Soup dumplings - 8 simple dough recipes

Dumplings are one of the simplest and most popular dishes in the world. This dish is present in almost every national cuisine. They most likely appeared independently of each other. Russian dumplings, Ukrainian dumplings, Belarusian dumplings, German spaetzle, Italian gnocchi or Czech dumplings - whatever you call them, the essence is the same. This is a lump of dough, sometimes with filling, boiled in water. But today in our material we will talk specifically about dumplings in soup.

What you need to know before you start cooking

Dumplings are a fairly easy dish to prepare. The complexity lies precisely in this simplicity. The housewives mix the ingredients by eye, each with their own signature recipe and culinary secrets. And we'll start with the secrets.

You can prepare soup with dumplings in any container convenient for you, including a slow cooker.
By replacing flour with semolina in the recipe, you will get a more tender dough.
To make the dough more interesting, add colors. For red, add tomato paste to the dough, and for green, add parsley, dill or spinach. The turmeric will turn the balls a rich orange color. If you don't like spices, add grated carrots or pumpkin.
Place the dough only in boiling water. If the water is just hot, the dumplings will not have time to “set” and will be watery. Strongly boiling broth is also harmful - the dough may crumble into pieces, and you will not get shaped balls.
To make the dough stick better from the spoon, strictly follow this scheme: cold water – dough – hot broth – cold water.

Like any dough product, dumplings can boil and swell in water. Therefore, do not keep them in water for more than 10 minutes. For small lumps, 4 minutes is enough. If you're a fan of plump dumplings, then it's best to let them sit in the broth overnight. By the next day, the flavors in your pan will become friends with each other, and the dough will become even tastier.
If you have any dough left, freeze it until next time. To do this, first form balls. It’s better to send them for freezing on a board so that they don’t stick together. Once they have hardened, they can be placed in a bag. If you made batter for fluffy dumplings, then distribute it on cling film in small portions and place it in the freezer.
The dumplings don't have to be cooked in soup. If you don’t like the taste of dough soggy in water, fry the dumplings in oil or bake in the oven before adding them to the broth. Add the crispy lumps to the soup already poured into portions.
Dumplings will perfectly complement and saturate any soup. Try adding them to your usual recipe for chicken, fish, vegetable, mushroom, buckwheat, pea, bean or tomato soup.
As an addition to this version of the first course, you can serve sour cream or mayonnaise sauce with garlic.

Cooking options

In fact, there are a great many recipes for dumpling dough. They can be made for soup, or as an independent side dish:

You can make soup dumplings without eggs , but this recipe often includes potatoes, and I personally don’t like that option too much.
The most ordinary dumplings turn out very tasty, and they perfectly complement a light soup, but I haven’t tried them as a side dish yet.
I liked the gnocchi as a side dish, it turned out very well, definitely try it.
You can also make dumplings; they are not much different from dumplings, but the recipe is worthy of attention.

As far as I understand, dumplings are prepared with water, milk, kefir, or anything else. So far I have mastered two of my grandmother’s recipes, and they suit me quite well. If you know how to improve them or have your own options for preparing dumplings, share your ideas in the comments, I will be happy to listen to any opinion!

Grandma's classic dumpling recipe

This is the dish that children demand when they come home from kindergarten. Use any soup for this dish. It turns out especially tasty with broth and pieces of chicken or veal.

Egg – 1 pc.;
Semolina – 3 tbsp. spoons;
Salt - to taste.

Grind the egg with semolina and salt. The mixture should be thick, approximately like fatty sour cream, but not stiff. Depending on the size of the egg, more semolina may be needed. Leave everything to swell for an hour. 5 minutes before the soup is ready, start adding the resulting dough to the broth. To do this, take a tablespoon and a teaspoon. Use a large spoon to grab the dough (about a third of the spoon) and drop it into boiling water, and use a small spoon to help it peel off. The finished dumplings will float to the surface.

With cheese

Lunch will be filled with a rich, creamy taste if you add cheese to the dumplings. This dough is often used to prepare chicken first courses, as well as puree soup.

Composition of ingredients

Product set:

chicken egg - 2 pcs.;
cheese - 100 g;
salt - ½ tsp;
cold water - 3 tbsp. l.;
flour - 150 g.

What can be added and changed in the composition

You can add fresh or dried herbs and seasonings that your family prefers. You should be careful with salt, as cheese often already contains the required amount.

Step-by-step cooking process

Cooking process:

First of all, you need to keep the piece of cheese in the freezer for a while (15 minutes is enough).
Next, the dairy product will need to be grated and immediately mixed with the egg and salt with a fork.
All that remains is to add the sifted flour and knead the dough, which is immediately placed in a plastic bag and set aside for 10 minutes.
Next, divide the piece into several parts, first roll each into a tube, and then cut into dumplings. The thickness should not exceed 0.5 cm.

To prevent the products from sticking together, you need to lay them out on a dry surface sprinkled with flour. In this form they can lie for about 20 minutes.

Soup base

Ingredients for the base (2-2.5 liters):

chicken thigh – 1 piece;
celery – 1 stick or 1 bunch;
onions – 2 pcs;
carrots – 1 piece;
potatoes – 2-3 pcs;
bay leaf – 1 piece;
salt - to taste;
vegetable oil.

How to cook

If your celery is stalked, then simply cut the stick into several parts; if it is leafy (like mine), then tie the bunch with threads.
Place the chicken, celery, 1 onion (washed but not peeled, straight with the husk), half a peeled carrot and a bay leaf into the pan. Fill with cold water.
Bring to a boil, remove the foam with a slotted spoon, add salt, and reduce the heat to low. Cover with a lid and cook for 1 hour.
After an hour, remove everything from the broth. Leave the chicken and carrots and throw away the rest. You can then cut the meat off the thigh and add it to the finished soup. And carrots cooked this way are very tasty and can be eaten just like that.
Peel the potatoes and cut them into small pieces.
Place in a saucepan with broth.
Peel the other half of the carrots and grate them, remove the peel from the remaining onion and cut into small cubes.
Heat the oil in a frying pan and sauté the vegetables in it for 5 minutes, stirring.
Read also: Stuffed chicken breasts - 6 recipes in a frying pan and in the oven
Transfer to a saucepan.
Cook the soup until the potatoes are soft. When it is almost ready, add dumplings to the soup. But we prepare the dough for them while the broth is boiling.

So, now the promised recipes for various dumplings.

Shaped dumplings

This recipe is for perfectionists who love crisp shapes and hate soggy dough.

Egg – 1 piece;
Broth – 1 glass;
Butter or vegetable oil - 1 tbsp. spoon;
Semolina - half a glass;
Flour - half a glass and a little for rolling;
Salt to taste.

Mix salt, flour and semolina and rub thoroughly with butter and egg. Then gradually add the hot broth, stirring vigorously. The consistency of the dough should be like plasticine: knead well, not stick to your hands and not crumble. Let the dough rest a little - about 20 minutes and start rolling out. Make a layer of dough that is not too thin - about 5 mm and start cutting out figures. You can use a knife, or you can use gingerbread cookie cutters. 5 minutes before readiness, drop the dough figures into the broth and wait until they all float to the surface. The dish is ready!

From rice flour

Dumplings can be made from rice flour for soup. The recipe is perfect for low-calorie dishes.

Composition of ingredients

Ingredients:

rice flakes - 100 g;
boiled and cooled water - 200 ml;
salt - 1 pinch;
egg - 1 pc.

What can be added and changed in the composition

Instead of instant cereal, you can use ready-made rice flour. You can also simply boil the washed cereal in salted water and grind the porridge with an egg in a blender. To get elastic dough for dumplings, add 1 tbsp. l. olive oil.

Step-by-step cooking process

Step by step guide:

Rice flakes must be thoroughly ground using a coffee grinder and mixed with salt.
Next, you need to separately beat the egg with water at room temperature.
Mix both compositions in a deep cup. If the kneaded dough continues to stick to your hands, you should add more rice flour, or replace it with a small amount of wheat product.
The resulting bun needs to be wrapped in cling film and left to rest on the table for about 20 minutes.
After the allotted time, it is necessary to divide the piece into 4 parts, roll a rope from each, which is cut into small “coins”.

If the broth is not ready yet, you can keep the dumplings on a board sprinkled with flour in a cool place.

Cooking with semolina

Instead of flour, you can use semolina; the dumplings will be softer.

Ingredients:

65 g ghee;
one raw egg;
two grams of salt;
25 g flour;
95 g semolina.

Cooking method:

Place the butter in a bowl and rub it with the egg, adding some salted granules. It is better to remove the oil from the cold first so that it becomes soft and easy to work with.
Mix semolina with flour and pour into the resulting mass of eggs and butter, knead the dough, which should not spread.
As soon as the soup is almost ready, take a dessert spoon, scoop up a little dough, transfer it to hands moistened with water and quickly roll it into a ball.
During cooking, the dumplings will increase in size and become soft and fluffy.

Dough for Ukrainian dumplings

Compound:

wheat flour – 0.4 g;
chicken egg – 3 pcs.;
butter – 50 g;
water – 0.2-0.25 l;
salt - to taste.

Cooking method:

Break the eggs into a bowl, add salt, and whisk with a fork or whisk.
Place the oil in water (0.2 l), heat it until the oil melts. Pour the resulting mixture into the sifted flour, mix thoroughly.
Add eggs, knead the dough. If it is too steep, add a little more water.

The dough for Ukrainian dumplings needs to be rolled out into a layer about half a centimeter thick, cut into squares or diamonds, and boiled. They are usually served with sour cream.

Lenten water dumplings without eggs or milk

Excellent dough balls can be made without eggs.

Flour – 5 tbsp. spoon with top;
Vegetable oil – 2 tbsp. spoons;
Water or vegetable broth – 100 ml;
Salt - to taste;
Greens - optional.

Mix salt and flour and rub with butter. Add chilled water or broth to the mixture and knead the dough. At the end, add the herbs and leave for 20 minutes to allow the flour to swell. This dough can be dipped into soup to make dumplings.

Classic recipe for dough for dumplings in milk soup

Compound:

wheat flour – 150-160 g;
chicken egg – 1 pc.;
milk – 120 ml;
butter – 10 g;
salt - a pinch.

Cooking method:

Separate the yolk from the white, grind with melted butter and salt.
Combine the yolk with milk, beat with a whisk. Add the sifted flour and mix the ingredients thoroughly.
Beat the egg white separately and mix into the dough.

Form the dumplings with two spoons, scooping the dough with one spoon and pushing it into the soup with the other.

How to make choux pastry for dumplings

The basis of the dumplings can be any liquid - water, milk, broth. The method of preparing them will not change. I did it on the water. Pour water into a ladle (or other container convenient for you) and add some salt. Add butter and place the ladle on the stove.

Bring the contents to a boil (the oil will completely dissolve during this time). Add the sifted flour, stirring constantly to avoid the formation of lumps.

Stir the flour mixture until smooth and heat it on the stove (brew), still stirring. Brew until the mass sets and begins to move away from the walls of the container. It's fast, only 1-1.5 minutes.

Afterwards, remove the vessel from the stove and wait another 1-1.5 minutes. and add the egg into the mixture.

The result should be a homogeneous, thick mass. If you scoop the dough into a spoon, it will begin to flow from it only after a few seconds. This means the choux pastry for dumplings is ready.

Useful tips

There are several useful tips that will help you prepare a quality dish and diversify your menu:

Do not make the dough too thick so that the dumplings turn out tender.
For a children's table, you can use vegetable juice instead of water to attract attention with colorful products in the soup.
Dumplings can be cooked separately in boiling salted water and served along with the first course.
If you have time, you can give the products a distinctive shape. For example, you should cut out different shapes or roll out the dough, cut out circles and join the edges to the top.
The dumplings will be more satisfying if you put a little minced meat in the middle. But then you will need to increase the boiling time by 5-8 minutes.
For dietary nutrition, you can replace wheat flour with rye flour.
You cannot cook flour products for longer than 5 minutes. after boiling.
The soup dumplings will be more juicy if you add a small piece of lard and frozen butter to each dumpling during cooking. Such recipes can be found in Belarusian cuisine.

Potato dumplings with filling

According to historians, dumplings first appeared on the tables of the poor. The simple ingredients and richness of the dish quickly gained popularity among the people. But on holiday tables, dumplings were served from potatoes with a delicious filling inside. Chicken, turkey, pork, lard, beef, cheese, mushrooms or liver are great for filling. We offer a recipe with champignons.

Potatoes – 8 tubers;
Eggs – 2 pcs;
Flour – 4 tbsp. spoons;
Onion - 1 head;
Champignons – 200 grams;
Vegetable oil for frying;
Salt and ground pepper - to taste.

Peel the potatoes, cut them into 4 parts and throw them into boiling water. As soon as the tubers are well pierced, but are still a little damp inside, add salt. After 10 minutes, drain some of the water and mash the potatoes until puree. The mass should cool well, only after that add flour and eggs to it, mixing everything thoroughly. Prepare the filling in a separate frying pan. Finely chop the onion and fry in a frying pan until golden brown. Cut the mushrooms into small cubes, then add to the onion. Fry everything together over medium heat until the mushrooms begin to brown. Add salt and pepper.

Knead the dough and form a sausage. It needs to be cut into portions. Take a “sausage slice” from the dough, make a depression with your fingers and put the filling there. Then carefully pull the edges together and form a ball. Dumplings can be prepared in 2 ways: immediately throw them into the soup for 6 minutes or first fry them on both sides in a frying pan. The choice is yours.

No eggs

Dumplings for soup (the recipe will be described for a lean dish) do not contain animal fats, their quantity is calculated for a 3-liter pan.

Composition of ingredients

Compound:

flour - 1 tbsp;
salt - ½ tsp;
water - 1/3 cup;
vegetable oil - 3 tbsp. l.

What can be added and changed in the composition

You can use any flour, but it is better for this recipe to take the highest grade, which has a high percentage of gluten content. In other cases, it is necessary to use potato broth instead of water or add 1 tsp to the composition. starch.

Step-by-step cooking process

Cooking Guide:

Sift the flour into a deep bowl and mix with salt.
Next you need to pour in warm water mixed with vegetable oil.
It is necessary to knead the dough, which should not stick to your hands, put it in a plastic bag and put it in the refrigerator for 10 minutes.
All that remains is to cut the piece into ropes with a diameter of 1 cm and cut the dumplings.

The products can be kept in the refrigerator, but no longer than 20 minutes, or immediately added to boiling soup.

Tender soup dumplings - recipe

Grocery list:

eggs – 1 piece;
butter – 30g;
flour – 50g;
milk – 100ml;
salt - a pinch.

Cooking process

Place the butter in a bowl and put it in the microwave to melt. Once it melts, let it cool a little.
We divide the egg into yolk and white. Place the yolk in a bowl with the butter.
Pour milk in there too.
Add salt and shake with a fork.
In order for the egg white to whip, it is correct when the whipping cup is dry and clean. Beat with a mixer. You can add a small pinch of salt to improve the process. We beat what is called “until soft peaks”, when the protein already holds its shape well, but if you try to turn the bowl upside down, it will still spill out of it.
Part by part, carefully fold the white into the egg-milk-butter mixture. The first portion of the protein can be mixed vigorously, but the subsequent portions should be very careful so as not to drop the foam.
Pour in the flour and also carefully, in a circular motion, mix it into the dough.

Dumplings - food preparation

The recipe for making dumplings is extremely simple. As a rule, those products that are almost always available are used: flour with a high gluten content (finely ground), chicken eggs, milk and butter (instead, you can use delicate creamy margarine, for example, “Generous Summer”).

Some recipes call for a much wider list of ingredients, so study the recipe carefully. So, are all the products included? So we let them rest, cool down in the refrigerator to room temperature and get to work preparing the dough - the basis for the dumplings.

Dumplings - the best recipes

Fruit soup with dumplings

Instead of broth, we will need a compote of dried fruits or fresh berries here. And we will make dumplings from rice. For this recipe, it is better to take round varieties.

Rice – 1 glass;
Water – 1 glass;
Milk – 1 glass;
Sugar – 2 tbsp. spoons.

Boil water, pour rice into it. Leave on low heat for 10 minutes, then drain the water, add hot milk and sugar. Cook the rice over low heat until cooked. Then place the rice on a flat, cold dish in an even layer about 2 centimeters thick. Wait until it cools down thoroughly and sticks together. Then cut it into cubes - these are our dumplings. Place them in a tureen and fill them with compote.

There are a lot of recipes for soup dumplings and you can talk about them endlessly. We hope you found some interesting ideas in our selection and took note of them.