Dumplings flour

1 serving


Rub all the ingredients in the yolk, then, adding a little water and pouring flour, knead the dough. Rub it until completely elastic. In boiling vegetable broth or slightly salted boiling water, lower the dough pieces using a wet dessert spoon. The dough easily comes off it and is brewed with a lump of the shape that the hostess chose. I like to take the dough side spoon and form elongated dumplings. They decorate vegetable soups or prepare as a stand-alone dish. A piece of dough lowered into the boiling water first lies on the bottom, so dumplings must be evenly distributed over the surface of the boiling liquid so that they do not stick together. After the dumplings have surfaced, they are brought to readiness under the lid. Then they become fluffy, very pleasant consistency. Many hostesses like to decorate their chowder, soups and even borscht with this convenient to cook and very tasty flour product. Children especially love colored dumplings. To do this, the dough can be dyed with tomato paste, nettle juice or finely grated carrots. Dumplings in our kitchen occupy a fairly honorable place.