Wednesday, 26 November 2008

Dumpling Soup

These (English) dumplings, which are basically just boiled bread, are a great way to liven up an soup and provide a great piece of substance to the soup. They also work great by just boiling them in salt water and serving them up with other food.


  • 500g self raising flour

  • 250g suet or vegetarian suet

  • 10 tablespoons of water (150ml)

  • 3 sticks of celery, chopped

  • 25g butter

  • 4 carrots, chopped

  • 10 leaves of pak choi, shredded

  • 1 tablespoon coriander

  • 1 tablespoon cumin

  • 2 pints vegetable stock (or 2 pints water + 4 vegetable stock cubes)

  • 2 pints of boiling water


  1. Mix the flour, suet and 150ml of water into a dough and roll into 8 balls

  2. Place the butter and celery in a big soup pan and fry the celery for 5 or 6 minutes

  3. Add the carrots and pak choi and fry for a couple of minutes, stiring well

  4. Add the cumin, coriander, stock and boiling water

  5. Wait for the soup to come back to the boil

  6. Place the dumplings carefully into the soup

  7. After 5 minutes or so, carefully turn each dumpling

  8. Wait another 5 minutes and turn the dumplings again

  9. Finally just wait another 5 minutes and then serve the soup

Serves 5 or 6 people, although that will lead to fights over who has how many dumplings.

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