Dough balls

Name: Dough balls - Alexandrina E.
Ingredients: 4 cups of flour; 2 eggs; salt; cold water as needed

Appetizers - Dough balls by Alexandrina E. - Recipia

Dumplings made from flour are the side dish I prepare when I have a stew or a dish with a lot of sauce on the table. The dough is made simply from flour, eggs, salt, and cold water, and the dumplings are boiled in batches to ensure they cook evenly. After boiling, I rinse them in cold water and keep them in a bowl until they are ready to serve. Finally, they receive salt and hot sauce from the meat they are served alongside. Quick info Total time: not specified in the original recipe Preparation time: not specified Cooking time: no more than 5 minutes for each batch Servings: not specified; the amount is for a large portion of dough Difficulty: easy Recipe type: side dish for stews, roasts, and dishes with sauce Ingredients 4 cups of flour 2 eggs Salt, to taste Cold water, as needed for a soft and sticky dough Preparation method 1. Prepare the dough Put the flour in a bowl and add the eggs and a little salt. Mix using a spoon, then gradually pour in cold water. Do not add all the water at once, as the dough should be monitored as it forms. Continue mixing until you achieve a soft and sticky composition. It should not be a hard dough that can be kneaded or rolled out. The dumplings are torn directly from this composition, so the dough needs to remain soft enough to be scooped with a spoon. 2. Transfer the mixture to a suitable bowl Put the dough in a deeper dish. This way, you can more easily scoop it with a spoon when forming the dumplings. There is no need to shape the dough beforehand. 3. Boil the water Put a pot of water to boil and add salt. Wait until the water is boiling before you start tearing the dumplings. It is important that the water is well boiled when you add the dough. The dumplings are formed directly above the pot, using a spoon. 4. Boil the dumplings in batches Take a small amount of dough with the spoon and tear off small dumplings, letting them fall into the boiling water. Do not put all the composition at once. In the original recipe, the dough was divided into three batches, and the dumplings were torn off three times. If they are all put in at the same time, they will not cook evenly. Therefore, work in turns and leave each batch enough space in the water. Do not keep them on the heat for more than 5 minutes. The exact duration is not indicated, but it is important not to exceed this interval. 5. Remove the dumplings and cool them When they are ready, remove the dumplings with a slotted spoon and place them in a strainer. Then transfer them to a bowl of cold water. Rinsing in cold water is part of this recipe's method. After they have cooled, wash them gently in water and strain them again. 6. Keep them until serving Put the drained dumplings in a bowl. Repeat the process until you finish all the dough: boiling in batches, removing with a slotted spoon, cooling in cold water, washing, and straining. 7. Add the sauce before serving Finally, add salt and hot sauce from the meat you will serve alongside. The sauce is poured over the dumplings after all have been boiled and drained. Why I make this recipe often I like this side dish because it goes well with dishes that have a lot of sauce and does not require complicated ingredients. The dough is prepared quickly, and the dumplings can be boiled in several batches and kept in a bowl until the main course is ready. The fact that they are rinsed in cold water after boiling is helpful when they are not served immediately. Additionally, the amount of sauce used at the end can be adjusted according to the dish they are served with. Thus, the dumplings remain a simple side dish but can absorb the flavor of the sauce from the meat. Tips The water must be boiling before you start adding the dough. If you start too early, the dumplings will not cook under the same conditions. Pour the cold water gradually into the dough. The amount is not fixed, and the goal is to achieve a soft and sticky composition, not a hard one. Form small dumplings. The dough is placed directly into the water with a spoon, and pieces that are too large will cook more slowly during the short time indicated in the recipe. Do not boil all the dough at once. Dividing it into three batches helps with more even cooking. After each batch, drain and rinse the dumplings in cold water before placing them in the storage bowl. Substitutions The original recipe does not indicate substitutions for the ingredients used. To maintain the texture and method of preparation, it is safer to stick to flour, eggs, salt, and cold water. An exact amount of water is not specified, as it is added gradually until the dough becomes soft and sticky. Variations The basic recipe does not include other ingredients or spices. Salt is used in the dough and in the boiling water, and can be added to taste at the end, along with the hot sauce from the meat. Besides the way of serving with sauce, the main difference can be given by the type of dish they are placed next to. The dumplings are intended as a side dish for stews and saucy preparations, not as a separate dish. Serving ideas Serve the dumplings with hot sauce from the meat prepared for that meal. The sauce is added directly to the bowl with the dumplings, along with a little salt, at the end. They are suitable alongside stews and other dishes with a lot of sauce, as they can be mixed with it before serving. The amount of sauce is not specified in the recipe, so it can be added as needed to cover them and give them flavor. Frequently asked questions 1. What should the dough for dumplings be like? The dough should be soft and sticky. It is not a hard dough that can be kneaded or rolled out. Cold water is added gradually until the composition can be scooped with a spoon. 2. Why are the dumplings boiled in batches? Because if you put all the composition at once, the dumplings will not cook evenly. In the recipe, the dough is divided into three batches. 3. How long are the dumplings boiled? They should not be left on the heat for more than 5 minutes. The recipe does not indicate a more precise time for each batch, so it is important not to exceed this interval. 4. Why are the dumplings put in cold water after boiling? After being removed with a slotted spoon and placed in a strainer, the dumplings are transferred to a bowl of cold water, then washed and strained again. This is the step used in the recipe before storing them in a bowl. 5. When is the meat sauce added? The hot sauce is added at the end, after all the dumplings have been boiled, cooled, washed, and drained. It is placed together with salt, before serving. Nutritional values The values are estimates and refer to the entire amount of dough, without the meat sauce. Since the number of servings is not specified and the exact weight of a cup of flour is not indicated, an exact value per serving cannot be calculated. For the entire recipe, prepared with 4 standard cups of flour and 2 eggs, the estimate is: Calories: approximately 1,900-2,100 kcal Proteins: approximately 60-70 g Carbohydrates: approximately 380-410 g Fats: approximately 15-20 g Salt and water do not add calories, but the salt used in the dough, in the boiling water, and at the end influences the total sodium amount. The meat sauce will modify the nutritional values, depending on the amount added and how it was prepared. Storage and reheating After being boiled, cooled, washed, and drained, the dumplings are kept in a bowl until serving. The recipe does not specify an exact storage interval or a reheating method. To respect the original method, the hot sauce is added at the end, directly over the dumplings. If they have been kept in a bowl before serving, it is important to drain them well before adding the sauce.

Dough balls

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