These lovely silky eggy dumplings are a family favorite and go great in soups, chicken and dumplings, or beef stew. They are made like a classic patachou, or cream puff dough. This recipe makes a large batch and can easily be cut in half, using two eggs.
1 cup water 1/2 cup butter 1 tsp. salt 1 cup white flour
3 eggs
Optional additions:
Coarsely ground black pepper, snipped chives, dried parsley, or nutmeg.
Add butter to salt and water in a saucepan, and bring to a boil. Add flour all at once and stir immediately until the mixture does not stick to the pan and becomes a smooth paste. Remove from heat. Let cool for three minutes or so. Add eggs, one at a time, beating with wooden spoon until each egg is incorporated into the mixture. You may use an electric mixer for this part, but all it takes is a few minutes and a little elbow grease. Using two spoons, drop dough in pieces about the size of a walnut into boiling soup or stew. Cover and cook for 20 minutes. Do not uncover until the time is up. They will rise high and then shrink down. Don’t worry, this is exactly what to expect.
The Minnesota Farm Woman 
Looks great- and just in time. I was starting to feel the air shift from summer to fall, and it was making me sad.Kind of silly, really. Summer has just flown by. Fall is my favorite time of the year- so now I’m looking forward to soup time. My kids have started asking for soup as well. This will be a treat. Thanks Chris!
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We have had the coolest summer that we’ve had in the seven years that we’ve been here. It feels like fall already!
Thanks for reading!
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Chris, this looks like what my Grandma used to make! Weirdly, here in the south they call these giant, thick, slimy looking noodles “dumplings.” Yech.
I like yours better!
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Yes, Lynda….I’ve had those…noodles. Thanks for reading!
Chris
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Thank you! Mom only knew how to make dumplings with bisquick. Since becoming a “real food” person, I hadn’t made dumplings… Now I can! My son loves dumplings. He’s going to be so happy!
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You’re welcome!
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