Sunday, September 14, 2008

Veg Dumpling Soup

Fall is definitely here in Colorado. The days have been noticeably cooler and it's snowed again in the high country. Time to dig out some cool-weather recipes!

This is my grandma's dumpling recipe, served with vegetables simmered briefly in veg broth. I use canned broth, so the dish comes together quickly, but feels homemade because of the dumplings.

Small pieces of cubed tofu could be added to the broth for protein.

I store any leftover dumplings separately from the broth until reheating.

Broth Ingredients
4 cups vegetable broth*
1 zucchini, washed and grated
1 carrot, washed and grated
1 medium tomato (or 2 roma tomatoes), washed and diced
2-3 mushrooms, washed and chopped
black pepper to taste

Place vegetables in a medium saucepan.
Pour the broth over the vegetables, and add black pepper to taste.
Heat the vegetables and broth over medium-high heat, until the broth begins to boil.
Reduce heat to a simmer, and cook until the vegetables are tender.

*because I use canned broth, there's no additional salt in this part of the recipe

Dumpling Ingredients
2 cups flour
3 eggs
1 teaspoon salt, plus salt for the cooking water
water as needed (I usually use about a half cup)

Bring a large pot of salted water to boil.
In a medium bowl, combine flour and 1 teaspoon salt.
Make a well in the center of the flour/salt mixture.
Crack the three eggs into the well. Break the yolks and stir, adding water as necessary, to create a dough.
Once the water is boiling, dip a teaspoon into the boiling water. (This helps the dough slip free from the spoon into the water in the following steps.)
Scoop a bit of dough in a corner of the teaspoon, as shown in the photo at right.
Dip the spoon back into the boiling water, and gently shake until the dough floats free.
Repeat until all the dough has been used.
Cook 8-10 minutes.
Drain and rinse.

To serve:
Divide the dumplings between 4 bowls. Scoop the broth, with vegetables, over the dumplings.

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