Thursday, December 22, 2011

Dumplings, Three Kinds

Homemade noodles, or pasta-like dumplings are a snap to make by simply combining flour, egg and salt with a few varied additions. They go well with chicken, turkey or pork dishes with gravy. My German grandmother was known for her fresh "dumplings," often allowing grandkids to help shape them, drop in the broth or water, then watching them form and rise to the top.
When wanting to quickly serve a fresh side dish for sauces, gravies, or add heartiness to soups and stews, try these as an alternative to relying on potatoes or dry pasta.  Make them fresh!







German Spaetzles
2 eggs
2 cups flour
1 tsp. salt
2 Tabs. softened butter

Break eggs into a bowl, add 2 egg shells of water and the butter. Beat good with a fork, then mix in flour, a little at a time. Dough will be tacky.  Drop by teaspoons into boiling broth, soup, or stew for about 8 minutes. Can roll dough in strands then snip or pull off pieces dropping into liquid. Or press through holes in a sieve, ricer, or grater for stringy noodle effect. Serves 6-8.


Potato Dumplings
Potato Dumplings
3 medium potatoes, Idaho if possible
1 beaten egg
1 tsp. salt
1/2 to 1 cup flour

Goes well with roast chicken or turkey. Instructions at this link:
http://gooddealmeals.blogspot.com/2011/11/thanksgiving-potato-dumplings.html


Bohemian Bread Dumpling
Bohemian Bread Dumpling
1 cup flour
1 egg
1 tsp. salt
1/3 cup milk
1 tsp. baking powder
1 slice of cubed toast, or 3/4 cup of croutons

Sift dry ingredients, add beaten egg, milk and cubes, mixing until dough holds together in a large ball.  If too thin, add more flour up to a half cup.  In a large pot, bring water to a boil and drop in dumpling, turn heat to low boil, cover and boil for 30 minutes without peeking.

Makes one large dumpling which can be sliced into 1/2 inch thick servings.  Goes well with sauerkraut and gravy, or liver and onion gravy. Serves 4-6.

Tip for slicing:  use a 12 to 16 inch long thread and stretch wide, pull under dumpling.  Pull ends up and cross over center to slice; repeat several times.

Estimated cost:  incredibly inexpensive, each recipe is .70 cents or less to make.