Basic Drop Dumplings
Here’s a little downloadable recipe PDF if you’re into that kinda thing.
These are great for when you need something yummy but super quick.
This is what I love about freshly milled flour, because you can just mix it up with some eggs and have a “super-food” addition to your soup. (Not that I really believe in “super-foods” but that’s a different post).
So… this is my go-to meal for dinner when I need something super quick AND hands off. I throw some meat in a pot, pour some bone broth (or just water) over the meat, add some veggies, and let it boil until done. At the very end I drop in my dumplings and TA-DA, a hearty meal fit for a hobbit in a tavern. Or a modern suburban housewife. This meal is great for everyone.
Hearty Soup
I don’t have a specific recipe for the soup, because I don’t use a recipe. Grab various leftover meat tidbits that have accumulated in the fridge from other dinners. Or another kind of uncooked meat that cooks quickly. Put that meat in a pot. Pour broth or water on top of it. Toss in desired vegetables. Allow it to boil for 15 minutes or so until the meat is reheated or cooked. (Ground beef takes 10-15 minutes to cook through via boiling – the meat temp should be 160 degrees).
Once the meat is cooked, toss in your dumplings, cover and boil for 3 minutes, and then you’re done! Serve it right then. Or you could also save it for later, the dumplings are lovely for the next few days as they sit in the broth and absorb all the flavor.
Which Grain Should I Use?
These work with any grain! I personally prefer einkorn because of its superior nutritional value. But I have also made these with hard white, hard red, soft white, kamut, durum, and Ezekiel mix. Kamut or durum is my second favorite to use because of their smooth, buttery-like consistency.
How to Make Freshly Milled Drop Dumplings
These literally could not be easier. The flour adds the bulk, the eggs hold it together, the salt for flavor. (You can add other spices in if you’d like – and yogurt instead of eggs if necessary). Truly, I don’t usually use a kitchen scale. I just dump flour into eggs and mix until the consistency is right. Like I said, this is an old tavern wench recipe – nothing fancy!
NOTES: Add spices if desired. Substitute eggs for yogurt if needed.
Ingredients
- 1 cup Freshly Milled Flour 120 g
- 2 eggs
- ½ – 1 tsp salt
Instructions
- Whisk eggs in any small bowl
- Add flour and salt. Mix/fold flour in with fork to combine.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and spices.
- Drop dumplings in to boiling soup one by one. Scoop out a dollop of dumpling batter with a spoon and drop into soup.
- Boil for 3 minutes or until dumplings float to the top (Make sure they do not get stuck to the bottom of the pot after dropping in)
- Serve immediately with soup
Happy cooking and remember, all glory to the One who created it all 🙂
❤️ Rachel
