ELC Day #29- Green Bean Dumpling Soup

Somewhere in another life, I was a dumpling. Or a dumpling maker. In this life, I am a world-class dumpling lover. If you read the Wikipedia entry for dumpling, you’ll understand why:

Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or spicy. They can be eaten by themselves, in soups or stews, with gravy, or in any other way.

You got it. Dumplings are my perfect little balls of whatever yummy thing I’m hungry for. I’ve made them about 18 million different ways and still have yet to be disappointed. Tonight it was a fresh green bean dumpling soup with carrots and homemade stock. The dumpling recipe is from a terrific friend, who I had a chance to catch up with this weekend. Sometimes good Monday food helps make the weekend fun seem to last a little bit longer. A little reminder.

Well. At least dumplings are good reminders. I’ll bet most of us have at least one fond memory with dumplings; Mom’s sauerkraut, pork and dumplings in the slow-cooker, eating potato dumplings with gravy at a church picnic, warm chicken dumpling soup after playing outside in snow, having take-out pot-stickers after midnight while re-hashing the night’s events, spoonfuls of creamy potato gnocchi at a fancy dinner to celebrate landing your first job. We’ve all got at least one good dumpling story. Make this recipe and start a new one. You can never have too many memories with food this good.

Green Bean Dumpling Soup 

Adapted from St. Paul Farmers’ Market Cookbook 

For the Soup
1 Tbsp. sunflower oil
1 onion, chopped
4 cups carrots, sliced in coins
8 cups chicken stock
1/2 tsp. dried thyme
1/4 tsp. black pepper
4 C. green beans, cut into 1-2 inch pieces

For the Dumplings
1 1/2 C. all-purpose flour
1 1/2 C. whole wheat bread flour
1 egg
1 C. skim milk
2 tsp. salt (optional)

1. In a large stock pot, heat oil over medium-low. Add onion and carrots and cook 1-2 minutes. Pour in stock and seasonings and bring to a boil, uncovered.
2. Meanwhile, combine flours, eggs and milk in a small mixing bowl. Mix with a fork until dough is evenly moist (it will be sticky!). Set aside and allow to rest for 4-5 minutes.
3. When soup is boiling, add green beans and reduce to a simmer for 3-4 minutes. While soup is simmering, drop heaping teaspoonfuls of dumpling dough into the pot. When all dumplings are in the pot, bring to a boil, reduce the heat and cook 12-15 minutes or until dumplings are cooked through. (Dough will be firm but not sticky on the inside).


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