Best 11 Easy Dumpling Recipe For Soup Recipes

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Dumplings are a delicious and versatile addition to any soup. They can be made with a variety of ingredients, from simple flour and water to more complex fillings like meat, vegetables, and cheese. No matter what your taste, there is sure to be a dumpling recipe out there that you will love. Whether you are a beginner cook or a seasoned pro, this article will provide you with the information you need to create delicious dumplings for your next soup. We will cover everything from choosing the right ingredients to shaping and cooking the dumplings. So grab your apron and get ready to learn how to make easy dumplings for soup!

Check out the recipes below so you can choose the best recipe for yourself!

DUMPLINGS



Dumplings image

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

Provided by Carol

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 6

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk

Steps:

  • Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
  • Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
  • To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g

DUMPLING SOUP



Dumpling Soup image

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

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vegetable oil
1 egg
¾ cup water, or as needed
6 medium potatoes - peeled and cubed
1 teaspoon salt
8 cups water
2 tablespoons butter or margarine
4 ounces sliced bacon, diced
1 large onion, chopped

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

SPEEDY DUMPLING SOUP



Speedy Dumpling Soup image

Ready-made Chinese and Japanese dumplings can be found in the frozen sections of many stores, and can be bought with different fillings, including the pork variety used here. Simmering them in a flavorful broth that comes together quickly will get a comforting dinner on the table in a flash.

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

6 cups low-sodium chicken broth
Half a 12-ounce bag broccoli slaw mix (with broccoli, carrots and red cabbage)
2 to 3 tablespoons soy sauce
1 tablespoon minced ginger
4 scallions, white and green parts separated, thinly sliced
2 cloves garlic, minced
1 small red pepper, seeded and thinly sliced
One 14- to 16-ounce bag frozen pork dumplings

Steps:

  • Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.

CHICKEN DUMPLING SOUP



Chicken Dumpling Soup image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 18

2 to 3 tablespoons cooking oil
1 large onion, diced
2 carrots, diced
1/2 stalk celery, diced
Meat from 1 chicken, cooked and shredded
4 to 6 cups chicken broth
1 cup fresh cut green beans
1 cup pearl barley
1 teaspoon celery salt
1 tablespoon fresh chopped parsley
2 bay leaves
Salt and pepper
1 cup milk
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup all-purpose flour
3 eggs

Steps:

  • In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
  • Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
  • Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

EASY DROP DUMPLINGS FOR SOUPS AND STEWS



Easy Drop Dumplings for Soups and Stews image

This easy recipe for drop dumplings requires only four ingredients and is perfect for chicken and beef stews and soups. Add parsley or chives for color.

Provided by Diana Rattray

Categories     Dinner     Lunch     Ingredient     Soup

Time 20m

Yield 8

Number Of Ingredients 5

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk (or water)
Stew or soup for cooking and serving

Steps:

  • Gather the ingredients.
  • Sift the flour, baking powder, and salt together in a large bowl.
  • Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
  • Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
  • Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
  • Once done, spoon the stew or soup with the dumplings into a bowl and enjoy.

Nutrition Facts : Calories 130 kcal, Carbohydrate 26 g, Cholesterol 2 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 523 mg, Sugar 2 g, Fat 1 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

DUMPLINGS FOR SOUP



Dumplings for Soup image

Make and share this Dumplings for Soup recipe from Food.com.

Provided by Kat2355

Categories     German

Time 4m

Yield 6 serving(s)

Number Of Ingredients 6

2 eggs
1/2 teaspoon salt
1/2 packet soup stock
1 tablespoon water
1 teaspoon butter or 1 teaspoon margarine, very soft
1/2 cup flour

Steps:

  • Mix ingredients together, add enough flour to make it the consistency of thick ketchup.
  • To make dumplings, dip a spoon into soup that is softly boiling for a second.
  • Then scoop a small amount of dumpling and dunk it in the soup.
  • The dumpling will immediately fall off the spoon and plump up.
  • Repeat until dumpling mix is gone.
  • Cook in a stock, and throw in some vegetables.
  • Suggested: chicken stock with celery, lots of carrots, some onion, and a bit of rosemary.

VEGETABLE DUMPLING SOUP RECIPE BY TASTY



Vegetable Dumpling Soup Recipe by Tasty image

Here's what you need: flour, baking powder, salt, olive oil, warm water, onion, carrots, garlic, dried dill, dried sage, dried thyme, pepper, potato, vegetable broth, bay leaf, fresh parsley

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 16

1 cup flour
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons olive oil, divided
½ cup warm water
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 teaspoon dried dill
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon pepper
2 cups potato, diced
6 cups vegetable broth
2 leaves bay leaf
fresh parsley, chopped, to serve

Steps:

  • In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
  • In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
  • Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
  • Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
  • Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
  • Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
  • To serve, garnish with lots of fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 1034 calories, Carbohydrate 84 grams, Fat 70 grams, Fiber 3 grams, Protein 4 grams, Sugar 17 grams

GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 24

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup 2% milk
Snipped fresh parsley, optional

Steps:

  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

HOT AND SOUR DUMPLING SOUP



Hot and Sour Dumpling Soup image

A Chinese take-out staple, hot and sour soup is super easy to create at home - and comes together in just 15 minutes. This weeknight version bolsters the traditional mushrooms and tofu with the addition of store-bought pork dumplings, but you could just as easily use chicken or vegetable dumplings, depending on your preference. Cornstarch gives the broth its velvety texture, vinegar adds verve, and white pepper adds subtle complexity, though black pepper is a perfectly fine substitute. Adjust the seasoning with extra soy sauce, ginger and vinegar for a more assertive soup.

Provided by Kay Chun

Categories     dinner, easy, quick, weeknight, dumplings, soups and stews, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons safflower or canola oil
8 ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 3 cups)
2 tablespoons minced fresh ginger
Kosher salt and pepper
8 cups low-sodium chicken broth
6 ounces firm tofu, cut into matchsticks (1 cup)
1/3 cup low-sodium soy sauce
2 ounces drained canned, sliced bamboo shoots, cut into matchsticks (1/3 cup)
1/4 teaspoon ground white pepper (optional), plus more to taste
12 frozen pork gyoza or potsticker dumplings (about 8 ounces)
1/4 cup cornstarch
3 tablespoons distilled white vinegar
Thinly sliced scallions and fresh chiles (such as red Fresno or jalapeño), for garnish

Steps:

  • In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
  • In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.
  • Divide soup among bowls and garnish with scallions and chiles. Serve hot.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1626 milligrams, Sugar 2 grams, TransFat 0 grams

FRYING PAN SOUP DUMPLINGS RECIPE BY TASTY



Frying Pan Soup Dumplings Recipe by Tasty image

Here's what you need: dumpling wrappers, water, hot water, gelatin powder, soy sauce, chicken stock, ground pork, green onion, shiitake mushrooms, ginger, garlic, sesame oil, sake

Provided by Daiki Nakagawa

Categories     Appetizers

Yield 20 dumplings

Number Of Ingredients 13

20 dumpling wrappers
⅔ cup water
⅔ cup hot water
0.2 oz gelatin powder
1 tablespoon soy sauce
1 tablespoon chicken stock
5 oz ground pork
1 green onion, finely chopped
2 shiitake mushrooms, finely chopped
½ inch piece ginger, peeled and grated
1 clove garlic, grated
1 teaspoon sesame oil
1 teaspoon sake

Steps:

  • For the soup, add the hot water, gelatin powder, soy sauce, and chicken stock to a medium bowl. Stir to combine. Pour into a shallow dish and chill in the refrigerator for 1 hour, until set.
  • When set, fluff and break up the jellied soup with a fork.
  • For the filling, combine the ground pork, green onion, mushrooms, ginger, garlic, sesame oil, and sake in a medium bowl. Mix with your hands until combined.
  • Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.
  • Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.
  • Put a plate in a medium pan pan, and lay a piece of parchment paper over it.
  • Set the dumplings on the plate and pour 150 milliliters (⅔ cup) water under the plate. Cover and steam for 5 minutes over medium heat.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 63 grams, Fat 2 grams, Fiber 2 grams, Protein 11 grams, Sugar 0 grams

EASY CREAMY CHICKEN DUMPLING SOUP



Easy Creamy Chicken Dumpling Soup image

This is my homemade Chicken Dumpling Soup. It has a slightly creamy base, not quite a cream soup, but not a broth either. The dumplings are not the fluffy kind, but chewy, more like an egg noodle. I use chicken breasts, just a preference, but you could use any type of chicken pieces. It freezes great, but is best to freeze without the dumplings, and make the dumplings when you serve it.

Provided by Megans Mommy

Categories     Chicken

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 19

2 (10 1/2 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 cup carrot, diced
1/2 cup onion, diced
1/2 cup celery, diced
2 cups chicken broth or 2 cups stock
1/3 cup corn
1/3 cup peas
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
3 large chicken breasts
1 cup flour
1 egg
1/2 cup milk
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley

Steps:

  • Simmer the carrots, onion and celery in the chicken broth until soft.
  • Add the corn, peas, salt, pepper, poultry seasoning and chicken.
  • Add the cream soups and mix well over medium heat until incorporated.
  • Simmer for 30 minutes.
  • For the dumplings, mix the egg, milk, and melted butter.
  • Add to the flour and add salt, pepper and parsley.
  • It will make a thick sticky batter.
  • Drop by spoonfuls into the simmering soup.
  • Cover and simmer for 15 minutes,
  • Do not allow soup to boil.
  • Serve in large bowls.

Tips:

  • Use cold ingredients: Cold ingredients will help keep the dumplings light and fluffy.
  • Don't overmix the dough: Overmixing the dough will make the dumplings tough.
  • Use a large pot of boiling water: This will help prevent the dumplings from sticking together.
  • Cook the dumplings until they float to the top: This is a sign that they are cooked through.
  • Serve the dumplings immediately: Dumplings are best served hot and fresh.

Conclusion:

Whether you're making dumplings for soup, stew, or just as a snack, these easy dumpling recipes are sure to please. With a few simple ingredients and a little bit of time, you can create delicious, homemade dumplings that will warm your heart and soul. So next time you're looking for a quick and easy meal, give one of these dumpling recipes a try.

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