Start with a pot of Good brothy type soup for 4 -6 people
Dumplings (clouds) for the soup
2 c. flour
Mix all of the dry ingredients and create a well in the center.
Add the eggs and milk to the center. Beat the heck out of it to get it well mixed. (I love my wooden spoons for this.) When you beat it you are incorporating air into the batter.
If you want fluffy dumplings then drop them by spoonfuls into your boiling broth right away. The secret to good “sinkers”….. Let the batter rest for 10-15 min. so that the air escapes.
Then heat up your spoon and begin scooping and dropping. Bring back to a boil, reduce the heat to low, cover and cook 5-7 min. I prefer to use a teaspoon and only load it half way. They expand and are still bite sized.
The Story behind Cloud Soup
A true story. My 2 yr. daughter decided that she didn’t like dumplings. We were at my Mother’s house and Mom was making chicken and dumplings. I told her that Jenny would not eat it if the word dumpling was there. Jenny came into the kitchen and asked what was for lunch. My Mother told her that it was cloud soup and that she had gone out and gotten a piece of cloud and added it to the chicken broth. My Mother held Jenny as she took the lid off of the pan and all of the dumplings had floated to the top and looked like a pot of clouds. Jenny ate and ate.
To this day we have “cloud soup” on a regular basis.
When I had my day care I would take my little ones out into the back yard and have them pick out a cloud. I would have a bowl and a spoon and I would palm some cotton balls. When they picked out the cloud I would bang my spoon on the bowl dropping the cotton balls into the bowl. I would show them that I had the piece of cloud and could now go and make the soup. They always loved it.
I have kids that are now into their 20’s and want to know if I still make “Cloud Soup”
It will always warm my heart.
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Last updated February 21, 2005