Glace (Unleavened dumplings for soup)

 

This year, as a family, we celebrated Passover and are in the middle of Unleavened Bread week.

 

Jason wanted dumplings in the soup he made, so he asked me to find a recipe without leavening.  So off to Google I went…  unleavened dumplings… (I think that’s what I searched).  This recipe came up and although the directions are a little messed up, it looks like it worked.

 

Glace (unleavened dumplings for soup)

• 2 cups white flour
  2 large eggs
  2/3 cup 1% milk
  1 tsp salt

      Whisk eggs and milk together.  Slowly add flour and stir together.  Beat with a spoon by hand until glossy.  (Mine didn’t get glossy.)  The batter should be very stiff and thick. (It kinda looks like sticky playdough.)  Bring soup to a low boil.  Use the edge of a teaspoon to take a small amount. (I made larger dough balls.)  Stir the soup in one direction with the spoon until the dough comes off into the soup (should only be one or two stirs).  Repeat until all the dough is used up.  Note, this recipe can be halved if you don’t want too many dumplings in your soup. (It made a lot of dumplings!)

      An alternative serving suggestion: These can also be prepared in boiling water and then put in a frying pan with some butter and lightly fried.  Serve as is or with a little maple syrup.

 

My comments are in bold above.

 

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