DUMPLING SOUP
My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.
Provided by KB COUNTRYGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
- Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
- Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
- When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 63.8 g, Cholesterol 54.1 mg, Fat 16 g, Fiber 6 g, Protein 11.1 g, SaturatedFat 6 g, Sodium 1077.8 mg, Sugar 2.9 g
15-MINUTE BACON DUMPLING NOODLE SOUP | MARION'S KITCHEN
You only need 15 minutes to cook this umami-rich noodle soup, making it perfect for a weeknight dinner or speedy lunch. It uses frozen dumplings to keep things quick, meaning you can start slurping away sooner than you think!
Provided by Bee
Yield 4
Number Of Ingredients 10
Steps:
- Step 1.Set a large pot of water over high heat and bring to the boil.
- Step 2.In the meantime, make the broth by placing a large saucepan over high heat. Add the bacon, ginger, garlic and spring onions. Cook, stirring, for 2-3 minutes. Pour in the chicken stock. Allow to simmer for 5 minutes. Then remove the ginger and garlic.
- Step 3.Cook the noodles in the pot of boiling water until just tender. Use tongs to pull out the noodles and place them straight into serving bowls. Now add the dumplings to the boiling water. After a couple of minutes, add the snow peas and the cabbage leaves. Simmer until the dumplings are cooked through. Divide the dumplings and vegetables among the serving bowls. Spoon a tablespoon (or to your taste) of chilli paste into the serving bowls. Then ladle over the hot broth and serve.
HEARTY SPLIT PEA SOUP WITH BACON
This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
- Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
- Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams
GOOD OLD SOUTHERN PEAS AND DUMPLINS
My husband talks about a lady that he knew when he was a child growing up in North Carolina, who made the best peas and dumplins that he ever had. He loved them so much, that I had to learn how to make them. This is a recipe that I found and tweaked just a bit to help bring back his fond, boyhood memories. He said that they...
Provided by Elaine Bovender
Categories Other Side Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. Place peas, milk, butter, chicken soup base, salt and pepper in a dutch oven. Bring to a boil.
- 2. Drop dumplings into the peas. Reduce heat to low, cover and simmer for about 20 min or until dumplings are done. You may want to thicken with just a little corn starch.
- 3. DUMPLINGS: Place flour in a large bowl. Cut in shortening in usual pastry method. Add milk and mix until moistened.
- 4. Turn dough out onto a floured board and knead a few times. Roll out dough to about 1/4" thickness. Using a pizza wheel, cut into 2X2 inch squares. Drop squares into broth, cover and simmer on low about 20 minutes or until done.
NEWFOUNDLAND STYLE PEA SOUP WITH DOUGHBOYS (DUMPLINGS)
This recipe comes from an old cookbook called Native Cookery and Edible Wild Plants of Newfoundland and Labrador . Its old fashioned good, traditional style pea soup from Newfoundland.
Provided by Kerri Lake
Categories Vegetable
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For the soup:.
- Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
- Make doughboys as follows:.
- Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.
DUMPLING NOODLE SOUP
Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.
Provided by Hetty McKinnon
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
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