Drop dumplings with dill for soup or sauce Recipe
Drop dumplings with dill are a simple side that in many Polish homes replaces pasta or potatoes. They’re made from just a few ingredients and go straight from the spoon into the soup or sauce. They’re soft, delicate, and soak up the flavor of the broth beautifully.
These classic Polish drop dumplings are quick to make, require only pantry staples, and turn any simple soup or sauce into a comforting, home-style meal. The dill adds a fresh herbal note that pairs beautifully with broths and stews.
Chef's tips
Always test the first dumpling: cook one piece and check its texture. If it’s too dense, loosen the batter with a splash of water; if it falls apart, add a bit more flour. Dipping the spoon in hot water before each dumpling helps the batter slide off easily.
How to serve
Serve directly in a bowl of hot broth or vegetable soup, or on a plate with a generous ladle of creamy mushroom or meat sauce. For a light lunch, top the dumplings with melted butter, extra dill, and a spoonful of sour cream.
Ingredients
- flour about 1 and 1/4 cups - 200 g
- eggs - 2 pieces
- water or milk, a bit more if needed - 80 ml
- fresh dill finely chopped - 2 tablespoons
- salt for the batter - 0.5 teaspoons
- water for cooking or stock - 2 l
Preparation
- Put the flour and salt into a bowl and mix. Add the eggs and part of the water.
- Stir with a spoon or whisk, gradually adding the rest of the water until you get a thick, pourable batter. It should slowly run off the spoon – if it’s too thick, add a little water; if it’s too thin, add a bit more flour.
- Add the chopped dill and mix.
- Bring the water or stock to a boil in a large pot. Lightly salt if you’re using plain water.
- Dip a spoon in the hot water, scoop up a small portion of batter and slide it into the pot, using a second spoon or your finger to help. Repeat, forming small, irregular dumplings.
- Cook the dumplings over medium heat for 3–4 minutes from the moment they float to the surface. Stir gently from time to time so they don’t stick to the bottom.
- Remove the dumplings with a slotted spoon and serve immediately as a side for soup or sauce.
Storage
Ugotowane kluski przechowuj w lodówce, skropione odrobiną oleju, aby się nie sklejały. Podgrzewaj krótko we wrzącej wodzie lub bezpośrednio w zupie czy sosie.
