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These tiny balls of goodness are perfect for making chicken and dumplings a little more interesting. The recipe (long since lost) I took them from called them "Russian," so I am too.
- Grate the carrots fairly finely into a mixing bowl.
- Add the two eggs.
- Add flour gradually until the dumplings can be separated into balls, about fritter thickness.
- You can add them to a normal chicken and dumpling soup, fry them like fritters in a few inches of oil, or pan fry them.