That dumpling looks beautifully aerated Damage. Could I trouble you for a recipe and the technique? We're approaching summer here in Australia so it's not really soup weather but dumplings are not something I've done a lot of and I'd like to work on that. They look yeasty?
No yeast, just baking power and baking soda. It's a really simple recipe. The hardest part is not overmixing. This should be enough for 8 medium-large dumplings.
125ml of 38% (or close to that) crème fraîche
125ml milk (not skim, preferably 1,5%)
2 large eggs
500ml plain flour (I use wheat) Yes, I know it isn't weight, volume sucks, but it's how I've always done it for dumplings.
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon fine salt
Make sure your soup is not boiling, but at a lively simmer before you start.
Sift together the dry ingredients so they are mixed well and there are no lumps. Beat the eggs until white is no longer stringy and mix in the milk and crème fraîche.
Mix the wet and the dry together with a spatula but only until there are barely any dry spots and it is just combined. It's very important not to overmix, or you will have very hard and tough dumplings. You want these to be airy and light and tender.
Spoon eight large dollops of the mixture onto your simmering soup and put on a tight-fitting lid. The tighter the lid, the better they steam. Also, make sure your soup level is not too high, or they will stick to the lid once they rise. Let them steam for 10-15 minutes. Test them with a bamboo skewer. If it comes out clean, they are done and it's time to eat.
Good luck, and if you make these I would love to see some photos.
