Spoon-drop dumplings — perfect with sauces

You probably already know that Prymitywna Kuchnia is opening its own place, because you’ve read the recipe for pork fillet in leek sauce? If not, that’s no good, because you also won’t know that these spoon-drop dumplings are just the thing for dishes like that, with lovely sauces. They may look ultra-simple, but they’re really tasty, and you can literally make them in 10 minutes at most (even if you’re being really lazy, although these aren’t Polish “lazy” dumplings ;). Tasty, and even rather elegant.

But if you haven’t read that recipe, you won’t know that this week is a bit of a rush. So I’ll wrap up this post, give you the recipe and thoroughly recommend spoon-drop dumplings with your favourite sauces.

PS

Sorry about the quality of the photos and for not taking any of the dumplings on their own, but I really was in a hurry and hungry 🙂 I won’t say “if you’ve read…” again 😉 But surely that’s enough of a guarantee of quality?

At a glance:

Preparation time: 6 minutes

Cooking time: 4 minutes

Serves: two people

Calories: when counting calories for these dumplings, I’d bear in mind that they’re dropped into the water, and dropping things doesn’t put weight on. Or something like that 😉

Ingredients for quick spoon-drop dumplings to serve with sauces:

• 1 hen’s egg
• 3/4 of a glass of plain wheat flour
• 4 tablespoons water
• 3 pinches salt

Spoon-drop dumplings recipe:

Get ready, because it’ll be over before it’s even begun 🙂 I cracked the egg into a bowl, added 4 tablespoons of water and 3 pinches of salt (about a level teaspoon). I whisked it all together and slowly started adding the flour, stirring all the time, until it was all in and I had a fairly thick, but not stiff, batter.

I brought some lightly salted water to the boil in a deep saucepan. I added portions of the prepared batter to the gently boiling water, dropping them in with a spoon. Of course, this is where you decide how big you want the dumplings. For small ones, put batter just on the tip of the spoon; for bigger ones — mine were medium-sized — simply put a little more batter on it.

When you dip the spoon into the boiling water, the batter should slide off by itself to the bottom of the pan. Once all the dumplings had floated to the surface, I cooked them for another 2 minutes and drained them.

This time I served them with pork fillet in leek sauce, but you can have them with any dish that has a sauce, or on their own, drizzled with butter, for example. Enjoy.