My kids love dumplings. Every time I make soup it is expected that I will make dumplings. For me it is a random thing, experimenting with different proportions, different flours, an add this, add that kind of thing. They always turn out different, but they are always a success.
I think my personal favorite is when they are made with semolina flour and when I incorporate cooked vegetables. What kind of vegetables? It depends on what kind of soup I am making.
This time I was making my favorite Summer Pea Soup, so the candidates were cooked carrots, parsnips, celery root and peas. If you are making a different style soup, you can put your favorite things into them. Make sure you let us know how it turns out!
- 1 1/2 cups cooked vegetables
- 1 cup semolina
- 2 eggs
- 1/2 tsp salt
- pepper to taste
- Put a large pot of water on to boil
- In a medium bowl, mash the cooked vegetables.
- Add semolina, eggs, salt and pepper.
- Stir until a thick batter forms.
- With a soup spoon, form tablespoon-sized dumplings and drop them carefully into the boiling water.
- Boil the dumplings until they bob to the surface, approximately 5 minutes.
- Add them into a soup or enjoy by themselves.