In a large dutch oven add your broth ingredients and bring to a boil for 15 minutes.
Lightly sauté your "beef" crumbles, onions and carrots in olive oil 3-5 minutes.
Making the dough takes the longest amount of time and is most of the hard work.
1. In a large bowl add your flour and make a small well in the center.
2. Add your eggs into the well along with 2 tablespoons of water.
3. Mix your flour-egg mix together until dough forms a ball.
4. You can keep adding more water a little at a time if your dough is dry.
5. Once you have a ball you can roll the dough on a lightly floured surface and knead until smooth with your hands.
EASY TIP: This is when I pull out my pasta roller and set the thickness of the dough to1/8 inch thick ( Kitchenaid setting 3)
6. Roll out the dough to 1/8 inch thick and cut into 3 x 3 inche squares.
1. Take 1 large spoonful of your filling and place it in the center of your square.
2. Then moisten the edges with a little water before you fold over to form a triangle.
3. I like to then seal the edges with a fork.
4. Repeat with your remaining dough and filling. Easy!
Once you have made your dumplings, gently add them to your boiling broth and cook for 10 minutes.
Make sure your dumplings are fully covered by the broth and flip them over at about 5 minutes to make sure they are cooking well on both sides.
Depending on the size of your pot, you might have to cook a few at a time. OR you can boil them separately in water for 10 minutes before adding the dumplings ( not the water ) to the broth before serving.
I love to top these with sour cream and some green onions. Yumm!
Serving Size 4 dumplings