1/1 Photo of Drop Dumplings (For Chicken Soup)
Denise Powell's Note:
I grew up with my mother making a plain version of these all winter long. I could just eat a plate of the dumplings alone and forget the soup; I liked them that much. Now I make them for my kids and add different ingredients to change the flavors.
My Private Note
Units: US | Metric
- 1Mix together first three ingredients being sure to get all flour evenly incorporated into mix.
- 2Crush the rosemary leaves in the palm of your hand to break them up and release the oils and add to the mix along with the cheese.
- 3While mixing the dumplings; bring your soup or broth to a slow soft boil.
- 4Take two kitchen tablespoons and use them to drop tablespoons of dumpling mix into your broth by spooning up mix then using other spoon to roll it into the soup.
- 5Do not over crowd your soup with raw dumplings or they will stick together.
- 6Move around the pot as you drop to allow the dumpling to start to set before another raw one is dropped next to it.
- 7Cook at a slow boil for about 15 minutes to allow the dumplings to cook through and absorb some of the chicken flavoring from the broth.
- 8NOTE: You can change the cheese flavor with another hard cheese and use other types of herbs to create your own blend of flavors.
- 9Re Comment on thicknss of dumplings -- tis true this is a very thick style dumpling (my mothers side of family is russian and this is more their style I guess). You can certainly add abit more liquid to thin it out but it is still going to be a heavier dumpling than the roll out style.
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Nutritional Facts for Drop Dumplings (For Chicken Soup)
Serving Size: 1 (119 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 271.2
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 3.2 g
- Cholesterol 57.9 mg
- Sodium 191.8 mg
- Total Carbohydrate 40.9 g
- Dietary Fiber 1.3 g
- Sugars 0.3 g
- Protein 11.8 g