Chicken broth with dumplings a la solferino
Ingredients
Features
Description
1. Heat the chicken broth or soup in a large saucepan and bring almost to the boil.
2. In a bowl, combine the flour and salt. Make a well in the center and add the melted butter, eggs and cream. Knead a soft, sticky dough.
3. Melt the butter in a frying pan with a thick bottom. Moisten your hands in the water and form small balls of dough the size of a cherry. Add beads to the pan as soon as you have them rolled up, periodically wetting the hands to them not stick dough. Fry until golden brown in a period of 5 minutes, turning with a fork or spoon. From this test should have about 60 small balls.
4. Drain the balls on paper towels and add to the soup tureen. Pour the broth and serve immediately.
Note:
Even fried balls can be frozen. They can serve immediately (they are unfrozen in hot soup), or re-fry in a pan.
Translated by site: wday.ru
