Meat Dumplings (for soup)

1 lb ground pork – ground fine 3 times to a very smooth texture
1 large onion – grind in blender
½ tsp salt
¼ tsp pepper
½ flour
1 egg
⅓ cup water or 2% milk

Place meat dough into a large pastry bag without a tip. Bring a small amount of water (3 to 4 inches) and ½ tsp of salt to a boil. Squeeze the meat dough from the bag, cutting dough, as you go, with a knife into ¼ inch pieces. Dipping the knife into the water in the pot helps to prevent the meat dough from sticking to the knife.

Bring the water to almost a simmer; DO NOT BOIL. Cook until the meat dumplings float to the top (taste to be sure they are cooked through). Remove with a slotted spoon and place in a bowl of cold water. Remove meat dumplings from cold water into a strainer and drain well. Add to soup.

Meat dumplings are suitable for freezing for a very long time. Freezing: place on a lightly floured cookie sheet, making sure dumplings do not touch, and place in freezer. Once frozen, place in plastic bags, seal tightly and return to freezer for future use.