The most delicate, simply melting in your mouth, airy dumplings will add new colors to the soup with meatballs 👌🥰
Ingredients: Meatballs, minced beef, onions, carrots, parsley, chili peppers, Choux dumplings, tbsp milk, tbsp melted butter, chicken egg, 5 tbsp wheat flour
Cooking method:
👩🏻🍳 Gathered the ingredients.
👩🏻🍳 I added grated carrots, chopped onions, parsley and chili peppers to ground beef, salted and peppered. Formed meatballs. I boiled a little less than two liters of water in a saucepan, adding salt, allspice and bay leaf. Dipped the meatballs into boiling water and left to boil.
👩🏻🍳While the meatballs are cooking, I prepared the dough for dumplings. In order for everything to work out as it should, it is better to adhere to the given proportions. The protein is separated from the yolk and whipped into a strong foam. Melted the butter in the microwave.
👩🏻🍳 Mix milk and butter in a small saucepan and bring to a boil.
👩🏻🍳 I removed the pan from the stove and put it on a towel so that it would not slip. Flour was added to the hot mixture in parts and quickly kneaded the dough. It is convenient for me to do this with a wooden pusher. You can’t overdo it with flour, as soon as the dough begins to gather into a bun and easily lag behind the walls of the pan, then it is ready and no more flour is needed. The dough was salted and added the yolk, rubbed well.
👩🏻🍳I added whipped protein to the dough and mixed it with a silicone spatula. The dough should be a creamy consistency, not dense, very plastic.
👩🏻🍳 I removed the bay leaf and allspice peas from the soup. I took the dough with a teaspoon and lowered it to boiling meatballs. Dumplings easily move away from the spoon, in the soup they immediately increase in size. I cooked them for about 5-7 minutes.
Bon appetit! 🥰