Chef Rich's Dumplings for Soup

INGREDIENTS:

• 5 Large Eggs
• 1-1/2 tsp. Salt
• 1/4 tsp. Whte Pepper
• 1/4 tsp. Onion Powder
• 1/4 tsp. Garlic Powder
• 1 Tbsp. Dried Parsley Flakes (or fresh may be used)
• 1-1/2 C. All Purpose Flour (more or less as needed)

DIRECTIONS:

1. Add eggs and everything except Flour to large mixing bowl. Mix well.
2. Gradually add in flour until batter is thick enough that it will drop off a suspended spoon or spatula
3. Using a small spoon, drop small sample dumpling in hot water or stock. Bring to boil and cook for 2 minutes. Taste sample and adjust seasonings if needed.
   
   

MAKE DUMPLINGS:
This can be accomplished in several ways, spoon drop individual large dumplings, using a Spaetzel maker or Chef Rich hack using a perforated steamtable pan and a bench scraper.

To make dumplings, bring a large diameter pot of water or stock to boil.

When liquid begins to boil, Place spaetzel maker over pot and secure. Make sure tabs are securely in place to keep spaetzel maker on pot. 

Fill hopper with batter and then slowly move back and fourth. Adjust speed to desired size of dumplings. 

Note: Thinner batter will flow faster and make a lighter dumpling requiring a faster motion. A thicker batter will be more dense and require a slower motion. If batter is too thick, the back of a spoon or rubber spatula may be used to force the batter through the openings. 

For safety, we recommended you have someone help hold things on the stove when working making the dumplings in a spaetzel maker.