Making egg dumplings doesn’t require much effort or ingredients. They’re also hard to mess up. Because it requires little resources, if you mess it up you haven’t wasted much food. Dumplings can be dropped into any soup or stew. They would also be good dropped into simmering Italian sauce and there is no end to how you could get creative with dumplings. Because they are made with flour, it’s a quick way to add carbohydrates to your meal without making biscuits or bread. Here is a simple recipe:
1 & 1/2 cups whole wheat flour
1/2 cup of milk (I experimented with water and it worked so try soy, rice or almond milk)
1 beaten egg
salt to taste
In a small bowl, beat the egg with the milk and no more than 1 teaspoon salt. With a wooden spoon, mix in the flour. Drop by spoonfuls into your choice of simmering stew or soup and cover with a lid, cooking about 15 minutes. Remove from heat and serve.
Variations could include adding spices and experimenting with different types of flours.
Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:
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