and flour. Stir well to combine the ingredients well. Don't be surprised: the resulting mixture will be thick enough;
3. Take a small amount of cheese dough with a teaspoon and place in the broth. Cook the dumplings in the broth for 1-2 minutes. Bon appetit!

Little tricks

Dumplings, like any dish, must be prepared with some details in mind. Here are some tips to help you prepare the perfect meal.

• Remember that both flour and semolina, getting into a humid environment, in particular, 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 make the dough prepared for dumplings easily separate from the spoon, moisten it with water before each dipping into 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 boil over and the dish will be hopelessly spoiled. Remember this.

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

Potato dumplings with onions

Potato dumplings with onions are appetizing and satisfying.

To prepare them you will need:

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

Preparation:

1. Boil the potatoes until cooked in their skins, then chop in a blender or grate.
2. Peel the onion, chop finely and fry in a pan in vegetable oil until light golden brown.
3. Put the potato mass in a bowl, add the fried onions, flour and egg, mix everything thoroughly.
4. Blind the resulting dense mixture into dumplings and use as planned.

Hearty chicken dumplings

For this you will need:

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

Preparation:

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

Here's what you need to do this:

• 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.

Instructions:

1. Start with the stuffing. Peel and chop the onion. Wash the greens, dry and chop. Mix the minced meat with onions, herbs, salt and pepper, mix everything thoroughly until smooth.
2. Now prepare the dough. Peel and grate the potatoes on the finest grater. The juice must be squeezed out through cheesecloth or cloth, it is not needed. Mix the resulting potato mass with flour and egg, knead a dense dough.
3. Form a tortilla out of the dough, place some meat filling in the center and join the edges, then form a ball. Do the rest of the dumplings as well.
4. Add dumplings to soup or boil in broth and serve.

Tired of the same type of soups with potatoes or rice? Diversify the menu and make a delicious dumpling soup. A minimum of time, available products and a hearty first hot dish decorate the dining table. TOP 4 recipes and video recipes.
Recipe content:

Dumplings are small flour balls that have different names in different countries. In Ukraine, these are dumplings, Belarus - jackdaws, Germany - dumplings, Italy - gnocchi, Czech Republic - dumplings. Today every housewife knows how to cook them. However, many make the main mistake - they make them from dense dough, which consists of the main ingredients: eggs and flour. Although the technology for their preparation is not limited to such a meager set of products. Let's figure out how these little "koloboks" are prepared.

How to make dumplings for soup: secrets and subtleties

• To make the dumplings soft and fluffy, add butter, milk or cream to the dough.
• Add the melted butter. It is always desirable to introduce it into the dough, even if the recipe is silent about it.
• Refrigerate eggs before use.
• Sift the flour so that it is enriched with oxygen. Then the products will have a porous structure.
• The dumplings will be softer if you replace some of the flour with semolina.
• You can add an exquisite taste to the products by adding finely chopped herbs, spices, seasonings, garlic passed through a press, etc.
• The dough should be made just before preparing the soup.
• Dip the dumplings into the soup a few minutes before the dish is ready. they cook very quickly.
• Their willingness to understand is very easy. If they float to the surface of the pan, then they are cooked.
• The size of the dumplings should be small. Ideal if the dough takes up half a teaspoon, because during the cooking process, the "pads" will boil up and increase in volume by 2-3 times.

How to make soup dumplings: a classic recipe

• Caloric content per 100 g - 51.8 kcal.
• Servings - 2
• Cooking time - 15 minutes

Ingredients:

• Flour - 4 tablespoons
• Eggs - 1 pc.
• Butter - 2 tablespoons
• Milk - 2 tablespoons
• Salt - a pinch

Step by step preparation of soup dumplings:

1. Separate the eggs into whites and yolks.
2. Send the first one to the refrigerator, and add milk to the yolks and beat with a whisk.
3. Melt the butter in a water bath without boiling and stir.
4. Combine the protein with salt, beat with a mixer and add to the dough. Stir gently so that the whites do not fall off.
5. Pour flour into the liquid base and knead the dough.
6. Take the dough with a teaspoon and form "pads". Dip them in boiling broth or water and cook for about 2 minutes.

Ingredients:

• Chicken legs - 0.5 kg
• Water - 2 l
• Potatoes - 4 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Flour - 100 g
• Eggs - 1 pc.
• Milk - 2 tablespoons
• Salt - 1 tsp or to taste
• Vegetable oil - for frying onions
• Greens to taste

How to prepare chicken dumpling soup step by step:

1. Immerse the washed legs in boiling water and cook for 1.5 hours over low heat. Season with salt 15 minutes before cooking.
2. Strain the finished broth through a fine sieve.
3. Add peeled and chopped potatoes, grated carrots and onions sautéed in vegetable oil to the broth.
4. While the cooking process is underway, proceed to the dumplings. Beat the egg with a whisk and pour in the milk. Stir and add sifted flour. Knead the dough until smooth.
5. Form the dumplings with a teaspoon and dip them in the boiling soup when the vegetables are tender.
6. Boil them for 5 minutes and turn off the heat.
7. Add chopped greens, salt and pepper.
8. In each serving, add a chicken leg, a small portion of vegetables with dumplings and pour in the broth.

Ingredients:

• Dry peas - 100 g
• Potatoes - 1 pc.
• Chicken drumstick - 1 pc.
• Onions - 1 pc.
• Carrots - 1 pc.
• Flour - 100 g
• Butter - 3 tablespoons
• Eggs - 1 pc.
• Salt - 1 tsp or to taste
• Ground black pepper - a pinch

Step by step preparation of pea soup with dumplings:

1. Fill the peas with water in a 1: 2 ratio and leave to swell for 2 hours.
2. Wash the chicken drumstick, cover with water and place on the stove. Boil, add the onion, season with salt and cook for an hour under a closed lid.
3. Then add the soaked and washed peas and continue cooking.
4. After 15 minutes, add the peeled and chopped potatoes with carrots.
5. Prepare the dumplings. Stir the eggs with salt and melted butter. Add flour, a pinch of salt and knead the dough.
6. When the peas and vegetables are ready, lower the formed dumplings with a teaspoon and cook them for 5 minutes.
7. At the end of cooking, season the soup with ground pepper and chopped herbs.

Ingredients:

• Milk - 500 ml
• Butter - 1 tablespoon
• Flour - 80 g
• Sugar - 1 tablespoon
• Salt - 0.5 tsp or to taste
• Eggs - 1 pc.

Step by step preparation of milk soup with dumplings:

1. Combine eggs with flour and a pinch of salt. Rub the mass so that there are no lumps.
2. Boil milk and reduce heat.
3. Dip the dough into boiling milk using a teaspoon. Stir the dumplings periodically to keep them from sticking to the bottom.
4. Add sugar, a little salt and cook the soup for 10 minutes.
5. Add the butter and stir to melt.
6. Serve the soup immediately after cooking. They usually cook it for one sitting.

Ingredients:

• Chicken breast - 1 pc.
• Potatoes - 0.5 kg
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Eggs - 1 pc.
• Flour - 2-3 tbsp.
• Salt - 1 tsp or to taste
• Ground black pepper - a pinch
• Greens (any) - to taste

Step by step cooking dumpling soup in a multicooker:

1. Cut the chicken breast into pieces, pour 3.5 liters of water, add the peeled onion and turn on the multicooker to the "regular cooking" mode. Close the bowl with a lid. Boil the contents, salt and cook for half an hour. If the liquid is boiling vigorously, switch the multicooker to the "soup" mode.
2. After 20 minutes, add the peeled and diced potatoes to the broth.
3. Then add the peeled and grated carrots.
4. Cook the vegetables until almost cooked through, about 15 minutes.
5. For the dumplings, mix the egg with 1 tablespoon. water. Season with salt and pepper. Add flour and knead the dough to the consistency of thick sour cream.
6. Dip the dumplings into the boiling soup with a teaspoon. The dough should come off easily from the cutlery.
7. After boiling, boil the dumplings for 2 minutes.
8. Add finely chopped greens. Adjust the flavor with salt and pepper. Turn off the multicooker and let the soup sit for 10 minutes.

Flour dumplings are added to broths or served as an independent dish. To make the products tasty and perfectly complement another dish, it is important to use only fresh products for their preparation. And the dough for them turns out to be surprisingly airy if the flour is sieved several times.

Ingredients

Wheat flour 6 tbsp Milk 100 grams Chicken eggs 2 pieces) Butter 30 grams Onion 1 piece (s) Caraway 1 tsp

• Servings: 5
• Preparation time: 10 minutes
• Cooking time: 10 minutes

How to make flour dumplings

Dumplings according to this recipe are made from wheat or rye flour. A mixture that includes barley, buckwheat and rye flour is also suitable. But whatever flour is used, the dough for the products should be made elastic.

You need to cook dumplings in the following sequence:

1. Combine milk, butter and egg yolks. Mash these ingredients white.
2. Add flour to the resulting mass. Pour in milk.
3. Season with salt and caraway seeds.
4. Introduce the egg whites into the dough, which must be pre-beaten with a mixer. Rub all the ingredients again. You will get a dough of the state of gruel.
5. Soak a teaspoon in water, take some dough and put it in boiling water, which must be salted first.

The boiling time for the dumplings is 5 minutes. Products are considered finished when they begin to float on the surface. Then they can be taken out on a plate to be used to supplement any broth.

Custard Dumpling Recipe

To make custard dumplings, you will need:

• wheat flour (50g);
• butter (3 tablespoons);
• eggs (2pcs);
• milk (100g);
• parsley (1 bunch);
• dill (1 bunch);
• salt to taste.

They prepare like this:

1. Add butter to milk and boil.
2. Add flour to the mixture. Without removing from the heat, quickly stir the mixture - you should get an elastic mass that easily lags behind the walls of the container.
3. Remove the resulting choux pastry from heat. Season with salt and herbs, stirring constantly.
4. Let the dough cool and mix with the crushed yolks. Whisk the mass.
5. Enter the egg whites that have been beaten with a mixer. Stir again thoroughly.
6. Soak a teaspoon in water, take small pieces from the dough with it and send them to boiling water.

Cook them over low heat. They will be ready as soon as they swim on the surface.

It takes no more than 15 minutes to make delicious dumplings. Any flour dumpling recipe offers only an approximate amount of flour to create the desired thickness of the dough - this depends on the flour used and the percentage of fat in the milk.

Many people are indifferent to soups, because daily on their tables there are slightly boring and monotonous liquid dishes with pasta, rice, potatoes. To diversify the menu, you need to make a delicious chicken or milk soup with dumplings - it is generally not difficult to prepare it as long as you have at least minimal cooking experience. For dumplings that look like Ukrainian dumplings, Bavarian dumplings, Czech dumplings, you only need four ingredients: flour, milk, eggs and butter.

How to make dumpling soup

The recipe for soup dumplings is simple, because they are flour balls or "pads". Almost every housewife who spends a considerable part of her time in the kitchen knows what they are. At the same time, not everyone understands how to cook dumplings for flour soup correctly. Many people make the same mistake when making these balls from a dense dough that contains only eggs and a little flour. In fact, their recipe is not limited to such a meager set of ingredients.

For the soup with dough to be really tasty, the dumplings must be soft and fluffy. To achieve the required consistency of the dough, you need to add not only eggs to the total mass, but also milk, cream, butter. The latter should preferably be creamy. How to make dumplings for a soup so that it acquires a specific aroma and taste? To do this, you need to mix spices, finely chopped herbs, cereals, grated potatoes and other favorite ingredients into the dough. The basis for the dumplings must be done immediately before preparing the soup itself - they are lowered a few minutes before it is ready.

Dumpling Soup Recipes

When choosing the right dumpling soup recipe, consider your tastes. it can be chicken, mushroom, vegetable, beans, etc. To make the broth with dumplings aromatic and tasty, do not forget to add spices and herbs. You need to lower the flour balls at the very end, i.e. a few minutes before the dish is ready, because they cook very quickly. The readiness of such dumplings is determined by the position in the pan: if the dumplings have surfaced, then they have been cooked.

Chicken

• Servings Per Container: 6 Persons.
• Calorie content: 272 kcal per serving.
• Cuisine: Belarusian.

Cook chicken soup with flour balls - this is a delicious and satisfying dish. Thanks to the "pillows" of the dough, this version of the liquid dish turns out to be original, i.e. it can even be served to guests. To prepare the dumpling dough for soup, you will need to pre-chill the eggs, sift the required amount of flour and melt the butter. In addition, milk and cream can be added to the dough.

Ingredients:

• chicken fillet - 400 g;
• potatoes - 3 pieces;
• onion - 1 piece;
• carrots - 1 piece;
• oil (vegetable) - 50 ml;
• wheat flour - 6 tbsp. spoons;
• egg - 1 piece;
• salt, spices - to taste.

Cooking method:

1. Cut the fillets into cubes, place in a saucepan and cover with cold water.
2. Bring to a boil, then remove foam and reduce heat. Salt the broth, add spices.
3. Fry finely chopped onions and thin carrot strips in oil. Add the stir-fry and small potato cubes to the boiling soup.
4. Knead the dough by breaking the egg and adding flour to it. Toss the dumplings into the soup until the chicken and fries are done.
5. As soon as the flour balls begin to float, turn off the heat.

Without meat

• Cooking time: 20 minutes.
• Servings Per Container: 5-6 Persons.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Complexity of preparation: medium.

The recipe for this vegetable broth with flour balls is relatively simple. Despite the lack of meat among the products that make up such a soup, it gets very tasty. You can sprinkle dill in the broth and add sour cream to it. A recipe like this can help out if you need to quickly feed your family or guests. This is a great option for children's and diet menus.

Ingredients:

• flour - 1 glass;
• potatoes - 2 pieces;
• carrots - 1 piece;
• egg - 1 piece;
• onion - 1 piece;
• vegetable oil - 30 ml.
• butter - 25 grams;
• salt to taste.

Cooking method:

1. First, you need to peel and chop potatoes, onions, carrots, and then toss the last two ingredients into a pot of boiling water.
2. Fry the onions separately in vegetable oil, add to the boiling broth.
3. In another saucepan, boil one glass of water, dissolve salt and a couple of small tablespoons of butter in it. Add flour, stir vigorously for 1 minute, reduce heat to low. After cooling the mass, add an egg to it, then mix it well.
4. Dip the dough into the boiling broth with a teaspoon. After that, you just have to cook it for a few minutes until the dumplings appear on the surface.

With flour dumplings

• Cooking time: 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 200-250 kcal per serving.
• Purpose: for lunch, dinner.
• Cuisine: Belarusian.
• Complexity of preparation: medium.

You can cook a transparent and delicious soup with vegetables and dumplings in no more than an hour. You don't need to fill it with anything, but everything is optional. To prepare soft dumplings, you need to lightly beat the eggs with salt, add milk and flour, and then mix everything thoroughly. It remains only to find out how to make the soup itself, into which you will need to throw these delicious balls.

Ingredients:

• potatoes - 3-4 medium pieces;
• onion - 1 piece;
• carrots - 1 piece;
• bell pepper - 1 piece;
• vegetable oil - 2-3 tbsp. spoons;
• butter - about 15-20 grams;
• salt, herbs, pepper - to taste.
• bay leaf - 1-2 pieces;
• milk 50-70 ml.
• egg - 1 piece;
• flour - 7-8 tbsp. spoons;

Cooking method:

1. Throw in the water coarsely chopped carrots, finely chopped onions. Fry the rest of the vegetables separately in the butter and oil mixture.
2. Cut bell peppers and potatoes into small pieces. Throw them in a boiling broth and cook until half cooked, then add pepper and salt.
3. At the end of the cooking process, dip the dough into the soup using a teaspoon. Finally, add the fried vegetables, bay leaves, herbs, black pepper (ground).

With semolina dumplings

• Cooking time: 25-30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 250-300 kcal per serving.
• Purpose: for lunch, dinner.
• Cuisine: Ukrainian.

Having decided to make the liquid dish with semolina dumplings as delicious as in the photo, pay special attention to the preparation of all the necessary components. The ready-made soup will come out not only hearty and tasty, but also light. You can cook it in both vegetable and meat broth, for example, chicken - it all depends on your tastes. You can delight both children and adults with the resulting dish.

Ingredients:

• chicken broth - 200 ml;
• butter - 50 grams;
• semolina - 150 grams;
• onions - 1 piece;
• celery stalks - 1 piece;
• fresh dill - 1 bunch;
• chicken breast - 400 grams;
• carrots - 1 piece;
• salt - 1-2 pinches.

Cooking method

1. Put 200 ml of hot broth on low heat, add butter to it, salt, add cereal.
2. After making the choux pastry, roll it out, cut out the figures.
3. Toss the dumplings into the original broth from which 200 ml was poured. After they come up, add previously cooked pieces of meat, boiled and chopped carrots, chopped greens to the broth.
4. You can remove the soup from the heat and serve.

With potato dumplings

• Cooking time: 40 minutes.
• Servings Per Container: 9 Persons.
• Calorie content: 119 kcal per serving.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Complexity of preparation: medium.

Despite the relatively low energy value, this version of a liquid dish is satisfying and nutritious. The set of products necessary for cooking soup is minimal and quite affordable. An important difference between this recipe and others is the potato flour balls. To make it look the same as in the photo in the recipe book, simply decorate it with a sprig of greenery.

Ingredients:

• potatoes - 300 grams;
• wheat flour - 25 grams;
• butter - 60 grams;
• egg - 1 piece;
• black pepper (ground), salt to taste.

Cooking method:

1. Boil the potatoes and then mince them.
2. Mash the butter, add flour and egg to it (you don't need to separate the yolk from the protein), then salt, put ground pepper and mix with potatoes.
3. Throw the dumplings into boiling water, having previously rolled them in flour. Once they're done, you can mix them into the broth.

With cheese dumplings

• Cooking time: 40 minutes.
• Servings Per Container: 7-8 Persons.
• Purpose: for lunch.
• Cuisine: European.
• Complexity of preparation: medium.

If you decide to diversify your usual diet, then pay attention to the recipe for a dish with dumplings with the addition of cheese. In such a dietary and light soup, you can add any vegetables you are interested in. This will only make it tastier. Feel free to experiment. To decorate a dish, making it as attractive as in the photo of restaurant menus, use different greens.

Ingredients:

• hard cheese - 100 grams;
• flour - 1/2 cup;
• potatoes - 5 pieces;
• carrots, onions, eggs - 1 each;
• butter - 1 tbsp. a spoon;
• salt, pepper - to taste.

Cooking method:

1. Grate the cheese, add butter, egg, pepper, salt to it, then mix the whole mass. Then add flour.
2. Grate the carrots to be fried with bell peppers, onions and salt.
3. Put the potatoes on the stove immediately to cook. Send the fry there in the broth.
4. A few minutes before cooking, toss the dumplings into the soup, then pepper and salt the dish. Remove from heat after 5 minutes.

Pork broth

• Cooking time: 100 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 200-300 kcal per serving.
• Purpose: for lunch.
• Cuisine: Ukrainian.
• Complexity of preparation: medium.

Pork broth soup with dumplings (dumplings) is a great option for a lunch meal. You can make it faster, provided that you already have a ready-made broth, otherwise you have to be patient. It is recommended to take lean meat for such a dish. To prepare a fragrant broth, simply cover the pork with water, add the pepper and bay leaf, and after boiling, reduce the heat to low.

Ingredients:

• pork - 600 grams;
• potatoes - 3 pieces;
• carrots, onions - 1 each;
• peppercorns - 5 pieces;
• bay leaf - 1-2 pieces;
• vegetable oil - 30 grams;
• egg - 1 piece;
• flour - 4-5 tbsp. spoons;
• pepper, salt, herbs - to taste.

Cooking method:

1. Cut the potatoes into cubes and dip them into the previously prepared broth, from which you want to remove the meat.
2. Add to the soup frying of finely chopped onions, carrots, then salt and pepper the dish.
3. Add salt to the sifted flour, beat in an egg. Knead the dough and toss the pieces into the boiling soup.
4. Finally, add finely chopped herbs to the soup. Serve the meat separately.

Beef broth

• Cooking time: 150 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 500-600 kcal per serving.
• Purpose: for lunch, dinner.
• Cuisine: German.
• Complexity of preparation: medium.

If you are no longer interested in minced meat and rice meatball soup, then the German recipe for strong beef broth is an excellent option. It is cooked together with bones, meat and root vegetables. The boiled meat can be cut into medium pieces and thrown into the soup, or used for some other purpose, such as adding to a salad. The recipe is distinguished by a large list of components.

Ingredients:

• beef - 500 grams;
• beef bones - 750 grams;
• onion (large) - 1 piece;
• black peppercorns - 1/4 tsp;
• salt to taste;
• carrots, leeks, parsnips, celery stalk, rutabagas - 1 each;
• black pepper (ground), salt - to taste;
• milk - 125 ml;
• semolina or semolina - 120 grams;
• butter - 80 grams;
• eggs - 2 pieces.

Cooking method:

1. Put the washed meat, bones in a saucepan, add water, peppercorns, bay leaves, onions, salt. After bringing to a boil, reduce heat and simmer for about an hour - skim off the foam for the first half hour.
2. Add chopped vegetables, cook for another hour. Strain the broth and then pour it back into the pot. Season with salt and pepper.
3. To prepare the dumplings, heat the milk, add butter (butter), semolina and stir everything. Beat the eggs lightly and add them to the dough. Season with salt and let stand in a cool place for about 30 minutes.
4. Make small balls and toss them into the hot broth. Cook over low heat for 15 minutes.

With dumplings without eggs

• Cooking time: 30-40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 200-300 kcal per serving.
• Purpose: for lunch, dinner.
• Cuisine: European.
• Complexity of preparation: easy.

In the cold winter time, you really want to enjoy some delicious warming dish. One of the vegetarian recipes is a soup with dumplings (dumplings), which can be cooked without eggs in vegetable broth. Prepare flour balls in advance, combine dry ingredients with olive oil, add a little water if necessary.

Ingredients:

• vegetable broth - 4 cups;
• flour - 2 cups;
• baking powder - 1 tbsp. spoon;
• olive oil - 4-5 tbsp spoons;
• celery stalk - 4 pieces;
• a clove of garlic - 4 pieces;
• parsnip branches, carrots, medium potatoes - 2 each;
• large bay leaf - 2 pieces;
• thyme - 2 tbsp. spoons;
• onion - 1 piece;
• butter - 3 tbsp. spoons;
• green peas - 1 cup;
• dill or other greens - a few branches;
• salt, ground pepper - to taste.

Cooking method:

1. Cut vegetables into cubes. Fry chopped garlic, onions, parsnips, celery in a skillet, then add carrots, 1/2 cup water. Simmer for 5 minutes.
2. Pour vegetable stock into a saucepan, add potatoes and stir fry after 5 minutes.
3. Combine the dumpling ingredients with olive oil and mix thoroughly. Add them to the soup along with green peas, herbs, spices. After 5-10 minutes, the dish can be removed from heat.

Video

Dumpling soup is an incredibly tasty and satisfying dish that is guaranteed to conquer the stomach of an adult and a child. Such a first course perfectly satiates and eliminates the feeling of hunger; moreover, it is very aromatic and appetizing. Sometimes, having eaten only it, you don't even need to start the second one. In addition, the dish is versatile - in fact, you can diversify any standard first with dumplings. For example, mushroom broth or borscht.

Dumplings are different, but most often they are made from ordinary, uncomfortable dough. About the same as used in the preparation of dumplings or dumplings. Despite this, some housewives who love to improvise complicate the recipes with cheese and even meat.

You can prepare the dumplings in any way that suits you. Therefore, if you are ready to pamper your household with such a hearty and aromatic first course, we invite you to familiarize yourself with its most diverse recipes.

Traditional dumplings (dumplings)

Ingredients:

• Flour;
• Water;
• Chicken eggs - 2 pieces;
• Salt to taste;
• Broth - 2 tablespoons.

How to cook:

1. Break the egg and pour it into a convenient container (some say that it is better to take only part of the egg, for example, half, because when using the whole, sometimes too many ready-made dumplings are obtained);
2. Add two tablespoons of broth to the egg, which you need to cool slightly (just blow it);
3. Next, salt and pepper the mass at your own discretion, grind its components together;
4. Start adding flour in such a way that you get a batter;
5. Now add a little flour so that the dough ceases to be too liquid, but does not become too steep (in case of overdoing it with flour, dilute the resulting raw materials with a couple of tablespoons of plain drinking water, although this is undesirable - try to follow the dough right away);
6. It is not necessary to leave the dough, but it is advisable - if it is infused a little, the dumplings will turn out to be even more tasty;
7. When making a soup, add them last - about 10 minutes before cooking. It is done like this: you pinch off a small piece of dough with a fork, spoon or hand and throw it into the hot liquid. Please note that the dumplings prepared according to this recipe swell quite a lot, so take very tiny pieces.

A few more cooking secrets:

• Classic dumplings are prepared with water, flour and eggs. To diversify the taste, some housewives prefer to add finely chopped fresh herbs to the dough right when kneading. Others decide to diversify "fresh raw materials" with a variety of exotic spices and natural dried herbs - basil, oregano, and the like.
• To make the dough more tender, many people prefer to add melted butter to it.
• Some people use milk instead of water for kneading - in this case, the dumplings are obtained not only melting in the mouth, but also characteristically airy.
• Flour does not have to be used neat. It can be diluted with semolina in a one-to-one ratio. So the dumplings will also have a peculiar taste.
• If you want to color the dough and give the dumplings a certain shade, you can use turmeric or paprika. You can also use wasabi powder, but be careful in this case, as the dumplings can be too spicy.
• There is a recipe for dumplings without adding eggs. In this case, they turn out to be tougher, but certain people also like them. Dumplings without eggs are denser, their dough resembles dumplings or dumplings (which, in fact, it is). If you are preparing just such a product, it is advisable to add ghee to it in order to add juiciness and some tenderness to the dough.

Belarusian-style potato dumplings

Despite the fact that we are used to associating potato dumplings with Belarusian cuisine, they are found in national dishes of different countries of the world. Such dumplings are very tasty and satisfying.

Unlike regular dough dumplings, potato dumplings should be rolled into balls, like meatballs or meatballs, and only then dipped into broth. This will result in a double profit - the dumplings themselves are guaranteed not to disintegrate, and will have an attractive shape.

Ingredients:

1. Potatoes - three large root crops;
2. Flour - 2 tablespoons;
3. Chicken egg - 1 piece.

How to cook:

• Mash or grate boiled potatoes on a fine grater (it is advisable that they be slightly undercooked - this is better than boiled ones);
• Add a raw egg to the resulting mass, salt, pepper, season with your favorite herbs and spices;
• Pour in flour gradually so that the dough is not too dense and not too steep;
• We recommend that you roll the dumplings into balls in advance. To do this, soak your hands in water and quickly roll up round potato dough figurines. Dip them in boiling broth. They will grab almost immediately.

Try this recipe and see how delicious and satisfying the dish turns out to be. Cooking a soup based on such a component is also easy. In general, it is enough to diversify some amount of chicken broth with potato dumplings - and you will get quite a full-fledged first course. And if you also add meat to them, you get a delight at all, which is guaranteed to conquer you from the first spoon.

Dumplings with cheese

As such, there is no recipe for cheese dumplings for soup. It's just that grated cheese is added to the traditional version of the dough instead of spices or herbs. Of course, for this it is best to use hard and sufficiently spicy varieties of fermented milk product - otherwise, you simply will not feel the taste of cheese.

It is worth adding a lot of cheese, it is better to mix the cheese crumbs in equal proportions with the flour added to the egg. It is also recommended to add finely chopped fresh greens to this composition - so the dumplings will turn out to be even more piquant.

Meat dumplings

There are many recipes for dumplings with meat, and sometimes they are used as a separate dish at all - that is, they are boiled, fried, baked and served without broth.

How to cook:

1. Grind the meat (in the amount necessary for you and your soup) with half (or whole) head of peeled onions in a blender;
2. In the resulting mass, add salt and pepper (optional);
3. Add flour until you have a sufficiently viscous and sticky mass (it should not be too thick or runny).

Further preparation takes place according to the usual principle - dumplings are formed either by hand or with a spoon, after which they are dipped into a boiling broth and boiled with the rest of the ingredients until tender.