Egg Free Dumplings Recipes

EGG DUMPLING SOUP

Steps:

• In a large saucepan, bring the broth, celery and parsley to a boil. , Meanwhile, in a small bowl, beat eggs. Beat in flour and enough milk to form a mixture the consistency of cake batter. Drop by teaspoonfuls into boiling broth. Reduce heat to medium-low; cover and simmer for 10-15 minutes or until dumplings are light and not gummy. Season with pepper.

EGG DUMPLINGS

Steps:

• Bring 2 1/2 quarts of water to a boil in a large pot. Add 3 1/2 teaspoons salt.
• In a medium bowl, combine the flour, and eggs. Add 2/3 cup water and remaining 1/2 teaspoon salt. Using your hand, mix to form a dough. Divide the dough into quarters.
• Place one quarter of the dough on a small, dampened cutting board, flattening to 1/2-inch thick. Dip a paring knife into the boiling water, and cut the dough into 1-by-1/2-inch pieces directly into the boiling water. Repeat process with remaining dough. If the knife begins to stick to the dough, dip it into the boiling water.
• As dumplings are cooking, stir water occasionally to prevent sticking. When dumplings rise to the surface, use a slotted spoon to transfer them to a colander to drain. Place in a medium and drizzle with remaining tablespoon oil, and toss to coat. Serve immediately.

GOLDEN SYRUP DUMPLINGS (EGG FREE)

Steps:

• To make the dumplings: Rub the flour and butter together in a large bowl (a small bowl makes lots of mess on your counter).
• Add the syrup and enough milk to make a soft dough.
• Use floured hands to grab cherry sized portions and roll into a ball.
• Place on a floured plate and cover with cling wrap and pop in the fridge (can be done upto 8 hours ahead of time).
• For the sauce:.
• In a medium saucepan (I have 4 kids, so my medium is a good size) add the first 3 ingredients, stir and bring to the boil.
• Carefully drop the dumplings in, a single layer only.
• Boil uncovered for 7-10 minutes. Insert a toothpick to check for done-ness, they should resemble a scone inside.
• If over cooked they loose al lightness and go stodgy - so timing is everything! Don't walk away while boiling the dumplings.
• Serve with either whipped cream and/or ice-cream.
• Left over sauce makes a great ice-cream topping.
• Please note - I often make double, due to guests OR a long day with swimming/basketball or other sport events due to 3 sons.

EASY EGG DUMPLINGS

Steps:

• 1. Add the flour, melted butter, 3 eggs and a pinch of salt into a large pot and mix well with the milk. Mix until the batter is smooth and not thick; add more milk if necessary.
• 2. In a large pot bring salted water to boil. Using a spaezle slicer, let the batter drip directly into the boiling water or the dumplings may stick together.
• 3. As soon as the dumplings float to the top, drain them and rinse them in cold water. Drizzle a few drops of oil over the dumplings and stir well to prevent sticking.
• 4. Put the remaining butter in a pan to melt then toss the dumplings in the butter.
• 5. Season the 4 eggs with salt, pepper and nutmeg, mixing well. Pour the eggs over the dumplings and cook for two minutes only.
• 6. Serve the egg dumplings garnished with the chives.

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.