Main Page
Second course
Dumplings with milk and carrots

Milk Dumplings with Sautéed Carrot and Onion

A very simple dumpling recipe—serve with sour cream! You can also make these dumplings with just water, no milk. Traditionally they're served either with a sautéed vegetable topping or with sour cream.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Milk

Water

Sugar

0.25

Salt

0.5

Egg

Flour

1.5

Vegetable oil (6 tbsp for the dough, 6 tbsp for the sauté)

Onion

Carrot

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 54 % 28 g

Carbohydrates 37 % 19 g

339 kcal

GI: 11 / 0 / 89

Cooking method

Cooking time: 40 min

Step 1:

Beat the egg with the sugar and salt, then stir in the milk, water, and vegetable oil.
Step 2:

Add the sifted flour.
Step 3:

Turn the dough out onto the counter and knead well.
Step 4:

Divide it in half and roll each piece into a rope.
Step 5:

Cut the ropes into small pieces.
Step 6:

Boil them in salted water; once the water returns to a boil, cook the dumplings for 5 minutes.
Step 7:

For the topping, chop the onion and finely grate the carrot.
Step 8:

Sauté the vegetables in vegetable oil.
Step 9:

Put the dumplings on a plate, top with a spoonful of the sauté, and enjoy!

Beat the egg with the sugar and salt, then pour in the milk, water, and vegetable oil. Add the sifted flour. Turn the dough out onto the counter and knead it well. Divide it in half and roll each piece into a rope, then cut the ropes into small pieces. Boil them in salted water; once it returns to a boil, cook the dumplings for 5 minutes. For the topping, chop the onion and finely grate the carrot, then sauté the vegetables in vegetable oil. Put the dumplings on a plate, spoon the sauté over the top, and enjoy!