Add potato cubes and salt. Many soups and stews with dumplings can also be frozen; be sure to chill it first. Stir and cook for a couple of minutes. Poke a small hole at the top with a chopstick. Let the dumpling batter sit until you make the soup. Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. 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Add beans, ham bone, diced ham, celery and carrots. Take a teaspoon of dumpling dough and carefully slide it into the boiling soup. Instead, pick up the dumpling with chopsticks and place it on a soup spoon—think of the spoon as a tiny, dumpling-sized bowl. Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Add oil and chopped onions. In a large soup pot, begin to heat 12-14 cups of water. In my 8 years of vegan cooking, I have discovered that eggs are absolutely not necessary in many dishes known to us as meals that definitely need eggs. Heat up a thick-bottomed pot. Garlic added the needed funk and fresh parsley made everything 100% better. The flour/water mixture can be in the form of a drop batter, as in chicken and dumplings, or wrapped around any number of fillings, such as in wonton soup. Ve able Soup with Ve arian Dumplings • The Cook Report; 5. Continue, until you are out of the dough. 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