Quick Spring Onion Flour Soup

Instructions

1. 1

   In a large pot, heat the oil over medium heat.

2. 2

   Add the flour and stir to create a roux, cooking it for about 2 minutes until it starts to smell fragrant and turns a light golden color.

3. 3

   Gradually add water while stirring to avoid lumps. Stir until smooth.

4. 4

   Add the chopped spring onions, pepper, chicken seasoning, and Maggi cubes (if using).

5. 5

   Bring to a simmer and cook for about 5-10 minutes until the soup thickens slightly. Adjust the thickness by adding more water if needed.

6. 6

   Serve hot alongside your boiled dumplings!

7. 7

   **Prepare a Pot of Water:** Fill a large pot with water and add a pinch of salt. Bring it to a rapid boil.

8. 8

   **Shape Your Dumplings:** Roll pieces of your rested dough into small circles (about 3 inches in diameter), then fill them as desired or leave them plain.

9. 9

   **Boil the Dumplings:** Gently drop the dumplings into the boiling water. Do not overcrowd the pot—boil in batches if necessary.

10. 10

    **Cooking Time:** Cook the dumplings for about 5-7 minutes. They are done when they float to the surface and are tender. You can cut one open to ensure it's cooked through.

11. 11

    **Drain and Serve:** Use a slotted spoon to remove the dumplings and place them into your soup or serve them on the side.