My Soup Dumplings
This is how I was taught by my Mother to make dumplings for chicken soup, actually I use them in other soups too. They are that popular with my family.
2 eggs slightly beaten
1/4 c. either water or the soup broth(if broth, cool it)
1/8 t. salt
dash of pepper
dash of garlic powder
dash of onion powder or salt
1 c. flour (or sufficient to make a soft dough)
Mix the liquid with the beaten egg. Add all seasonings. Mix it well. Stir in the flour 1/4 c. at a time until it is a very soft dough. Drop by teaspoons into your boiling stock. simmer for about 15 minutes. Enjoy!!!
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