Thursday, January 6, 2011
Chicken Dumpling Soup
Last up comes the dumplings, which are also made up, and are little pieces of chewey goodness. Start with 2 eggs and 1/4 teaspoon of salt and blend together with a spoon. Add a little milk and flour bit by bit until it is thick and just stays on the spoon. It is hard to know when it is exactly right, and it just takes some practice. It took me a lot of adding and mixing before it looked right to me. Then you can test one dumpling to see if it has the right consistency. Dip a spoonful of batter into the simmering soup and it will fall off the spoon and into the bottom of the pot. When it floats, it is done and you can ladle it out of the soup and cut it in half to test whether or not it is done. You might need to add more flour to thicken or more milk or egg to make it thinner. Once the batter is right, add the rest of it to the soup by spoonfuls. Once all the dumplings are floating, the soup is ready to serve!