Eggless dumplings recipe

Eggless dumplings recipe

Ingredients

Step-by-step recipe for making Eggless Dumplings with photos

So let's get down to business:

First, wash, peel and dice the vegetables.

Later, pour olive oil into the pan and heat it.

Place chopped celery, onion, parsnips, garlic in a heated frying pan with oil and fry the vegetables.

Later, after a few minutes, add the grated carrots, stir and drain the water, cover the frying pan with a lid and simmer the vegetables for 5 minutes.

Now you will need a saucepan, pour the vegetable broth into it, and place the potato cubes here. As the broth boils, add the fried vegetables.

Melt the butter in an unsealed container, add flour and simmer for a minute.

Add the flour mixture to the soup.

Now you need to prepare the dumplings without eggs. To do this, place all the dry products in one container, pour in a little olive oil and stir thoroughly.

Make dumplings from the resulting test mass.

Next, use a tablespoon to scoop up the dough and place the dumplings into the bubbling soup.

Then add green peas, salt, spices and chopped fragrant herbs.

Let the food cook for another 3 minutes. That's all, the most delicious first dish is ready, but the most important thing is that now you have learned how to cook dumplings without eggs!

Video recipe for Dumplings without eggs

Eggless Soup Dumplings

You can use another recipe to make soup dumplings without eggs. They also come out delicious, tender and filling!

So, in order to prepare dumplings according to this recipe, you will need:

Ingredients:
wheat flour – 5 tablespoons;
margarine – 1 tablespoon;
milk – ½ cup;
salt.

Now let's get to work:

1. First, pour the sifted flour into a clean bowl, pour in warm milk, add margarine and salt. Mix the ingredients thoroughly, you should get a homogeneous flexible dough mass. That's all, now you can use a spoon to scoop out the dough and cook soup with delicious dumplings!

Bon appetit!

Lenten dumplings on water

Let's cook water dumplings for soup now? Ordinary, frisky and at the same time delicious! 😉 For what soup? For any kind - mushroom, vegetable, fish, but also for chicken or meat. If you don’t have the problem of making the dumplings lean, then you can consider other options, for example, egg dumplings or dumplings made with milk and eggs.

But even if you don’t fast and you have eggs, you can try the Lenten versions - either the current one, or the recipe for dumplings with potato broth. I assure you, they are no worse than the butter ones! In addition, any flour product can be given additional taste and smell with the help of spices. This time I did just that. I added an all-purpose seasoning to the dough, which includes paprika, red pepper, curry, dried parsley, onions, carrots and celery. I really like its taste and the fact that it is spicy. You can use any spices of your choice, but if it is, for example, a mixture of peppers, then the quantity should be different - not 1 tsp, as is the case with all-purpose seasoning, but much less.

I kneaded the dough for these dumplings without sticking to my hands. If you are used to another option (the most watery dough), when you add them to the soup using spoons, then simply reduce the amount of flour. But personally, I like sliced ​​ones better.

I found the following products useful:

• filtered water - 150 ml
• premium wheat flour – 2 cups*
• sunflower oil - 1 tsp.
• salt - 0.5 tsp.
• all-purpose seasoning - 1 tsp.

*1 glass = 200 ml water = 125 g flour

My course of action:

I combined 2 cups of sifted flour, all-purpose seasoning and salt. Carefully mixed all the dry ingredients.

At first I poured in 130 ml of water, then during the kneading process another 20 ml. You need to rely on your own flour, because gluten and absorption capabilities vary.

Added a little sunflower oil. I took the fragrant one.

And she painstakingly kneaded the dough - it did not stick to her hands and was quite elastic.

For convenience, I divided it into 4 parts. I rolled each of them into a sausage.

I cut the sausage slightly diagonally with a sharp knife. If cutting is difficult, dust the knife blade with flour.

I put the dumplings into the soup so that the broth covered them. After they floated up, I boiled them for 3-4 minutes and turned off the gas.

That's it - you can pour it into plates!

The dumplings turn out delicious and add extra richness to the soup! In my opinion, bread is no longer needed for this first course.

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Dumplings

Bean soup with mushroom dumplings

Bean soup is nothing new to anyone, but mushroom dumplings are a very good addition to it. In fact, you can make any kind of soup with them.

Liver dumplings with cheese and mustard sauce

If my husband simply agrees to fish, then to the liver I need to be persuaded with special tenderness))) In this dish, the main word was - potatoes, consciousness has been surpassed, now I can quickly include what I like. Boiled liver is no less tasty than fried, and when you create it together with potatoes in the form of dumplings and generously top it with cheese sauce prepared with the addition of a special mustard, and add fried mushrooms to the general bliss, it’s simply impossible to resist.

Daily special soup with dumplings

This is a soup for any day, easy to prepare. No matter what kind of housewife, even a beginner, she will prepare it with ease. It will especially appeal to those who really love garlic – its taste and smell. Give it a try, you won't regret it.

Ordinary soup with extraordinary dumplings

We don't like to eat the same soup over and over again. That's why I experiment all the time. The soup is very simple to make, unusual and tasty. I'm sure everyone will like it, especially the kids.

Dumplings “Ordinary”

Another recipe from grandma. She was born in Russia, and came to Ukraine on foot and pregnant, to her husband! He believes that these dumplings are a truly Russian recipe. This is her favorite dish to this day. Simple, simple, but delicious.

Chicken soup with rice and cheese dumplings

Light chicken soup with incredible cheese and rice dumplings.

Country-style chicken soup with dumplings

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Bean dumplings in tomato sauce

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Potato dumplings in Polish

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Fish soup with semolina dumplings

A very unusual, but delicious soup: fragrant, spicy - you won’t be able to pull it off by the ears! From the book “1 Bruehe, 100 Suppen” by Linda Doeser

Dumplings . Dumplings are pieces of dough cooked in broth, milk, soup, etc. Dumplings belong to the level of flour products, with the main components including flour, eggs, butter, and milk. At first, dumplings were prepared from the same dense dough as Ukrainian dumplings. And they were called “rolled” back then. The name was given because of the manufacturing method: the dough was cut into small pieces (the size of a hazelnut) and rolled into balls. Then these balls were left to lie for an hour and a half and only after that they were lowered into boiling water.

In different countries, dumplings are called differently. For example, in the Czech Republic and Slovakia these are dumplings, in Germany and Austria - dumplings.

There are many recipes for making dumplings. The most common one consists of eggs, water and flour. But almost all housewives replace water with milk. In addition, dumplings are prepared from semolina, potatoes and even beets.

The most common are potato dumplings. They are prepared very simply: prepare mashed potatoes, add flour and eggs to it. Potato dumplings are an independent dish, frisky and tasty.

You can make potato dumplings with meat.
At the same time, you can create this using 2 methods: * add minced meat directly to the dough, mix and make dumplings from such dough;
* create a filling from minced meat, like in dumplings.

To make the dumplings delicious, you need to know some secrets of their production:
* it is better to knead the dough with milk, not with water;
* Before adding the eggs to the dough, divide them into yolks and whites and beat them separately. It is better to beat the yolks together with butter.

Cook the dumplings in salted water over low heat and cover. This cooking method will allow the dumplings to swell, but not fall apart.

In addition to the fact that dumplings can be served as an independent dish, they can be added to various soups. The soup can be any kind of soup: chicken, with meatballs, or just soup with dumplings. This is an unprincipled question. The dough for dumplings in soup should be watery. First you need to cook the broth, then put the vegetables in it, boil it and then pour the dough into the soup with a spoon. In the bubbling broth, they quickly curl up and get a round shape.

How to make tasty soup dumplings

Dumplings are one of the most common and favorite dishes in the world. This dish is found in almost every state kitchen. They arose most quickly, 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 an inside, boiled in water. But now 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 make. The complexity lies precisely in the simplicity given to us. Housewives combine ingredients by eye; each has her own signature recipe and culinary secrets. And we'll start with the secrets.

• You can prepare soup with dumplings in any container that is comfortable for you, including a slow cooker.
• By replacing flour with semolina in the recipe, you will get the most tender dough.
• To make the dough more interesting, add colors. For a reddish color, add tomato paste to the dough, and for a greenish color, 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 liquid. A very bubbling 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 the following scheme: cool water – dough – hot broth – cool 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 completely enough. If you are a fan of swollen dumplings, then it is better to let them soak in the broth overnight (that is, in the dark) . By the next day, the flavors in your pan will harmonize together, and the dough will become even tastier.
• If you have any dough left, freeze it until next time. To do this, form balls in advance. 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 put into a bag. If you made the batter for shaggy dumplings, then distribute it on cling film in small portions and place it in the freezer.
• Dumplings do not necessarily need to be cooked in soup. If you don’t like the taste of dough soggy in water, then before adding them to the broth, fry the dumplings in oil or bake in the oven. 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.

Grandma's traditional dumpling recipe

This particular dish is what children demand when they come home from kindergarten. Take any kind of soup for this dish. It tastes especially delicious with broth and pieces of chicken or veal.

• Testicle – 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 testicle, more semolina may be needed. Leave everything to swell for an hour. 5 minutes before the soup is ready, start adding the purchased dough to the broth. To do this, take a tablespoon and a teaspoon. Using a large spoon, grab the dough (approximately a third of the spoon) and lower it into boiling water, and use a small spoon to help it peel off. The finished dumplings will float to the surface.

Shaped dumplings

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

• Testicle – 1 piece;
• Broth – 1 glass;
• Butter or vegetable oil - 1 tbsp. spoon;
• Semolina - half a glass;
• Flour - half a glass and not enough for rolling;
• Salt to taste.

Mix salt, flour and semolina and rub well with butter and egg. Then add the hot broth evenly, stirring vigorously. The dough mixture should turn out like plasticine: knead well, not stick to your hands and not crumble. Let the dough rest for about 20 minutes and start rolling out. Make the dough layer not very narrow - about 5 mm and start cutting out shapes. You can use a knife, or you can also use gingerbread cookie cutters. 5 minutes before readiness, drop the dough shapes into the broth and wait until they all float out. The dish is ready!

Lenten water dumplings without eggs or milk

Good 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 greens and leave for 20 minutes for the flour to swell. This dough can be dipped into soup to make dumplings.

Potato dumplings with insides

As historians say, dumplings first appeared on the tables of the poor. The simple ingredients and richness of the dish quickly gained popularity among the people. But at ceremonial tables, dumplings were served from potatoes with a tasty interior inside. Chicken, turkey, pork, lard, beef, cheese, mushrooms or liver are great for inside. We would like to offer a recipe with champignons.

• Potatoes – 8 tubers;
• Testicles – 2 pcs;
• Flour – 4 tbsp. spoons;
• Onion - 1 head;
• Champignons – 200 gr;
• 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 the tubers will pierce perfectly, but will still be a little damp on the inside, add salt. After 10 minutes, drain some of the water and mash the potatoes until puree. The mass must cool thoroughly, only after this add flour and eggs to it, thoroughly mixing everything. 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 we 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.

Fruit soup with dumplings

Instead of broth, we will need a compote of dried fruits or new berries. 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, cool dish in an even layer about 2 cm wide. Wait until it cools well 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 we can talk about them endlessly. We hope that in our selection you have found ideas worthy of attention and taken note of them.