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Make sure to start on dumplings after the soup is done.
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Crack eggs into the bowl, then add salt, pepper and baking powder, and mix.
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Add all-purpose flour and cornmeal, mix well. As you mix it will become thicker. Just add a splash of water, mix, then add oil.
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The batter needs to be thin, but still thick enough, so it holds nicely when you pick it up with a spoon.
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Allow the soup to boil, as the broth is rolling add one spoon of the batter. If it holds nicely and pops up after about 10 seconds the batter is just right. However, if the dumplings fall apart the batter is too thin, which in that case you would add a bit more all purpose flour to the batter and mix.
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You would use about 1 tablespoon of batter and drop in the rolling broth. Don't stir, don't disturb it, just let the dumplings cook for 3 to 4 minutes and take off the heat.
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Serve immediately and Enjoy!