Best 4 Farina Soup Dumplings Recipes
Farina soup dumplings, a delectable dish with a rich history, have been enjoyed for generations. Originating in the Shandong province of China, these dumplings are renowned for their unique texture and delightful flavors, making them a staple in many Chinese households. Comprised of a tender and chewy wrapper enveloping a savory filling, they are a versatile dish that can be enjoyed in both soups and stews. This comprehensive guide will take you through the process of creating these delectable dumplings from scratch, providing step-by-step instructions and helpful tips to ensure perfect results. With variations ranging from classic pork and chive to vegetarian and seafood fillings, you'll discover the versatility of this timeless dish. Whether you're a seasoned dumpling maker or new to the culinary arts, this guide will equip you with the knowledge and skills to create mouthwatering farina soup dumplings that will impress your family and friends.
Here are our top 4 tried and tested recipes!
FARINA DUMPLINGS
Make and share this Farina Dumplings recipe from Food.com.
Provided by justme 3
Categories < 30 Mins
Time 22m
Yield 1 pot of soup, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Beat eggs well.
- Add melted butter, or margarine.
- Add farina and salt.
- Mix at least 1 hour before using.
- Drop by teaspoonful into boiling broth.
- Lower heat to simmer.
- Cover and cook without lifting cover for at least 20 minutes.
Nutrition Facts : Calories 337.7, Fat 16.7, SaturatedFat 8.9, Cholesterol 242, Sodium 153.1, Carbohydrate 34.7, Fiber 0.8, Sugar 0.5, Protein 11.1
FARINA DUMPLINGS (GNOCCHI ALLA ROMANA)
Make and share this Farina Dumplings (Gnocchi Alla Romana) recipe from Food.com.
Provided by lauralie41
Categories European
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat milk to scald. Reduce heat and slowly stir in farina, cook until thick, approximately five minutes.
- Remove pan from heat, stir in eggs, margarine, salt, pepper and beat until smooth. Spread mixture into a greased 13 x 9-inch pan, let cool. Cover pan and refrigerate for 2 to 3 hours until firm.
- *Note* Refrigeration time for gnocchi to firm is included in the preparation time.
- When firm, remove from refrigerator and cut gnocchi into 1 1/2 inch squares or circles. Place them overlapping, into an ungreased baking dish. Dot tops with 1/4 cup margarine and sprinkle with cheese. Bake at 350 degrees for 30 minutes or until brown. If needed you can brown a little more under the broiler.
Nutrition Facts : Calories 550.8, Fat 30.8, SaturatedFat 13.1, Cholesterol 161, Sodium 1243, Carbohydrate 44.2, Fiber 0.8, Sugar 0.5, Protein 23.6
FARINA SOUP DUMPLINGS
I wanted dumplings, and I ran out flour! Found this recipe in my recipe stash! Turned out very good.
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 1h5m
Number Of Ingredients 4
Steps:
- 1. In a bowl, mix margarine and eggs. Gradually add farina and mix well to blend well. Let sit 30 minutes. Spoon batter, a generous teaspoon at a time, into simmering soup stock. Hold spoon in stock for a second or two.So the dumplings will fall off of spoon more quickly. Cover and simmer dumplings until light and fluffy. About 35-40 minutes.
SABINE'S FARINA DUMPLINGS
I think I've tried every dumpling recipe on RecipeZaar in an effort to duplicate my friend's soup. Yesterday, I "caught" her making them for her boys. Maybe the one-on-one lesson did the trick. Here is her "recipe"
Provided by Kirste
Categories German
Time 50m
Yield 12-16 dumplings, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt one stick of butter.
- Once butter has cooled, mix in two eggs.
- Add salt and nutmeg to taste.
- Add enough cream of wheat to make a soft dough.
- Let rest for 5 minutes.
- Bring a large stock pot of water to boil.
- Fluff dough. Make golf ball size pieces and gently drop in to boiling water.
- Let boil for 10 minutes, uncovered.
- Take off of heat, cover with lid and let rest for 30 minutes.
- DO NOT PEEK or your dumplings won't rise.
- Eat with beef or chicken broth.
Tips:
- Choose the right flour: All-purpose flour is the most common type of flour used for farina soup dumplings, but you can also use bread flour or semolina flour for a chewier texture.
- Use cold water: Cold water will help to keep the dumplings firm and prevent them from becoming too soft.
- Don't overmix the dough: Overmixing the dough will make the dumplings tough.
- Let the dough rest: Letting the dough rest for at least 30 minutes will help it to become more elastic and easier to work with.
- Roll out the dough thinly: The thinner you roll out the dough, the more delicate the dumplings will be.
- Fill the dumplings generously: Don't be afraid to fill the dumplings with plenty of filling. This will make them more flavorful and satisfying.
- Cook the dumplings in simmering water: Boiling water will cause the dumplings to break apart. Simmering water will cook them gently and evenly.
- Don't overcrowd the pot: Overcrowding the pot will prevent the dumplings from cooking evenly.
- Serve the dumplings immediately: Farina soup dumplings are best served immediately after they are cooked. This will prevent them from becoming soggy.
Conclusion:
Farina soup dumplings are a delicious and versatile dish that can be enjoyed by people of all ages. They are relatively easy to make, but there are a few tips that you can follow to ensure that they turn out perfectly. With a little practice, you'll be able to make farina soup dumplings like a pro!
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