Lithuanian Dumplings (for chicken soup)

      No comments   
Lithuanian Dumplings (for chicken soup)

The primary dumpling of my childhood may have been a variation on the matzo ball soup. This from my Lithuanian grandmother.

Chicken stock, chunks of onions, carrots, celery, maybe some parsley.

The dumplings: whole eggs and flour. That's it. Enough flour to make a sort of stiff pudding consistency, then dropped from a spoon into the simmering soup.

They can also be leaden or light, but somehow they never sink.

My own variations have been to add a bit of baking powder and half in half, if I'm in the mood for a more tender product. Or add some chopped parsley to the dumpling batter/dough rather than to the soup.

Mary
(9/10/00)

0 comments:

Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.