Dumplings are much more than just a side dish: they're a timeless classic that deserves pride of place on your table. Soft, light, and flavorful, they pair perfectly with kamouya sauce, a rich gratin, or even a hearty stew. With this recipe, you'll make homemade dumplings that your guests will adore, and you'll understand why this dish has been enjoyed by generations.
Practical information
Preparation time: 25 minutes
Cooking time: 15 minutes
Estimated calories: approximately 85 kcal per quenelle
Estimated average price: approximately 15₪ for the recipe
Ingredients
- 150g of sifted flour
- 2 glasses of water
- ½ glass of oil
- 3 eggs
- 1 vegetable stock cube or Marakoff powder
Preparation steps
- Pour the water and oil into a saucepan and bring to a boil. Add the vegetable stock cube, then remove from the heat and stir in the sifted flour.
- Place the saucepan back on the heat and stir regularly until the dough pulls away from the sides, as with choux pastry.
- Remove from heat and let cool for 10 minutes.
- Meanwhile, pour water into a large pot and bring it to a boil.
- Incorporate the eggs one at a time into the cooled dough, mixing well after each addition. If the dough becomes too stiff, use a food processor fitted with a paddle attachment to make the process easier.
- Lightly oil your hands and form the quenelles by shaping them delicately.
- Plunge the quenelles into simmering water and let them poach for 15 minutes.
These dumplings will be even more flavorful if you add them directly to your gratin dish with béchamel sauce: let them simmer together for 15 minutes before serving. You can also prepare them a few hours in advance and gently reheat them before eating.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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