Best 6 Egg Dumpling Soup Recipes

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Egg dumpling soup is a delightful dish that combines the savory flavors of broth, vegetables, and tender egg dumplings. Originating from various cultures, it offers a comforting and flavorful experience. Whether you prefer fluffy dumplings or hearty wontons, this versatile soup can be customized to suit your taste. With simple ingredients and easy-to-follow steps, creating a delicious pot of egg dumpling soup at home is a breeze. This article will guide you through the process of making this classic soup, providing tips and variations so you can enjoy a delightful meal that is both satisfying and nourishing.

Here are our top 6 tried and tested recipes!

EGG DUMPLING SOUP



Egg Dumpling Soup image

-Mary Lou Christman, Norwich, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-3/4 quarts).

Number Of Ingredients 7

6 cups vegetable broth or chicken broth
1 cup finely chopped celery
3 tablespoons minced fresh parsley
2 eggs
2/3 cup all-purpose flour
1 to 2 tablespoons milk
Pepper to taste

Steps:

  • In a large saucepan, bring the broth, celery and parsley to a boil. , Meanwhile, in a small bowl, beat eggs. Beat in flour and enough milk to form a mixture the consistency of cake batter. Drop by teaspoonfuls into boiling broth. Reduce heat to medium-low; cover and simmer for 10-15 minutes or until dumplings are light and not gummy. Season with pepper.

Nutrition Facts : Calories 101 calories, Fat 3g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1041mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

EGG DUMPLINGS



Egg Dumplings image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

4 teaspoons coarse salt
2 1/2 cups all-purpose flour
2 large eggs
1 tablespoon vegetable oil

Steps:

  • Bring 2 1/2 quarts of water to a boil in a large pot. Add 3 1/2 teaspoons salt.
  • In a medium bowl, combine the flour, and eggs. Add 2/3 cup water and remaining 1/2 teaspoon salt. Using your hand, mix to form a dough. Divide the dough into quarters.
  • Place one quarter of the dough on a small, dampened cutting board, flattening to 1/2-inch thick. Dip a paring knife into the boiling water, and cut the dough into 1-by-1/2-inch pieces directly into the boiling water. Repeat process with remaining dough. If the knife begins to stick to the dough, dip it into the boiling water.
  • As dumplings are cooking, stir water occasionally to prevent sticking. When dumplings rise to the surface, use a slotted spoon to transfer them to a colander to drain. Place in a medium and drizzle with remaining tablespoon oil, and toss to coat. Serve immediately.

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

SLOVAK EGG DUMPLINGS



Slovak Egg Dumplings image

We always made this to go with chicken pakrikash. It is very easy and it does taste good. We never had a recipe but I just measured the ingredients i used the last time I made the dumplings. I have my mother's dumpling maker. You can also use the back of a spoon (we used to use a tablespoon), Place the dough on a dinner plate, dip the back of the spoon in boiling water and push the dough in the boiling water. Keep dipping the spoon in boiling water as the spoon cools.

Provided by Jane from Ohio

Categories     Southwest Asia (middle East)

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 well beaten eggs (I use extra larga)
1/2 teaspoon salt
2 tablespoons water
1 cup flour

Steps:

  • Mix ingredients in a bowl.
  • Stir until smooth.
  • Dip spoon into boiling water.
  • Push small amounts of dough in water.
  • Keep dipping spoon in boiling water as spoon cools.
  • Boil for 3 minutes.
  • Drain in colander.
  • Rinse with water, if desired.

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.

RESTAURANT STYLE EGG DROP SOUP



Restaurant Style Egg Drop Soup image

This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.

Provided by W.J. Cory

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 7

4 cups chicken broth, divided
⅛ teaspoon ground ginger
2 tablespoons chopped fresh chives
¼ teaspoon salt
1 ½ tablespoons cornstarch
2 eggs
1 egg yolk

Steps:

  • Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
  • In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Nutrition Facts : Calories 76 calories, Carbohydrate 4.2 g, Cholesterol 149.2 mg, Fat 4.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 1142.7 mg, Sugar 1.2 g

### **Egg Dumpling Soup: A Culinary Delight** ### **The Art of Creating a Simple yet Flavorful Soup** Egg dumpling is a traditional Chinese dish that combines the comforting flavors of a flavorful broth with soft and fluffy dumplings. This simple yet satisfying dish can be easily prepared in the comfort of your own home. ### **Essential Ingredients for a Satisfy Egg Dumpling Soup** - **Broth**: This forms the base of the yum. You can use chicken broth, or a combination of chicken and/or vegetable broth. For a richer taste, consider using homemade bone broth. - **Vegetables**: A variety of veggies adds color, texture, and nutrients to you dish. Common veggies used in egg dumpling soups include carrots, celery, green onions, and baby bok choy. - **Dumplings**: The star of the show! This is a mixture of eggs, cornstarch, and seasonings. The dumplings are usually boiled or steamed until they float on top. - **Soy Sauce and Sesame Oil**: These ingredients, along with salt and white pepper, add essential flavors to the dish. - **Toppings**: Elevate your bowl with a sprinkle of fresh cilantro, green onions, or even crispy wonton strips. ### **Simple Step-by-Step Guide** 1. **Prepare the Dumplings**: Whisk eggs, cornstarch, salt, and white pepper in a bowl. Use a spoon to drop small dollops of batter into a pot of simmering broth. 2. **Simmer Veggies**: Bring the broth with dumplings to a boil, then reduce heat and simmer until dumplings float. Add veggies and simmer until desired doness. 3. **Flavor the Broth**: Season the broth with soy, sesame, oil, and additional salt and white pepper to taste. ### **Additional Enriching Variations** - **Pork and Shrimp Dumplings**: For a protein-packed dish, you can create dumplings with ground port, shrimp, and a mixture of green onions, ginger, and sesame oil. - **Vegetable-Packed Wontons**: Add dumplings with finely diced carrot, celery, and mushroom for a veggie-forward option. - **Homemade Spicy Broth**: Elevate the flavors by making your own broth with chicken or roasted chicken bone. Enhance with chili oil and red, chili flakes for a spicy kick. - **Asian Noodle Twist**: Add noodles like ramen or udon to your egg dumpling soups, creating a hearty and satisfying meal. ### **Conclusion: A Culinary Delight** Egg dumpling soups a simple yet flavorful dish that can be easily prepared at home. With a variety of customization options, you can create a unique and delicious bowl that satisfies your taste buds. So, grab your culinary tools and enjoy the journey of creating this comforting and delectable dish.

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