These dumplings are a recipe from my dear mother-in-law. They are easy and quick to make and can be seasoned individually to suit your taste. Vegetable soups make them particularly creamy. Pre-cook the vegetable soup a little and place the walnut-sized soup dumplings on top. Let them simmer gently over a gentle heat. Finished.
450 grams of flour
2 teaspoons of baking powder
200 grams of butter / margarine or 100 milliliters of oil
Herbal salt, pepper
Curry powder
Hot paprika, powder
Sage, dried
Onion, granulated
Garlic, granulated
Marjoram, dried
1. Put 450 grams of flour, 2 teaspoons of baking powder, 200 grams of butter, margarine or 100 milliliters of oil in a bowl.
2. Now add various spices and herbs to the flour mixture. I usually take herbal salt, pepper, curry, hot paprika, sage, granulated onion and garlic as well as marjoram to flavour the dumplings, but you can choose and try out whatever you fancy.
3. Now knead all ingredients with 4-6 tablespoons of water and shape the dough into about 20 walnut-sized soup dumplings.
4. Put the dumplings on the vegetable soup or any other broth and simmer over a low heat until they are well done inside.
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