All it takes is just a few simple ingredients to make these fried dumplings that get added to chicken soup for a comforting dish.
By Yuliya Childers
- 1 egg
- 1 tbsp water
- 1 tbsp oil
- ½ tbsp vinegar
- ¼ tsp baking soda
- pinch of salt
- all-purpose flour in quantities sufficient to make soft non-sticky dough
- oil or rendered chicken fat (or a combination of both) for frying — about 1 cup or even less, which can be strained and reused again later
- In a bowl whisk lightly egg(s), water and oil
- Put ¼ tsp baking soda in a tablespoon, pour vinegar over to generate foam. Pour the foam into the bowl
- Add salt and flour. I intentionally didn’t specify the flour quantity because you want to add it in small batches until soft dough forms which no longer sticks to your hands. The final quantity will greatly depend on the size and number of the eggs, so you be the judge.
- On a lightly floured surface, divide your dough into small portions, about the size of a Roma tomato
- Roll each portion of the dough into a stick about ¾? thick. Take care to roll it tightly to prevent cracks and tears.
- WIth a sharp knife, chop the dough stick into dumplings, about ½ to ¾? thick.
- Heat oil or chicken fat (or both) in a small saucepan. There should be enough oil in a pan to cover one layer of dumplings, no more is needed really.
- Drop dumplings about 20 pieces at a time into hot oil, swirl them around with a spoon to prevent sticking to each other. Swirl again in a few seconds to fry evenly on all sides. Dumplings are ready when they are at least golden on all sides. If you like them crunchier, fry a bit longer, but don’t brown them too much.
- Remove fried dumplings from oil with a slotted spoon.
- Enjoy your dumplings, a few pieces at a time to prevent soggy mess, in a bowl of golden chicken stock