Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
Follow the directions for regular Ramen. Bring water to a boil, add noodles and turn down heat.
Now here comes the fun part. Beat an egg with a fork in a seperate bowl.
As the noodles are cooking Slowly pour the egg into the mix like you would if you were making regular egg drop.
Stir it up.
When noodles are done cooking add seasoning packet, a little soysauce and garnish with chives. Now you're a gourmet Ramen chef.
ieces - thighs, drumsticks, wings, and drop into a bowl. Peel and
heese.
While mixing the dumplings; bring your soup or broth
efore stew is done, add dumplings (recipe follows) and cover skillet. (If
nd onion mixture, ricotta, Parmesan, egg, egg yolk and flour in a
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
br>In a bowl, beat egg; add the next 7 ingredients
or 5 hours.
For dumplings: Beat together all dumpling ingredients
br>Heat to boil.
Dumplings:.
Mix all ing. except
/2 \" in diameter.
Drop dumplings in a large pot of
Mix up the dumplings in the meantime in the
br>To prepare dumplings:
Beat combined egg whites and cottage cheese
t to a simmer.
Drop dumplings by the tablespoon into the
Add onions to crock pot. Add seasonings, chicken and broth.
Cover and cook on High 5 to 6 hours.
Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
Dumplings.
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.
Using a large soup kettle: Saute onion and garlic in oil over low heat until soft.
Add paprika. meat, and hot water.
Add Worcestershire sauce, salt, and pepper.
Cover and simmer 2 1/2 to 3 hours.
About 1/2 hour before serving, mix dumpling ingredients together until smooth.
Drop dumplings by spoonful into soup (dip spoon in hot broth occasionally to make it easier to drop dough).
Continue cooking 1/2 hour.
while chicken is cooking, prepare dumplings.).
Dumplings: In a large bowl
biscuits
sift dry ingredients together
add beaten egg milk.
add butter to batter.
form into balls.
about size of large egg.
you can use these for plain dumplings now by not filling them.
was italian prunes and partially cut them remove the pit.
mix together cinnamon and sugar fill and close.
put each plum in the center of each pattyand wrap dough around plum and seal.
drop dumplings into rapidly boiling water.
boil 15 minutes
drain when dumplings dried slightly add butter and cinnamon over them.
Syrup: In small saucepan, combine water, sugar, brown sugar, butter& salt.
Bring to boiling.
Add vanilla.
Keep hot over low heat while mixing dumplings.
Dumplings:
Preheat oven to 375.
Stir together flour, sugar, baking powder& salt.
Combine milk& oil; add all at once to dry ingredients.
Stir just until combined.
Stir in chocolate chips& nuts.
Pour HOT syrup into an 8\"-square baking dish.
Drop 12 dumplings into syrup.
Bake at 375 for 25 minutes until done.
Serve warm with whipped cream or ice cream.
dd the parsley, dill, paprika, egg shells (from dumpling ingredients) and