Chicken Soup with Dumplings

    Chicken Soup with Dumplings

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    This Purim recipe is from my Alsatian grandmother. Traditionally the dumplings are cooked in salted water but I prefer to cook them in chicken stock.

    Serves: 6 

    • 2 tablespoons olive oil
    • 150g beef mince
    • 1 onion shallot, diced
    • 1/2 teaspoon salt
    • freshly ground pepper, to taste
    • 1 tablespoon fresh dill, chopped
    • 1 egg
    • 280g flour
    • 1/2 teaspoon salt
    • 3 beaten eggs
    • 6 cups chicken stock

    Preparation:30min  ›  Cook:25min  ›  Extra time:1hour chilling  ›  Ready in:1hour55min 

    1. Heat oil in a frypan over medium heat. Brown the mince with the shallot, 1/2 teaspoon salt and pepper. Let cool, then add the dill and egg and mix well. Refrigerate.
    2. Knead together the flour, 1/2 teaspoon salt and 2 beaten eggs. If the dough is too dry, gradually add the remaining egg. The dough should be soft but not sticky. Transfer to a floured surface and knead 10 minutes until elastic.
    3. Roll out the dough and cut into 6cm diameter circles. Place a tablespoon of filling on each circle, then fold up the dumplings and seal with a little water.
    4. Bring the chicken stock to a simmer in a large saucepan. Add the dumplings and simmer 12-15 minutes. Serve.
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