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 broth. These dumplings are fluffy and taste fantastic!
Servings 4
Calories 148kcal
Ingredients
- 1 egg
- 1 Tbsp unsalted butter softened at room temperature
- ¾ cup (100 g) all-purpose flour
- ¼ tsp baking powder
- 2 Tbsp milk
- ½ tsp salt
Instructions
- Mix 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.
Nutrition
Calories: 148kcal