Flour and egg dumplings

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a metal bowl filled with food on top of a table

Due to the Spring identity crisis here in Minnesota (and the 8 inches of snow dumped on us this past Sunday) I'm back to making comfort food. But honestly, these delicious little dumplings are so satisfying, whether it's cold or warm outside! Prior to meeting my husband, I had never tried, let alone even heard of kluski. I remember the first time I tried them was at a big get-together in the coffee shop up North at the family cabin. My first thought was, "YUM!" and the second was, "Where…

cauliflower and meat are being cooked in a pot

I love dumplings. Tender little pillowy clouds of dough floating on simmering gravy...what's not to like? There seems to be two kinds of dumplings in American cooking - rolled dumplings, and drop dumplings. My mom always made the drop kind, so I do, too. Some people think that drop dumplings are heavier and denser than rolled dumplings, but if they can be light and fluffy if you don't mix the batter too much and if you give it time to rest before you drop the batter into the gravy. Here's…

two plates filled with cheese dumplings on top of a blue plate and green leaves

Make soft and fluffy cheese dumplings with simple ingredients like ricotta, eggs, and flour. This easy homemade dumpling recipe is perfect for a quick meal or dessert. Serve them with sour cream, butter, or a sweet topping. Get tips on making the best texture, storage options, and variations for a savory or sweet twist. Great for meal prep and reheats well for leftovers.

a bowl of chicken and dumplings on a table

Homemade Chicken and Dumplings will bring back memories of dinner at Granny's. These are the real deal, old fashioned tender dumplin...

a yellow bowl filled with food on top of a white table next to a spoon

These Easy No-Fail Flat Dumplings are soft and tender and they have a secret ingredient that makes them perfect every time. You'll be making a double batch of these yummy dumplings!

two dumplings sitting on top of a white plate

These are the dumplings I make to serve with Recipe #51453. I originally got the recipe from "The Grassroots Cookbook" and have used this many times. These are ugly looking,odd ball shaped flour dumplings but they taste great with the chicken recipe or with a hearty stew ladled on top. I usually serve 2 dumplings per bowl. I usually cook these in boiling water, not broth. Prep time allows for bringing a pot of water to the boil - it only takes about 10 minutes to mix up the batter.

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