| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Water |
| 2 |
|
Eggs |
|
|
A pinch of salt |
| 1/2 |
ts |
Baking soda |
|
|
Flour as needed |
INSTRUCTIONS
In a bowl, whisk eggs with water,add salt and baking soda and whisk again.
Gradually add flour and mix with the wooden spoon ( don't ask me why
wooden) to form thick but pourable batter. Using stock pot, bring water to
a boil. Drop batter in boiling water by teaspoon. It is easy if you first
dip it in cold water. Boil dumplings for about 10 minutes, drain and
transfer into almost ready hot soup. Cook all together until soup is ready.
Posted to JEWISH-FOOD digest by "Nina Geller" <lanigel@hotmail.com> on Jan
07, 1999, converted by MM_Buster v2.0l.
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