Egg Dumplings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOVAK EGG DUMPLINGS



Slovak Egg Dumplings image

We always made this to go with chicken pakrikash. It is very easy and it does taste good. We never had a recipe but I just measured the ingredients i used the last time I made the dumplings. I have my mother's dumpling maker. You can also use the back of a spoon (we used to use a tablespoon), Place the dough on a dinner plate, dip the back of the spoon in boiling water and push the dough in the boiling water. Keep dipping the spoon in boiling water as the spoon cools.

Provided by Jane from Ohio

Categories     Southwest Asia (middle East)

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 well beaten eggs (I use extra larga)
1/2 teaspoon salt
2 tablespoons water
1 cup flour

Steps:

  • Mix ingredients in a bowl.
  • Stir until smooth.
  • Dip spoon into boiling water.
  • Push small amounts of dough in water.
  • Keep dipping spoon in boiling water as spoon cools.
  • Boil for 3 minutes.
  • Drain in colander.
  • Rinse with water, if desired.

EGG DUMPLINGS



Egg Dumplings image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

4 teaspoons coarse salt
2 1/2 cups all-purpose flour
2 large eggs
1 tablespoon vegetable oil

Steps:

  • Bring 2 1/2 quarts of water to a boil in a large pot. Add 3 1/2 teaspoons salt.
  • In a medium bowl, combine the flour, and eggs. Add 2/3 cup water and remaining 1/2 teaspoon salt. Using your hand, mix to form a dough. Divide the dough into quarters.
  • Place one quarter of the dough on a small, dampened cutting board, flattening to 1/2-inch thick. Dip a paring knife into the boiling water, and cut the dough into 1-by-1/2-inch pieces directly into the boiling water. Repeat process with remaining dough. If the knife begins to stick to the dough, dip it into the boiling water.
  • As dumplings are cooking, stir water occasionally to prevent sticking. When dumplings rise to the surface, use a slotted spoon to transfer them to a colander to drain. Place in a medium and drizzle with remaining tablespoon oil, and toss to coat. Serve immediately.

FARM-STYLE CHICKEN AND DROP DUMPLINGS



Farm-Style Chicken and Drop Dumplings image

Provided by Nancy Fuller

Categories     main-dish

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Two 3-pound chickens, each cut into 6 pieces and backbones reserved
1/2 cup (1 stick) unsalted butter
6 medium carrots, chopped into 1-inch pieces
6 cloves garlic, thinly sliced
4 stalks celery, chopped into 1-inch pieces
2 large leeks, white part only, chopped into 1/2-inch pieces and soaked in cold water to remove grit
2 medium yellow onions, chopped into 1/2-inch pieces
1 tablespoon poultry seasoning
1/2 cup all-purpose flour
2 1/2 cups flour
3/4 cup milk, plus more if needed
2 tablespoons butter
1 tablespoon baking powder
2 teaspoons salt
2 large eggs
1/4 cup chopped fresh parsley

Steps:

  • For the soup: Place the chicken pieces and the backbones in a large pot and cover with 16 cups water. Bring to a boil, then reduce the heat to a low simmer and poach the chicken until cooked through, 25 to 30 minutes.
  • Use tongs to remove the chicken pieces and set aside to cool; discard the backbones. Once the chicken cools enough to handle, pull the meat from the bones, shred and roughly chop; set aside. Strain the chicken broth and keep warm.
  • In a medium pot, melt the butter over medium heat, and stir in the carrots, garlic, celery, leeks, onions and poultry seasoning. Cook the vegetables until they begin to soften, 8 to 10 minutes, then stir in the flour.
  • Add the reserved chicken broth, bring to a boil, then reduce to a simmer and cook until the soup thickens slightly and vegetables soften, about 25 minutes. Stir in the shredded chicken and bring the soup back to a low simmer.
  • For the dumplings: In a medium bowl, add the flour. Use two butter knives to cut in the milk, butter, baking powder, salt and eggs. Add additional milk, 1 tablespoon at a time, if necessary. The dough should be moist but not too wet.
  • Pull the dough into 1/4-cup pieces and place directly in the simmering soup; cover and cook for 10 to 12 minutes. Sprinkle with the chopped parsley and serve.

ROPA VIEJA DUMPLINGS



Ropa Vieja Dumplings image

Provided by Food Network

Categories     appetizer

Time 9h15m

Yield 1 serving

Number Of Ingredients 16

1 pound flank steak
1 green bell pepper, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 yellow bellow pepper, diced
1 white onion, diced
1 gallon beef stock, plus more as needed
1 cup chopped fresh cilantro
1 cup hoisin sauce
1 cup tamarind syrup
1/4 cup soy sauce
Two 14-ounce packages round dumpling wrappers
3 eggs, for egg wash
1/4 cup sesame oil
2 tablespoons crushed pork rinds
1 tablespoon mixed toasted sesame seeds (white and black)

Steps:

  • In a large pot over medium heat, add the flank steak, bell peppers and onion. Add the beef stock and cilantro. Bring to a boil, then lower the heat and cover. Simmer, checking the liquid level once an hour and adding more beef stock if necessary, until the ropa vieja (steak) can be easily shredded upon picking up with tongs, 6 to 8 hours. Remove the ropa vieja and set aside to cool down, then shred.
  • For the tamarind hoisin sauce: In a medium pan over medium heat, add the hoisin sauce, tamarind syrup and soy sauce. Cook, stirring, to allow the ingredients to emulsify, 5 minutes. Remove and set aside.
  • For the dumplings: Grab a dumpling wrapper and brush egg wash over the edges only. Ball up a small amount of ropa vieja and place it in the middle of the dumpling wrapper. Crimp the two outer edges of the dumpling wrapper over the ropa vieja. Bring the top and bottom to the center over the ropa vieja and crimp with the other. (This should look like a small purse.) Fold the right edge to the backside and crimp. Fold the left side to the front and crimp. (The outcome looks like a mini money bag.) Repeat with the remaining wrappers and filling. Place the dumplings in the freezer for 2 hours.
  • Fill a medium pot three-quarters of the way with water and set over medium heat. Bring the water to a boil. Add 5 dumplings from the freezer and for the first minute, stir to prevent them from sticking to the bottom. Cook until the wrappers become translucent, then remove.
  • Heat the sesame oil in a small nonstick saute pan over medium-high heat. Turn off the heat and let sit for 30 seconds. Use a slotted spoon to drain the excess water from the dumplings as much as possible. Carefully transfer the dumplings to the pan (be careful; the water from the dumplings may make the oil splatter). Turn the heat to medium-high and cook, moving the dumplings continuously. This can be done by pushing the pan forward and back or by using tongs to flip the dumplings. Once the dumplings are seared on all sides, remove from the pan.
  • In pasta bowl, add 1/4 cup of the tamarind hoisin sauce. Place the dumplings in the middle and garnish with the crushed pork rinds and sesame seeds. Save the remaining dumplings and sauce for another use.

OLD-FASHIONED CHICKEN AND DUMPLINGS



Old-Fashioned Chicken and Dumplings image

This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.

Provided by Lana Walker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 3h20m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken
4 cubes chicken bouillon
2 cups all-purpose flour
4 eggs
1 teaspoon salt

Steps:

  • Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
  • Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
  • In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
  • Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
  • Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
  • Add chicken meat, and stir. Serve hot.

Nutrition Facts : Calories 693.7 calories, Carbohydrate 32.8 g, Cholesterol 294.7 mg, Fat 38.1 g, Fiber 1.1 g, Protein 51.2 g, SaturatedFat 10.9 g, Sodium 1362 mg, Sugar 0.4 g

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS



Grandmother's Chicken 'n' Dumplings image

While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 13

1 large chicken (6 pounds)
2 medium carrots, chopped
2 celery ribs, sliced
1 large onion, sliced
4 quarts water
2 tablespoons white vinegar
2 teaspoons salt
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 large egg
1/2 cup reserved chicken broth
1/2 teaspoon pepper

Steps:

  • Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

CHINESE EGG DUMPLINGS



Chinese Egg Dumplings image

Do not let the number of ingredients scare you, these are fantastic and so easy. You may want to double the recipe because everyone will love them. Great as an appetizer.

Provided by PIPPYMOE

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 5

Number Of Ingredients 18

4 eggs
2 teaspoons cornstarch
1 teaspoon water
¼ teaspoon salt
3 ounces ground pork
3 water chestnuts, minced
1 ½ teaspoons finely chopped green onions
1 teaspoon cornstarch
½ teaspoon finely shredded fresh ginger
½ teaspoon white sugar
½ teaspoon salt
¼ teaspoon toasted sesame oil
¾ cup chicken broth
1 tablespoon soy sauce
½ teaspoon dry sherry
¼ teaspoon salt
½ teaspoon white sugar
¼ teaspoon black pepper

Steps:

  • Whisk together the eggs, 2 teaspoons of cornstarch, water, and 1/4 teaspoon of salt in a bowl, and let stand for 25 minutes.
  • Mix the pork, water chestnuts, green onions, 1 teaspoon cornstarch, ginger, 1/2 teaspoon sugar, 1/2 teaspoon salt, and toasted sesame oil in a bowl, kneading the mixture till well-combined. Cover the bowl with plastic wrap, and let rest in refrigerator until needed.
  • To make wrappers, spray a nonstick skillet with cooking spray and heat over medium heat. Slowly pour about 1 tablespoon of the egg mixture into the skillet, and tilt the skillet to spread the batter, forming a flat circle about 3 inches in diameter. Let the egg wrapper cook until firm on the bottom but still moist on top, about 1 minute. Stack the finished egg wrappers on a wax-paper-lined plate as you finish them, and let cool.
  • Stir together the chicken broth, soy sauce, sherry, 1/4 teaspoon salt, 1/2 teaspoon sugar, and black pepper in a saucepan, and heat to a simmer over medium-low heat.
  • Place about 1 teaspoon of the pork filling into the center of each wrapper, fold the wrapper over to make a half-moon shape, and gently press the wrapper together to seal. Drop the filled dumplings into the seasoned chicken broth and simmer them until the filling is cooked through, 10 to 15 minutes. Serve with broth.

Nutrition Facts : Calories 113.6 calories, Carbohydrate 3.6 g, Cholesterol 136.1 mg, Fat 7.5 g, Fiber 0.2 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 719.6 mg, Sugar 1.3 g

EGG DUMPLINGS RECIPE - (3.9/5)



Egg Dumplings Recipe - (3.9/5) image

Provided by á-49759

Number Of Ingredients 4

1/2 tsp. salt
1 egg, beaten
1/2 C milk
1 1/2 C sifted flour

Steps:

  • Beat egg, salt and milk together Stir in flour Drop spoonfuls into boiling soup or water for 15 minutes, 30 minutes if cooking soup on low in a slow cooker.

EGG DUMPLING SOUP



Egg Dumpling Soup image

-Mary Lou Christman, Norwich, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-3/4 quarts).

Number Of Ingredients 7

6 cups vegetable broth or chicken broth
1 cup finely chopped celery
3 tablespoons minced fresh parsley
2 eggs
2/3 cup all-purpose flour
1 to 2 tablespoons milk
Pepper to taste

Steps:

  • In a large saucepan, bring the broth, celery and parsley to a boil. , Meanwhile, in a small bowl, beat eggs. Beat in flour and enough milk to form a mixture the consistency of cake batter. Drop by teaspoonfuls into boiling broth. Reduce heat to medium-low; cover and simmer for 10-15 minutes or until dumplings are light and not gummy. Season with pepper.

Nutrition Facts : Calories 101 calories, Fat 3g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1041mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

SPINACH AND EGG DUMPLINGS



Spinach and Egg Dumplings image

Recipe for homemade vegetarian dumplings filled with spinach and eggs.

Provided by Helen You

Categories     Lunar New Year     Spinach     Egg     Vegetarian

Yield Makes 24 dumplings

Number Of Ingredients 9

3 ounces spinach (ideally Chinese water spinach; about 2 cups packed)
8 large eggs
2½ tablespoons skim milk
1½ teaspoons kosher salt
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 teaspoon oyster sauce
1 teaspoon freshly ground black pepper
24 Boiled Dumpling Wrappers

Steps:

  • Bring a medium pot of water to a boil over high heat. Add the spinach and cook for 30 seconds, until it turns a vivid green, then, using a slotted spoon, transfer it to a bowl of ice water. Chill thoroughly and drain. Wrap the spinach in a clean cheesecloth or tea towel to wring out excess moisture, then roughly chop it and set it aside.
  • In a small bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt and set aside. In a medium nonstick skillet, heat the vegetable oil over medium-low heat until a few drops of water added to the pan sizzle and evaporate. Pour in the egg mixture and cook, stirring occasionally, for 4 minutes, just until the eggs form fluffy curds but have not fully set; they should still be slightly runny. Remove from the heat and let cool in a medium bowl.
  • Use your hands to gently fold the eggs, sesame oil, oyster sauce, remaining 1¼ teaspoons of salt, and pepper together until fully combined. Gently fold in the spinach and mix until fully incorporated.
  • Bring a large pot of water to a boil. Meanwhile, make the dumplings. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
  • Fold the dumpling into the round yuan bao shape: Cradle the wrapper in your hands and fold the edge closest to you over the filling. Lightly squeeze the dumpling to push out any air bubbles. Clasp one end of the dumpling between your thumb and index finger to pinch it shut; repeat on the other side of the dumpling. Cradle the dumpling in your palms, clasping the sealed edge between your thumbs and index fingers, and squeeze it shut while pushing inward, making sure to squeeze out any air bubbles. The dumpling's belly should form a teardrop shape between your thumbs, which will create the yuan bao shape. Inspect the dumpling for any fissures that could rupture during cooking and pinch them shut. Repeat with the rest of the wrappers.
  • Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 1 minute, then reduce the heat again to medium and cook for 2 more minutes. The dumplings are ready a minute or so after they rise to the surface; their skins will turn puffy. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately. Bring the water back to a boil over high heat and repeat with the remaining dumplings.

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE



Grandma's Dumplings from Scratch: 100+ Year Old Recipe image

Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.

Provided by CookingBlues

Categories     Stew

Time 20m

Yield 1 big pot, 6-8 serving(s)

Number Of Ingredients 7

2 cups flour
1 teaspoon baking powder, scant
1 tablespoon Crisco
1 teaspoon Crisco
1 pinch salt
1 pinch pepper
3/4 cup water

Steps:

  • Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
  • Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
  • Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
  • Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3

More about "egg dumplings recipes"

EGG DUMPLINGS, A CHINESE NEW YEAR MUST HAVE (蛋饺)
egg-dumplings-a-chinese-new-year-must-have-蛋饺 image
2018-02-03 Chinese Egg Dumplings: Recipe Instructions. In a large bowl, beat 5 eggs for a good 2 minutes. Set aside next to the stove. In a separate bowl, …
From thewoksoflife.com
4.9/5 (7)
Total Time 1 hr
Category Eggs
Calories 83 per serving
  • In a separate bowl, mix the ground meat with the Shaoxing wine, light soy sauce, sesame oil, ground white pepper, water, minced scallion, and minced ginger. Whip everything in one direction for at least 3 minutes, until the filling is well combined and starts to take on a sticky texture. Set aside along with the egg.
  • Pour a small amount of oil in a bowl, and grab a pastry brush. Set it alongside the egg and meat filling so everything is easily within reach.
  • Now, turn your stove on to medium heat. Hold the ladle over the open flame (if you have an electric stove, it will be tricky to maintain even heat), and with the help of a pair of chopsticks, rub the ginger inside the ladle all over using quick motions for a good two minutes or so. This step treats the ladle, so the egg will not stick to it. I’m not sure why it works, but it does! If the egg still sticks to the ladle, repeat this process one more time.


EGG DUMPLINGS - WORDS OF DELICIOUSNESS
egg-dumplings-words-of-deliciousness image
2021-01-11 Use 4 to 6 cups of chicken broth for this recipe. Add onion, carrots, celery, and cooked chicken to the broth for a delicious and hearty soup. If …
From wordsofdeliciousness.com
Ratings 3
Servings 3
Cuisine American
Category Main Course
  • Drop the dumplings into boiling broth by small teaspoons. For larger dumplings have the teaspoons rounded.
  • Once all of the dumplings bring to a boil, reduce the heat, cover, and cook for 15 to 30 minutes or until the dumplings are cooked through. Time will vary depending on the size of the dumpling.


10 BEST FLOUR EGG DUMPLINGS RECIPES | YUMMLY
10-best-flour-egg-dumplings-recipes-yummly image

From yummly.com


EGG DUMPLING - EASY, HEALTHY KOREAN BREAKFAST BANCHAN!
2020-06-21 Once the oil gets hot, carefully scoop on two spoonfuls of the mixture and make small circular piles around the pan. Let it cook for 20-30 seconds so the bottom can set. Then use a spoon in one hand, and a spatula in another to carefully fold the eggs. Then flip the dumpling so the other side can cook through as well.
From futuredish.com


EGG AND CHIVE DUMPLINGS | RECIPE — NOM LIFE
2020-04-27 Chop the cooked eggs into medium sized pieces + mix with the rest of the filling ingredients in a large bowl. Lightly flour the surface to fold the dumplings. Place a small bit of filling in the middle of the dumpling wrapper, dip your finger in water and wet the entire edge of the dumpling wrapper. Fold in half like a taco.
From lifeofnoms.com


FLUFFY EGG DUMPLINGS - GRANNIE FRANNIE'S COOKBOOK
Pour, all at once, into flour mixture, mixing only until dry ingredients are moistened. Drop batter, by rounded tablespoonfuls, onto gently boiling stew in large Dutch over or heavy skillet. Cook, uncovered, over low heat, 10 minutes. Cover tightly; cook 10 minutes longer. Remove dumplings; keep warm while thickening stew.
From granniefranniecookbook.com


HOMESTYLE CHINESE EGG DUMPLINGS - HUANG KITCHEN
2014-12-30 Season with a bit of salt. Heat the same nonstick skillet on medium heat and add a bit of oil. Then lower the heat to low when forming and cooking the egg dumplings. Using about 2 tablespoons of beaten egg, pour in the centre of pan. Spread the egg in a circular motion (back of spoon) to form a 3 inch circle.
From huangkitchen.com


EASY DROP DUMPLINGS FOR STEW RECIPE - THE SPRUCE EATS
2021-02-10 Drop onto boiling fruit in syrup. Cook uncovered for about 5 minutes. Cover the pan and cook for 15 minutes longer. Cobbler topping: Add 1 or 2 tablespoons of granulated sugar and about 1/3 cup of chopped pecans, if desired. Drop onto a fruit cobbler filling and sprinkle with cinnamon sugar, if desired.
From thespruceeats.com


EGG DUMPLINGS, COMFORTING FOOD | RED COOK
2009-02-08 Mix all the filling ingredients together in a small (1 cup) bowl and set aside. Beat the eggs in a medium (1.5 quart) bowl for about one minute. In a separate small (1 cup) bowl mix the water and the tapioca starch into a thin slurry. Then add the slurry and salt into the beaten egg. Continue to beat the egg mixture until evenly combined, or ...
From redcook.net


CZECH DUMPLINGS WITH EGGS RECIPE - COOK LIKE CZECHS
2021-03-08 Throw in the dumplings and fry until golden. Stir occasionally so that the dumplings get a nice golden crust from all sides. (photo 1+2) STEP 3: Add eggs, season with salt, and gently stir until creamy, do not overcook them. …
From cooklikeczechs.com


EGG DROP DUMPLINGS RECIPE - RECIPEZAZZ.COM
2011-12-29 Ingredients. Add to Shopping List. 2 large eggs (well beaten) 1/2 teaspoon salt. 1/4 teaspoon pepper. 1/2 cup all-purpose flour. 1 tablespoon water.
From recipezazz.com


LIGHT AND FLUFFY DUMPLINGS RECIPE - TABLESPOON.COM
2018-05-14 Steps. Combine flour, baking powder and salt. Make a well in the center. Combine egg and milk, mixing well. Pour into well in flour mixture and stir with fork until just blended. Drop by tablespoons into boiling broth or gravy. Cook 10 minutes uncovered.
From tablespoon.com


EGG STEAMED DUMPLINGS RECIPE - FOOD NEWS
in a medium bowl combine chicken, egg, crumbs, nutmeg, paprika, parsley, slat and pepper. roll chicken mixture into 1" dumplings. add to broth 8 at a time. cook dumplings 3-4 minutes without stirring. add noodles, peppers, scallions and stir. cook till noodles are tender. stir in dill. season with salt and pepper and serve. See more result ››
From foodnewsnews.com


EIERNOCKERLN (EGG DUMPLINGS) - VIENNA.INFO
Serves: 4 Ingredients: 300 g (2 ¾ cup) flour (fine) 3 eggs (for the dumpling mix) 4 eggs (for the egg mixture) 150 ml (0,25 pt) milk 2 tbsps butter (melted) 2 tbsps butter (or lard for frying) some oil (for the dumplings) salt pepper ground nutmeg chives (for decoration) Preparation: In a large pot combine flour, melted butter, eggs and a pinch of salt and mix well with the milk.
From wien.info


10 BEST GERMAN EGG DUMPLINGS RECIPES | YUMMLY
2022-04-27 eggs, farina, butter, potatoes, ground nutmeg, white bread, ground white pepper and 3 more Chicken and Dumplings KitchenAid canola oil, butter, low fat milk, flour, onions, pepper, salt and 7 more
From yummly.com


HOMEMADE EGG DUMPLINGS - MISS CHINESE FOOD
2020-05-18 Step1. Beat the eggs into a bowl and add a known amount of salt, use chopsticks to break up. Beat the eggs into a bowl and add a known amount of salt, use chopsticks to break up.
From misschinesefood.com


ANHUI STYLE EGG DUMPLING RECIPE BY ARCHANA'S KITCHEN
2016-12-29 In a bowl, crack 2 eggs, season it well and add chopped ginger. Beat till it is mixed well. Heat another small skillet with little oil. Add two tablespoon of egg mixture in the middle of the pan, till it becomes a small circle. Then place a tablespoon of the rice mixture on one end and fold over the egg.
From archanaskitchen.com


EGG AND FLOUR DUMPLINGS - MECOOKS BLOG
2017-01-23 Sift the flour to a bowl. Add beaten eggs and mix thoroughly. The dough should not be sticky and the consistency should be quite hard. If needed, add more flour. Shape the dough into a ball. Put it in the fridge for about 30 minutes. After taking it out from the fridge, immediately grate it on a grater with large mesh.
From mecooks.com


HUNAN EGG DUMPLINGS RECIPE - FOOD NEWS
For the Dumplings 12 oz. ground beef 1 1 ⁄ 2 tbsp. sugar 1 1 ⁄ 2 tbsp. soy sauce 1 tbsp. vegetable oil Kosher salt and freshly ground black pepper 1 …
From foodnewsnews.com


EGG DUMPLINGS FOR SOUP (KLUSKI) - RECIPE | COOKS.COM
2011-02-19 EGG DUMPLINGS FOR SOUP (KLUSKI) 1 1/2 c. flour. 2 sm. eggs, beaten. 1/2 c. water. Dash of salt. Mix ingredients and stir until smooth. Drop from wet teaspoon into boiling soup or salted water. Cook uncovered until dumplings come to top. 8 reviews.
From cooks.com


EGG DUMPLING RECIPES | SPARKRECIPES
Top egg dumpling recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


EGG AND CHIVE VEGETARIAN DUMPLINGS - AHEAD OF THYME
2019-06-10 Whisk eggs in a bowl for a minute. Heat oil in a skillet over medium high heat. Cook eggs, scrambled, until light and fluffy. Do not overcook. Remove from heat and separate eggs into small pieces (the size cottage cheese). In large bowl, combine eggs, chives, sesame oil, soy sauce, salt and pepper.
From aheadofthyme.com


HOMEMADE EGG DUMPLINGS - THERESCIPES.INFO
Egg Dumplings Recipe - (3.9/5) - Keyingredient top www.keyingredient.com. Egg Dumplings. Discover our recipe rated 3.9/5 by 20 members. Step 1. Beat egg, salt and milk together Stir in flour Drop spoonfuls into boiling soup or water for 15 minutes, 30 minutes if cooking soup on low in a slow cooker.
From therecipes.info


DUMPLINGS WITH EGG RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Dumplings With Egg Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Smoothie Meal Replacement Recipes Meal Replacement Shake Recipe Healthy Heart Healthy Smoothie Recipes ...
From recipeshappy.com


EASY HUNGARIAN EGG DUMPLING RECIPE (NOKEDLI) - HUNGARIAN EATS
2021-10-08 Whisk the flour, eggs, salt together, and add the water gradually. Once the water is boiling, place the spaetzle-dumpling maker on top of the pot. Pour about 1 cup of batter onto it, and with a spatula start pushing the dumplings through by moving the spatula back and forth. The aim is to scrape all the batter through the holes.
From hungarianeats.com


ROLLED EGG DUMPLINGS - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
ROLLED EGG DUMPLINGS | Just A Pinch Recipes hot www.justapinch.com. How To Make rolled egg dumplings. 1. Add the flour, salt, garlic powder & chopped chive if desired to a medium size bowl. Then add in the room temperature eggs. 2. Add in the extra virgin Olive oil and water and whisk together with a large fork or whisk until dough begins to ...
From therecipes.info


GERMAN BUTTER DUMPLINGS RECIPE FOR SOUPS - THE SPRUCE EATS
2022-02-03 Add the eggs, one at a time, beating after each addition. Stir in the dry ingredients. Refrigerate for about 1/2 hour. Bring a large pot of water just to boil. Using 2 spoons, form triangular-shaped dumplings and drop them into the boiling water. Boil for 3 to 5 minutes each and remove from water to drain.
From thespruceeats.com


EGG DROP DUMPLINGS WITH MILK : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


EGG DUMPLINGS FOR SOUP - COOK LIKE CZECHS
2021-10-17 Mix the softened butter using a spoon with the egg in a bowl. Gradually add the flour mixed with baking powder and salt, then add the milk. Working with a spoon or fork, work the ingredients together into a soft dough. On a floured work surface, form the dough into a cylinder shape about 1 inch (2,5 cm) thick.
From cooklikeczechs.com


AUTHENTIC EGG AND CHINESE CHIVE DUMPLINGS - PINGCOOKS
Crack eggs in a bowl with 1/2 tsp salt and whisk to combine. Heat 2 tsp sesame oil in a fry-pan. Scramble eggs, breaking up with a spatula. Remove from heat and let cool. Cut the woody bottoms off Chinese chives, 1-2 inches. Cut into thirds (if super long) and rinse to remove sand.
From pingcooks.com


EGG DUMPLINGS - RECIPE | COOKS.COM
2012-03-30 EGG DUMPLINGS. 1 1/3 c. sifted flour. 1 1/2 tsp. baking powder. 1/2 tsp. salt. 2 well beaten eggs. 2 tbsp. milk. Sift flour with baking powder and salt. Beat eggs with milk together add to flour mixture and mix well. Drop into 3 cups of …
From cooks.com


EGG DUMPLINGS -THE PERFECT BREAKFAST TREAT-YUMMY KITCHEN
2021-10-26 Add the carrots, soy sauce, and pepper. Mix in oyster sauce and malunggay leaves. Once cooked, set aside. In a bowl, place 3 eggs; add a pinch of salt and pepper, and cornstarch slurry. Whisk till well combined. In a pan at low heat, add oil, pour in 1/3 cup of the egg mixture, try to from this into a circle.
From yummykitchentv.com


BEST BISQUICK DUMPLINGS RECIPE {QUICK AND EASY} - KEY TO MY LIME
2022-05-07 How To Make Bisquick Dumplings. Start by mixing together the Bisquick and milk until a soft dough forms. Make sure not to over-mix the dough. (See the recipe card below for the full printable instructions). Drop spoonfuls of the dumpling dough into boiling soup, then turn the heat down to low. Don’t stir the dumplings at any point.
From keytomylime.com


EGG DUMPLINGS RECIPE - SIMPLE CHINESE FOOD
Pour in the egg liquid 6. Cover the lid and low heat for five minutes, then sprinkle the green onions and black sesame seeds out of the pot
From simplechinesefood.com


EGG DUMPLINGS HOT POT | CHINESE CUISINE | CHINESE FOOD | COOKING ...
Prepare filling: in a large mixing bowl, mix ground meat, cooking wine, sugar, salt, soy sauce, white pepper, ginger, green onion and set aside. Step 2. 2. In another mixing bowl, beat eggs, pinch of salt and ½ tsp cooking oil. Step 3. 3. Making egg dumpling: using a cooking ladle or a small non-stick skillet, at medium heat, wipe ladle with a ...
From tastelife.tv


EGG DUMPLING RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Egg Dumpling Recipe are provided here for you to discover and enjoy. Healthy Menu. Crock Pot Rice Pudding Recipe Healthy Rhubarb Sauce Recipes Healthy Healthy Ground Turkey Meatball Recipe ...
From recipeshappy.com


Related Search