You'd be hard-pressed to find a culture on Earth that didn't have some sort of dumpling. They're not generally packed with loads of flavor, aren't very pretty, and while they're not bad for you, they're not the most nutrient dense of foods. And yet, we love them. They're one of few ways to make comfort food even more comforting, and to make a cold winter feel a little more bearable.
Use these dumplings in any soup you want to make just a little more hyggelig. Many dumplings are hearty, but also a little gummy. They're still good, but feel a bit undercooked to me. I wanted a softer, lighter dumpling that felt more like a hug than a rock in my stomach. They are more "bready," and therefore are a little more fragile. But my family loves the texture, especially for thicker soups like chowders or split pea.
Storage
After cooking, just store them with your leftover soup in a refrigerated airtight container. I don't recommend storing them long term before they've been cooked or by themselves.
Related
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Grace Says:
The key to dumplings is to add them to your soup at the end of its cooking time. If you add them too early on, they can either become chewy or fall apart.
📖 Recipe
Cloud Dumplings
Ingredients
- 2 cups flour
- ½ cup water
- ½ t salt
- 3 t baking powder
- ¼ cup cold butter, cubed
- 1 egg
Instructions
- Combine the flour, salt, and baking powder in a large bowl. Then add the cubed butter and rub it into the dry ingredients with your fingers until there are no pieces left that are larger than a pea. Stir in the water and egg. Then scoop or shape the dumplings into 1-2" balls. These expand significantly, so keep that in mind when choosing a size. At the end of your soup's cook time, drop the dumplings in. Once in the boiling soup, cover, and allow them to cook for 15-20 minutes, until they all float to the top and are cooked through.
Did you make this recipe? Let me know!