egg dumpling

AnnetteR · Post: # 20035Post **AnnetteR** » Mon May 15, 2006 11:30 pm

This was one of my favorite foods growing up. It's taken me many years to figure out how to make them myself. For one person I use a little more than 1/4 cup of flour (sorry - I don't know metrics) and one egg. Stir - do not beat - until egg and flour combine (do not stir until smooth). Scoop up bits with the end of a butter knife and drop into boiling water. They are pretty much done as soon as they float to the surface, or so I've been told, but I let them simmer 5 to 10 minutes. I drizzle them with a bit of melted butter and some milk.

The recipe can be increased by increasing the flour 1/2 a cup for every egg. I imagine you can top it with just about anything that appeals to you, though I favor butter and milk.

I've gotten the method down by trial and error. The dumpling is very dense - which is what appeals to me.

Muddypause · Tue May 16, 2006 1:21 am

Right, that's breakfast sorted, then.

ina · Post: # 20069Post **ina** » Tue May 16, 2006 12:11 pm

Sounds good to me - that's not one big dumpling, that's many little ones, then? Irregular shapes?

I like simple things like that...

Shirley · Post: # 20093Post **Shirley** » Tue May 16, 2006 7:22 pm

sounds really good - I love simple tasty food and we have plenty of eggs at the moment too!!!

Thanks for sharing

AnnetteR · Post: # 20109Post **AnnetteR** » Tue May 16, 2006 8:34 pm

ina wrote:Sounds good to me - that's not one big dumpling, that's many little ones, then? Irregular shapes?

I like simple things like that...

Irregular in shape and you can make them bite sized or a little bigger according to your preference. They expand after hitting the water so I would drop a small amount in and then adjust as you see fit.