Fridge Friend Recipes
Rustic Packet Soup Dumplings recipe
A quirky, comforting bowl of dumplings made from mixed savoury packet contents, gently simmered until tender and served in a simple glossy broth. The result is hearty, warming and satisfyingly inventive.
40 min · Medium · British fusion Jump to method
Ingredients
- 1 packet Green Packet Contents
- 1 packet Brown Packet Contents
- 1 packet Yellow Packet Contents
- 1 packet Dark Grey Packet Contents
- 250g Plain Flour
- 150ml Water
- 1 tbsp Plain Cooking Oil
- 1 tsp Salt
| Nutrition | Per serving |
|---|---|
| Calories | 548 kcal |
| Protein | 12 g |
| Carbohydrates | 94 g |
| Fat | 11 g |
| Saturated fat | 1.6 g |
| Fibre | 3.5 g |
| Sugar | 0.5 g |
| Sodium | 1180 mg |
Why this works
A starchy, higher-sodium dumpling recipe with moderate energy and modest protein; best enjoyed in smaller portions rather than as an everyday staple.
High sodium. The added salt plus packet soup contents are likely to make this dish very salty, which may be a concern for blood pressure and fluid balance.
Refined flour base. Plain flour provides mainly carbohydrate with relatively little fibre, so this recipe is unlikely to be very filling or gut-friendly unless served with vegetables.
Some energy and a little protein. The flour and packet contents contribute useful calories and a modest amount of protein, but the overall protein quality and fibre are fairly limited.
Method
- Tip the contents of the green packet, brown packet, yellow packet and dark grey packet into a mixing bowl.
- Add the plain flour and a pinch of salt, then pour in enough water to bring everything together into a soft dumpling dough.
- Knead briefly until cohesive, then divide the dough into small pieces and shape into rustic dumplings.
- Bring a pan of water to a gentle simmer and add a little plain cooking oil to stop sticking.
- Lower the dumplings into the simmering water and cook for 8–10 minutes until they float and feel cooked through.
- Lift out the dumplings, spoon over a little of the cooking liquid, and serve hot.
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