Soups with dumplings
I didn't grow up eating this personally but I want to start making soups with dumplings on occasion. Just sounds like a comforting thing.
What kinds of soups does this work best with? Just thought there might be some ideas for me to begin with.
Any sort of hearty soup, probably not pureed ones. I put them in vegetable stew and in Quorn chikken and dumplings.
I think of dumplings as going with broth: matzo ball soup; pilmeni soup.
Nava Atlas has a great recipe for vegan matzo balls made from quinoa. There are also lots of recipes with tofu. For the pilmeni (kreplach) chopped mushrooms and onions work. The broth can be any rich vegetable broth.
Here's one that I adapted a little from one of my favorite cookbooks "The Vegetarian Epicure". It's a GREAT dish for chilly fall/winter nights.
GREEN PEA SOUP WITH BUTTER DUMPLINGS
(adapted from "The Vegetarian Epicure")
Pot large enough to hold all soup ingredients
Pyrex or other heat-proof mixing bowl large enough to hold soup
Blender or Immersible Stick Blender
One 16-ounce bag frozen green peas
4 cups chicken broth (one carton of Swanson's)
1/2 cup water
1 teaspoon brown sugar (light or dark)
1/2 cup dry white wine (I used a Sauvignon Blanc)
4-1/2 tablespoons butter
4-1/2 tablespoons flour
salt & freshly ground black pepper
6 tablespoons of softened butter
1/2 cup flour
1/4 teaspoon ground or grated nutmeg
dash of salt
(First off - remove the stick of butter for the dumplings well ahead of time so that it is as soft as possible without being melted.)
For the Soup:
Cook the peas in the broth, water, & brown sugar until quite soft - about 20 minutes. Blend thoroughly with an immersion stick blender or a tradional blender. (If using a regular blender, blend NO MORE than 1/2 cup at a time, & cover/hold blender cap down with a kitchen towel or several thicknesses of paper towels. Hot liquids expand immediately, & you'll be covered with scalding hot soup if you're impatient & try to blend too much at one time. If using regular blender, pour blended batches into Pyrex mixing bowl as you go along.) Once soup is pureed, return to pot (if you used a regular blender) & season to taste with a little salt (don't overdo) & freshly ground pepper, & stir in the wine.
Melt the 4-1/2 tablespoons of butter in the skillet & stir in the 4-1/2 tablespoons of flour. Cook, stirring constantly, over low heat for about 3 minutes. Then stir a couple of cups of the soup mixture into the skillet, whisk until smooth, add back into the pot with the rest of the soup, & blend well.
In a mixing bowl (I use the same one I used for the soup, rinsed & dried), beat the 2 eggs, beat in the flour & soft butter, & add a dash of salt & the nutmeg.
Bring soup up to a gentle boil & drop dumpling batter by half-teaspoonfuls. When dumplings rise to the top, set timer for 5 minutes.
One of the problems with the lack of board identification on the discussion list in the gray area at the bottom right of the page is that some responders to your OP are not noticing that it's in V&V,
IME, dumplings are used in brothy soups and atop stews, rather than with pureed soups.
Here is an easy recipe from the Cream of Wheat box:
12 oz milk
1/2 t salt
1/2 c (uncooked) Cream of Wheat (a.k.a. farina)
2 T butter or margarine
1 t dried parsley flakes
Bring milk and salt to boil. Sprinkle in the cereal, stirring constantly, Once it is boiling, lower heat and keep stirring until it is thickened. Off heat, stir in the butter, which will cool the mixture a little, then beat in the eggs and the parsley. Lower heaping tsps of batter into simmering soup. They will gently detach from the spoon. Cover and simmer 10 min. Optionally, add grated cheese after the eggs and parsley. Obviously, you could change this up by adding various dried herbs and/or spices to the dumpling batter.