This is an old school recipe, and one that defies exact measurement. The problem is flour and humidity; you want to achieve the right texture for the dumplings so that they leaven by the heat acting on air pockets in the egg alone, but you can’t give a measurement for that, because the moisture in the air and in the flour will change from time to time.
So ultimately, this recipe is about touch. I’ll do my best to give you a starting point, but you’re going to have to learn what a dumpling dough feels like: somewhere between sticky and tacky, and very, very lumpy.
From a box sold in Columbiaville, Michigan.
Cut up onion, celery and potatoes. Cook in small amount of water till done.
Fill kettle with milk and when milk is “hot” drop in dumplings.
Beat eggs till light. Stir in flour till stiff. Add salt. Drop into soup and cook about 20 minutes.
Yesterdish’s Potato Soup with Dumplings
4 medium potatoes, peeled and cubed
2 ribs celery, diced
1 large or 2 medium onions, diced
2 Tbsp. butter or margarine
2 Tbsp. olive oil
2 cups milk
Salt and pepper to taste
1 1/2 cups flour
1 tsp. salt
- In a pot, saute potatoes, celery, and onion with olive oil over medium heat. Cook until onion is translucent and celery softens.
- Add milk and half the butter; reduce heat to maintain a simmer.
- Put flour in a bowl; make a well and add salt and eggs. Beat eggs and incorporate flour into egg mixture until a soft, uneven, sticky dough forms. If it’s too dry, moisten your hands under the faucet and mix with your hands briefly. Don’t overmix–if you’re in doubt, you’re probably mixing too much, so stop.
- Add 2 Tbsp. butter to the simmering soup. Scoop spoonfuls of dough (about 2 Tbsp. each, though size doesn’t much matter here) into the soup.
- Cook dumplings, uncovered, for about 10 minutes. Then turn them over with a spoon and cook another 10 minutes.
- Before serving, remove from heat, and add the other half of the butter, salt and pepper.