Added by RedfoxEstonia | Mon 21 Mar 2011 @ 15:23
basic tasty dumplings for soups and desserts. you can use barley, rye or corn flour as well
50 g butter, melted, cooled
100 g flour
1/4 tsp salt
3 tbsp milk, cold
4 dl milk
beat the egg slightly. melt butter in a pan, cool and add to the egg. add the flour that is mixed with salt, let the batter stand. add milk to get a smooth soft mixture, but be careful not to add too much or it becomes runny.
drop dumplings into boiling milk with a dessert spoon. tablespoon is too large and teaspoon is too small. lift out the dumplings on a plate or if you are making milk soup, leave them. cold dumplings can be used to at with berry soup.
you can make the dumplings right into a hot vegetable, fish or meatball soup too. but it is better to make them separately using milk or stock. among all the stuff in the soup they donīt get a proper shape.
butter is very essential to give the dumplings taste. they are just rocks made of flour without it.