Quick Dumpling Dough for Soups

Tender, airy, fragrant, in just 5 minutes! Dough for dumplings in soup will help you out if you need to quickly cook the first course. The dough is kneaded instantly, and the dumplings cook just as quickly. They turn out soft, porous, incredibly tasty! Such dumplings will decorate and diversify any soup.
cook time: 5 min
Liam Carson
Quick Dumpling Dough for Soups

Nutrition Facts (per serving)

221
Calories
8g
Fat
21g
Carbs
12g
Protein

Ingredients (1 portion)

Basic:

Salt to taste
Wheat flour (It might take a little more) 2 tbsp
Eggs 1 pc
Dry spices 0.5 tsp

Recipe instructions

Step 1

Step 1
How to knead dough for dumplings into soup? Prepare the necessary ingredients. I used Italian herbs as spices. Sift the flour. This way you will not only get rid of possible debris, but also saturate the flour with oxygen, which will make the finished dumplings more tender.

Step 2

Step 2
Beat the egg into a bowl and add salt and spices to your taste.

Step 3

Step 3
Mix the egg well with a fork until it is slightly beaten.

Step 4

Step 4
Add sifted flour and stir until smooth.

Step 5

Step 5
The dough should be thicker in consistency than pancakes. It may take more flour than the recipe calls for. If suddenly you put too much flour, then a little milk will help correct the situation; add it until the desired thickness of the dough.

Step 6

Step 6
The dumplings begin to cook about ten minutes before the end of the soup. Please note that they will increase in size significantly, so use a teaspoon of the dough. If the dumplings turn out to be large, cut them directly in the pan with a knife.

Step 7

Step 7
The dumplings are cooked for about five to seven minutes. It took me two portions of dough for a two-liter pan. I have soup without potatoes. Bon appetit!

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