Soup with dumplings

Friday - - Leisure -

Cam­era Press

Prep time: 15 mins In­gre­di­ents 2 onions, chopped 2 car­rots, chopped 2 cel­ery sticks, chopped 1 tsp smoked pa­prika 1 whole chicken 2 bay leaves 1.3 litres wa­ter 1/2 cup bar­ley 140g self-rais­ing flour pinch salt 30g but­ter, cubed 1 egg, beaten 2-3 tbsp milk

chopped pars­ley, to gar­nish Method 1. Place onions, car­rots, cel­ery, pa­prika, chicken, bay leaves and wa­ter in large pan. Bring to boil, re­duce heat, cover and sim­mer for 20 min­utes. Re­move pan from heat, re­move chicken from broth and set aside to cool. Shred chicken then put back in broth. Dis­card skin and bones. Re­heat. To make dumplings, sift to­gether flour and salt. Rub in but­ter. Mix egg with milk then add to mix­ture to make a dough. Form dough into 16 dumplings, put in bam­boo steamer over pan of sim­mer­ing wa­ter, cover and steam for 10 min­utes. Serve soup with dumplings and pars­ley.

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(serves 4)

Cook­ing time: 40 mins

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