Learn how to make Potato Dumpling Soup at home with our Chef Bhumika
A hearty and comforting potato dumpling soup with vegetables will warm you up during the cold months of the year.
Ingredients:
3 Potatoes (peeled)
Salt (as per taste)
2-3 cups Water (for boiling)
1 tsp All Purpose Flour
1 tsp Oil
3-4 Garlic Cloves (chopped)
2 Spring Onion Whites (chopped)
1 Carrot (julienned)
2 cups Vegetable Stock
2-3 Spring Onion Greens (chopped)
Chilli Oil (for drizzling)
A hearty and comforting potato dumpling soup with vegetables will warm you up during the cold months of the year.
Ingredients:
3 Potatoes (peeled)
Salt (as per taste)
2-3 cups Water (for boiling)
1 tsp All Purpose Flour
1 tsp Oil
3-4 Garlic Cloves (chopped)
2 Spring Onion Whites (chopped)
1 Carrot (julienned)
2 cups Vegetable Stock
2-3 Spring Onion Greens (chopped)
Chilli Oil (for drizzling)
Category
ЁЯЫая╕П
LifestyleTranscript
00:00 Between the comforting broth and the homemade dumplings,
00:03 I can't decide what is more amazing about this soup.
00:06 Today, we're making a potato dumpling soup.
00:08 Let's get started.
00:09 Let's start by preparing the potato dumplings.
00:12 I have a plate here, which I have lined with a muslin cloth,
00:15 and I'm going to grate my potatoes on top of this.
00:18 I've placed three peeled potatoes in a bowl of water
00:24 so that they don't brown.
00:28 Once you're done grating the potatoes,
00:31 close the muslin cloth
00:33 and squeeze out as much liquid as you can.
00:35 You will notice that the liquid is not completely clear
00:39 and a little milky.
00:41 That is because the potato starch is also coming out
00:45 along with the moisture in the potatoes.
00:48 Don't discard this liquid just yet.
00:50 We're going to let this sit for at least 10 minutes
00:53 so that the starches can settle at the bottom.
00:55 Let's have a look at the potatoes inside our cloth.
00:59 They're pretty dry, so we're going to set them aside
01:02 till our water is ready to clear out.
01:04 After 10 minutes, you can see that the starch
01:08 has settled at the bottom.
01:11 So you can just tilt your plate
01:13 and remove all that excess liquid.
01:15 Turn the plate around after a while
01:18 and discard the last bit of it.
01:20 This is potato starch that is left over.
01:23 This is going to make our dumplings extremely chewy.
01:26 Now to this, I'm going to add in our grated potato
01:30 and a pinch of salt to season it.
01:32 Now I'm going to mix the potato with all of the starch.
01:35 Make sure to knead this like a dough
01:41 so that you can get nice little dumplings out of it.
01:43 If you feel like the dough is not rollable,
01:48 you can also add a little bit of maida here
01:51 or any other starch of your choice.
01:54 Let me check by making a small ball out of this.
01:58 I'm going to roll it between my hands.
02:00 This looks good, but the final test would be
02:05 to drop it in some boiling water and check if it breaks.
02:10 I have a pot of boiling water over here.
02:12 I'm just going to add one dumpling to check it.
02:15 As you can see, some potato strands have disintegrated
02:18 from the dumpling and they have moved around,
02:20 but if you notice, the ball has stayed intact
02:23 from the center.
02:25 After boiling it for about a couple of minutes,
02:27 when I checked it with a spoon, it is still bouncy.
02:30 So I'm adding one teaspoon of all-purpose flour.
02:33 You could also switch this over with corn starch
02:36 or potato starch or any other starch of your choice.
02:39 Mix this well.
02:40 Now I'm going to prepare the dumplings one at a time,
02:45 and I'm going to start adding it
02:47 to the pot of boiling water directly.
02:50 (gentle music)
02:52 As you can see, the dumplings have risen to the top.
02:58 They're no longer sticking to the bottom
03:00 and they're rolling very nicely as the water boils.
03:02 The potatoes have also turned a little translucent
03:05 from opaque.
03:07 This has taken about five minutes.
03:10 Now I'm going to turn off the flame and set this aside.
03:13 Let's begin with the base of our soup.
03:15 I'm going to start with a little bit of oil in the pan.
03:18 Just about a teaspoon should be enough.
03:20 To this, I'm adding some chopped garlic.
03:22 These are two white heads of a spring onion.
03:24 I don't want any color on them,
03:26 so I'm quickly going to saute them
03:28 and then add in my carrots, which is julienned.
03:32 I'm going to toss this for just 20 to 30 seconds
03:35 and top it off with some veg stock.
03:39 This veg stock is very nicely seasoned
03:44 with salt, sugar, a few spices.
03:46 So make sure that you adjust the seasoning accordingly.
03:50 We're going to let the vegetables come to a boil
03:52 and soften just a little bit.
03:55 The veggies have turned tender.
03:57 The onions have become translucent
03:59 and the carrots also look pretty soft right now.
04:02 Now I'm going to add in spring onion greens
04:05 for that hint of color.
04:07 This will hardly take 20 to 30 seconds
04:10 to become vibrant green.
04:11 And now that it is nice and vibrant,
04:13 I'm going to add in potato dumplings
04:16 along with the water.
04:17 The starchy water from the potato dumpling
04:20 is going to thicken the soup lightly.
04:23 Taste it and adjust the seasoning as required.
04:26 Once the soup starts bubbling, it will be ready to serve.
04:30 This looks so heartwarming right now.
04:38 I'm going to serve this with a drizzle of chili oil
04:40 just to make it a little more interesting.
04:42 Trust me, once you give this recipe a try,
04:45 this is going to be one of your favorite soups.
04:47 Do try it out and let me know how it turns out.
04:50 This is Chef Humika signing off from Rajshri Food.