Recipes for "dumpling soup"

Mix together flour, 1 teaspoon salt, and baking powder in a medium bowl; set aside.

Crack egg into a measuring cup; add enough water to equal 1 cup, then whisk with a fork. Gradually mix egg-water mixture and oil into flour mixture with the fork until a soft dough forms. Use your hands to knead dough until smooth and no longer sticky, adding more flour or water as needed. Cover the bowl; set aside until potatoes are ready.

Place potatoes in a large pot with 8 cups water and remaining 1 teaspoon salt; bring to a boil. Cook until potatoes are tender, 10 to 15 minutes.

Meanwhile, melt butter in a skillet over medium heat. Add onion and bacon; cook and stir until onion is golden and bacon is cooked. Set aside.

When potatoes are cooked, pinch off small pieces of dough and drop them into boiling potato water. Turning dough in your hand will help keep it from sticking to your fingers.

Once all of the dumplings have been added, stir in onion and bacon. Ladle some of the soup water into the skillet; swish it around to loosen the tasty bits and juices, then return to soup. Turn off heat; let soup stand for a few minutes before serving.

In a medium bowl, combine the brisket, garlic, and soy sauce. Set it aside.

In a large pot over high heat, bring the water to a boil and add the beef brisket and the marinade. Lower the heat. Cover and simmer for 30 to 35 minutes.

Simply Recipes / Uyen Luu

Carefully add the mandu and increase the heat to bring the soup up to a low boil again. When cooked through, the mandu wrapper will turn translucent and it will float to the top.

If using fresh mandu, cook them for 5 to 9 minutes. If using frozen ones, cook them for about 12 minutes. Check the package instructions of store-bought mandu for cooking times.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

In a small bowl, lightly whisk the eggs until the egg whites and yolks are fully combined.

As soon as the mandu is cooked, slowly drizzle in the eggs while stirring the soup. The eggs will turn into ribbons in the soup. If you pour the eggs without stirring, they will cook into a lump and stick to the bottom of the pot.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Turn off the heat, and add the green onions and sesame oil. Season with salt and black pepper, adding more to taste.

Divide the soup and mandu among 4 to 6 bowls. If using, crumble the nori with your hands or use kitchen shears to cut them into thin strips. Sprinkle a handful over each bowl.

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Simply Recipes / Uyen Luu

1. To make the dumplings. In a medium bowl, combine the turkey, spinach, ginger, green onions, soy sauce, and curry paste, and mix until evenly combined.

2. Working with 1 wonton wrapper at a time, place about a teaspoon of filling in the center of the wrapper. Brush the edges of the wrapper with water and then fold the wrapper in half (into a triangle) and seal around the filling trying to remove any air bubbles. Now fold the bottom corners together so they overlap. Place on a parchment lined baking sheet. Repeat until all filling has been used. Cover the dumplings.

lace about a teaspoon of filling in the center of the wrapper. Brush the edges of the wrapper with water and then f

old the wrapper in half (into a triangle) and seal around the filling trying to remove any air bubbles. Now f

old the bottom corners together so they overlap. Place on a parchment lined baking sheet.

Repeat until all filling has been used. Cover the dumplings.

3. To make the soup. In a large soup pot, combine the water, miso, ginger, squash, and mushrooms and bring to a boil over high heat, cover, reduce the heat to medium and cook 10 minutes or until the squash is fork tender

3. To make the soup. In a large soup pot, combine the water, miso, ginger, squash, and mushrooms and bring to a boil over high heat, cover, reduce the heat to medium and cook 10 minutes or until the squash is fork tender

4. Uncover, increase the heat to high, add the dumplings and cook 4-5 minutes or until the dumplings float and are cooked through in the middle. Remove from the heat and stir in the green onions.

4. Uncover, increase the heat to high, add the dumplings and cook 4-5 minutes or until the dumplings float and are cooked through in the middle. Remove from the heat and stir in the green onions.

5. Spoon 3-4 dumplings into a soup bowl and then ladle the broth over top. Garnish with green onions and pomegranate. Enjoy!

5. Spoon 3-4 dumplings into a soup bowl and then ladle the broth over top. Garnish with green onions and pomegranate. Enjoy!

In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.

In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.

In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.

Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Adjust to Low if necessary. Pour in sesame oil and olive oil. Add ginger and garlic to the hot oil; cook until fragrant without browning, about 1 minute. Add chicken broth, wontons, parsley, salt, and pepper. Break apart any wontons that have frozen together. Close and lock the lid.

Select Soup function; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in bok choy and soy sauce and let sit, stirring occasionally, for 3 minutes. Taste and season with additional salt if necessary.

Ladle soup into bowls and top with green onions.

Place diced onion in a slow cooker. Top with chicken.

Mix both condensed soups, poultry seasoning, and pepper together in a bowl; pour over the chicken in the slow cooker. Pour in chicken broth and cook until chicken is falling apart, on Low for 10 hours, or on High for 5 hours.

Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.

Roll out the biscuit dough thin and flat. Cut into quarters or strips, then cut in half. Add dough pieces to the slow cooker and stir to make sure they are submerged in the liquid. Cook for another 1 to 2 hours on Low.

Chop the onion, celery, and carrots. You should have about a cup each of chopped onion and carrots and 1 1/2 cups chopped celery. Mince the garlic and set it aside.

Place a 4-quart pot or Dutch oven over medium-high heat and add the olive oil.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Once the olive oil is shimmering, add the onion, celery, and carrot and cook until the onion is just translucent, about 4 minutes. Lower the heat to medium and add the garlic, pepper, thyme, and oregano. Cook, stirring occasionally, until the mixture is fragrant and the vegetables begin to soften, 4 to 5 minutes.

Simply Recipes / Mihaela Kozaric Sebrek

Add the vegetable broth and coconut milk. Increase the heat to medium-high and bring the soup to a boil—this should take 5 to 6 minutes.

Simply Recipes / Mihaela Kozaric Sebrek

Add the gnocchi and bring the mixture back to a boil. Cook according to the package directions, 2 to 3 minutes for shelf-stable potato gnocchi, or until the gnocchis begin to float to the top.

Simply Recipes / Mihaela Kozaric Sebrek

Remove the soup from the heat and add the lemon juice and chopped parsley. Taste, adding salt to taste. Enjoy immediately with red chili flakes and grated Parmesan cheese or nutritional yeast, if desired.

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pot on medium-low heat until the soup is warm.

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Simply Recipes / Mihaela Kozaric Sebrek

Melt butter in a Dutch oven over medium-high heat. Add carrots, celery, and onion and sauté until soft, 5 to 10 minutes. Add 4 cups water, condensed consommé, salt, and pepper; bring to a boil. Reduce heat to low, cover, and cook until vegetables are tender, 10 to 15 minutes.

Add turkey and green beans to the Dutch oven; cook for 5 minutes.

Combine flour, remaining 2/3 cup water, and Worcestershire sauce in a small bowl and stir until smooth. Stir into soup, increase heat, and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.

While soup is simmering, make dumplings: Mix flour, parsley, baking powder, salt, and poultry seasoning together in a large bowl. Whisk milk and egg together in a separate bowl. Stir egg mixture into flour mixture, mixing just until batter is moistened.

Drop tablespoons of dumpling batter into simmering soup. Cover and simmer until a toothpick inserted into several dumplings comes out clean, 15 to 20 minutes.