Cheesy Vegan Soup Dumplings!
My mom made soup dumplings when I was a kid once or twice. I absolutely loved them but didn't know what they were called until years later. There are a few types of dumplings out there but this kind is a type of quick bread that is boiled/steamed in a soup to cook. You can make a plain dough for a plain dumpling or you can add things like herbs and non-dairy cheese to make it more interesting.
My son wanted mushroom soup this week so we made our dumplings in that. You can make dumplings in almost any type of soup though if too thick, you risk burning the bottom of the soup. You can avoid this by gently stirring around the dumplings periodically as needed.
Dumplings are certainly kid friendly, Alex loves them now and I loved them as a kid. They also help to make a soup more filling.
What You Need:
Soup that is already cooked.
1 cup of flour (this use to say 2 which was an error. 2 cups is too much!)
2 tsp baking powder
1/2 tsp of salt
1/2 cup soy milk
1 tsp lemon juice (or other acid, helps make them fluffy)
1 tbsp oil
1/4 cup daiya
What To Do:
Mix dry ingredients together in a bowl.
Add soy milk, lemon juice and oil. Mix to combine.
Add daiya, mix in to incorporate. You may need to mix with your hands to get it all in. You can skip the daiya if you just want plain dumplings and the recipe will still work fine.
Cut the dough into 6-8 equal pieces.
Add the dumplings to the top of the lightly boiling soup. The soup should be done cooking before you add the dumplings.
Cover and let steam for 10 minutes