For us, there’s no such thing as too much soup. This time of year, we make chicken dumpling soup as often as humanly possible. Our go-to recipe is in Live to Cook by Michael Symon. The soup is straight forward and flavorful. Years of making this soup under my belt, I’ve perfected a dumpling making system that’s too good not to share.
The dumpling recipe is a ratio of 1/2 cup fat, (I use butter) 1 cup milk and 1 cup flour.. After bringing the fat and milk to a simmer, you remove the pot from heat and stir in flour (and salt, don’t forget salt!) until the dough pulls from the sides of the pan. Stir in 3 eggs, one at a time until you have a sticky dough and the eggs are fully incorporated. The MS recipe adds fresh chopped tarragon to the dumplings, which is a great addition to the soup, but you could omit this particular ingredient and swap in any other herb of your choice to add the dumplings to another recipe.
I’ve made these dumplings in every possible way- thin sheets scraped in the soup, spoon-fulls dropped into the soup individually, piped dough cut into pieces churro-style, but after all this trial and error, I’ve finally discovered the perfect dumpling making technique.
You’ll need to put the warm dough in a gallon-size ziplock bag, or disposable piping bag with a wide tip.
You’ll also need a high-sided dish or pan with a heavy layer of flour in the bottom, as well as a large baking sheet with wax paper, or parchment paper lightly dusted in flour.
The dumpling making method is easy from this point. In one hand, you’ll hold and control the dough. The other hand is your dumpling making surface. Make a fist and roll the back of your hand into the floured dish. Pipe a small ball of dough onto your floured hand, then roll the dumpling off the back of your hand into the floured dish below. After 7 or 8 dumplings drop around the dish, move the dumplings onto the sheet tray.
This method allows all the dumplings to go into the soup at the same time, and the flour coating helps keep them from sticking into a gloopy mess, while thickening the soup ever so slightly. They end up being roughly the same size, and the whole process takes 10 minutes start to finish. Although you have a flour dish and a tray, the mess is so much easier to deal with than an attempt to roll out the dough (as the recipe dictates).
They cook in lightly boiling soup for about 10 minutes. These dumplings are the lightest, fluffiest dumplings ever, ever, ever.
The book is worth this recipe alone, but hopefully my dumpling making method saves you the endless number of nightmare dumplings I’ve experienced over the years.
Since I’m an expert blogger, I forgot to take pictures of the final product and instead wolfed it down. The leftovers are currently portioned and frozen for us to enjoy again very soon.