(Last Updated On: June 14, 2022)
Milk soup with dumplings is another recipe my mother made when I was growing up. She probably ate milk soup with dumplings on more than one occasion when she was a kid, but she made it for us just once in a while.
What’s in Milk Soup with Dumplings?
It’s made with eggs, flour, and water to form the dumplings, and then milk and sugar are added, hence, milk soup with dumplings.
During the 1930s life was tuff for a lot of folks, and that included my mother when she was a child living on the farm with her family.
We all know back then the basic food commodities were flour, salt, sugar, and of course, eggs from the chickens and milk from the cows.
My Grandma had 11 children and when her husband passed at the age of 47, her youngest child was only 1 year old. Under those circumstances, she needed to make meals that were filling and didn’t cost a lot of money. She used the basic food commodities she had to create many breakfasts, lunches, and dinners for her family. My Grandma and my mom both lived to be 94 and 1/2 years old!
Key Ingredients for Milk Soup with Dumplings
- 2 and 1/4 cups of all-purpose flour
- 1/8 teaspoon of salt
- 2 eggs
- 1/3 cup of water
- 3 cups of milk
- 2 tablespoons of sugar
- 2 teaspoons of all-purpose flour (for the milk mixture)
Step-By-Step Milk Soup with Dumplings Instructions with Photos
1. Mix Flour and Salt
Put 2 and 1/4 cups of all-purpose flour in a bowl together with 1/8 teaspoon of salt. Stir thoroughly together with a fork.
2. Mix Eggs and Water
In a different bowl, beat 2 eggs using a fork. Then add 1/3 cup of cold water together with the beaten eggs. Stir together.
3. Combine Flour and Eggs
The next step is to add the eggs and water mixture together with the flour mixture. Mix it all up together with a fork or spoon.
4. The Dumpling Dough
Mix the dough with your hands until the flour and egg mixture turns into a round ball of dough. At this point, you can take it out of the bowl or work with it in the bowl for step 5 – see below.
5. Shaping the Dumplings
For this next step, I tore off pieces of dough and formed them into little shapes, and it doesn’t matter what the shapes are. Some can be little and some a little bit bigger, in other words, none of them have to be the same size, but close to it.
6. Cooking the Dumplings
Put a big pot of water on the stove and bring it to a boil. As soon as the water starts boiling, add the dumpling shapes of dough to the boiling water, stirring constantly. After all of the dough is in the pot, turn the burner to medium heat and cook for 5 minutes.
When the dough is first put into the water, it will sink, hence the stirring so the dough won’t stick to the bottom of the pot, but as soon as the dough starts to float, then you can just stir once every couple of minutes.
7. Cold Water Rinse
After cooking the dumplings for 5 minutes, pour the dumplings into a colander in the sink to drain out the water. Then run cold water over the dumplings for about 30 seconds. Turn the water off, and let the dumplings sit in the sink and drain a bit more.
8. The Milk and Sugar
In the meantime, while the excess water is draining from the dumplings in the colander, pour 3 cups of milk into a large pot. We rinsed out the pot we cooked the dumplings in.
Turn the heat to medium, stirring constantly. Then add the 2 tablespoons of sugar together with the milk. Mix thoroughly.
9. Add Dumplings to Milk
Keep the burner on medium heat and keep stirring. The milk will scorch on the bottom of the pan if not stirred, in other words, black on the bottom, sticking to the pan. This will also make the milk taste burnt, even though the milk doesn’t look burnt.
Add the dumplings together with the milk and sugar.
10. Thickening the Milk
Keep stirring the ingredients while adding 2 teaspoons of flour together with the milk and dumplings. This will thicken up the milk a tad bit. Cook the milk and dumplings for about 4 minutes stirring constantly, then turn the burner off.
Ready-to-Eat Milk Soup with Dumplings
Milk soup with itty bitty little mini dumplings is what I call it. 😉 I do have to say, I also took a liking to this milk soup with dumplings when I was a kid just like my mother and my grandmother did, and I still love it today.
I add about a teaspoon of sugar from the sugar bowl to my cup of milk soup with dumplings. It’s a little sweet-tasting anyway, so you don’t have to add any more sugar if you prefer not to. You can always do a taste test and then decide. You can also have some buttered toast sprinkled with sugar and cinnamon to go along with your milk soup with dumplings.
If you would like more dumpling recipe ideas, then you must try our chicken soup dumplings, nom nom!
Milk Soup with Dumplings
- Put the flour and salt in a small bowl. Mix thoroughly.
- In a different bowl, beat 2 eggs, then add the cold water.
- Add the eggs and water mixture with the flour mixture. Mix it all up.
- Use your hands to form a round ball of dough.
- Tear off pieces of dough and form them into little shapes. None have to be the same size, but close to it.
- Put a big pot of water on the stove and bring it to a boil.
- Add the dumplings to the boiling water, stirring constantly until they start to float. Turn the heat to medium. Cook for 5 minutes.
- Drain the dumplings in a colander. Run cold water over the dumplings for about 30 seconds, then let the dumplings sit in the sink and drain a bit more.
- Pour the milk into the same large pot that was used to cook the dumplings.
- Turn the heat to medium, stirring constantly. Add the sugar to the milk. Mix thoroughly.
- Keep the burner on medium heat and keep stirring as milk will scorch on the bottom of the pot if not stirred.
- Add the dumplings to the milk and sugar.
- Keep stirring the ingredients and add the 2 teaspoons of flour to the milk and dumplings. This will thicken the milk a little bit.
- Cook for about 4 minutes, stirring constantly until the milk and dumplings are heated through.
- You can add a teaspoon of sugar to your bowl of milk soup with dumplings.
- Buttered toast goes great with this milk soup.