Egg Dumplings

I have been eating egg dumplings since I was just a small child. My mom would usually make the dumplings with chicken stock for a chicken and dumpling soup, but once in a while she would cook up pork ribs and serve them with the dumplings for a pork and dumpling soup.

No one ever complained when my mom made these dumplings in a soup, we all really loved them. My mom got this recipe from her mother, so as you can see it is somewhat of a tradition in my family.

They are simple to make and so good. I would have to say that there is nothing better on a cold winter's day to sit down to a bowl of dumplings; I love to make these with chicken.

Egg Dumplings
Ingredients:
3 large eggs
Milk (I measure my milk in my egg shell, so 3 egg shells filled with milk)
1/2 to 2/3 cups all-purpose flour
Directions:
1. In a medium size bowl beat eggs and milk. Beat in enough flour so that you have a thick moist batter, thicker than a cake batter, but not as heavy as bread dough.
2. Drop dough by small teaspoons in boiling broth. Once you have all the dumplings in the broth cover and reduce heat to medium and continue to cook for 15 to 20 minutes or until dumplings are tender (time will depend on the size of your dumplings).

Cook's Note: I don't add salt to these dumplings, cooking them in the broth will season them. If you like you can add a bit of salt to taste.

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