Egg Dumplings for Soup

This is a Czech recipe for simple egg dumplings that match perfectly with clear soups. Czechs most often serve them with beef or chicken soup. These dumplings are soft and taste fantastic!

Clear soups made from beef or vegetables are very popular in the Czech Republic. Various inserts added to soups increase their taste and nutritional value.

Egg dumplings are cooked directly in the soup at the very end. It only takes 4-5 minutes before they're done.

Czechs call these soup dumplings "knedlíčky" or "noky".

MY TIP: Also, try these Czech celestýnské nudle for soups!

📝 Ingredients

To make egg dumplings, you’ll need:

• Egg
• Unsalted butter; softened at room temperature
• All-purpose flour; for the dough, plus for dusting the work surface when working
• Milk
• Baking powder
• Salt

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

📷 Instructions

1. Cream the softened butter using a spoon with the egg in a bowl.
2. Gradually add the flour mixed with baking powder and salt, then add the milk.
3. Working with a spoon or fork, work the ingredients together into a soft dough.
4. On a floured work surface, form the dough into a cylinder shape about 1 inch (2,5 cm) thick.
5. Cut it into equal-sized pieces with a knife.
6. Drop them into the soup and let them simmer for about 4-5 minutes.
7. Once the dumplings float to the surface in the soup, they are done.

👌 Useful Tips

• Add the dumplings only at the end of cooking the soup; otherwise, they risk falling apart.
• The exact amount of flour depends on the size of the egg and the amount of butter and milk. Add the flour gradually, in small amounts at the end. Finally, knead the dough for about a minute on a floured work surface.
• Test cook one knock first. If it falls apart, work a little flour into the dough.

More tasty recipes:

• Farmer’s cheese spread
• Czech potato flatbread
• Braised beef cubes

Recipe Card

Egg Dumplings for Soup

This is a Czech recipe for simple egg dumplings that match perfectly with clear soups. Czechs most often serve them with beef or chicken soup. These dumplings are fluffy and taste fantastic!

Print Pin

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 4

Calories: 148kcal

Author: Petra Kupská

Course: Soup

Cuisine: Czech

Keyword: Easy recipes

Ingredients

• ▢ 1 egg
• ▢ 1 Tbsp unsalted butter (softened at room temperature)
• ▢ ¾ cup (100 g) all-purpose flour
• ▢ 2 Tbsp milk
• ▢ ½ tsp salt
• ▢ ¼ tsp black pepper (ground)

Instructions

• Cream the softened butter using a spoon with the egg in a bowl.
• Gradually add the flour mixed with baking powder and salt, add milk at the same time.
• 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.
• Drop them into the soup and let them simmer for about 4-5 minutes.
• Once the dumplings float to the surface in the soup, they are done.

Notes

• Add the dumplings only at the end of cooking the soup; otherwise, they risk falling apart.
• The exact amount of flour depends on the size of the egg and the amount of butter and milk. Add the flour gradually, in small amounts at the end. Finally, knead the dough for about a minute on a floured work surface.
• Test cook one knock first. If it falls apart, work a little flour into the dough.

DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

Conversion chart

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