Friday, 15 January 2016

Dumplings in Chicken Stock

This is a regional dish from Poland, the area of former East Prussia.
Dumplings in Chicken stock
When you´ve made chicken stock from leftover bones, it is a great way to use it up.
Serve it as a starter for four or as a main course for two. It doesn´ t take long and is a nice soup without fuss.


1,25 l Chicken stock
1 tbsp chopped parsley
8 tbsp bread crumbs
1 pinch of nutmeg
1 pinch of salt and pepper
1 egg
125 g high fat curd
4 tbsp milk
15 g butter

In a pot melt the butter and add milk, take it off the heat. Add curd and egg  and make a smooth dough. Season with salt, pepper and nutmeg.
Add the bread crumbs and parsley, mix it well and let it sit for 20 minutes to rest.

Bring the chicken stock to a boil. Use 2 teaspoons and make small dumplings, put them in the broth and let them simmer in reduced heat for 10 minutes.

Serve the soup with the dumplings with fresh chopped parsley. You can add some cooked chicken pieces and some carrots, if any are sitting around.


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